restaurant future
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THE GREATEST THREAT TO AMERICAN RESTAURANTS
The greatest threat is not the labor shortage or supply chain issues, it’s not the pandemic or the price of real estate – yes, all those concerns are troubling and must be dealt with, but they are not what will bring the restaurant industry to its knees. Well then – what will? Try apathy on… Continue reading
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THE FUTURE OF THE RESTAURANT BUSINESS
Numerous people have asked me, over the past few months, what I think about the future of restaurants in America. Of course, this is a question without scientific studies to back up an answer – this is pure speculation. However, there are a number of indicators that point to a very challenging few years ahead. … Continue reading
About Me
PAUL SORGULE is a seasoned chef, culinary educator, established author, and industry consultant. These are his stories of cooks, chefs, and the environment of the professional kitchen.