By Katy Budge (a version of this article originally appeared in the Winter 2023 issue of Edible San Luis Obispo) Success in the restaurant business has never been easy. Monetary concerns such as food costs, rents, and razor-slim profit margins were always tough. Post-pandemic, those issues have worsened. However, it’s the human element of the business that’s proving particularly tough to stitch back together. Fielding … Continue reading The Face (and Hands) of the Workforce