Food For Thought Restaurant Panel

Ben Tucker Theater

It was already difficult enough for restaurants to survive in a tough economy. The post-pandemic fallout has affected every facet of owning a restaurant. From a changing labor pool to costs to shrinking profit margins: how do they do it? And more importantly, with stress levels and an all-time high, why do they stay in the game? Local bar and restaurant owners share some of their secrets not only on how they survive but in some cases, how they thrive in this increasingly difficult marketplace.