Feb 12, 2022
I vividly remember the early summer of 2020, when the enormity of the pandemic really started to sink in. The plentiful restaurants in my neighborhood were trying to hold on by transforming into carryout-only kitchens. Staffing at all of these places plummeted, like many other businesses did at the time. I remember coming to the realization that when this mess was over, we were likely going to have far fewer restaurants, far higher prices at those restaurants, or possibly both.
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