Restaurant Demand is Back Yet Workers Remain Scarce

The video discusses the current state of the restaurant industry, focusing on labor shortages despite a recovering economy. It highlights Me Squid, a Brooklyn-based pizza spot, which expanded to 12 locations before the pandemic hit. The pandemic forced a digital pivot to online kits and delivery, helping the business survive. Now, the main challenge is finding labor, prompting creative recruitment strategies. The video concludes with reflections on the pandemic's impact and hopes for the future.

What is the new challenge faced by restauranteurs despite the economic recovery?

• Decline in customer interest

• Rising food costs

• Shortage of workers

• Increased competition

How did Me Squid adapt to the challenges posed by the pandemic?

• By increasing dine-in promotions

• By reducing menu options

• By closing several locations

• By offering online pizza making kits and delivery

What strategy is Me Squid using to address the labor shortage?

• Hiring international workers

• Reducing business hours

• Offering signing bonuses

• Increasing prices

What is Emily Hyland's outlook for the future of her restaurant business?

• Uncertain and planning to sell the business

• Pessimistic due to ongoing challenges

• Hopeful despite the difficulties

• Indifferent to the current situation

What does Emily Hyland believe about the impact of the global crisis on people's perception?

• It has no significant impact

• It will soon return to normal

• It has only affected the restaurant industry

• It has deeply changed the collective unconscious