Speaker unverified: belief

Transcript context

…Talk to me about the trends in the restaurant industry these days. If I think about what people talk about, there's dark kitchens. That was more a few years ago, people were talking about dark kitchens. There's the fact that high-end restaurants can't make any money these days because no one drinks. There's maybe the emergence of new fast casual trends, but also some criticism of the slop bowls and everything. But that's just what people are… You're in it. Tell me what's actually going on in the restaurant industry. One of the most difficult things is how do you actually staff your restaurant? This is the number one challenge. This has always been the number one challenge. There's no easy ways around this, really. I think because the cost of labor only goes in one direction and only goes up, restaurants are increasingly making this choice of on the continuum of service to manufacturing. Where do I want to sit on that spectrum? I think that is one very big trend that more and more restaurants feel like they have to go towards the ends of the spectrum, whereas before— You have a local restaurant that people were sitting and eating their dinner and also is fulfilling a few takeout orders. You're saying that's becoming less common?…

Stored transcript either side of the excerpt. The highlighted words are the published quote; the surrounding text is unedited source, never generated.