Labor shortages are hitting #hospitality kitchens hard—and it's not just about headcount. For this #NoVacancyNews, I talk with Franke Jones, senior culinary consultant at Food Buy, about how aging kitchen teams and lack of incoming talent are creating a slow-motion crisis.

We break down actionable strategies to help short-staffed kitchens stay productive:

• Smart procurement to reduce prep time

• Menu rationalization for better cross-utilization

• Streamlining SOPs across outlets

• Chef-led consulting that actually understands your pain points If you're running a resort, #hotel, or restaurant and feeling the #labor squeeze, this episode is your playbook for doing more with less—without burning out your team.

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