Just because restaurants are ALLOWED to be at100-percent it doesn’t mean that they can. Pre pandemic there was a growing staffing crisis and almost post-pandemic not enough employees to staff all the hospitality establishments. On the next Industry night, Nycci is joined by Kathy Hollinger of RAMW, hospitality industry recruiter, Chris Floyd of Capital Restaurant Resources, Hollis Wells Silverman, owner of The Duck & The Peach, and Christina Fox, True Food Kitchen Northeast Regional Director of Restaurants. Everyone agrees the restaurant industry needs to change but how and can it?