Food For Thought: A Frank Discussion on Mental Health in Hospitality

Food For Thought: A Frank Discussion on Mental Health in Hospitality
SQ: I think the hospitality industry on a whole is based on tradition. It’s so deeply ingrained in everyone who works within it. For the industry to sustain itself, and to have places like Anchovy that are owner-operated, then we have to change. Young chefs don’t want to work 90 hours each week. They can’t.
Source: Hospitality Industry

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