2024 is going to be remembered for a lot of things, one of them being that it was the year we finally moved past the COVID-19 Pandemic. Industries everywhere are claiming to ‘be back’ to pre-pandemic functions, with everything from return to office initiatives to the National Restaurant Association boasting that <a href="https://www.nrn.com/workforce/restaurant-turnover-rates-improve-pre-pandemic-levels">restaurants are back to 2019 rates of turnover</a>.
The problem is, <a href="https://pos.toasttab.com/blog/on-the-line/restaurant-turnover-rate#:~:text=Using%20the%20most%20recent%20data,(from%202013%2D2019).">the 2019 turnover rate for restaurants was 73%</a>, which is insane.
So rather than referencing some not-so-great statistics from the past, today’s guest <a href="https://coreymintz.ca/">Corey Mintz</a> is looking forward to the future. Corey is a freelance food writer for everything from <a href="https://ny.eater.com/">Eater</a> to <a href="https://www.nytimes.com/">The New York Times</a>, as well as an Operations Advisor for hundreds of restaurants across North America. He’s the author of two books, <a href="https://coreymintz.ca/new-page">How to Host a Dinner Party</a> and his most recent one, <a href="https://coreymintz.ca/the-next-supper">The Next Supper: The End of Dining as We Know It.</a>
In today’s episode Corey shares his experiences embedding himself within various communities revolving around the restaurant industry, from farmers in Florida to the line in high-end LA restaurants. He got to experience first hand, not just how restaurants adapted to the COVID-19 pandemic, but how they’ve integrated lessons learned from that time to make a more sustainable, and equitable restaurant industry for all.
This is another episode you’re definitely not going to want to miss, so with that…let’s bring it in!

#134: Corey Mintz — Freelance Food Reporter for The New York Times, Eater and more, Hospitality Operations Advisor, author of ‘The Next Supper: The End of Dining as we Know It’

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#134: Corey Mintz — Freelance Food Reporter for The New York Times, Eater and more, Hospitality Operations Advisor, author of ‘The Next Supper: The End of Dining as we Know It’

Bring It In | The Future of Work, Jobs, and Education

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