The food and beverage industry is at a crossroads. The last few years have seen industry icons exposed for sexual assault and misconduct, restaurateurs taken to task for cultural appropriation and racially insensitive concepts, and food media organizations exposed for discriminatory cultures.
The pandemic has highlighted for the public the issues of staffing and labor, wage theft and disparity, workplace culture and discrimination, predatory technology platforms, ever-shrinking profit margins, and difficult customers that many owners, operators, and employees have always known about.
As the industry faces massive closures and fights for greater federal support, many questions remain as to how the food and beverage industry will respond to the changed social landscape in a post-COVID-19 world.
What You'll Learn
- How the last year has changed the way industry professionals look at the restaurant industry
- How operators are forging a new path with an eye toward changing the culture of restaurant work
- How industry leaders are creating opportunities for the next generation of F&B entrepreneurs