Plus, you have only a few more days to get your Roastery fix.
By
Timothy Malcolm
5/11/2021 at 4:55pm
Nick Wong has been promoted to executive chef of UB Preserv.
With new restaurants on the way, Underbelly Hospitality announced on Tuesday some major changes to its internal structure. Namely, chef/owner Chris Shepherd has shifted from the executive chef role at his restaurants, though he will consult with each chef on his menu. The company is growing, and this has been the plan all along,â Shepherd said in a press release. My job now is to support the next generation of restaurant leaders. Each of these people have shown integrity, compassion, skill and empathy and have worked through so many challenges this year. I can t wait to see what they ll accomplish next.
Sharyn Sefton, a barista in Pittsburgh
I have my days where I’m like, I don’t want to do this anymore. But it’s just, what do I do instead?
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That uncertainty leads them to eat out often. Neff usually will get something from the Get-Go across the street or Subway. Applebee s is a frequent choice. I’m so sick of it, but he orders it like all the time, Sefton says.
When it s not takeout, Sefton usually will make some buttered noodles, steamed vegetables or rice something simple.
Access to fast food, quick or easy-to-make grub is nothing new for Americans near the poverty level or near minimum wage. Organic food is more expensive; a hoagie from Get-Go is $5 and five minutes away.