For nearly a year and a half, the restaurant industry has operated in a state of unpredictability.
From the closing of dining rooms in March 2020 through the most recent loosening of restrictions, owners have faced constantly changing rules, frustrated customers, staffing shortages and supply issues. They built dining rooms in parking lots, scraped together takeout programs, and came up with ways to keep feeding people during a pandemic.
It s a lot.
Now, as the world inches toward a new normal, we wanted to find out what the restaurant business looks like from the inside. We asked owners around the state to share their thoughts with us – their customers – about what they wish we knew.