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Now hiring: How the labor shortage is squeezing full-service restaurants


This is the first in a three-part series discussing the current labor shortage hitting the restaurant industry. 
When restaurateur Robert Micheli moved from Miami Beach to Washington, D.C., in March 2020, he was excited to take over the helm as general manager of Dirty Habit, a 10,000-square-foot restaurant attached to Kimpton Hotel Monaco in the city s Penn Quarter. He previously ran various restaurant operations, including Katsuya by Starck, for over five years, but this would be his biggest restaurant by square footage yet
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Pre-pandemic, the restaurant, which is located across from Capital One Arena, often served 500 hockey fans beer on its 7,000-square-foot patio after games. But Micheli didn t get a chance to see the restaurant function at full capacity. Shortly after he arrived in the District, Mayor Muriel Bowser ordered indoor dining rooms to shut down. ....

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Delivery only turns into pandemic panacea for some restaurants


February 23, 2021
BY DEE-ANN DURBIN | ASSOCIATED PRESS
Do you know which restaurant cooked the meal you just had delivered? Increasingly, it can be hard to tell.
Josh Phillips, the co-owner of Espita, a stylish Mexican restaurant, hands over carryout to a customer at his restaurant in downtown Washington, Monday, Feb. 15, 2021. Phillips opened a delivery-only brand called Ghostburger in August to keep Espita’s kitchen running through the winter. He chose burgers because he wanted to reach new customers at a lower price point than Espita. It’s been so successful that Phillips is now scouting for locations for standalone Ghostburger restaurants. (AP Photo/Jose Luis Magana) ....

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