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4 restaurant leaders discuss their struggles with labor, supply chain

Restaurant leaders are a collegial bunch, eager to share their opinions on what works and what doesn’t with each other when they have an opportunity.

That opportunity was given to them at Nation’s Restaurant News’ just-concluded CREATE Live Experience, where hundreds of operators and other industry leaders gathered to discuss the state of the industry and the direction it’s heading in the future. 

NRN recorded a number of CREATE Conversations at the event — spontaneous, roundtable discussions among restaurant operators representing a diversity of concepts and perspectives. The leaders who joined not only compared notes on the struggles they’ve faced, but also offered solutions and encouragement to each other along the way.

In this episode of Take-Away with Sam Oches, we’re sharing one of those conversations, which dug into labor, supply chain and much more. Featured in this CREATE Conversation are:

  • Andre Vener, cofounder of Dog Haus
  • Jason Ganahl, founder of G-Que Barbeque
  • Matthew Guelke, cofounder and CEO of The Plant Café Organic
  • Adam Halberg, CEO of Barcelona Wine Bar

Contact Sam Oches at [email protected].

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