One of the biggest casualties of the COVID-19 era has been the foodservice industry. In some parts of the country, the struggle continues. But between the relaxing of mask and social distancing rules, the slow return of “normal” life, and the dissipation of the COVID-19 Omicron variant, there are hopes that the restaurant industry can make a turn for the better.
Independent Processor spoke with Chef de Cuisine Ray Wells, head of Turning Stone Resort Casino’s TS Steakhouse, located in Verona, N.Y. Chef Wells discusses how his steakhouse is faring and what the outlook is for the foodservice sector in general.
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