What do national truck driver scarcity, historic labor problems, and the Delta variant all have in common? They are conspiring to create supply-chain issues that are wreaking havoc among local and national restaurants.
The dining experience at a restaurant is very much like the proverbial tip of the iceberg. The food, service, and atmosphere are just a small part of the entire operation. The supply chain that gets your favorite menu items into the kitchen and onto your plate is an enormous and complex system that is typically unseen by customers.
Yet . . .