Shake Shack Has More Employees Now Than it Did Before Covid, Founder Says

Danny Meyer discusses the impact of COVID-19 on the restaurant industry, highlighting the challenges faced and the recovery process. He emphasizes the increased diversity in the workforce and changes in customer behavior. Meyer also talks about supply chain issues, workforce challenges, and his investments in tech and food innovations. He shares future plans for his business, focusing on the expansion of Daily Provisions, a casual dining concept.

What are some of the unexpected changes in dining patterns observed post-pandemic?

How has inflation affected the restaurant industry, particularly in terms of employee retention?

What is the significance of the company 'NotCo' and its innovative approach to food production?