![]() For many the stress and demoralization of the process has proven to be insurmountable.” ![]() “Restaurant work isn’t the easiest profession when there isn’t a global pandemic, but a host of new problems as a result of COVID has squeezed the life out of many restaurants. Under Pressure: Chef Jacques Larson (pictured here at The Obstinate Daughter on Sullivan’s Island) readily admits the last two years have been the hardest of his three decades in F&B. She credits support from Renaissance Hotel-where both restaurants are located-with helping her staff up. Helping Hand: Chef Vivian Howard opened two Charleston eateries, Lenoir and Handy & Hot, during the pandemic. Since launching in November 2020, GigPro has expanded to 14 other cities throughout the Southeast.īrunch crowds trail out the door at Millers All Day on King Street.Ĭoffee lovers pack spots like Harken on Queen Street. Gig Economy: Longtime local chef Ben Ellsworth (left, at Royal American) developed his Gigpro app to help F&B pros find open shifts in Charleston restaurants. Help Wanted: The demand for kitchen staff continues to pose a problem as many have left the industry in what some call a “turnover contagion.” The Grocery chef-owner Kevin Johnson has added health insurance and a retirement plan to attract and retain staff. The bad news? Charleston has no shortage of diners. Healthy Appetite: The good news is that Charleston has no shortage of diners.
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