Source: Tom Karst, THE PACKER, 6/29/21


The labor shortage at restaurants has implications for produce suppliers. First of all, demand may not open back up to full throttle until more workers are hired. Secondly, restaurants that are short of workers may demand more value-added produce to save labor at the restaurant level. Restaurants are coming back every week but are challenged by tight labor, said Alex DiNovo, president of DNO Produce, Columbus, Ohio.

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