The restaurant industry’s reckoning has arrived. What’s next?

<p>The COVID-19 pandemic has exposed the problematic nature of operating a restaurant on tight margins, cheaper ingredients and cheaper labor. We spoke to Peter Hoffman, a chef and former owner of the farm-to-table restaurant Savoy and whose book &#8220;What&#8217;s Good? A Memoir in Fourteen Ingredients&#8221; examines how the restaurant sector reached this point. We also have a few more details on President Biden&#8217;s plan to tackle affordable housing. Workers at Starbucks are trying to form the coffee chain&#8217;s first-ever union.</p>