America’s Restaurants Are Worth Saving. Here’s How.

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America’s Restaurants Are Worth Saving. Here’s How.
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23 chefs, activists, restaurant owners, documentarians, and workers look into their crystal balls to envision: Five years from now, what could a utopian restaurant industry look like?

The realities of the COVID-19 pandemic — which has devastated the restaurant industry and irreparably altered the lives of everyone who works in it — have forced a painful, impossibly forward-looking conversation to the front of people’s minds: How will the restaurant industry rebuild?

Eater asked 23 leaders to predict what a revitalized restaurant industry would look like five years from now, in 2025. The images can feel utopian: Scenes of community-based food systems from the grower on down, of dining rooms and kitchens where every employee has access to health care and a living wage, of flexible business models that encourage creativity but place the needs of the immediate community first.

Most chefs don’t eat the quality of the food in which they sell because of the hours in which they have to work to make ends meet to be successful and that will result in a better bottom line for employers, less turnover, and a better dining experience for customers. It will be a world in which everybody gets a full, fair livable minimum wage. Nobody’s living off of tips as a part of their base wage, and that dramatically reduces sexual harassment in the industry and racial inequality. It will mean that the industry would have moved away from the legacy of slavery and toward a future of stability and equity for everybody.

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