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Bloomberg via Getty Images On a typical week in pre-pandemic times, about 15 people would walk into one of Patrick Whalen’s casual elegant restaurants seeking a job in the kitchen. From Jan. 1 to April 15 of this year, a total of 15 people sought back-of-the-house positions at Tempest, Whalen’s highly acclaimed Charleston, South Carolina, seafood restaurant that landed “Best New Restaurant” accolades in USA Today. “It wasn’t a shortage, it was a drought,” said Whalen, owner and chief executive officer of North Carolina-based 5th Street Group, which operates a handful of restaurants in the Southeast. Tales of worker scarcity in the food and hospitality business havegrowninvolume in recent weeks as restrictions are loosening and an increasing number of restless, vaccinated patrons are opting to dine out instead of DoorDashing-in.

United statesSouth carolinaPatrick whalenDominique brownHeidi shierholzBlack catAlicia macklinSaru jayaramanGreg gianforteUniversity of californiaEconomic policy instituteKitchen initiativeFood labor research centerStreet group whalenStreet groupNational restaurant association