Jim Sullivan shares leadership lessons First it was a global pandemic. Close on its heels came a restaurant industry staffing and labor crisis that still rages unabated. And now foodservice is getting hammered by a series of supply chain shortages and logistic crises that has driven up prices and reduced product availability and has both distributors and operators wringing their hands over what to do next. Conversely it appears that the worst of the pandemic is behind us in the United States and consumers are flocking back to restaurants. But factor in the aforementioned staffing shortages, rising prices, and supply chain challenges and you get either half-staffed dining rooms and limited operating hours or the paradox of record sales in quick-service and iPads being dangled as employee bait for simply coming in to interview.