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Hotels and restaurants prepare for big crowds with low staffing klkntv.com - get the latest breaking news, showbiz & celebrity photos, sport news & rumours, viral videos and top stories from klkntv.com Daily Mail and Mail on Sunday newspapers.
Callaway rancher to seek state legislature northplattebulletin.com - get the latest breaking news, showbiz & celebrity photos, sport news & rumours, viral videos and top stories from northplattebulletin.com Daily Mail and Mail on Sunday newspapers.
Jim Jenkins, longtime rancher, entrepreneur and restaurant owner, announced today that he would seek Nebraskaâs District 36 legislative seat in 2022. Current State Senator Matt Williams is not able to run again because of term limits. Jenkins has more than 35 years of experience in agriculture and food related industries. He currently manages his family ranching and cattle feeding business near Callaway and is one of the owners of the Skeeter Barnes restaurant in Kearney. Â Jim has spent the past several months talking to citizens around the district about their concerns, issues and priorities. Â âAs I have traveled and talked with people in the District I am impressed with all of the good things that are happening even in the midst of a pandemic,â Jenkins said. âIf elected, I look forward to working closely with the many talented people in the District on those issues critical to our success.â ....
Nebraska Restaurants See Workforce Shortage, but Likely Aren't Alone netnebraska.org - get the latest breaking news, showbiz & celebrity photos, sport news & rumours, viral videos and top stories from netnebraska.org Daily Mail and Mail on Sunday newspapers.
KLKN-TV Restaurants struggle to hire as indoor dining bounces back A local chef says he s excited to see customers again, it s getting trained and reliable workers back in the kitchen, that s the issue. April 14, 2021 7:39 am LINCOLN, Neb. (KLKN) As the pandemic slows down, people are starting to eat out again. But how are local restaurants keeping up? A local chef says he’s excited to see customers again, it’s getting trained and reliable workers back in the kitchen, that’s the issue. “There’s just no way that we can keep up with the amount of business,” said Jake Thiessen. “I’m the executive chef I’ve been serving I’ve been running the cash register I’ve been doing prep like seven days a week and it tends to weigh on you after time.” ....