I found all three of the articles in this series interesting reads -
… on the phenomenon of Hot New Food Towns,
… a shortage of cooks wrecking the food industry,
… and the restaurant bubble that’s about to burst.
I can recognize some of this as it has impacted Houston, which received a coveted designation as a Hot New Food Town in the last couple of years, which drew the focus of the foodie media and community away from what I thought was our traditional strength of small, hole-in-the-wall ethnic eateries to trendy, ‘must-try’ new eateries opening every couple of days, but I’m not knowledgeable enough about the industry to assess the validity of the arguments.
So I post it for comment.