Imagining the restaurant industry without overwork, exhaustion and abuse

By Lynnea Domienik
Bartender
In this May 17, 2021, file photo, a bartender pours a pint of beer at the Prince of Peckham pub, as it reopens to indoor customers, in London. Alberto Pezzali/AP Photo
Bartender
In this May 17, 2021, file photo, a bartender pours a pint of beer at the Prince of Peckham pub, as it reopens to indoor customers, in London. Alberto Pezzali/AP Photo

Imagining the restaurant industry without overwork, exhaustion and abuse

By Lynnea Domienik
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Restaurant work and rest don’t often mix, but after a brush with death, one local chef is giving herself and her staff a chance to take a deep breath and relax.

Reset checks in with her about this and other shifts she’s making as well as with a reporter who writes about the food and beverage industry.

GUEST: Bo Fowler, chef and owner of Owen and Engine and Bixi

Josh Noel, Chicago Tribune reporter