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An Arizona restaurant boss scrapped a taco item from his menu because it was a “pain in the a–” to prepare for his kitchen staff — and he wanted to stop them from leaving during a severe labor shortage.
Skyler Reeves, owner of Vivili Hospitality Group, which runs five dining spots in Prescott, Arizona, told Insider that he axed the lamb hibiscus taco from his La Planchada restaurant because it took five hours to roast, required a very specific spice mix, and needed to be cut in a special way.
“It was like, ‘Man, we’re killing details ⇒
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