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NRN editors discuss cell-cultured meats, unionization, and hiring

Plus hear from Mani Bhushan, founder of Taco Ocho


This week on the Extra Serving podcast, a production of Nation’s Restaurant News, NRN editors Holly Petre, Joanna Fantozzi, and Leigh Anne Zinsmeister spoke about cell-cultured meats.

Is the future cell-cultured meat? That’s something Fantozzi explored this week in a feature for With the FDA giving the green light to Upside Foods, a cell-cultured meat company, it opens up the market for others. The team discussed what it means for the industry and how it will impact menus.

Next, the team discussed union efforts by restaurants ranging from Peet’s to Chipotle. Peet’s first store just unionized while Chipotle is being accused of union busting at one store after closing the first unionized store. The team talked about unionization efforts across the industry.

Finally, the team talked about recent workforce benefits and hiring patterns. Chipotle decided this week to add more workers – 15,000 to be exact – as it begins to expand its footprint while KFC offered college tuition to workers. The editors discussed if these benefits could impact the tight labor market.

This week’s interview is Mani Bhushan, founder of Taco Ocho in Dallas, Texas.

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