{"version":"1.0","provider_name":"FSR magazine","provider_url":"https:\/\/www.fsrmagazine.com","author_name":"Danny Klein","author_url":"https:\/\/www.fsrmagazine.com\/author\/dklein\/","title":"Restaurant Labor in 2026 Becomes a Race to Do More with More","type":"rich","width":600,"height":338,"html":"<blockquote class=\"wp-embedded-content\" data-secret=\"bDw2IrVFtU\"><a href=\"https:\/\/www.fsrmagazine.com\/feature\/restaurant-labor-in-2026-becomes-a-race-to-do-more-with-more\/\">Restaurant Labor in 2026 Becomes a Race to Do More with More<\/a><\/blockquote><iframe sandbox=\"allow-scripts\" security=\"restricted\" src=\"https:\/\/www.fsrmagazine.com\/feature\/restaurant-labor-in-2026-becomes-a-race-to-do-more-with-more\/embed\/#?secret=bDw2IrVFtU\" width=\"600\" height=\"338\" title=\"&#8220;Restaurant Labor in 2026 Becomes a Race to Do More with More&#8221; &#8212; FSR magazine\" data-secret=\"bDw2IrVFtU\" frameborder=\"0\" marginwidth=\"0\" marginheight=\"0\" scrolling=\"no\" class=\"wp-embedded-content\"><\/iframe><script type=\"text\/javascript\">\n\/* <![CDATA[ *\/\n\/*! This file is auto-generated *\/\n!function(d,l){\"use strict\";l.querySelector&&d.addEventListener&&\"undefined\"!=typeof URL&&(d.wp=d.wp||{},d.wp.receiveEmbedMessage||(d.wp.receiveEmbedMessage=function(e){var t=e.data;if((t||t.secret||t.message||t.value)&&!\/[^a-zA-Z0-9]\/.test(t.secret)){for(var s,r,n,a=l.querySelectorAll('iframe[data-secret=\"'+t.secret+'\"]'),o=l.querySelectorAll('blockquote[data-secret=\"'+t.secret+'\"]'),c=new RegExp(\"^https?:$\",\"i\"),i=0;i<o.length;i++)o[i].style.display=\"none\";for(i=0;i<a.length;i++)s=a[i],e.source===s.contentWindow&&(s.removeAttribute(\"style\"),\"height\"===t.message?(1e3<(r=parseInt(t.value,10))?r=1e3:~~r<200&&(r=200),s.height=r):\"link\"===t.message&&(r=new URL(s.getAttribute(\"src\")),n=new URL(t.value),c.test(n.protocol))&&n.host===r.host&&l.activeElement===s&&(d.top.location.href=t.value))}},d.addEventListener(\"message\",d.wp.receiveEmbedMessage,!1),l.addEventListener(\"DOMContentLoaded\",function(){for(var e,t,s=l.querySelectorAll(\"iframe.wp-embedded-content\"),r=0;r<s.length;r++)(t=(e=s[r]).getAttribute(\"data-secret\"))||(t=Math.random().toString(36).substring(2,12),e.src+=\"#?secret=\"+t,e.setAttribute(\"data-secret\",t)),e.contentWindow.postMessage({message:\"ready\",secret:t},\"*\")},!1)))}(window,document);\n\/\/# sourceURL=https:\/\/www.fsrmagazine.com\/wp-includes\/js\/wp-embed.min.js\n\/* ]]> *\/\n<\/script>\n","thumbnail_url":"https:\/\/www.fsrmagazine.com\/wp-content\/uploads\/2026\/01\/RestaurantServer-1.jpg","thumbnail_width":1200,"thumbnail_height":700,"description":"Editor\u2019s note: This is the second in a multi-part series that will look into the state of full-service restaurants for the coming year. The first part explored finances. The next part will dive into inventory and menu management. Let\u2019s turn to labor as we continue unpacking findings from TouchBistro\u2019s survey of 600-plus full-service restaurant operators. [&hellip;]"}