According to the National Restaurant Association, rising food costs had the greatest effect on your company last year. This year, however, many of you say the availability of labor and related immigration laws will be your top worry. And when it comes to labor, a dwindling supply of experienced line cooks is already taking its toll on restaurants. The problem emanates from what some are calling The Top Chef phenomenon. I touched on it last month in my editorial. The media, including ...

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