The pandemic has made a lot of us rethink a lot of things. On the forefront of that existential rethink: restaurant workers. This realignment of priorities and personal interests drove lots of restaurant workers to quit. Now, two years after COVID-19 upended the restaurant industry, so many food spots are still short-staffed and help-wanted signs are seemingly everywhere. That's motivating employers to offer better pay, conditions and perks. Today, L.A. Times business reporter Samantha Masunaga discusses why the labor shortage is still a big problem for restaurant owners across the country and how they can persuade workers to come back. Read the full transcript here. 

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