Chip Wade on how to manage the 'new workforce dynamic'

A Deeper Dive: The CEO of Union Square Hospitality Group joins the podcast to discuss adapting to new customer demand, how to maintain workforce culture and the adjustment since taking the top job.

This episode of A Deeper Dive is brought to you by Tock.

How have urban markets changed since the pandemic?

This week’s episode of the Restaurant Business podcast “A Deeper Dive” features Chip Wade, the CEO of Union Square Hospitality Group.

Wade has a long and distinguished career in the restaurant industry. He was named CEO of Union Square last year after working with the company since 2019. Before that he worked for 17 years with Darden Restaurants and had previously worked with Legal Sea Foods and Carlson Restaurants.

We talk about a wide range of issues. He provides some interesting insight on how the New York market is different now than it was in 2019 before the pandemic and how the company has adjusted. He discusses adjusting to that business while also talking about adjusting to what he calls a "new workforce dynamic" these days.

We also talk about all kinds of other topics, including an update on the Union Square business, building and maintaining a strong culture inside of restaurants and how the transition has gone since he took over as CEO from Danny Meyer.

It’s a great conversation with the CEO of Union Square Hospitality Group so please check it out.

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