From The Editors

A Mental Health Toolkit, Just for the Restaurant Industry

Let’s say one of your line cooks slices his hand, and it looks like it needs stitches. Your team jumps into action. Someone runs over with a bandage. A manager drives the cook to the emergency room. Another sous chef cleans up the station; service continues. The wound will heal. 

Kitchen crews are far less versed in how to address mental health challenges, some of them more dangerous than a cut...