“Restaurants are about nourishing and taking care of people-except for the people who work there.” The discussion of restaurant worker sustainability often evokes narratives of scarcity, whether it be financial resources, human capital, or time. How we can care for our guests when we’re neglecting our own well being? This panel aims to open dialogue, share successful practices and learning opportunities, while bringing light to the experiences of hospitality leaders who are both immigrants and people of color. Together we can reimagine a restaurant structure that allows for the people in it to go from surviving to thriving.