Herman Miller is bringing its food service in-house, hiring displaced culinary talent and sourcing more local, sustainable food to serve its West Michigan employees.

The company has hired four chefs and will grow the team to over 20 food service members — many of whom recently lost their service industry jobs due to COVID-19 lockdowns.

According to the Michigan Restaurant & Lodging Association, about 5,600 restaurant operators in Michigan say it is unlikely they’ll be in business within the next six months. That equals 33 percent of the state’s restaurants.

“That’s a lot of people on the sidelines, and we’re excited to welcome this talented, passionate group of culinary experts to our company,” said Shannon Bell, Herman Miller facilities services manager.

“When you think about Herman Miller, you don’t think about food, but it’s a big part of who we are.”

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