Beyond just food costs, chefs and restaurants are increasingly having to grapple with the realities of a world that wants them to do more with less. As our curator Jason Hammel put it in a recent Lucky Peach article: "Our working conditions, and the way that chefs behave toward their staffs, are inextricably connected to how much guests pay for experiences in our restaurants. Until we look deeply at these questions of the valuation and monetization of our product, we cannot fully understand the future of our workplace culture.”
How can a restaurant’s community and clientelle to be prepared to pay more and understand why? How do you restaurants keep staff loyal and invested in restaurants through thick and thin? From new ways to manage tables and reservations, to issues around paying employees good wages and benefits, chefs need a better support system to collaborate and share advice on these important issues.
Join chefs Jason Hammel, Andy Ricker of Pok Pok, Beverly Kim of Parachute and others for this roundtable discussion.