20 Episode results for "Food Service Industry"

David Chang on What Makes Restaurants Too Small to Fail | Larry Wilmore: Black on the Air

Larry Wilmore: Black on the Air

54:07 min | 1 year ago

David Chang on What Makes Restaurants Too Small to Fail | Larry Wilmore: Black on the Air

"All right welcome back to black on the everybody. This layer one more. It's it's good to be back here. Been away for a while Well you know it's been crazy times and we've been trying to you know I've been trying to figure out how I WANNA do this. Show going forward and needed a little break. You know just to kind of gather and just kind of figure out the way four but first of all let me say. I hope everybody's doing well out there. Hope stain safe. I hope you're doing okay. There's so many issues to deal with people Losing their jobs not been able to make money out there. People losing their businesses people dealing mental health issues is a big thing right now as well as the virus itself on a personal note a friend of mine husband passed away from the from the virus and Man. It was very him very shocking. When something like that hits close to home and I'm speaking for a lot of people out there who've experienced this you know how it can seem in the abstract when you're watching it and you feel sorry for the people but when it hits home it is it is a little different you know so you know. My heart goes out to everybody dealing with this problem. Well with all of this. You know we're all dealing with it. I saw this story on the news. Nick Cordero's Who's The actor Bronwyn Star? His wife. Man. She's so fricking brave I think he's been on a ventilator and has to get his or had his leg amputated or get amputated. I'm not sure but I saw on the news. Nothing man. This woman is brave. I mean the way she her attitude is just amazing. She's handling all of that but This is we're going to be in a new normal coming up in part of dealing with this is part of the is something we're going to have to do for a while now but anyhow. I wanted to get back in the air to get back black in the air. I'm in my office again at home so it may sound a little echoey near. Bolger is for that David Chang is on our show. Today we had a really good talk a little while ago and Restauranter famous chef his Mama Fu restaurants noodle bars in Manhattan and around the world and ugly delicious. You've seen him a net flicks his milk bar to all of that stuff. So we're going to talk about the restaurant business a little bit. How he's faring. Food Service Industry and all that kind of stuff man. He really has some some interesting thoughts on that so I was really looking forward to have on the shows and those really cool conversation but Anyhow so we are in a different. We aren't interesting situation. Now we've been dealing with the virus for a while we've been in kind of a sheltering in place. For how long has it been? Maybe a month longer six weeks. It's hard to know man. I've lost all track of time. It's very bizarre. Those of my time is spent with buster with my Doug Me and my son you know. We're chasing him around most of the time. My son is staying with me and he's doing well he's he's able to take classes online and everything. My daughter's staying with her with her mom and she's about to graduate from college right now. And you know wasn't able to have her graduation all the kind of stuff but she's been dealing with the pretty good she's Just finished her her thesis. Some real proud of row proud of you. Learn so yeah. So that's what we've been doing here and I realized right now at this point. I believe that we are truly in when I will call a both sides situation. We are both in and it's funny that the both sides are kind of most. Let me say this. Most people hate both sides. The heat that type of argument. This is not about the size type of argument all lives. Don't matter we're talking about black lives matter and I get it. I get it most of the Times. That is a valid argument but we were truly any build side situation right now here the both sides we are in a situation where they primary concern is the public health right. And how do we mitigate right now has been primary concern? How do we make sure that our hospitals don't get overwhelmed? There were smart about you know. There's so many things that we don't know about this virus that were smart as we possibly can about the possible ways to transmit sheltering in place isolating and all that stuff. Different cities have been taking different approaches to it and that has been our main concern properly so but now we're getting into a phase where cities are starting to loosen the restrictions in. We're going to have to get into a new way of living and some people are just looking at it as a reopening thing but I really. Don't you know I look at it as going to have to adjust to a new normal and this is also a very important piece right now. How are we going to get things back open? So people can get hopefully back into their jobs that they've lost or maybe get into new jobs. Economy can start going again and not just the economy going again but people can have means to make a living you know and part of this is not just reopening like I said but understanding how we're going to operate within the next year year and a half under a new normal. Both of these things are true right now in. Both these things are very very important. I don't pit them against each other. They're both important arguments. But it just really gets me when I see this being pitted against each other like like when people won't say how. How can you say we have to reopen when people are going to die and the other pirates? We're GONNA die if we don't reopening going against each other. This is the most ridiculous argument. That's going on out there and part of it. I think is fueled by some of these. I think reckless Governors or people who are just recklessly reopening things without seeming to have real plans about it and I blame a lot of this on the president by the way because I think the president has been so shameless in not having a clear direction for the country. He's only been reactive childlike childish. Imbo st and all these things has not come out with real leadership and even if the plans change at least to have certain guidance and true leadership. It's been the least amount possible in terms of guidance. So you know. Some of these states have different needs as they should. But the energy around this reopening as if they're some liberal conspiracy to crash the economy to keep people out of work because liberals want everybody to be on the government Dole or whatever which is ridiculous because that system will be unsustainable if we get this the way it is it will be unsustainable to try to have the government. Take care of this. The people who are concerned about this of course are concerned about the number of people that are dying by this virus. Because there's so much we don't know about it just the way that attacks the body the way that it hides out so I blame a lot of that energy. Both on the recklessness of some of these governors but also in the recklessness of outlets like Fox News where they're the ones that start with that type of conspiracy theory that somehow the leftist media in the leftist energy out. There wants to give you false information in. Doesn't want you to know the true story like they don't want you to know about hydroxy chloroquine and all that kind of stuff which is so fucking ridiculous. I'm so fucking fed up with Fox News right now. I mean I have been for a long time. But the poison that they put in people's minds about these conspiracy theories and how people how left is unpatriotic in the working you know to to undermine American all the stuff is so ridiculous and you know I don't believe in conspiracy theories they're very few there are so my whole of you know I say okay. Something happened there and I grant you but for the most part. They're ridiculous and the way that they they poison so many people's minds about wanting to believe in these conspiracy theories about how the left wants to road America is just so poisonous and it's really I think and abetting in people dying right now. Let me put it this way with the stupid president of the United States is is a waxing about injecting disinfectants into your body as a possible solution. Something which is so ridiculous. I mean I can't think of anybody at any age. Who would think that was possible? I can't imagine a five-year-old considering that as a possibility I mean it is one of the most stupid things I've ever seen and I know a lot of people have covered this and everything. But here's the other thing is the fact that the people who were drinking all of that kool-aid might think that the president is right. And that somehow information is being kept from US. Our disinfect into our body. The way to go. I don't know we can't trust the leftist media if they're saying that the president is wrong about that and maybe he's right. This is what we're up against right now. I mean how insane is that it drives me fucking crazy. President trump basically in my mind. He has just been a global embarrassment. A global embarrassment. When you think about presidencies and you know I like looking at the histories of presidencies and all that kind of stuff you know. And how presidents Braxton certain times and usually craigslist usually tell you who the president really is you know a really reveals character and man. Here's what's interesting about trump. We didn't need. The guy says to reveal his character. We already knew it. This crisis confirm his character. The level to which this emperor is naked is astounding to me and it's not even the emperor's naked is not even true now div for trump because not only is trump naked trump turns it around in the emperor's naked. All that emperor did was. He was in a bubble letting them going into your inner but that ever he was in a bubble and no one wanted to tell him that he was actually naked. When they you know you don't saying he was wearing all these things and the kids said he's naked but trump. It's not even an innocent bubble. Trump actually turns around and accuses. Other people being naked did this is what's crazy about. He's not content to just be in a bubble and have his sync offense telling him he leads beautiful. He's got to turn it around and say that everyone else is naked. Like it to me. It feels like in the way that he projects his own corrupt ideology unto the world. As if that's how the world thinks we're actually how he thinks and how his system is built. It's almost like instinctively. His fat body like on a cellular level is trying to reject all that corrosive orangeade coursing through its ecosystem. It has to project that unto the world in order to feel safe or normal or something you know if I'm giving him the benefit of the doubt of being a corrupt as home but he's just been an embarrassment and you know and the level to which the people around him and the level to which he needs to be right about things and try to feel like he's being an expert so fucking embarrassing. It's embarrassing it's so embarrassing. In the way that he demands that the people kiss up to him in a global pandemic. You guys this is. What's insane about it? It's magnified so many times now. This type of behavior like fact that Mike Pence because trump doesn't like people wearing masks goes to the male clinic and doesn't wear a mask and it looks like a fucking asshole you know. Fuck Mike Pence by the way fucking for walk into the male clinic without a man's the fucking disrespect he gave that entire place in. Those people was fucking disrespectful man. Fuck that motherfucker was crazy. I couldn't believe that you'll be a man at some point. Be a fucking man you know. Go BACK TO THE PRESIDENT. And his you wearing a mask mother fucker. I'm wearing a mask. Come in the mail fucking clinic. But the former supposed to do teases crazed I mean at some point. Don't you have to say that at some point? What's the worst that's going to happen? You're not going to be vice president. That would be fantastic. As opposed to lose in every ounce of of integrity. You might have left in your body for Christ sakes I guess the good part about some of where we are right now is that APPA local level is where the decisions are going to be mean. And that's probably a good thing because we really don't trump making these decisions you know and you kind of have to hope that your local municipality or county or state or whatever. The local people who are making the decisions are making the right ones. But you know I think we should be happy that it's in that position now so that's where we are right now and this going to be a day to day week to week thing we'll see what can happen but I do think that like Even going to restaurants. I talked about this with David coming up even going to restaurants. We're just GONNA have to get used to wearing masks for a long time. Not just for a couple of weeks. The people who think things have to get back to normal in a couple of weeks. Sorry that's not GonNa Happen. Things have to think I think things should get to a new normal. You know very quickly but there's no way things again and go back to normal at least for a long time. It's kind of the situation that we're in an. Let's hope we can stop fighting on both sides of this issue and just understand together him that we gotta do this as a as a unit and Kinda rebuild things step-by-step and piece by piece all right. That's my rant. We Got David Chang coming up and that's all I got all right. Welcome back. I'm very pleased to have. Let's just say father? How about that but famous restaurant or chef you know from Noodle bar all his restaurants around the world. He's the ugly delicious man Dave Chang. Welcome to blacken the David. Larry honored to be here. Thanks for having me Manda Honors. All Mine Man You made a splash from the beginning when you hit the scene back in the day in Manhattan and You just haven't stop since then and really been one of those awesome great voices out there in the world of food you know. It's really cool to see out in the world man very cool. Yeah it's been a crazy ride. Never never thought it even to this point at all zero. Yeah I can imagine. I WanNa talk about that a little later some of your beginnings but let's talk about the situation right now first of all. How are you holding up during all of this? I know people that do what you do. And what I mean specifically about owning restaurants. Let's talk about that in the the actual act of owning a restaurant like how is how is that part of your business doing right now while we've been shut down for six weeks trying to work diligently at the day. We can reopen up and figuring out how to take care of employees that we had a furlough. And it's it's hard to have hope but that's what we have to have and remind ourselves every day that we have to make them possible happen. And and that's that's actually what's keeping me. Optimistic is if we try to take any paradigm or patterns that we worked in the past or used in the past to move forward. It's not gonNA work and and the common thread and I don't think it's just the restaurant industry. Is You know we have to find ways to make the things that we never thought possible possible now and there's no more cats and I wouldn't or that's impossible. That's not part of the lexicon in our restaurant. Even though we try to we say all the time we got to remind ourselves because we have a lot of safety protocol. We have to figure out. We have opportunity to remedy and fix a lot of the systematic problems that were in the restaurant business beforehand and at the end of the day. I almost put restaurants right now at a much lower level of importance. And it's about trying to help the people that were struggling before covert nineteen in the restaurant and not in the restaurant universe and we're closed. We have restaurants in a variety of places Many restaurants you have right now like four size restaurants where like fifteen of them and we decided to be overly cautious on safety. We have you know when it all happened. Because I've been following this for awhile. High Friends in Asia. And they've been keeping up to date and I've been I'm a hyper paranoid person to begin with so we're trying to win scenarios before all this. We're getting nervous in January when you were first hearing about this or did it seem so far away. It didn't seem like it would be a deal. Both I think we were prepared and not prepared half because we just opened up in Las Vegas too so a lot of my mind was getting done in an filming show too so not run the day to day of the Operations Marguerite Merit Scholars. And I needed a sort out that first and foremost and so you know we can only do so much and I wish we were better prepared. I think everybody wishes they were better prepared. But the plans that we had laid out. Were not enough. You know no real question. They weren't enough. It seems to me David when this first started the shutdown like I feel people had a sense that maybe be like people had to be fertile for a week and a half or two weeks that was like even though we didn't quite know what was going on. It felt like there was a sense that maybe it wouldn't last that long. I feel like we were all in a state of denial at first. Yes does that feel right? Yeah one hundred percent I. I was in. Denial and I was very very paranoid to like anybody like I was freaking out but also in denial simultaneously. And doing whatever you could to prepare and you know with Korea getting hit and having friends that operate restaurants there Shanghai and Hong Kong. I immediately saw that. There was a shift in how Asia as a whole is going to handle this epidemic a pandemic because they had SARS before and Moore's book and they were reading more readily prepared. And you know I don't know and I'm I'm really trying to sort out why. I was in denial even though I was Freaking out any sense to me because I think I just didn't know if you don't want to raise the alarm so much that people think you're a tin foil wearing tinfoil great right right exactly. I think some of it is and this is gonNA sound weird but some of it. I think is American privilege to be honest with you. It's like we don't feel something that bad. It's going to happen to us. I think there's something about us. That just feels that whether right or wrong like we really haven't been attacked on our shores outside of Pearl Harbor People in other countries have been like vicious attacks that got any like we were really in a bubble sometimes and I think this is the first time something this big. I mean nine eleven kind of pierced our consciousness because that was this attack that happened and we felt like how could that happen to people were shattered? I remember right after that and this kind of has their feeling of it were. There was such a denial in the beginning. Because I think it felt like how can how can something be so bad to us Well that was my benchmark was nine eleven right like and that's when I knew things were going to get bad Pretty Pretty Soon I. I just roughly calculated my head in the restaurant industry then when September eleventh happened no I actually worked in Japan for a year and then came back and then worked for Daniel Balloon and when I came back in the summer of two thousand three hospitality industry was still hurting from September eleventh. Right that's two years plus for tours to get back to normal and then it did and that just was south of Fourteenth Street. A lot of restaurants who are affected ask people weren't coming back in numbers because I was working reside so I was like well if that was just localized there but this is now simultaneously happened. The world over you know tourism as a whole may not come back for quite some time until there's a vaccine so I was just trying to tracy imagine it's great that we have all of these scenarios planned out. What's the extreme? How do we define the spectrum by defining the ends of these things right so worst case scenario best case scenario and then best-case scenarios? We'd have to have a vaccine. I was like. Oh that's minimum. I don't know how long out now so I was like. We need to prepare ourselves for a year. Plus how do we do that? Yeah a lot of it is Just dealing with the dark there's some people astounding friend of mine. Who said she feels like? She can't plan anything right now. I mean anything. And that's kind of shocking. You think about that. I mean it feels like you can make. Maybe you know workout scenarios for things but in terms of planning when you take traveling out of the equation of your life. It's amazing. How just closes off almost everything right? So much of the restaurant industry is about travel to right. It's funny it's to think about that was like Oh my God. We were in an incredibly difficult business. Beforehand with high rates of attrition. Exactly and now this is. This is the hardest battle to have. If we're a business so I will say though it's a little bit different You know having seen in talk to not seen but zooming like we are now restaurant tours and shafts across the country a New York City. I'm just outside New York right. Now is by far the worst? There's no way to be worse than move on. Well we are and how you think about think about that. It's crazy. People were like almost joking about John and the measures they were taking. Yeah from America's perspective and we're in some ways a lot worse and it's crazy to think in New York and what's happening in New York is going to be very different than the rest of the country because of the density what made New York so vibrant great and gave it strength. They're now working against it and really agree. Yeah there's restaurants that are open for takeaway delivery and in the West Coast and everywhere like you know. We have a restaurant in Los Angeles. We've decided not to do it because this is the. This IS THE MORAL DILEMMA. So for me you know about the trolley car problem familiar with that so like I. I studied all the stuff in college. I don't know why remember it at all but they you know teaching moral philosophy class so okay effectively. You're you're in a position where train or trolleys coming through and you have a vantage point to see that if left on its own train tracks. It's GONNA kill like five people in there or you have a lever right to your your handing if you press that it'll veer left and only one person and these are extreme academic sort of scenarios but I was very upset most chefs that I knew felt like they were having to make this in real time and closing. The restaurant was difficult and then reopening the restaurants because everybody wants to help. Everybody wants to do charity work. But we have. It's just a lot more complicated than it seems to be so we wanted to over index on being safe so we closed. We've had a lot of false starts about reopening for charity and to do takeaway and delivery but it's a little bit more difficult in New York and even though in L. A. Lot of our managers are married with children share or a couple of wives work so there's daycare issue. So how do you work and maybe do an act of good only to potentially bring back something home because we don't have safety protocol for the government and we don't have the and there's a lot of things that are up in the air and we're going to do our best to make sure no one gets this in dice Oracle incredibly sick? It's just not worth it so I don't have those answers so yes we could. Our restaurant in L. A. is perfectly situated to do. But we've got to do it where everyone feels comfortable safe here. The the other philosophical construct is you know restaurants are shouting druce cat right now. They're both open closed at the same time you know. It's like an even the notion of opening them. Half full to me isn't quite a solution because you're almost setting up failure most restaurants if they say all you can have as half the business. Can you survive like so? Our model is based on capacity. Larry if it's ninety percent total failure rate now so I mean it feels like almost like imposing this and you know what's interesting too when you talk about New York like people that haven't been in restaurants in New York have no idea that every other restaurant and the country already feels like their social distancing when you compare right because you're already sitting on top of each other the New York style of restaurant you know it's not just New York Chicago like grand kids the great chef and Nicolaas. They're they're great right now and part of it is they were had their world class organization. But I think the biggest thing that they have to their advantage was they can drive to work and they have the space in space and being able to get to work safely as a huge thing and are people that are successful and we're going to get there and hopefully help lead the way for everyone else to get there but it's not a race this marathon and wearing like the first mile and and I don't think there's a first mover advantage right now but going back to this trolley car problem. The alternative problem was if we SORTA save and be safe here. Are we if we're so worried about safety? Are we jeopardizing the safety of the people that were trying to save by putting them out there at home unfortunately like are we just couldn't afford to pay everyone there? There's just we just don't have the ability to do that. And it's been difficult and I don. I want to take that with grain of salt like there. Are People out there. They're much more difficult. Things and hard drives. I'm just saying the problem. And the conundrum of like how do you do it? Where someone wins. The restaurant business people that want everyone to win. And when you have to make a decision knowing that someone's GonNa lose it sucks and most people have kind of a one dimensional view of restaurants. You know where you go in and there's people that serve you you know and there's somebody that cooks the food but the whole chain of people that are involved in the whole restaurant businesses huge you know and all of that is being affected right now right. Yeah I mean which is why you know. Too Small to fail is the same result is too big to fail. And even though we're not banks restaurants are eclectic diverse as everyone's aware of you in La you have Taco trucks to Taco shops and high end tacos and just talking about tacos right. It's everything it's so diverse and within diversity at all support these ecosystem in culture and in we're not financial banks but we're like cultural banks for society and culture because ninety percent of the revenue that's generated by restaurant goes back outon world on average. So if you're florist if you're a baker if you're collect trash if you're fishmonger you make you know meet deliveries whatever. The entire sort of universe seems is tied to restaurants restaurants can function look at. What's happening right now with an Idaho with the potatoes? Yeah and onions. Like they're just having to throw them away because not crazy aren't going to restaurants. Then there's it's not about supply to the grocery stores is usually a much. We need restaurants to be around and when that shuts down. That's why Larry I get so angry and concerned about what's going on and I hope that when we all look back on this twenty fifty years. Now it'll be seen as the people that were most important where the people that were being neglected all and and it's the Food Service Worker. The the the busboy. The dishwasher the fact that the market is almost three thousand on the SNP is an indicator of just what I think we value in this country right now. We don't really care too much about the people that actually have to menial labor and tasks and it's essential and we're going to see that and the government is doing their best. I know that I can't believe I can say that. But I know they're trying some people let me just say that but they have no choice because if they don't do it it's going to get really ugly. Yeah you know. It's interesting to see you know when Tyson made that announcement early this week about. They're concerned about the food. Chain being disrupted and having to all the union see all these stories of cattle having to be slaughtered. There's no place for this food to go. Meanwhile People San Line at food banks you know in their cars and things like that you know. We assume Tyson Tyson was sort of the problem. They created this bottlenecks so they can control it and this is this is what happens right so as a whole. I think food. I just wouldn't that. Can you explain that a little bit? More work entirely dependent and reliant upon like a handful of giant meat producers. If this was a system that was more dependent on local farms and co OPS. It wouldn't be this way right so when everyone controls one thing. And there's a lot of it's the distribution channels. It's of course it's going to go sideways Tyson. Unfortunately it's perishable product and we're talking about Obama lives but I actually. I am hopeful that all of these things will be addressed in the coming months to make sure that it doesn't happen again because shame on us once right like we. We can't do this two times in a row and you know the the whole food system even going back to our unfortunate president right about what you eat. And so important right how he treats immigrants right the Shithole countries as he says and all these people like Mexican food. For instance example. If he if he doesn't care about them as people why is he gonNa care about the food that they eat and the many many people that have restaurants that feed these people that he makes fun of or just doesn't care about and that's the problem is we need to make sure that these are the institutions that are going to be safe because they are cultural institutions? And I hope to God that we do something and I actually don't know if the government's going to believe the private companies of this world The googles the facebooks the ABM. They have to do this because if they lose what makes America so really great. Then it's going to be dark times and Dave always You always kind of highlighted culture and food and mix them together. You know in in your Netflix shows and the way you talk about food culture too it feels like from my point of view that to you culture and food are inextricably mixed in a year and it feels like I feel like a lot of small restaurants around the country made just begun. You know in a lot of the culture that associated with some of those restaurants. Is You know like that's a huge issue with with these things not being able to survive. I saw an interview. You did where you talked about. Only the people that have cashing and be able to survive. Are you concerned about some of these small restaurants and future? I am deathly concern. And you know the P P P and you know if I had to do it if the government had do it all over again. They should've just let the first people that got money to be fifty thousand two hundred thousand tops. Absolutely I mean the Lakers got eight million dollars or whatever. It was a huge fan of Lakers. What are you doing asking for money? This is crazy. Four point six. And that's how much Lakers got so was too much you know I we applied in. We're still waiting to hear back. And I think the second tranche is GonNa Hopefully I. This is what I believe. I actually think that there's no other choice because the government is going to have to make sure that everybody gets something and if it doesn't that's a total failure and it's also embarrassing. That other countries are doing amazing jobs Canada Denmark. Uk are doing not just giving money to employees. They're really trying their best to save the Industry. And we're just doing a shameful job of it in America so far so you know we need to give. We need to give all kinds of loans to restaurants for them to survive but simultaneously. You know some of the questions. I've been having behind the scenes as you know. The hard question is what kinds of restaurants are going to survive right exactly. That's what I'm saying. You know and some are just going to be gone. You can do about it because you can only be closed for so long like a lot of this is just unsustainable. Even from the government's point of view government can't continue to print money and give it out. I mean there's an implosion coming up that you know really really worries me about the ability of many things that are in our culture going away you know and I mean Larry I I just I don't know what to do. I mean all I know we need to get this done on the health care front. I straight we need to be able to limit the virus and and getting back to some level. Yeah but my focus is. How do we get safety protocol for the restaurants themselves? There's too many people that are working in not safe environments right now because the government's let them down on protocol like yeah. I'll just give you a simple example. Like bleach solution is what most restaurants have. How do you know if bleach works? I think it's still does and to. Cdc says that but they can put out these things but it's it's it's much more complicated in that. Most bleach solutions have a sponge or a towel in this bucket. Are we even allowed to do that anymore? Or it doesn't have to be a disposable towel and that seems like something very simple but it's not because now every time you have to throw something away you're adding incremental cost and think about this like restaurants are GonNa have to have masks right definitely. Do we know if homemade bass going to be okay while cooking food and other mask intended to protect the person wearing the mask or the people who they're serving or IM- embarked or the food that they're cooking food is their transmission. That can happen in food or on plates can be on a plane like I feel like all of these are questions that are out there. So we're going to be fine. I mean we're we're doing our best to find ways to stay afloat and and honestly like I don't even care about this certain sector restaurants including my own. I do obviously would love to reopen up. Take care of everybody. That's not like I'm not trying to sound like a sociopath they're just simply saying like if we have problems. Everyone else of group of our size and caliber has problems then man like what about the restaurant that I love to eat on the on the on the MK Town. That doesn't know how to do all these things and the other concern that we're going to have very pragmatically is on the protective personal protective equipment. It's GonNa be expensive. Yeah how do we subsidize this cost? We have to find a way to give it to the Black Community Latino community people that haven't has sort of been neglected all along because the last thing we want to do is be like a restaurant accustomed being like when things are open yeah. I'M NOT GONNA go to that restaurant because I don't think they're safe with their food. Well right because they don't want to be safe maybe they can't afford it and that's fucked up Larry. Yeah it absolutely is and they always get served. The last you know to mix a metaphor. You know the other thing when we're talking about culture and food like when I think of Korean food and sometimes of how people are are you have the Abacha's at your table or your cooking at your table and that sort of thing or you know. I don't know how that culture is GonNa Change Canal. You know people are GonNa feel safe doing that type of thing you know and there's a lot of that there's a lot out of the world you know that type of eating may go away. You know you know. The reality is fast food giant food fast food corporations are going to benefit and they have benefited because king in this in this age. One hundred percent because they don't you don't have to taste the food to begin with. It's already set and I when when independent restaurants open back up again. They're going to have to raise prices. And there's going to be a bigger discrepancy than ever before with say a big Mac which is not going to have to raise their price and you know. I'm sorry I'm not trying to make people depressed about this. This is what I roommate Sunday. This is important stuff. Where is the Tanzanian that we're in? You know. Let me ask you this? Do you think this will change? What people eat? Because it's going to change how we eat but I wonder like when I was thinking about the whole Tyson thing and when you're looking at some of these images and stuff do you think what people eat is going to change for better for worse. I think two things are going to happen. I hope people are gonna be cooking at home. Obviously they're gonNA get better cooks. They're definitely doing that. Friend of Mine Lilly Kwong. She's she's she's been trying her best to bring back. Victory Gardens and and Victory Gardens were in the UK and America where in World War One and World War Two. Yes everyone just had a start growing their own food who's incurs plots of land that the community food. I think we're going to go back to that. I really do and gardens are going to be more important than ever before so but again not everybody but I do believe that we're going to have to do that but I think what people are going to eat for sure is is going to change because restaurants for the most part are going to be takeaway delivery so a lot of the meals you're going to have to make might be made yourself with like a ninety percent of it done by a restaurant that is until we have a vaccine but I do think too that I wonder when Tyson's and the in the in the big meat producers of the world's say there could be scarcity or problems. I wonder if they're telling the truth because maybe they WANNA get intervention. Maybe THEY WANNA get help from the government's more than I don't know I just I find that whole world to shadiest Fox so I think we should have supply chains. I do know that one of the top priorities for the government is to protect the food distribution centers that are located at throughout this country and to make sure that we have enough food and so far. I think they've done a good job at that I just think we're going to have to figure out what is lifelike without dining in a restaurant. Do you have an opinion about wet markets and and that sort of thing that's happening now like there's a lot of concern about it because people felt that in. Wuhan maybe the virus could have been spread there. And there's some of those that are here in this country to. What did you have an opinion about that I do but it's not like a real opinion? It's it's I think that they're going to. China should ban all of the things that could transmit corona virus. But you know what market sort of has this like terrible like I duNno. It just doesn't sound very good. It's a wit but but it's part of culture in Asia. That's how food gets made. There's usually like like water running or not. That's not water running but like things get washed down and things get killed there in the moment in. There's different kinds of markets in. I don't know if you have them in Asia it's it's Y- I mean I've spoken to some of my friends about it. They imagine like they're just slaughtering a jungle in there. And that's the case. There's there's normal things that you would normally see. It's just also you know I've never seen that stuff before you know but I know that there have been some. But I wouldn't be surprised if China clamp down on that finally as it should be the sale of endangered species and animals and you know if it is the bat like Faulk Man Mike Man. I would have so looking forward to bat. Burger to going out the window As this change your idea of of what you WanNa do personally in your in your career at this point has created a big shift for you. I mean it's been I mean I'm really having this conversation actively within my my brain damage I mean very honestly like I talked to March or CEO on a daily basis and You know their days were like I don't know if I can do like. How do you do this and I never want to be put in a position where why bill something up if you can't take care of everybody and there's definitely been thoughts of like you know? I mean even a good moments. I think I quit every five minutes. I just do. Certainly there's been a lot more of that thought but I always come back to some kind of normal where I'm like. No no we gotta keep going to better the lives. We gotta do this right and the hard part is you. Don't really have an answer. And that's what makes it hard. It's a it's a you know like I've I'm a firm believer in you know cameras rebellion against the existential dread. The best thing is to reject yourself and do something good right life better for other people. I and the hard thing to see like what is that good right now and Chad is the hope. And if you can't have that hope it makes it really hard because the last thing you want to do is build something up. I thought we've done our best to make Momofuku very like strong. Great Place with Bob but we failed. I'm mad at myself more than anyone could ever imagine. Because we weren't able to prepare for this and to better protect the interest of employees. And we're really thinking about this long and hard about. How do we do this? How do we? How long can we continue to Pay Cobra? How long like all these things are really problematic. And you know what's the point of restaurants if there's no restaurants restaurant my culture anymore so yeah if these are normal thoughts and I'm not trying to bum anyone out here but I'm having doubts just like anyone else but I promise I'm not going to quit. I'm just telling you. It's been a very arduous struggle daily struggle of like. I just need a glimmer of hope. That's all I have to get me through this. But you're very introspective about. This is interesting because I remember reading an interview with you. I think it was a long time ago. Where think you're talking about how you fell into some of that pattern of you know how we see? The stereotypical angry boss in the kitchen type of thing. You know the abusive type of relationship and you talked about how your relationship growing up was. You're always yelled at and that's kind of the culture now. Do you think having gone through this and I'm sure over the years you. I'm sure there's been a balloon but has this changed you in terms of how you feel about your relationship with the people who are who worked for you and within Actually I don't think this has changed that at all. I think that changes the long long time coming and and a lot of that was just maturity and and you know we were supposed to have this book come out next month but I think it's GonNa be number but I will talk a lot about that struggle that growth and if I didn't have you know you know if I didn't have a psychiatrist so much not not not just dealing with my depression. It was a lot of dealing with my anger and nobody. Nobody should be foods not important enough to make someone feel bad And that's the biggest lesson I learned. I learned along the way that I'm a fucking asshole and there's no reason to be that so I have to do my best not to go down those default settings mind but as a whole this this corona virus Cova nineteen epidemic has just showed me how fragile this whole thing is what is genuinely important and how we treat everybody. Moving forward is it has to be more on the economic thing. It's like how do we get rid of tips? How do we make sure that you've paid leave? How do we make sure that we can? We Afford Hauser. Pay Right like these are the things that I feel like. I am actually focusing my efforts because I think the maturation process of me is never going to be complete. I feel like how I treat. People has gone a lot better. It can always be better and my focus during corona virus has certainly been. How do we make sure we never in this position again? And how do we make sure that employees are going to be prepared for this? Yeah I think that's great How do what do you think we can do? The people who support these businesses on one support. I have many friends who are in this business. I live here in Pasadena California and has some friends in the restaurant business. They're really hurting because they have small businesses. You know and you try to support but it's not the same takeout as it is going there and Yordan drinks honest the culture of it. What are some of the ways that we can help from the outside or is there anything that we can do? Well first of all will be joining you in Pasadena we. We've been trying to do this for a while. But grace's parents are lived there and no great come on over here. It's a little bit hard to travel right now but WE'RE GONNA figure it out but in terms of what you can do to support the restaurant. I think you can buy gift certificates. Just don't use them right now. You can support restaurants. Have A gofundme page. I'm going to tell you a story. We had widely defined on a podcast. When he'll tell you this story and I'm just GonNa shortened version of it great. He has a donut shop in Brooklyn. He hadn't been there and five plus weeks. He had to pick up some supplies to feed his family and And just other stuff for kitchen stuff and you know. He lives in Connecticut and he came in and the knees up gathering all the supplies and he has a knock on the door and everything's boarded up and he knocks and it's as dishwasher. Dishwasher says chef like your back and he's like yeah what are you doing here? How'd you know his here? He's like Oh. I come here every day at this time on my bicycle. So it's like he's like you you've been here everyday since we've closed you know five plus weeks ago. He's like yeah it's like. I CAN'T AFFORD MY CELL BILL. My Cell Phone Bill and I don't have Internet so I just have to come here physically to see if we're gonna be open and that just that's like the saddest fucking story and that's a real story and that's happening all over this country people that don't have enough to even get the information about things that we take for granted and you know why has it go. Fund me page. You should check it out. It's dues donuts and that's how you can do it. You can put money if the government won't do it. You can put money directly into the pockets of employees and yes. There's been a lot of issues that go package restaurants. I mean you have to trust that. All the charities go directly back employee's as it should but that's what you can do is help. Put money directly into the pockets of employees. That need it and I think that's the only thing we can do right now is to make sure that they have the basic needs of shelter of food of comfort and health. You know yeah opening. The restaurants are really not that important right now. They are with people. And we need enough restaurants to keep employed. Not also just add. There seems to be with this weird again like if I was twenty six years old. Twenty seven years old. I'd be open right now. They're doing it myself and I'd be you know donating meals and doing whatever I could to make this all work but my life isn't like that anymore and that's another thing that everyone has to keep in mind is like just because someone can't do something doesn't mean like their hearts not doing You know it's just a complicated mess of a situation and you can go down that rabbit hole forever but the thing that we can do. Is You know for sure that people are suffering? You can donate to the food banks you can donate to the Lien initiative which is started by chef in Kentucky. And they're giving aid and assistance to hospitality workers. All you have to do. Show Your W. Two form in Los Angeles Squirrel right now. Is doing that program so if you work in the hospitality industry and you need food to live off of bring your W. Two of your last paycheck and they'll give you supplies and there are a lot of programs and I think if you really love your restaurant? Just give them money. There's a local restaurant you love. If they don't have a gofundme page set it up for them. Yeah that's Great Idea. Really really great idea And Food Banks. I think are a good thing for people to donate to as well right. Yeah I'm on the board of a couple Credibly important more so than ever. And you know the ringers. Obviously we were doing a lot with Jose and the world's central kitchen is so vital to feed them right now and twenty two plus cities in growing so there are a lot of the just just know that people are in need and worse off than you are right now and and this is the time to to to pay for it if there was a time absolutely completely. What very well said David. Thank you so much for being here. I want to end. Maybe a nice person on a you know we can hear. Your son is Hugo she. He's downstairs he was just he was eating and like the only place where. I can record this entertainment. That's great one. Let's see how is being a father affected you personally through all this in in just life in general has been a big change for you you know. We did ugly delicious episode that covered some of it. But yeah that's right. You did the baby episode. But then it's I don't know if it's making me be the best version of myself into truly. If there's been one benefit to being quarantined it's being able to spend time with them to to not have to rush home to make sure that I I have some you know few minutes and to see him grow up too. I was able to see his first steps as a child and I make his food. I make all his meals. And that's been great and yeah if there's one person that's having a great time right now in quarantine it's my son. That's so great that's us. He's loving and he's got his grandparents here. We're all stuck in this this place. But he's he's having a grand time and easy way worse. Yeah it's like my dog Bester Buster's having the time of his life right now. He's getting all this attention Eddie. He's just really enjoying it. Which like good you best. They laugh it up. And you deserve it you David once again. Thanks so much I appreciate a man I appreciate all your your words on the subject You know even though it's got it's tougher meat even talk about some of the stuff right now. There's so many people that are in need right now and I. I can fill all your emotions behind this. I know how invested you are not just in the industry of having restaurants but in the business of Feeding People. Lino and how important food is in our culture. I really appreciate you talk with me. Today isn't any other last words you have. Maybe when save out there? Yeah I'll say this and I might have said this before but again I talked to Dr Jim Kim. He was one of the founders in partners of health and he was the president of the World Bank and he's now helping out Massachusetts and in contact tracing and really going on the offensive for this. I just want to reiterate what he told me. And it's going to be on our podcast. But he basically said you know. We have to make them possible happen. Let me just reiterate that it's like this is not going to happen by having a mediocre solution we man the best possible outcomes and reverse engineer without taking any compromises but this has got to be one on the healthcare front. I and I'm not an expert in that but I can't restaurants and tell our medical system our nurses and doctors and everyone that's fighting this virus on the front lines can actually get this done. I so like we're sort of helpless. We can't really open our doors until the medical system can really be successful out this so you know we need to do whatever we can to support them because once they get that done then we can get a little bit busier and get the ball rolling. But that's my biggest thing helping out however I can on those fronts. Well said David Chang for being black in the air really appreciate it take care of yourself man and uh really hope for the best for all your ventures thanks.

the Times America president David Chang Larry trump Asia Tyson Tyson Los Angeles New York City Manhattan Food Service Industry Dave Chang Uk Fox News Lakers Mike Pence United States
S6 E16 | On Food, Part 1: Cooking Up Justice

PodcastDetroit.com

1:34:05 hr | 1 year ago

S6 E16 | On Food, Part 1: Cooking Up Justice

"You're listening to the podcast visit. Www DOT past detroit dot com for information. I'm Calvin and you're listening to leading questions with Calvin more. This shows experiment incivility gathering people who disagree to sit down face to face and having them discuss their disagreements. Do we ever arrive at consensus? Sometimes what's most important is? We've got the conversation started well. Hey everybody so much for tuning into another episode of leading questions. With Calvin more I am your host Calvin Moore and per usual I am here with my co host. Ken Straight Them. Steve Phelps. What's up guys. Hey how's it going? It's good just got US Qantas coming out of a half hour discussion about porn. We just caught us as per you. Maybe not a half hour. It was not that long and nobody has context that there will be no context for that. You'll find out about that in future episodes So anyway how you guys been. I've been I've been great. I've been fine the last week for you can't Today I saw a friend that I have not seen in over seven years in order to buy girl scout cookies from her daughter. Oh that's nice and it was. It was very nice for large company and I went by guys desk the other day and he had like a thousand boxes so his daughters making out like gas. Because I was like you know I'm going to need to boxes within minutes right. Yeah it was like okay cool just to. Who did you by by the way about them from from your family. I right what's important and because if you're GONNA we're gonNA tell my life insurance on his I want you come to me for the cookies. Whitney Remember Whitney. I don't care who wouldn't is okay. She's not me no neither to show person. All I know is she's not me. Elena. I gotTa Lena Cook. I got to less. You should have a. I still feel like okay. So the guy at my job selling girl scout cookies. His daughters probably be the top in her in her group unless that other girl who opened up in front of a dispensary is in Nagara. Smart right like done so other than that. I know nothing center This are so my my my daughter. My youngest turn nine today birthday party which Leinna. Hey Happy Birthday. She's listening right now. Ninety four to the porn episode. Did you hear about I just read about this today? You read the guy that was trying to improve. The Earth is flat and killed him some little self. Yes sorry at rocket rocket. Forget why I mean. Just the fact that launched himself in a row while he proved he was the only thing he was. Flat was ill so he tried. His plan was to get to the outskirts of the atmosphere. Apparently what see the edge is that what he was going to? Truman? Show it. Yeah it was there. It was doomed from the good morning. Good afternoon and good night and so he fell but he's dead. Yeah all right now. It's so funny it's not funny. I mean you know it is what it is so anyway. My Week has been uneventful. Just worked and didn't do much this weekend but today in this in this week this coming week they start paying you and in honor of today's episode today I had lunch at a Venezuelan restaurant or a restaurant that sells Venezuelan food. I don't know if the owner Venezuelan we will get into that a little bit later in the show but It's called Doritos it is. In Grosse Pointe Woods and I had a delicious delicious dish that had plantations in it. Unfortunately antics plaintains out and give those to my wife. Do not like planting for what it's worth. If this goes to answer your question at all and I'm not sure that it will. I once had the owner of a very popular local Chinese restaurant. Tell me throw him out with what okay. Very popular local Chinese restaurant. I was talking to the owner and she. She told me that what Americans think of as Chinese food is not in any way Chinese food. It's the food that Chinese immigrants believe the console to Americans now itself sounds so food you made. Sounds a lot like Like the cowboy that people up here by down in Texas. That's western. Wear those boots you're wearing if you can't kill a cockroach and a quarter that is not a cowboy. That's just western. Wear something like I get it. But today's Today's show is brought to you by Venezuelan food. Today show is called on food and cooking up justice so we're talking about food and its connections to to social justice in some ways and we have two guests here tonight. I do we have miss. Yes Miss Jessica Phillips. Just talk a little bit about yourself. Name Is Jessica Nice. Meet everyone here. I grew up around about an hour. North of here and on a farm started cooking early with my grandma and been dealing with food for my whole life. So it's just been that a little bit and then next up we have Godwin whose last name. I'm going to mess up so I'm GonNa have you say Godwin? How do we say your last name into g? I would've fucked that up like nobody's business. I get called Goodwin. Ninety five percent of my life so all right good all right cool one all right so tell us a little bit about your background as well. Yeah absolutely so you know. My Name's Godwin chief villager over at Young Village. Afro-caribbean AIDS I started off as a dishwasher at Wayne State University. I quit football My Freshman Year of college because I just not a Jock. And then it hurts. You know keep hitting you. Yeah Yeah I got a concussion a couple of times and I swear even now I still slightly short term memory is an issue times. I am quick to anger. But that's another story but now concussion. In Long Balkan notable. Yeah a few but I started off as a dishwasher at Wayne State. I've been in the food industry from seventeen on and I decided to pursue entrepreneurship because I think that's that's really the only way to change the industry. You WanNa see. Some changes happened okay. So then I guess the first question. I'll ask talk about what's your connection to the food service industry there. What is it that drew you to working in the Food Service Industry? Because you're in college dishwasher and we were like all right. I'm just like I did this. Washington College soon as I had. My degree was like no more than do this other thing here that I got my degree in. So what Got What drew you to the food service industry as career. Yeah So growing up in my household. My Mother's American my father's Nigeria and And Nigerian households. The men typically have to cook so Growing up I pretty much need to cook to learn how I need to be able to. Reo Ninety days or so Pretty much all of the basic household skills that you don't Marin I had to know the rules that most people in America would assume two women right all right. How old are for primarily from? Yeah I feel like It's not I wouldn't say primarily men everyone has to be able to do. You can't not it or you're just a failure in life like you have to be an engineer or a doctor or a lawyer or your failure in life. That's less it okay. Just like I said. I grew up on the farm. I have it well. It's it's about one hundred years old now. It started out with all kinds of stuff that had pigs and chickens and everything but it's it's produce now and so Started growing up there. I I used to watch my grandma cook growing up and I would be upstairs instead of watching sesame street every watching cooking shows. I'd like run downstairs and be like look. Let's make this recipe. I had written like half of it down because you know it was like a little kid and then I did early enrollment I went to culinary school at mccomb and I just you know I. I knew that that was what I wanted to do. I got a couple of jobs in Birmingham as a sous chef out there for a while and same with him as I agree with that with If you're going to change how it works in that has something that does need a lot of focus. Is You have to start at yourself. You have to build it from the ground up and so when you say you were a Susha for our listeners. Who are quite ignorant. And I'm GonNa say that yes. I put myself in the place that the listener would a sous chef is as opposed to a different kind of. I was actually going to ask that as a hosted the show. I I know the term. Sous-chef will the sous chefs like the second in command like the. There's the executive chef and then it depends on the restaurant. Sometimes there's an executive sous chef and the sous chef goes down and then Yeah you basically run around guy. You're the chefs main like dog. And you get everything done for him. Yeah and he you know He. He overseas does a lot of stuff. Yeah you're the right handed. Physician's assistant doctor does like the doctor. Dr Stuff but the physician really does on the duck to stop with the doctor gets the glory. And if you have a good head chef he shares the glory that some good headshots and you know you. You guys can correct me if I'm wrong sauce because it sounds like you have experienced that the executive chef at a classy restaurant doesn't really cook. Does he Well if I was going to say if he's good he's in there. If you're going to ask people to cook on the line you need to be able to cook as well people. Throw the food back at sometimes. Yelich children doing the same thing. Yeah that's destroyed okay. So it's a for for just Godwin. You bought you both kind of mentioned I think we're kind of finishing up. You know kind of what drew you into the food service about changing things changing. What can you go into a just a little bit of depth on what you meant by changing? And what was it? Sounds like it sounds to me just from the outside is it's it's not just about food and I think you kind of insinuated that just a touch. Can you just go into that a little bit? Further each of you from it so there are multiple rabbit holes. Go Down And a lot of these can either deal with like classism or like one of my favorites is is the fact that you know. I. I'm not like the best. I come from a middle class to like poor family at some point in our lives we are on on focus. Hope and so I just love to see all of these programs. Were there like. Let's take this like food. That has bruises on it and Mike. You know make a program around it and then you know sell it you know and I'm like well you know there's people who don't have food at all the hell out of that Bruce. There's just so much stuff in the in the industry and then our industry is changing. You know like twenty-five years ago a mom and pop restaurant didn't have like a a grab or overeats or something like that and now I Every single business. This is part of it. You don't have over over easier like screw it up but Uber East share customer information. So now I'm stuck serving food to someone. I have no way of communicating with. It's it's all of big thing even Gig economy like I have to compete with UBER. Because you can make more money driving for. You're technically then you can start up in a kitchen so there's a lot of things industry that are just happening right now. That are indirectly indirectly related to technology and directly or indirectly related to what technology does with how we as people communicate and interact with each other. Just in general and around the transaction. And you'd think about technology and food and just like cook right so that's that's interesting yeah Mgm IN LAS. Vegas is actually already working to automate their like lower than twenty dollar. An hour staff kitchen staff members so it's what to replace to replace the kitchen staff. Yeah yes it's intense. I'm like everybody step up your game but like what I what I mean in. The way is actually is what they expect out of you when you work in a kitchen environment. It's a brutal on you. Like the what it takes out you physically and mentally and then the hours that you have to work and not only out like but outside of that when you're really into the to the food that you're making you're thinking about it when you're gone. You're building a menu. You're building menu items when you're not there so you're getting all of this Time taken up by something where you you know if you're not being treated properly or if you're you're missing out on your family events holidays things. You know a lot of times you know I know. A lot of family. Members are missing out on kids birthdays. And stuff like that. You mentioned that today and You know it's like this whole thing. Where if you're going to be the super bad chef you have to work eighty five hours a week and it has to be your whole thing. And it's like life's too short to you have to rework that because what that turns into is substance abuse and alcoholism and needing to that relief and depression and needing relief from that by drinking every night. Or you know what I mean and it really is mentally really stressful. And it's interesting my friend. April couldn't be here tonight. She actually has worked in food service two decades. Now she was actually. I don't know exactly what her position was but I know she was a head manager of one of the concepts at Ford Field for a number of years on now she runs like an entertainment venue doing kind of the same thing but she texted me today. Saying hey you know. Customers have no idea how hard it is mentally emotionally physically on a crazy. Busy night you're going to scream cry and laugh at the end of the night. Talk about how bad your your knees hurt. I've worked in all types in this business from the dive bar the corporate restaurant defining event. It's all pretty much service. Industry people are different breed. And we know when someone who she says we went to. It doesn't belong as well so it's kind of interesting. Just reiterating exactly what you were saying. They're kind of nuts. I was working and mortgages at quicken loans downtown and that was like eighty five kills unease Smith. Yeah Yeah So. I didn't kill the need to sit down but it did lead to that depression deadly because you're missing all your family events you're missing all your friendships all those kinds of things. I have a buddy who just started working with me at the company that I work at now coming from quicken loans and weekends off now and he's like I don't even know myself now like crazy time back. My Family Wife. Sleep to seven o'clock I but I get it right. It's kind of nuts but let's go to question. Yeah so there's some people who would describe eating certain meals as a transcendent experience. Do you think there is any kind of spiritual component to eating shared meals? Yeah yeah no definitely You know one of another reason why I'm just so involved with food is just because what food can do. You can take people who don't speak the same language and put some great food in front of them and they're just like communicating with their eyes and like whatever noises they make what they're consuming and I witnessed it. It'd be like people very uncomfortable. You know you've Got Daddy. Likes neither confirm or deny that language. Sorry I totally forgot what I was with. You got it. You can see the look on. Somebody's face when you've just had them. There's a moment where it's just. It's a face where you're like. I'm just nailed it. That was a got it. Yeah and that's a huge part for me about Cooking with when you're passionate about it a lot of yourself goes into your food you know so you put a lot of effort a lot of your character. A lot of things go into this dish that you're making and so when you see someone you feed somebody you know food you know good food nourishes the body but like really good. Food enriches the soul so like being able to like watch. Someone enjoy something that you put your heart into and you created that genuine. Look that bonding something to me. That is like spiritual that sets cooking apart in a different way salt. That is the key I got it face. I don't think it's any coincidence that Social gatherings from top to bottom surround food dates surround food. It's get coffee. We'll have lunch the place where you're giving exactly the kitchen absolutely absolutely. I don't think it's any coincidence that most of our social Get togethers happen around close proximity to to food very true I was gonna say to One of the other things about that is that Even more so about foods when people eat food and and even when they go through these transcendent experiences whenever I talked to someone about food at some point there's always even if they're the most excitable person they still some acknowledgement of like all of the terminal in the food industry which goes to show. You is just a testament to just how important food is because people will like you know. Forget their first and last name while they're eating something good and also be able to overcome the fact that you know like a thousand trees were cut to package this product or or whatever right like like that stuff's always going to be there and even with that being there. People still are into the is still into the experience of communicating. Sit Down with their community breaking bread over whatever caused but really have trees done anything for us. You know okay. To disposable forks didn't even come on the market until like the forties and like the bottle didn't show up until the sixties and like that's like the top thing is in landfills and so like even like me like I'm in the food industry like when you see all of these bowls and plates and his disposable I now I'm like I wanna just Kinda not even serve food here. Come with your own thing and I'll I'll fill it up for you. Take a plate to work. I really have a plate. A fork and spoon at work. And every time I eat off of it people like me so I mean how many plays for the guy that comes up and takes it from you and the cleans it for you in the Su- Butler does yeah. Gerald is what I I do admit I have A. I bought a twenty four pack of a Solo Cups but I can say with some pride that this twenty four pack of Solo on this twenty four pack of Solo Cups has lasted me over a year because I keep washing them so I hear. I hear that starbucks is about to start Reusable cups which is Chris. By the way that's gross you're GonNa Reuse Paper Cups now in. Toronto just came out with something where they've got like a reusable program. You pay five dollars a month. And then the the restaurants that agree to serve food inside this reusable Tupperware container or whatever the easel fork. They they all serve it. And there's a service that cleans and distributes this to both the Consumers who pay into it and then the restaurants that are are part of the program. We Make Fun of Canadians. Are like three steps ahead every every time. I do you want rotavirus. This is how you get credit. That's what it sounds like. You know what Canada has any of it and they'd get healthcare to care soon. You mentioned technology kind of you know changing changing the game. You know eliminating those jobs that are twenty dollars and under like to suggest. Step up your game not going to be paid twenty dollars up so your job isn't replacement these robots but Outside of technology and you're talking about Uber and breeds and all that jazz and not being able to make. I guess being able to make more money doing that than necessarily doing a startup right. What are some of the other main issues you see facing the restaurant industry or the Food Service Industry at the moment? Well I know general case personally. I think that they're they're just is a huge issue as it relates to value associations with food now as compared to five years ago or ten years ago because five and ten years ago the margins where low different you didn't have Someone taking ten and twenty percent In addition to saturation Before there weren't as many restaurants and the now there are and there wasn't this whole phenomena of being like you know you look on Youtube and now people feel like oh I can make jerk chicken. You know I jerk chicken so it's an experience that I experienced alive when someone's like now you know what this is some good jerk chicken but you know what you should do person with like no years of experience programming doctor but I saw something on Web. Md around that was a question. I was GONNA ask Rabbit trail here for a second because like you said you were grown up watching cooking shows and came down with half written resume which are child right. But now there's a million cooking shows a million cookbooks my wife and I we do meal meal planning and we don't know anything from anything other than we got the hellofresh like all right. Well now we have the recipes that we can just get the ingredients. 'cause it cost less but I can look at a cooking show and they'll do a bunch of stuff and I won't know what they're doing but I watch video tutorial and make it. How do you feel knowing? Hey you're you're going through the gauntlet opening up a restaurant right. You've been to culinary school like I hate talking to you about the allergy or history. Because I majored in both and so I generally like to talk about the things that I know what I'm talking about. Yeah so they can tell you that you have the choice to be Google online to have an argument with me. I know what I'm talking about. The prometheus is so many people they haven't studied anything be shutting them out of all kinds of conversations like I think it'd calendars go to this. I didn't go to college therefore I can't talk about. I mean you can talk. We're not talking about okay so we're talking about abstract ideas we're talking about religion and politics we're talking about cooking something real tangible that you're giving people you've gone to school to know what food is. What food isn't how it works? How it doesn't work. So what is it like when like in? Ratu everybody can cook. So so how does that make you feel like? I didn't go to culinary school. Some of the Best I've ever met did never went to culinary school. It's just an experience though. See both both clearly so the sweat and tears to do what you what you've done right right so you have learned things. That Calvin watching you know cooking show has not Emerald Gussie to use a twenty year. Old Reference comes along as I can do that jerk chicken just as good as you can so the one thing about the one thing about that is is that like you can watch as many youtube videos. You want. But the experience that he has in the family. I'm sure recipes and everything that you that that's comes with exteriors of experience. You know what I mean you might be able to like. Oh I'm follow this recipe and got it done but I know tricks and I know how to do it and see her. This and Brian that to make sure that extra good branding to me. It's actually a really beautiful thing that anybody can cook because food is great. It's and and when you're actually cooking and you're preparing the food you think of a better concept of like why you shouldn't be wasting stuff. I think a really big part of the problem is people have lost touch with where their food comes from like they just go to. Mcdonald's hamburger appears and they don't realize that like their cows providing that you know or like what the farmer has to do to get that tomato or that lettuce or whatever to slaughter my own my own dinner. I would become a vegetarian. Well honestly I a chef. Tell me I believe that every single person should have to butcher something once because it brings the gravity of why. You shouldn't be wasting that chicken night. You know you should respect. That animal died so that you could eat like and so you should really be doing your absolute one hundred percent best to make sure that it's not going to waste you know it's like yeah. I had someone unfortunately he. He's he's actually going to. He was supposed to be on this episode. And he's not because he died. Jason Osborn -secutive chef at Otis oversupply infernal. Yes absolutely to look but He had I never been out of supply oversupply and he came out to my table. This was maybe like three months ago right. And so he came out to my table and a lot of executive chefs. Just stay in back of house right but he came one to make sure how everything was good and I said hey delicious. Fantastic Jason Bourne. I'm the executive chef and I said Oh I'm GonNa be doing episode about Food Justice. And he goes into talking about what during animals he goes actually know a professional butcher. I actually go around the United States in the world how to do this kind of thing and thank you said who is it who said you should butcher something once again. You're talking about between if you put yourself you'd be vegetarian today so butcher. Everything wants something once he was kind of that mindset. Hey but there's a whole art to that and idea behind that that he was getting into talking about the suffering of animals. Because that's why a lot of people don't WanNa eat me and there was like a humane way of even butchering animals. Are just kind of. It's weird to say that because we think butchering right but anyway I mean. I think that's why you just have to be responsible about where you're getting your meat from like. Do you want to eat a chicken? That had a miserable life. Like that's GonNa show through in the in the meat and the way it tastes. Yeah see I allow me. You know we pay attention to where it comes from. The guy would lead a good life. We'll see we're GONNA. We're GONNA do this next week. Because we're doing an episode about vegetarianism and Veganism next week. But I would go into Cipolla right obviously fast casual whatever so go in there and be consistently disappointed over a series of years. I'm sorry that's my age. They talked about you. Know Hey are are. Pigs are raised humanely and other. Oh that's great but then you kill them right so like I I would always joke. I wished that like if I was a chicken like I was raised in a concentration camp for chickens and so then depth was like a sweet release. 'cause if you're having this great life and then all of a sudden you're butchered it's like L. The hell's going on animals so I don't think that way. He's like animals from Sparta. Though you know they dying is a peaceful transition that they're the data here. He was doubt going. Just I'm sorry no not at all. I just know like you know. I think that I've read looked into. Is that when the animals scared or fearful or they release these toxins into their body and and it's a reaction from fear and or or pain or discomfort or sadness than and it's like not animals feel those feelings. Those are real things so you. It's important to make sure that you're like you know there's a lot to make sure that that's right. It's in the flavor. It's it's what's going in your body. It's like what you're like the nutrients you're putting inside yourself so you know it's important honestly. There's going to be a bunch of people who are going to make fun of. I don't care what you know. What do you mean what they were sad or not? That's actually we. Would you just gave her? There's a very pragmatic argument. That will actually convince people knew. Let them know. Listen it'll taste better. And here's a bunch of scientific. You know you know evidence that suggests that these you know basically These chemicals that are put into the body Actually make your food tastes worse. So it's a pragmatic you know. There's a there's a pragmatic reason to actually treating animals better. I'm sorry go ahead. I was going to say also in addition to just everything that has to do with meat and all that one of the things I've noticed with food in general is when people because of technology because of marketing or because of how of the Amazon I blame it on Internet. Purchasing the Value Association for food is also different people. Pay Ten dollars for eliminating popcorn but then you know chicken and rice. It's like hold on now eight bucks. That's what I've read so this is something that I've just noticed as well and it it continually changes for the worse as you can now get deliveries on demand. Or you know I can get my movies stream to me funny. You should say that because just a week ago. I was at the movie theater and I decided you know. I haven't had I'd popcorn and quite some time. I could go for a little popcorn. What's the cheapest popcorn I can? Oh it's eight fifty. That's the least you can possibly favor Bob. Gord Open Range Popcorn. Definitely free-range range Based Field Latin feel sad insert based on culture and experiences different communities define food in different ways. I think of food and different ways. How would you to our guests? Best describe what healthy food means to you. I would definitely place a lifestyle on it too because a lot of people like we we tomatoes and like peanut butter and so we got a lot of like protein richest off a lot of healthy stuff in terms like grains and veggies but also have a lot of Like heavy based sauce stuff. That's just rich and you know you eat that and you're taking a couple of APPS so I think it also depends. I think that people should also take a responsibility for like their consumption. And what they do like if you if you eat like three thousand calories a day and like you like have like the result of three thousand calories a day with no exercise on you you know. It's not gonna eat like on Tuesday. I'm not gonNA eat like these ten punch keys and then just be mad because I'm like back going down. I got some vodka from DVD. I heard that was disgusting. Oh really wanted to try it. David loans place. I want to try it. I want to try to my wife and go last night. I was just going to say funny thing and you might laugh because your you know your food connoisseur. But I was in a kroger the other day and Kroger head Because I didn't know win. Mardi gras was Catholic and But they had these push keys next alright so he's pushed out a week ago and I thought you know what this much like my popcorn. Sure I can go for a push. And they they had this. I know this happens offer. So they had a four pack of push keys for two ninety nine. Maybe that's my first clue. I don't know what that a four pack a punch for two ninety nine. I found a flavor I liked and I thought well you know over the next week. I'll have these skis and I had one third of one punchy and through the rest of the box away because apparently kroger bakery is not rewarded for ski. The only one. I may be the only one in southeast Michigan who absolutely hates Portuguese. I love really is too much. You gotTa have real Polish Punky. They're smaller that's what they all say. I might also hate Polish Ringo. Gringo Poonch is doughnuts yeah Gringo Poonch keys are just fat and they look like big doughnuts smaller ones. The Polish ones though are just jelly donuts. No they taste better there. Actually they taste like pastry. They don't taste like a fried brioche right on Google in Britain. Have you ever have you? Have you had like the Hawaiian bread? Rolls like the one Imagined that as like a hamburger bun or something right and then just crunch it up crispy cream burgers like did you see that scene. Donuts chicken sandwiches or artery clogging GONNA eat it but I also also Polish PUCCI less calories than the donuts is actually smaller. Actually less calories to The I'm like I'm like pal year so please take a lipstick five and we'll be back Will everybody we are back from break. We're going to pick up right where we left off so when it when it comes to things like eating. There's obviously eating for survival. And there's eating healthy living right but eating healthy is not necessarily affordable for everyone right especially for people that need it most so and when it comes to restaurants do two things that caused you. Were talking about margin earlier right and then you know people are taking more money at this point. Creating healthy recipes isn't necessarily affordable for restaurant in a poor area it wants to be profitable so essentially. There's a reason that McDonald's is it. Mcdonald's in downtown or midtown. Detroit is going to make more money than the Vegan restaurant around the corner. I think it's called the CBA. Save their global brands. So but what? That's what I'm saying. Don't McDonald's is one that I know. What are your thoughts on the lack of affordability when it comes to eating healthy? Because I know there's a push for it but the MOM doesn't make a lot of money is going to go to McDonald's and make that money stretch further McDonald's and she's going to be able to have a Nice sit-down meal at the Vegan restaurant across the street. Nothing begins you know. I think it's like a combination of of of Just the general A natural attrition. The is is hitting the industry as a whole you know like when I have conversations with people in general just like aside in the restaurant industry I find that sometimes it can be difficult to push creativity or even do something similar idea. You don't like you're like Oh good special to come up with for the day when people are like. Oh my God. You can't come up with a special but like being in the industry and how taxing the industry is now as compared to how it was like ten or fifteen years ago it becomes very difficult to even menu plan for affordability. I think that it's possible to to create menu affordability and I think that starts with like the folks that are selling food But I also think that is not possible to to do that because of what what systems that people are aware of. You know like even me like I do quick casual Afro Carribean Food we Get Eighty five percent of our ingredients from I'm metro. Detroit Michigan area for the most part. All of our prose comes from some area in the Mid West. But we do get a lot of things imported as well. I use Cameroonian pepper and then some other ingredients that are imported. And then you know you got trump messing with these terrorists and things like that and like he's got this whole like Nigerian ben thing happening now like I send somebody over to Africa to bring something back they they might not be able to come back directly affecting your business. Oh Yeah for sure. Can't you're off? I'll translate for him was GonNa say you should know that. We're big trump fans on this show so his babies. We're going to get into that now. I am thrilled and I will say over and over very where the I'm sorry but I have heard so much more ever since he's one now So many more people are interested in what's going on before trump. It was like the executive branch. I don't even talk to me about politics. Did you watch the debate on? Wednesday was for celebration so so I was talking to my friend April about this in. Just I want your thoughts on this as well but her answer this question just talking about an earlier. She says you know Talking about this ability thing she says you have to keep your food costs under thirty five percent to be any type of successful. And you can't do it healthy because you need to go through G. S. OR CISCO when you get up into farm fresh it becomes too expensive and we live in a poor state so that might have to do with where we are. I don't know if I don't know. What what the richest Dayton in America has maybe California maybe the largest at Texas? Whatever either way. It's a very very well to do out in California. So maybe out there concept restaurants restaurants that are farm-to-table might do much better than they will in Michigan which is kind of middle of the pack when it comes to you know you know the economy. So we'll talk about economy of scale on a bill businesses in an area. That can't afford that thing that they need. I just cost prohibitive just thoughts. Yeah well starting going. You're calling you Starting out to me I think companies like McDonalds and the the multi billion dollar companies. They have a responsibility to make sure that they're getting their food. They're upping their standards. You know like you have a responsibility to all these communities that you're that you are in like inside here feeding all of these people like you have the money to make sure that these the deer chicken is good quality. You're coming up with dishes like even if you look at McDonald's Happy meals over the last. What seven ten years? Maybe apple slices. Milk is an option yogurt. You know those are really big things that companies need to look at because they're holding communities in their hands the health of them you know and because that is something that no matter what people are going to go to McDonald's you like that's just the way that it is a dollar for a hamburger like get outta here almost nothing about them on the belly. Okay could you put Apple's alongside my chamber nuggets? I'm not saying that but that's moving in the right direction. They have the money to do. You know what I mean so if they have chicken tenders versus chicken nuggets which actually a little bit more right and they're moving to be cage free all their eggs by forget what date it was gonNA move to be all cage free eggs and they're working towards that and that was just a you know step side note really but like what the programs that I really think are awesome too is if you've ever heard of The eastern market programs that they do the double up coins the One of our guests was supposed to be here be here tonight unfortunately because the scheduling air He works with eastern right and they do like the market fresh program. So what that is is that you can get These five dollar Coupons and you can go and use them on Michigan based products and equity can only be produce unprocessed things. It can't be like you can't go buy bread or you know it has to be veggies and fruit you know whatever and I think that's a huge You know the market's doing a huge push to try to get people to eat healthier by offering like okay you bring him your government credit here and we'll double your The money that you have by if you use if you buy Michigan based Vegetables Public Assistance. Right absolutely you know. And then if honestly in farmers market That whole thing really needs to be pushed and then utilize way more like The the what. You're going to get there for the price I promise. You is like the quality of the freshness everything is so much higher. My family's been at eastern market selling produce for almost a century. Now they've had assault on there and America's largest and oldest right open air farmers market. Yeah and you see people from all types of life walking and getting these veggies and and you're just never you're not gonNA walk into Kroger and get the same thing that you're going to get from there for the for the price you're just not it's it's way more Variety and what I love to see also is people walking up to the table like. I've never even seen this before. What is this vegetables? Yeah and asking me questions about it you know and and I think as long as like as a community we like trying to get people to learn how to use these vegetables do because a lot of times people just want something made that they can throw in the freezer. Whatever because they're not familiar and that's where again that youtube and all of that comes into play because it's like you know I can be like. Hey here's this recipe you know. Try and make it at home and and that really people cooking for themselves is GonNa is is really health you know just that is. I think what you said. There is extremely important because back in my moment or two or several of not having you know dollar in my bank account The I wasn't eating McDonald's or at a Nice restaurant it was the Rama noodles that I could afford and I would sprinkle. Some Italian seasoning on Monday and shake it up a little bit. Some fiesta seasoning on Tuesday and then I'd probably do something different on Wednesday really weird for buttons. Yeah right but back then. I didn't have the imagination to When I had the Internet at the time there was you know but Even the imagination go to farmers market and spend less than what? I would at Kroger in know how to put that together. So there's an education aspect there that you know we shouldn't be little youtube. I mean that's actually a wonderful tool and it takes people think you're like yourselves though through whatever it is threat through youtube through You know blogs and blogs to teach people how to cook for themselves with the ingredients thing. Get a farmer's market or something that is going to go a lot farther than kroger the thing about this is where then we're going to start getting into and we're GONNA have full episodes about things like this where everything's interconnected right because we're talking about earlier the beginning of the show technology and how that's affecting your industry in ways that I would've never even thought about You've got people asking for fifteen dollars an hour McDonald's and like Oh yeah okay cool we're GONNA put an automated automatic automated kiosks for people to order their food from to show that we don't need you at all or which was going to happen anyway but still either way it pushed it faster. It pushed it faster. So then you get into issues like mobility. Detroit has a major mobility transportation. Right big time. So you've got. The farmers market here in Detroit opened on Saturdays and Tuesdays sometimes on Sundays during the spring and summer but If you have a mobility issue where you don't have a car you gotta take public transportation the buses and get to you on time. You're getting down eastern market when everything's been picked over by three o'clock in the afternoon that kind of thing everybody's shutdown get back your play a better deal at that time. Just be honest. But you mo mobility issues like that And then also there's a reason someone stops at McDonalds to grab food because mom is working three jobs single moms in Detroit working three jobs to make ends meet to make sure that her kids never lack for anything. They may not have on the name brand stuff but they at least have food in their food in your belly and and clothes on their back. So then we get into things like okay Do they have time to get over to eastern market right? So these are all those things that are overlapping. We're GONNA talk and this is not a pushback at all this. Just we're going to be talking about these things and how they're all interconnected here. In the next few weeks months we were work our way up to to the election anyway. That was just any any other thoughts. I'm sorry I do want to say I still feel that people need to take and I. I'm the first person to call out. It's hard their systematic issues. You know I experienced them every single day and even the craziest thing like I just started getting caught chef. Maybe six or seven months ago like you didn't really call me chef or like you know like I. I have like a majority staff of color but per previously like I had like a pretty diverse staff and it would kill me how people come up to my Afro Carribean Food Truck. And then we'll talk to the white guy having so much as a woman to where they're they never think that. I'm the boss. Where's the guy that runs this? I'm like you're talking to the guy that I'm him. I still think that There there is a little bit of a challenge. There like I think that like I talked to people all the time and then like there's never any time to do anything but like measurably. We have more time than ever to do things right you know. He's just like time. Confetti LIKE PEOPLE. Just get so inundated with all of this extra distraction stuff and then like now. We don't have time but it's just really a matter already. Yeah you know. I think a little bit of that goes into even the restaurant industry as a whole as well like I. I think that even myself like I feel like sometimes I could probably always is better to accomplish the tasks and the goals and I think that is affecting the industry as a whole you know you can relationship bills and stuff There are a lot of cities who would lay claim to being a A Food Mecca. If you will Detroit included what What role do you believe? Restaurants play in the sustainability of a vibrant city. Me Personally I feel that Especially in a place like Detroit. Emerging and tertiary secondary and tertiary cities like Cleveland Pittsburgh Columbus or or Detroit Cities like that they need Some type of draw to to the neighborhood so place. Making initiatives typically start by placing something. That's going to generate traffic into an underutilized neighbourhood or area and then from there they build around it At one of the best things to generate traffic typically are are restaurants restaurants with alcohol for Detroit but specifically But typically restaurants being people around and you can look at many neighborhoods in Detroit to Kinda. See an attest witness to that So I definitely think that as long as there's some conscious Effort towards Laying down that sustainability responsibly. It's a great fit you know. Yeah I absolutely agree with that. I think it's a great reflection of the people of the city to all the people that live there all the different communities like even Detroit the Polish food that I know you hate but I haven't tried enough middle. Eastern food is all of that combined those reflections of the communities like Mexican town right Mexican town when you when people come out and from the suburbs. That aren't familiar with the city and come in and eat. They get to see the people the lives the culture and they get to learn about that and have that experience and I think that's a huge part of it. I do wonder what I think about a Mexican town. South West trait For those of you listening to Mexican town located But Mexican town I think has a certain built-in sustainability model within itself that is a vibrant Mexican community there's a few ethnicities over there as well native Americans over there as well great But those restaurants I feel are going to survive regardless of the changes that we see in Detroit. Now you go over to West village where my wife and I used to live in craftwork which was started by Hugh and his partner. I can't remember his partner's name but they just announced the closing right. And so I I do wonder what role restaurants playing sustainability like when I moved West village. it was up and coming. Now it's here. It's here and so sort sort of by more than it was more than that was the first thing that went in twenty console win and then Red Hook coffee this morning. Okay so your sister players well. I saw your face. I'm not stalking you at all. I was on a lovely this morning so but I I wonder what rule restaurants play From a neighborhood association standpoint meaning okay craftwork is in here but a million other restaurants just opened in downtown Detroit. Now this restaurant. This area is Great. We can make something out of the space. The restaurants not profitable as he was saying which is one of the reasons he gave her for a closing So is a restaurant a short term solution for neighborhoods. That are trying to come up and then once it's come up they force out the people that have been there. I think over in eastern market. They they forced out They're forcing out somebody over there eastern market talking about gentrification. Are you talking about that? Plays plays in the sustainability of restaurant. I don't think you've started young village to be. I just want to be here for like a five year. Plan your book right over to that guy that moved here from Roy Low There was an offer on like the moment. We painted the building and put the sign up within two weeks there. I'm not gonNA name the name of the company but like they came into the restaurant with big numbers about buying me out so that they can briefcase full of money. Yeah they're like you know if you can give us all your receipts will buy you out. We're going to buy this building and we're gonNA put something else here Blah Blah Blah. Okay I think five years later value now now the property's worth more but it sounds like a job in and of itself definitely happening like you said you said no no. I said yes exactly what he's saying. This cash unfortunately I put up a bunch of African on the side of the building and then they backed off out to displace me at that point. I wish I would do. Tabatha building no longer fit in but yeah so I mean but that's happening. Do you see long-term? Either of you being in this. Or do you see you. Being part of upping the value of wherever you might be and then being forced out by whatever developer might come in well that there is a. There is a definite problem with that. You know that that is an issue that is being faced with the problem. I think right now is what's happening. You do have a rush all these restaurants all these big things but what you're what isn't happening is like a consistent basis of people go to sustain all gold cash gold closing closed and you know that was due to the fact that the auto show moved and they didn't have enough business in the first quarter and so it's it's that kind of thing where it's like you. Yeah restaurants make things vibrant but you need people still to becoming into those places from out of not just the neighborhood but all coming into the city to do it and and unfortunately sometimes that does happen. But it's like as long as you fight to make sure that things keep the authenticity like I went down to Austin a few times. And that's I go another place it's blowing up where everything's happening but they're really striving to keep the authenticity of the. Keep Austin Weird. You know that was like Portland thing right right well either way. You know what I mean. That's just like the the subject of and you know keep Detroit authentic you know and and I think as long as there's people are striving to do that it's okay to have these places coming in a new things happening because that's what innovation is inevitable. Earn enough people I love. I like to dream growing. It's still growing but I love to dame's I mean yeah. I don't think I should talk. I can go go. I'm surprised they closed. I was very surprised. What's happening with Ford? They're moving in just a slow clothing. Yeah but I say this. Only half jokingly a twenty five percent jokingly when I heard that gold cash gold closed I thought launch upon show was upon show. It was is that. Why do a restaurant so but but I mean to James. I love to James They make my favorite my favorite whisky and hotdogs. There you saw. How does he think I was there? When Jim to sponsor by the way we could I would love. That is if you're listening guys. But they also opened up Corcoran Corcoran Gable. Corbeil there right and odds right next door just a few weeks ago and decent not my favorite place in the city but not the worst at all. But I'm wondering with all of these new places opening and the people not being here yet. How long can the if you build it? They will come mentality. Sustain a company that has such small profit margins to begin with because food service industry does not. You're not in it to make shit ton of money it's crazy. I mean like in southwest right like when a restaurant opens in South West. That community talks about it. Like you know like if you for example everywhere in Detroit you pay for parking on the street. You don't pay for parking on the street in southwest community said fuck that like the food and the same with things that are opening up in. That community is an active involvement whereas in Detroit. Now you got like No no no. Was it Bakersfield so you go to Bakersfield and get the Gringo Tacos and all of that and that place is packed they're jamming. They're taking advantage of the proximity. To the little caesars arena. And then you've got other restaurants that are out new center. That aren't getting the same type of natural traffic flow because they don't have that that proximity But I still think that it really depends on on the community involvement the authencity like keeping like authentic relationships authentic community and again that goes on both ownership of the business and the city of Detroit. The city right there should be more responsibility from the city to ensure authenticity because one thing for certain is that in the city of Detroit and we can look this up. Pioneers do not last like if you're a pioneer restaurant or you're the first to come to a neighborhood or any pioneer association you have with just gay starting. Detroit you're gone and you can look it up from Mobutu Blues to all of their or the Savannah. Blue is still open. Okay Little Hidden. Yeah tucked away but yeah. I look at downtown. I guess unless you're like a big I guess now we are very specifically talking about Detroit. But I'm sure this happens in other areas as well but I I know in Detroit. There have been some big concept restaurants that have opened up. That are doing very very well. And then you've got your central kitchen. You've got a townhouse which had proof of concept because there was a townhouse Birmingham right. Okay all right. That's great. That's where I met. Justin verlander didn't know I was talking to Justin. They came in all the time I did. I had a lot of drinks with him. That's interesting But how long did you drink with Justin Verlaine knowing who he was all right? I'll tell you that story after all right. It's a great story. Oh yeah favorite stories but any promised steal things by the way so I feel like you said. Hey if you're pioneer you can't. I think there's been a little bit of honor given to those who were here before like the people who owned the Szentes downtown. They've they weathered times good times bad times right. There's still some owners the centers. Yeah Yeah Shink there for sixteen dollars yes great state So it was like. Wow yes you can get one for sixteen. I was thinking wondering this show. Yeah I think there's honor given to to certain people but yeah I almost everything coming into especially the downtown area. That has that natural foot traffic. But they've also got high rents But they're big big box concept's people who made their money out in Birmingham in out in troy and they're like I wanNA open a restaurant and this new Detroit. That's happening downtown. So Um we're seeing that as well as there's no room for the small guy so you're out in new center which doesn't have on that natural foot traffic that you're talking about and you've got the pop ups so you're just like whoever says it's bouncing whoever wants us Let's let's go to Question let's go to question nine because I want an eight for one of the guys who couldn't be here But let's let's just question are. There is a phenomenon of ethnic based restaurants opening but being run by people not of that ethnicity for instance Chinese restaurant run by white guys or a Sushi spot. Run by black guy where Mexican restaurant run by Japanese guy while no one can legally say. White. People shouldn't make Chinese food. What responsibility if any do you believe? Restaurant owners who were appropriate another's culture's cuisine have to the originating culture. I will say this. We had a black guy who make Sushi. He was up on this show the show however in my entire life. I've never seen a Chinese restaurant run by white people really. There's there's one right down in cork down really and there's one in midtown which used to be Chinatown. Honestly though if I do see a white person running Chinese restaurant I think I just think to myself like I'M NOT GONNA lie. I'll I'll peterborough. It's fucking delicious Chinese. You know what it is. As we discussed a Chinese food is American Food Chinese. Think that we want. Yeah so there's a sense of that well either way perceptionist reality so what we know what we understand to be Chinese food. We're calling Chinese leaders questions so I mean you've you're a black man running a ethnic restaurants. You're running bird dogs but just like hotdogs like German hotdog finishes all White Chicks L. I'm pretty safe zone right there But thoughts on on this from from both so. I'd say a first generation Nigerian. I always say with our food like African. Raise DETROIT ME. You know like at the end of the day. I like specifically to Afro Carribean food. That we make. It's the idea that this is the food of the aspirin so like of course you will get traditional west African Senegalese peanuts do over French fries. Because that's what we're trying to. Do you know like if African food and culinary school than maybe we get some like Joel. Rice aren't any balls like that's that's out there it's coming. It's coming through but neither of you brought foods disappointed. I was also kidding. One third of US where I was kidding but not really include act but I still think that As long as there's some aspect of responsibility like where they're like. Oh yeah you know what we're now from its culture but like maybe their parents or their family had some like they worked in that region. That was just pertinent jerk. Chicken everyday life. Even though you weren't making it directly you know and now you WanNa make chicken as part of your upbringing like I get though. There's a personal story or some some actual Director in direct relation to food Outside of the race that that makes sense to me. You know when when you're just like yeah. I'm going to sell Chinese food. Because that's what's high right now. Top Ten so you know. The reason is is monetarily driven. And there's no soul Behind or purpose behind the action. That's when I I sorta have a problem with it like I really started doing. African Caribbean food. Because I got tired of driving so far to get it and I could make it myself but also because you know I would start seeing buzzfeed videos of afro-caribbean food. That was not it in like. No you know. There's a responsibility here to to do something more than my than Rice. Look like a risotto. That's not show off rice and people tagging me on the GEL like no. It's not wrong. Yeah I think a lot of it too for me learning Someone another cultures food such an intimate awesome experience. It's I have a lot of respect for food. And so like when I get to share a recipe that you've had in your family or you're teaching me something. That's you know important to you or a food from your culture like that's a huge honor like i. I love that and like as long as that's being portrayed when people are doing it out of respect and honour admiration like they say you know You know flattery. What do they say? What's that say immigration as offensive? You know if you're doing it out of that way. I think that it's it's an. It's a great way to to be able to like get people together and you know the guy said animation. Food is just always changing. Like if you think you're going to do something that hasn't already been done with food like get out of here. That's not going to happen and so like to me as long as it's respectful and you're doing it out of admiration for the the dish and you're doing the appropriate research and you're not just throwing something together because you like the name or you think it's going to be a fun special then. I think it's totally cool because what you're doing is sharing different things with people who might not have even tried that from like his truck or might not have tried something for my truck. You're getting to spread food out further and I think that's a really cool concept and being able to play with food and and learn you know that like a whole problem is people don't like people who are different than them because it's they don't know like that's the whole thing is if you start. Learning food is such like thing that binds us. Everybody has to eat to survive so if I can teach you how my grandma made this. You know cabbage roll and and I you can teach me how this Nigerian dishes made. We bond over that and then like walls can come down like. That's a huge thing. I love the idea that I guess because I get so caught up in politics. Only like single two miles. Yeah like hey I love I love I go Tuesday yeah build a wall people celebrate TACO. Tuesday I'm going to comply. We nearly comic books and finally Black Panther came out like black people finally had someone they could look. I mean we had blade I but hey you know there was a big deal about Black Panther and there a conversation around Should white kids be able to dress up like Black Panther for cost? Play like You've had your day in the sun with Superman. You told me I couldn't because I was black. I put people should be able to dress up however they want to. When it comes to the question comes to like yeah. 'cause plays a totally different conversation. When we get into things like I I would probably feel some kind of way if I walked into yum village and it was four white dudes. From Grosse Pointe Doing afro-caribbean food. Like I don't care how much you like afro-caribbean who you might really love it. But YOU'RE NOT GONNA put on it like and afro-caribbean person would race. Oh I I I do wonder about that. Like an even What J. Raeford who we love. You was on here talking about a social city. He's a black guy who happens to love Sushi. I wonder about when you're appropriating someone else's culture. I know food belongs to the world. But there's this angst we did a Sushi night at my house. My wife and I do this thing called the dinner. Detroit where we just have people come over and we do like a potluck guys do that on hiatus until the spring but We did a Sushi night and my friend Brian. Who says why does the day long taught us how to make Sushi and so we all made Sushi and it was really cool experience and not a single Asian person was. I just don't know any Asian people honestly but I felt this angst of should we do a Sushi night. I love Sushi but should I do this. Because there's no one we're taking from a culture that we don't necessarily understand or ruling taking the things that we like and then still digging China's terrible over right right but I think there's I think there's more explaining that needs to be done. I think the each situation yet. The overthinking well. No I don't think I don't think you are. I mean now that might come from having being white. I'm constantly thinking like if I see some white people doing things that are culturally and I'm using air quotes culture white in my head. I'm getting all kinds of like you know it was like so like I think like you. Did you think this thing through because but like you said there's a respect there's a did you do? Did your friend who do the Sushi. If he's just a student of Sushi will then he absolutely knows where it came from whites here? The context but context is hard to see with your eyes. You know there's in so I think there's GonNa be a lot going on first of all. They've got to do it respectfully. But then you've got to give him a minute to like explain themselves through the food too and I think that's we don't all have that minute it you know and it depends on your day if you WanNa give someone a minute to explain is gentrification or is this a you went to Tokyo for four years and you studied the cuisine You know Japanese cuisine. You came back because you love this and you respect and you want to share it now with you know whoever? Are you willing to give a few minutes to explain? Then how do you explain that? It's there's a whole lot going on there that yeah it belongs to the world but you gotTa have some context to yeah. I think that probably goes case by case you know in some way but if I ask you a question did you learn anything. Cool at night making Sushi Sushi right okay so like you learn you know how the rice has to be all this stuff. You're learning things about this culture that you didn't you're informing yourself Japan for four years. We've kind of had that going to me. You're not a that's not appropriating that's informing like then that's people need to do. More of that to be honest. Because that's not you must respect and it's not like it's making lasagna Spaghetti. Maybe it's maybe it's one of those things too because it's it's touchy like when when I'm doing the Africa being recipes and like I'm sharing. How stuff is done. And and at the certain people. I have signed India's recipes for for the most part I want them to go out there. You know because I want to see more afro-caribbean recipes out there. You don't like here tonight but betraying studio for the record the likelihood would have been there okay right this summer again about like how relations with spread right even like in Africa When the Spanish in the British I started doing the colonization and then they came in and the the French were like. Hey you know we're going to assimilate with you guys but we're GonNa do it co-operatively the British we're like we're going to simulate you guys. Yes a do it. We say you don't like the merger true conversations this is what's going on but like when when. I think about all of this like it's like well. It's also just a matter like the perspective is as a matter of How you look at it and when you think about like religion how religion spread even in Africa. When they they came in I. I was raised Catholic. I was raise. Jesuit went to Jesuit school. So like even more so just from touching standpoint of his understanding how Catholic religion was utilized into Nigerian culture and how like The gods were from the array show were positioned in different aspects. And certain ones where. Oh this is the devil because he does this and all of that like I think in the same way with food as long as you like being responsible and you're actually like being informative and and talking about even in the case with I J refer you know he's still talks about sustainability without the we love you. Listen to this episode just so definitely one hundred percent So I think that a lot the context and then Background of of where it comes from also affects the overall expectation and whatnot as well. Let's move to the next question so next week. We're going to continue talking about food. Specifically looking at vegetarianism and veganism midday. Vegans have both health and moral reasons for why they do not eat animals or animal. Byproducts has that placed any pressure on the food industry at all. Yeah I think it has also a bunch of bullshit and fuck. You can live on the air. Just I don't know what your ability I would love to get the hotdog lady with the vegans. Oh just see having your guest on Nash. Bit Karen I'm Karen Con Shaw was to see if the sparks fly between options. Ooh Right now. It sounds like this common ground. It's a huge thing. It's not just a trend. It's something that moving forward. A lot of people are going to be having these types of diets and it's important to have that inclusion in your menu and not only that but it doesn't it is better for the world if people ate a little bit less meat so like that's part of the responsibility of making sure you have that on your menu. Then the people who were there who normally wouldn't be able to get a great snack from you also like is there an artistic challenge. Yeah Vegan food is so I've done a couple of Vegan Popov's at the notch bit. And that's what I told them as I was like. It's a whole different ballgame because when you learn how to cook food you can you know lather it in butter and all these different things. You got heavy cream but when you're making stuff based without those things you have to figure out a way to make something creamy and give it the right mouth feel and like all of this without having those things that are the standard ways to get there So the reason we're doing the episode next week that episode on food should we should we eat animals The name of next week's episode. But I have a friend named emily who I would love to have on the show. But Emily is more of the person who is non-confrontational face to face. She needs time to be able to type out her thoughts so she can do the thing. She's not a keyboard warriors. She knows. Exactly what our? But she better behind a computer screen because she's had time to think of words Parse them out and be very specifically what she's saying but she is a Vegan and she has health reasons for and moral reasons for it and while we have this downtime with our with our dinner Detroit events. My wife and I have on Friday night or Saturday nights just inviting overlake key specific people dinner Detroit. We just invite friends family and strangers. Anybody can come with. This is like hey let's just invite over this couple this couple in this couple and we'll all. I think we'd all get together and have a good time. Well we're very high protein diet based people and that necessarily excludes our friend emily so we decided to do Vegan dinner a couple of weeks ago. And it's exactly like you said we like we went to the grocery store and we're like looking at like okay. What does substitutes? How do we do? We're making a VEGAN MAC and cheese and I'm black and I'm feeling some kind of way about this. That doesn't have five cheeses in it right. It ain't black MAC and cheese doesn't melt the same way and let me speak for white people didn't white Mac and cheese MAC and cheese without cheese and it had the consistency and mouth feel cheese and I took it to work. That looks like it looks grim. And it's Mac. Jeez I can either way. My friend sent me. Hey thank you for doing. This didn't have to do this but it included me and a couple of days before that she had eaten Vegan restaurant and she took a picture of inch said. I'm not used to being able to pick everything on the menu right right and so just kind of this interesting thing but she comes from a moral standpoint care what you touched on a little bit earlier about how we how we raise our animals which animals those kinds of things so it would be interesting to have you on next week. I don't know I have one Vegan so far and I know a few. If you need numbers I would. I would love to we network after this connection was available next week But yeah that's that's on this question. Well you know I so much like the plastic industry right you know. You got all of these resources going towards like. Hey we're gonNA change like the plastic and we gotta change how you guys is disposable products but you know you still got like a whole store with tons of isles. Full of stuff doesn't place in pastic plastic right so like there's there's like a prioritization thing. I think the same thing with vegetarianism. I think that certain like as long as you're really a vegetarian for real and you're not like getting like all of this like highly produced that you know. Is it really? You know it's like come on just because it's not meet doesn't mean necessarily it's better for you know what I mean. I know a lot of I know a lot of musicians who you know. They're they're you know sustainable energy at Isa but man. I love my record collection. That's made out of it doesn't really jive with what you're talking about. Because we forget two degrees removed from that. It's like yeah. My wooden straws come in plastic case. No serious are completely. It is just righteous in that way like you're never going to be no matter what I mean. There's plastic of sitting on this table right here that we're at and you know it's just it's impossible to be perfect. But what Tesla Tesla Studio Walk Upstairs. I only walk everywhere. That's why I had to leave this morning to get here. It's really doing your best. You know like you. You're you'RE GONNA have to use gas in your car you know you're you know inevitably you're going to have a plastic. Straw here and there. But if you're really doing your best to cut these things down to recycle your ways to do things like that get your stuff source responsibly. Those little things do all add up when the people do it all together and you know whether that's two days a week you don't eat meat you know that you don't have to be full Vegan. My friend Karen over at Knoxville. She tells me that all the time she's like it's people making the steps to even just lessen their impact that they're having you know and that is a huge thing and not only that but like I love it when somebody walks up to the money. They don't even think they're they're going to be any Vegan options and then they look down and I have a Vegan coney dog and they get it and the look on their face. When they're they're like how did you get it to taste like this like that is like satisfaction itself? It's like yes when so that's like a huge being able to feel like if you not tell me it was Vegan. Yeah not it doesn't look like a hot dog. It's a roasted carrots. That I have a special marinate that I do. Oh yeah whatever. I'm the kind of. I'm the kind of person if you told me. I was Vegan. Whatever it's in Assam as a taste of good and it looks just wouldn't it still looks like dirty junk food and that's what's important you know. Why is that they they? There's this whole concept that like. Oh if you're Vegan you're only eating like blades of grass. Well that's that's not true. Want pop tarts and stuff like that like. That's why when these pop ups that I had did like a coconut French toast. Those were the pop tarts sold out. I like they when they don't have those options at regular menu like menu items so when they run out and they see things like a Vegan coney or Vegan pop tarts or whatever. It's like so exciting and that to me is like part is super awesome for what it's worth. I was I was at a new grocery store versus or I'd never been to the other day and And I saw a package of vegan peanut butter cookies and I thought. How bad can it be? I'll try anything right. Peanut butter almost everything in Vegan nut based anyway they fine fat yeah. They were the best peanut butter cookies. I think I've ever had I. I had a gluten free Vegan Brownie. That changed my life forever. I don't even need gluten eggs and shit of this. I mean I didn't think about. I didn't think twenty five minutes later. I didn't think about this until Jessica mentioned. They want something that looks like garbage. Don't play going back garment. Yeah but no no but going back to what we talked about the beginning. Show about this. The the spiritual aspect. No there is an aspect of History there's an aspect of memory. Maybe I remember eating only dogs with my dad when I was seven years old in like a sloppy mess on a plate. So I kind of want this soppy mess in plate but I don't mind if it's carrot but I wanted to. I wanted to look and feel like my childhood. Perhaps and I. I didn't think about that aspect of kind of just going with Veganism or even vegetarianism that you know what? Sometimes it's about the look and the feel of it as much as anything else and it's not about the tastes the taste. Yeah he's he's fine. He's good but It's being sensitive to the spiritual part of that the memories of your childhood. Let's say Whatever it might be. There's it's it's multi-faceted I guess absolutely. So let's let's land this plane we. We've we've talked a little bit. We quite a bit about food but haven't really plugged. What you guys are doing. Addresses wasn't going for seven minutes with phone numbers so vital allowing weeks so I had a question about food. Waste in here that we didn't ask. Ask some input on all right. So we'll ask this question. Then we'll have can't do the final the final sendoff question and we've got an idea behind which there are a lot of communities that are beginning to allow food that would otherwise go to waste to be given away. You're seeing the for profit side of this with like a there's like someone like imperfect produce. My wife got that for like three weeks. I was like no I buy imperfect prude is as it is already mode on this. I'm like Oh just throw that one away the recipe but there are communities that are beginning to allow food. That restaurants will be throwing away. Grocery store would be throwing away and now we're able to give this stuff away in. What ways do you believe that important to a community? I think it's when you just think about how many people don't have food out there is. It's very important Until recently Young village give a good amount of Of food away to different nonprofits. We would just like if we had leftover food we would. I'll give it away and previously previous companies that I've worked for until someone silly got sick tried to sue. Us right missing. That's that's a huge issue. We we did give give food away too. I think it's important. Just in general you need some aspect of community and you need people to be pillars. Like if you're not giving back to you if you're not doing the Nino Brown and toss him Turkey's out. Then what good are you so okay so help us understand when you say we would give our leftovers away. We're not talking. There's food left this plate. This customer. Now no right so I think some people get to casserole view though. So what do you mean by leftovers like me a big pot of soup? That just wasn't that we we have a seven day shelf life and a lot of Alexa because we're fast casual for like and we try as much as we can to make everything day of or day before so I can. We do stews like David. Four chicken like somebody gets there like five or six in the morning and like kicks off too chicken for the day And then if we're like on day five or day six of something that isn't just selling then at that point we those are the items that were all like give at seven days. You're not supposed to really be selling anything. The shelf life is over and you know we like straight up follow that I know. The health inspectors listen to me every time on some media so it's actually in the next. She's system seven days while you're holding up nine fingers thirteen fifteen video home. That's all right okay. So how giving away I just. I want you to get in on this as well. But you're giving away food yup. How is that done to someone can pick this up in some cases like so like in one example like we we give nonprofit? They came all right. We'RE GONNA kick off this Rice and chicken. Everything has come pick it up and you can give it to all of your intimidating. Like for homeless shelters like So how does maybe eating better than we think? They are. Not all the time. I don't actively do this all the time you know. When when is this person to like? There's like many many people and like because my mother works at the Neighborhood Service Organization with to Nominate Center It just ingrained in me to just be a better person to the disenfranchised and and those who don't have you know even when I feel like I have not I still Give yeah you know. And so Even when when I communicate like there. There's a lot of academics going on with like drug usage and substance abuse and The mental Population is starting to increase those disenfranchised. Do who are reporting more mental issues acting a lot more Not Normal out there and so it's just important to end the day. Just treat a human being like a human being in anyway or a shaper capacity that you can Yeah well. I was just what you're talking about earlier about having the pepper. Whatever with the KNOB on it like I. I work a Lotta time. My mom has a standard eastern market where she sells the produce Saturdays and Tuesdays. So like when? I don't have anything going on work. Wise with the hotdog cart I'll go and work with her and sell produce and so you know these interactions with everybody and it's funny. How people will pick something up a pepper specifically in this example. That has an extra little knob on it and be like I don't want this. This is garbage. But it's like really. You're getting a little extra knob of pepper like that's a mutant has a little knows. Always go ahead. You're getting more like there's like a conception that like your food has to be without flaws for you to pick it up and and of course you want the most beautiful best great things but like when the problem. That happens when you're when those other things are perfectly good and getting thrown away and there are people starving out there like that's not right like what's the point of that you're throwing something into the bin that can be put in someone's belly and like my farm Rotich Farms they. That's my family's farm. They all of this stuff. That doesn't sell the stuff that's supposed to go out to the market. Say Somebody sends back in order and it's a day old. They won't sell that back out at the market they'll donate that gleaners or Different food banks and stuff like that and so there's a lot of farmers like really putting out. I mean they're semi truck loads going out multiple times a week going to these gleaners and forgotten harvest and in different churches around will come pick up extra food like that do like food drives and stuff and and now that. I really think is awesome. Because it's like there. These are things that people would snub their nose at out there. That are getting to go into the bellies of people who need them you know and I just. That's that's a huge blessing so I can't last much so Last question I think we've covered everything we could possibly cover fixed everything again. Plug would it is that you do tell us. I mean we we ever carribean food. We're into that what Where can we find? You could find this on Woodward in the lucky six five zero zero Woodward were at the old Popeye's chicken site formerly atomic chicken directly perpendicular. Right OUTTA CHICKEN SANDWICHES. And so they had right near Northern Lights. Somewhere off about a block off from northern lights Directly across from the Amtrak Station. If you try the queue line. We're a Baltimore station. Stop at Yum village everything I live for reviews for five star. Only phone call two classes a month. Really Yep One at frame and Hazel Park and one that one you know you comments a fun time you buy drinks at the bar. We do one at cooking with Q. Directly across the street Stephen I are GONNA come to a cooking class. Sure I'm cooking classes cooking but it's no one has just come into exclusively so so the cooking classes. What COST SO cooking? Class is typically anywhere between fifty five and seventy dollars depending on if you want to get a drink package or anything like that with it okay. This is afro-caribbean or is this afro-caribbean so like it's typically like African. Raise the trade so think of like Classic spins but with afro-caribbean twist so I bring a lot of different spices in there. I saw my spices during the class as well And we really just make it really harder. I royal got like I feel like business like Avon and then replaced that with village right. You Greet Salesman Kelvin. Just American just what about you okay? Well I am the owner operator. Bird dogs a gourmet hot dog company with Z. Bird dogs with an S. was taken so you had to pick a different option Yeah I know that's like who wants to be normal but so yeah I do. Loaded Gourmet hot dogs at. I do all kinds of different stuff to pop-ups when the during the summertime when the weather allows I have the card out otherwise right now I have just like a pop up table stand that I do in different areas This Saturday the twenty ninth for the leap year Be At being actor in Ferndale and that's going to be a great little. They have a little celebration. Their their drinks are gray. Atmospheres Awesome Then you know just bouncing around Metro Detroit and I do wedding cakes and sweets tables and all kinds of stuff like that small catered events and so if you WANNA follow me. I also live for reviews so On social media. Yeah it's lovebird dogs for Instagram. And just bird dogs for facebook so We update we're going to be and keep the calendar updated and stuff like that so all right excellent. Thank you both so much for for being here absolutely and to our listeners. Thanks so much for listening to leading questions. With Calvin more make sure you check out our website leading questions now dot com where you can find all episodes from this season and the previous five seasons Bios calendar upcoming topics and even to just topics for us to talk about. If you're interested in bringing our program out to your college university your organization Email Listen. Hello at leading questions. Now Dot Com. We'll get back to you. Speaking of which I have been asked to go to. I'm speaking at the Michigan podcasts summit on Wednesday April Fifteenth. We're going to end this war yet from eleven. Am TO THREE PM at University of Michigan University of Michigan State University. So if you're in the southeast Michigan area or in the Lansing area some of our listeners out there and would like to meet me. I will be out there for that on. This all happened because somebody listen to our show is like we're doing a podcast. Come out so it'll be Speaking on a panel about Creating content for show just great Also don't forget you can find on apple podcast. Google podcast soundcloud. And of course podcasts. Detroit APP please. Leave us a review. We find reviews very good as well. Right four or five stars five stars preferably and we will see you next week. We'll be talking about vegetarianism and veganism.

Detroit Food Service Industry Detroit executive Calvin Moore McDonald Youtube Godwin America Kroger McDonalds Mcdonald Google sous chef Apple Nagara Young Village Michigan Texas
Why is it so hard to talk about food?

OC Talk Radio

22:33 min | 1 year ago

Why is it so hard to talk about food?

"Welcome back time for another episode of Wvu UV. You today coming to you live from the campus of West Virginia University and their school of online data marketing communications with the man who who knows how to communicate all this somehow Mike Lynch Michael. Hey how's it going today. Okay well we always looking forward I. I love the rugby shirt. People can see the tour. We're in a rugby shirt. But I just fifty kind of rugged Get in their scrum kind of Talks that we have here in this show here. Well I think today is going to be the especially scrum light. Not only is today's topic very interesting but to my mind is very important. I wish we had three hours today. Hey but we are constrained to thirty minutes. So let's just go ahead and dive right in their K. Today. I'm very pleased to have Patrick Lane. Patrick Delany has spent over the last decade talking about one of my favorite subjects which is food and Food and Agriculture Patrick. Let's just jump right in there. So what is changed in the conversation about food over the last ten years or so. Thanks for having me Michael. I appreciate the opportunity to chat about this. As you said it is really important topic and it is frankly a universal topic everybody but it kind of experiences it differently. That much hasn't changed but essentially everything else has. No I think the access people have two information formation about food to immediate. Take on food and where it comes from the the access it's social media provides. I think that all has changed really dramatically in the last ten years and so the conversation Shen about food and how people eat it. How people cook it? How people get it or don't has really evolved similarly and so it it really is is evolving? Having frankly faster than I think a lot of communicators are ready for so two real challenge. But it's a opportunity just to say I was lucky enough to attend very interesting. Seminar women are not long ago which was about food and half the people at the seminar. Were supporting genetically modified organisms and including vegetables is and fish and different kind of livestock etc.. While the other half of the people at the seminar were espousing biodynamic and organic and really getting away from the modifications now the GMO people were saying that if we do this right will be able to feed the world on the other hand. The organic and biodynamic people were saying. If we do this we may end up with problems. We never dreamed MM dove so from your perspective over the last. Let's say several years. How is that discussion really evolved? Well you know. Unfortunately it has not evolved volved to involve less emotion. It is still one of the biggest aspects of conflict when we talk about. Put how we talk about food in not necessarily just GMO's but the the processing of food and the technology is involved with creating food products and growing food. And that sort sort of thing and so to your point about the two kind of opposing factors in the discussion that you witnessed you know it's possible that both of those both of those camps are right. Y- The challenge that you have though is do you. Approach the production of food from the precautionary principle of. We don't know so she. We should not advance or or do you approach it from the perspective. Of how do we make these advancements responsibly and keeping an eye towards those those questions that due still linger and I think the challenge that a a lot of farmers have food producers have a lot of brands have is distilling. What is a very very technical aspect of the production of food uh-huh and of what is behind the label in what all of those long words Wien in an ingredients list is distilling that very technical amount of knowledge down to something something that the general consumer can take with him or her and understand or at least feel confident in those elements as being safe as being something that helps helps keep food affordable affordable that takes effort and frankly it takes a lot of courage? Because what you're doing is putting yourself out there and say look. This is something that we use to produce our food and it's it's not scary and this is why you should not be scared of it. There are risks that are associated with talking about it that way. Put yourself out there and you run. The rest of the people might take what you're saying a and B. Afraid of it. That's just an element of courage that I think more folks need to have great now. What I hear from time to time is expressions like farmers I the the world? What exactly does that mean tippy honest? I think it's Ebola. That means something different to everybody. Who says it you know everybody who hears it for a Lotta farmer's feeding the world looks like a growing middle class in China or burgeoning demand in India to a lot of folks feeding the world looks like Working Class and lower income folks in the city? I think to be honest. It's gotta mean all up those things I don't mean to shy away from taking assigned here but I think you get your self in trouble by taking aside. And if you are thinking of the world in quotes as some kind of nebulous thing off the halfway around around the world you're missing a very important impact and impacted people in your own backyard and conversely if you're thinking of folks only in the suburbs are only at the front end of the food trend perhaps. Maybe you're missing out on a large part of the consumer base. That drive what we grow and what we make what we sal so it really is a challenge. I think the concept of feeding the world is a challenge that demands folks to think about it in more than one term and. I think it's difficult for us very often to think globally. I was recently reading some information about agriculture in Australia not necessarily involved and with the fires and the temperature changes that are going on down there but was surprised to find out. Actually how much rice is produced in Australia that they use news in Japan and Korea now no pun intended here but people clearly do have an appetite to know where their food is coming from and what is in their food what opportunities who needs and challenges do you think that really presents for different brands and different organizations. It's a massive opportunity for farmers for the groups that represent them for Brian's Ryan's for the people who You know the the folks make the Food and the folks at the Food Service Industry that are at the front end of those trends as well. I think that again again. You consumers want transparency now. Whether or not they are fluent in the terms that farmers use in producing food or for brands use in processing and producing food products. That is a different discussion and frankly the level to which customers really understanding consumers really understand what is grown and how it's grown and produced really makes this conversation harder but the fact of the matter is that they want transparency and brands. I I think see a lot of value in transparency as well you have seen things like the B. Corp model and one percent for the planet really take off and they are a non. GMO project is another They are labels that really beget more information sharing now. There is big disagreement in in food circles as to whether some of those organizations are pushing information or incomplete information. I'm not here to weigh in on either one of those things but at the same same time. Those organizations wouldn't exist if customers did not want more information on how their food is produced. And so you have really really seen more brands. Talk more in depth about what their food is and where it comes from and frankly who grows tonight I go to the to the grocery store. I live in suburban suburban Maryland. And I go to the grocery store and their little placards over. The apples are over the cabbages or or the potatoes. And it's got a a farmer that lives is out in Pennsylvania and Maryland. Virginia that grows these apples these potatoes. And so I do feel like there is an effort at all points in the supply chain talk she talked more about the Thing and how it works that use discussion that again really presents challenges because it means being open. It means putting yourself out out there if you're a farmer or it means putting yourself out there if you're a brandon and running the risk that the customer may not like what What what you have to say I know locally sourced has become a really big big trend? Recently we'll talk about some other trends and just a little bit but what I really WanNa talk about very briefly is do people really want to be told old what to eat. I know during the Obama Administration. There was some kind of pushback on healthier eating the. Let's move movement the my plate do people really really Bristle at that message. Yeah I think. In general people don't like being told what to do and I think that's no different than food as it is from any other walk of of your daily life but at the same time I think what people don't realize is the dietary guidelines for example Guidelines their suggestions and their suggestions based on on the best available science and the best available medicine medical advice and so when folks say. Hey you probably ought to eat more fruits and vegetables. You probably ought to eat more fruits invest. Those things are tough. And so when you look at the initiatives that the government has undertaken under the Obama Administration be. They might play be. Let's move. I had an opportunity to work on both of those campaigns on the industry side when I was working for the fruit vegetable growers. That's a challenge. Because you have to overcome the preconceived notions of government. It is telling folks what to do and it is really a mistake. To assume that that you're operating from a point where nobody has predetermined what they think of your message and that is really work. Well this is amazing Patrick. We need to take a little bit of a break and when we come back we're gonNA talk about some of the best ways to get out these messages. Okay well they'll give you long enough just to pause and digest some of the mind-blowing stuff we're talking about here today but There's a place you can learn more of these kinds of cutting edge concepts it's West Virginia University's online data marketing communications program. I graduate program of its kind in the country. Focusing zing unstrategic thinking problem solving and informed decision making. We're trying to do here today. Get some informed decision making data the data eight a marketing communications program prepares you for career and all these exciting new fields by learning the innovative tactics from award-winning faculty. Like those presented here each and every week you can learn more DMC for data marketing communications DMC DOT. Wvu for West Virginia University Dot Edu you DMC dot W. Dot E. D. U. A.. All right. Let's pick it back up. You're right about this when Michael so you could talk for hours about this because you're talking about so many different layers here. The does the public really want to know that much about their food do they. I really want to be told that much about food and yet minute. There's a crisis in China or a fear of a of an infection from something boy they all want to know the the story of where it came from here and so many times also. I look at like coffee and other things that there are these little coffee houses that specialize in only sustainable helping in small farmers not the big change in Columbia somewhere and they want to tell that story. I I don't know where where's the. Where's the problem in the process is here? Is it in collecting the information's being open and transparent or is it at the end consumer who may or may not really want to hear it. I'm not really sure but but I'm sure Patrick is going to help us with this. I think part of it might be Getting out the message in a digestible excusing fresh Aso to form and the other way is having people be willing to hear the message and willing to understand. There is so so much involved in food has to do with your parentage. It has to do with your culture it has to do with society. I'll be honest with and we all know that there are people out there who feed their families off of the one dollar menus which is not the healthiest way to feed your tribe. But it's a reality in the twenty for centuries a reality for some of us that just to get the family fed. We have to kind of decide on buying off the one dollars menu. Because that's what we can afford and unfortunately that's a swear curious to hear from you guessed seems to be over the last years. We have more information on our labels. We have more concerned about nutrition. Even McDonalds has to put calories and other things where they do. I don't have to but they do. They put calorie information up on their menu. Is this trend going to continue or have. We reached the limit of how much we want to know. So Patrick do you really think that this trend is GonNa continue or where we really going with. I know a lot of restaurant Menus News. I look at now. I'll see the calorie. Count some of the Calorie Count scare the heck out of me but where we're going in that area we'll tell you from my point. I don't see any signs of that. Trend Trend Abating. I see it certainly continuing only because brands respond to what consumers want. We're thinking miss thinking about this. In in free market terms companies. Don't sell what people won't buy. It might for awhile. That doesn't sustain stain. And so they sell things in the way people want to buy. And I think that's why you have seen more transparent labelling an effort to tell folks more more about what the foods are and what things come with them and the effort to encourage more more responsible choices along the lines of calories and fat and and things like that and so I you know I think as long as there is a consumer demand for this there will be a brand response so I have to interject one more thought here. I'm just thinking of Michael's comment about a restaurant menu over the last few years. Suddenly I've seen not only the calorie count but they say whether it's GMO. They say whether it's free range chicken they they say whether it's gluten free I mean is there an end to how many descriptions or how many know Msg all these things more and more of the menus beginning to look like a literary novel here. Yeah I think you know I think I think the end is where the customer decides it is when those things no longer move the market move sales else. Then you'll see brands move away from but as long as the customer is out there demanding to know if they're GMO's in it regardless of whether or not those products are even produced with Jim. There's going to be that response. My I look into food and World Food and world hunger and things like that was about forty thirty years ago. I'm dating myself when I attended a conference with the performer Harry shape and he gave us cats in the cradle. A number other really great songs and he was talking about the fact that he felt that it was possible for us to feed the world with the amount of food that's already being produced. There's been talk about How much food is actually literally wasted? which is to say never even makes it to market never even makes it to production? There are movements that I've heard about in maintaining commodity prices by not bringing certain products to market by just throwing the matter dumping them. Can we feed the world. Well sure absolutely no I. I think if if I didn't believe that I wouldn't. I wouldn't have have carved out a place in this industry. For of course we can and I think I would never ever put it past. Put anything past the genuity of farmers and of brands to to create new and better and bigger. I think the challenge there is figuring out a way to do it in such a way that people not only feel empowered to grow in and explore. New Things is to produce and can share that that folks on the consumer end feel empowered by those things confidently and and in a way that helps them feed their family. Can we do it. Affordably can we do it responsibly. Are All questions that are linked to one another and I. I'm afraid as you as you said in the open. That may be a longer podcast but I think it is absolutely possible. I mean look Tuck we have to. What's the alternative right? There you go. I think ruth you because this is a podcast about marketing communication. Let's get back to that point. What are some of are the best ways to get out a message that might have a political aspect to it or maybe an interpersonal personal aspect to it or a change in behavior or societal norm? How do you get out that message and get it accepted by the public? Lick you mentioned haven. Just shortly. After Mr Chapman was his most active. You saw the farm aid movement take off and we saw folks like Willie Nelson John Mellencamp and and later on Neil young and Dave Matthews come together and talk about the issues that are facing small family farms or in the United State fast forward to current day. You see the guys like Jose Andres you know chef active here in DC and around the world. It has I've been doing this. Remarkable humanitarian work using the power of his kind of a celebrity voice. These are not creators of a movement. These are people that have have realized that they are in a very good place to use the power of food and producing it to talk about bigger issues and to talk about things that are really important important people and the fact that you now have all of those important messages Supplemented by really powerful medium like twitter and facebook. INSTAGRAM and other social media is creates this incredibly rich and fertile environment for people who want more information about their food to get. Ah I grew up in Kansas. And you think about somebody in western Kansas. Who's got a cell phone and access to instagram? And they we are following a bunch of food accounts right. They're they're following stuff that that is showing them the latest food trends in New York and La in DC in Paris. London and all those things now they are able to really break those down into ingredients and try a bunch of this stuff at home. Now now you start to get into the conversation food deserts and and where folks have access to foods but in a lot of cases you're able to to break down really trendy food items into stuff that's available at your local grocery store takes street Tacos for example you can get you can get a flank steak and get some tortillas. You can get some onions and some also and and they're young and all of a sudden you're thinking about being at the front end of food trend that's really taken off in places like DC with Taco trucks and things like that. There is access there now needs to be made better for a lot of people but when you think about what turns are taken off and you think about the power of celebrity voices and the power of social media media that really combined to advance those things. There is a huge amount of potential to shine a light on all aspects of the Food and agriculture the system in this country. How big a problem is disinformation? You mentioned celebrities and social media and things like that. How big the problem in getting the message out is the static? or The flack that one hears through social media on things that might not be one hundred percent true one hundred percent real with information always comes disinformation and the the idea of having more and more public and more recognizable voices on food and farming brings with it. The possibility that those voices aren't going to be saying what you may want as a food food producer or you may want as a brand or you may want as a consumer. There's a possibility that that message may not say what you want all the time. I'm struggling to think of another avenue of communication where the one communicator and the recipient of communication gets what they want out of the exchange all the time without salt. What does takes on all parties is effort? That conversation about food is a massive opportunity for farmers. It's a massive opportunity for brands and it's a massive opportunity for consumers to all get in and talk more. We don't solve the disinformation question without engaging. Aj people respectfully and working with them to help them understand the things that they don't and increase our own understanding. You know if I'm a farmer I can't simply expect that everybody out. There is going to understand what I do and talk about it in the terms that I want unless I engage with them and tell them what those things things are similarly for consumers and similarly for brands and so I think it is. It is a wonderful opportunity but combating that this information and getting us to a place where we have an honest discussion about it takes a lot of work whether or not we're up for that work. That's another question. Well Patrick I've I have got to tell you that this was one of the most fascinating and possibly one of the more important podcasts. I've ever had the pleasure of doing. I Really WanNa thank you for participating with does today if we can go ahead and continue the podcast for another two and a half hours. That would be really out today. This is This has been a really really informative really wonderful conversation and I deeply appreciate you being with us today pattern. Thank you I appreciate the opportunity. Thank you. You've I've been listening to. Wvu Marketing Communications today. Brought to you live from West Virginia University Biweekly Program that sits at the intersection of data driven decision making making and marketing practice. Only on the fun Radio Network bratwurst listeners like you.

Patrick Mike Lynch Michael West Virginia University rugby Wvu China World Food Obama Administration Patrick Lane Food Service Industry Australia Agriculture Patrick Patrick Delany Maryland Shen Virginia DC
Corona-Conscious Eating: Our Top 10 Tips

Good Together: Ethical, Eco-Friendly, Sustainable Living

52:29 min | 1 year ago

Corona-Conscious Eating: Our Top 10 Tips

"This is good together. The podcast that inspires you to create change in the world every day. Keep listening for actionable. Tips and tricks to incorporate ECO friendly practices into your daily life. We've been featured by apple as the number one podcast conscious consumers. And we can't wait to welcome you endow community of change makers Emily's and I'm Laura. We're the founders of brightly dot echo the new platform for conscious consumers. We believe in supporting all creatures great and small and our team of experts. Show you how to leave and shop responsive way by sharing world changing lifestyle ideas products and more which Jones us from good together and to browse all of the planet friend the goodness that we feature had to brightly that Eagle Slash podcast and to help spread the word about the podcast tap on this episode. Share good together with your friends and family. A simple text message helps us grow and create change around the world. This episode is brought to you by diamond nexus. They say that diamonds are a girl's best friend but are they really the planets as jewellery lovers ourselves. Leeson. I are excited to recommend a park. Louis and ethical option diamond. Nexus creates gorgeous lab created diamond. Simulates that cost up to eighty percent less than mine diamonds. So you can wear a guilt. Free statement piece. The next time you're out on the town good together. Listeners can get an additional five percents off ethically made lab created diamond stimulants with code good five at diamond nexus dot com slash. Good together in the wake of the cove nineteen crisis putting together a healthy pantry. And thinking of creative ways to eat. Consciously has never been more important. Do you feel like you're cooking more than usual Liza. Yes Oh my God right and does the thought of meal planning or heading to the grocery store amidst the uncertainty of today make you feel just a little bit uneasy absolutely in this episode Lauren. I interview Sophie. Egan in New York Times Contributor Stanford lecturer and author off how to be conscious. Eater making food choices. That are good for you. Others and the planet to share stoops on hall to read labels for baggage foods smart ways to stretch ingredients. And more if you're wondering how you can live ethically and sustainably and this time of need. We've got tips for you. And if you look into join the conversation with US Lauren. I just launch new initiatives to support our community. We're doing virtual coffee chats every Wednesday at Twelve PM noon Pacific Time. We're coming together to brainstorm creative ways to help others around the world bring a cup of coffee or your lunch and join us to sign up visit brightly dot edu slash coffee and with that. Let's get started. Okay Sophie Thank You. Welcome so welcome to good together. We're thrilled to have you thank you so much on we. Yeah so I wondered if you could start off by giving our audience a little bit of an overview about yourself And about what inspired you to write your new book absolutely. Thank you for the opportunity so I am Sophie. I'm the author of the book how to be a conscious eater making choices that are good for you others in the planet in also the founder of full table solutions which is a new consulting. Prakash. That's a catalyst for BOOT systems. Transformation some really working with companies organizations Call to universities as well as policymakers to accelerate solutions at the intersection of food health and climate. This builds on work that I've done For throughout my career and for the past five and a half years I was the director of Health and sustainability leadership as well as the editorial director for the Strategic Initiatives Group at the Culinary Institute of America. That means is I worked across the eight hundred sixty billion dollar. Us Food Service Industry leading thought leadership initiatives for how to make menus healthier and better for the clinic. This was everything from Beijing on antibiotics in the meat supplied increasing fruits and vegetables and whole grains reducing added sugar and added. Sodium releasing portion size All of that kind of good stuff and really on the premise that at skill really large volume good service companies everything from K twelve school food fast food chains to corporate dining campus dining At that scale really small changes can make a huge huge impact on human environmental health. So I am really happy to continue working with the CIA. Has it's called say as a client to get the goods. Are the the the one I can tell you about? And this guy is now a client and I continue to be the CO director of a really cool initiative on the Menus of Change University Research Collaborative and this is a partnership of CIS Stanford that uses campus dining halls as living laboratories for behavior change. So what are the most effective ways to shift Habits in favor of wasting food. That's huge. I mean I remember when I was in college. I actually worked for the campus sustainability department as an intern and a big project of mine was trying to think through the impact of the dining halls. And just like the sheer amount of food waste. That was happening there and so I love that. There is a new initiative about this. That's so interesting yet. Will and power to you. That's great to hear. I mean it's really. That's one of my favorite things about the collaborative. It's a network. Nauert sixty colleges and universities all across the country And it worked brings together academic scholars who have often never interacted with shots dining leaders as well as administrators who really make those high level campus wide decisions How do we decide to be a carbon neutral campus for example or a healthy campus in case of something like UCLA UC system? Were probably But I really love working with students especially So anyway that's that's a bit about the background that I have Had over the throwing career in ulcers you mentioned I I rape the New York Times Health section and really love answering reader questions so I That's a big part of where this came from is providing enough information to make an informed. Choice but not encyclopedic version. That's really the bottom line answers to those most top of mind questions about what to eat lava yet and that was going to say that You shouldn't be shy because you you have wrote for in your writing for New York Times Health section you wrote for Washington Post The Wall Street Journal. One not wired and I'm sure that's just just a few of the ones that I found Recently and I love love. Love your focus on kind of like Solutions that are scalable and can create really really massive impact That is awesome and and this is kind of like systematic change. But I also love your thoughts on that kind of how to create sustainable. Small actionable tips. And that's we would obviously jump into that during our conversation. This is kind of what our approach at the come together and Bradley as well So my question is are kind of grab the opening questions like very generic one. What is conscious eating mean to you? Personally Yeah so conscious eating the way I define it in. The book is really a an intention to align your food choices with your values and I offer a three part mental checklist for doing that. That is asking yourself three questions when deciding whether or not to up a food in your grocery basket or in your delivery card or in Or to order a food and that is is it good for me. Is it good for the other good for others? Is it good for the planet and others as all of the food? All of the animals and people affected across the food system so from farm to border from farm to grocery basket Everyone involved in the in the supply chain. That really is the The reason you're able to enjoy that food so it's things like animal welfare and social justice for workers in involved in production conscious. Eating is not a diet. It's not about giving up all the things that you love. It's about Gaining more holistic Set of criteria through which to Determine whether foods are worth grocery dollars with your dollars overall and also it's a lifelong pursuit not a quick fix. It's not one of my really key. Messages is to not let her be enemy of God. And that it's there's constantly new information coming forward new areas of transparency in the supply. Chain that we weren't aware of before. How could we have made decisions based on those things for example fraud in the seafood industry in labeling forced labor in This food industry as well as a also in chocolate production of these new issues. Come out of darkness and into the late It's it's just having that that intention to To match your choices in response So that you can be supporting you know as as often said that you can be voting with your fork. Running with your. I love watching with your fork yet. And it's This is something exactly kind of the thought process that we go through with Laura Together You know we had. We had talked about like how your food choices are. Impacting the environment. And you know the world at large at the same time you know a neither menial. Laura Vegetarian Vegan And we also realize that some people extremely passionate about this issues sometimes especially in but we always encourage people to kind of be. Okay where we are. You are at an understanding. What are your core. Values are starting their because even all of the issues that you've just mentioned briefly it's so easy to get overwhelmed right with Just trying to Checkmark every every box and make sure that it's your food choices at perfect in every sense which of course it's extremely difficult To perfect somewhere that you mentioned that because that's a really big driver for me to with this book is to address the decision fatigue and the information overload The the book is very visual. And it's very short and sweet answers. or essays With really practical a radically practical approach to conscious eating. Because it's not aiming for checking all three boxes with every single item you put in your mouth. I mean that would drive any person completely insane solicitously absolutely and you know the other thing too. Is You know what we put in our bodies. What we choose to eat is just one part of being conscious consumer and so totally agree with you about not wanting to overwhelm people and giving them really. Quick frameworks to to operate from so. I love those questions that you shared earlier about lake. Who Does this affect excetera? So I kind of wanted to shift. I mean very timely for us right now so you know out. The recording of this podcast. We are in the midst of the Kobe. Nineteen crisis on. We've gotten tons of questions from the brightly community about how grocery shop and be a conscious consumer at the same time. Of course more people are facing Time at home so on the one hand. There's a lot of people try out new recipes and maybe becoming a bit more thoughtful about like how they're cooking but at the other hand People are facing ingredients shortages on. They're not necessarily able to get out and shop as much as they used to. So I wondered if you could share some tips that are kind of specific to the current climate. That we're in right now so be but also of course could be used at later times definitely on. This is what I'm spending most of my days thinking about I've been calling it corona conscious eating because scratch. Good I like it. I mean it's just the the realization to that in the long run for each of us what it means to be a conscious. Cedar is going to change over time. I most often prior to Kobe. INTO THIS CRISIS. I would point out the ways that just life changes alter the hierarchy of your values or or the the the things. You're prioritizing like if you when you have children if you have children All of a sudden you're looking. You're paying attention to these. You're paying attention to before if you move cities if you change jobs it'd be Just in different community maybe when it's more urban versus rural all of those things will shift The factors and it's not as we said about aiming for all of them but how to prioritize An and make choice to end the ultimate some of the things. I'm thinking about with a healthy Healthy Pantry is is a top of mind topic for people One of the main kind of reframing of that I think is important is also just. Think of your freezer as an extension of your pantry. Yes one hundred percent. Because ultimately the goal is to do fewer trips and to have your food last as long as possible and not only last but to go to make the best use of all the food so whole product utilization is really especially important So that's the first point and and I share that because one of the things that I'm hearing a lot of is that You know well it's it's too hard. E produce it right now because Is going to go back to last a long time. And that's a concern for me at the because of the fact that you eating them rainbow full of nutrients and vitamins Fiber just generally being good healthy things to eat at his ex. Create more time Tied immune system or is tiger immune system so it's almost even more important than normal to eat Do enjoy plenty of produce. Absolutely I feel like there's there's a way you know their specific ways to shop for things based on how how long they're going to last you right so of course like you know if you've got something that's highly perishable you can kind of go through that first and then maybe kind of work your way down. I'm always like playing this guessing game. With how long my Aruba is GonNa last me? Depending on my my family were we love a ruble is always trying to figure out you know when was picked and like how long is it. GonNa last us. I wonder like have you thought about coaching people through that perspective for like a time based thought produce you so money that you say that because precursor virus. That's how I would do. My meal planning It to avoid waste is that if I shopped on on a Sunday I usually had about three dinners worth and I would always make the Fresh chicken or a piece of fish scowls or something like that's the item that's got to be cooked that day and then I would have actually a mid week meal. That was almost like what current type of eating would look like. Which is all pantry items like sweet potatoes at last super long time in your Pantry Canned beans Maybe shredded cheese. Which in your fridge can last a bit of time? I make like Sweden loaded sweet potatoes but it didn't matter what day it could. Whatever happened in a hectic cycle of the week? It wasn't perishable a meal and I think in general building in that resilience into your meal. Planning Post Corona virus is going to be really good approach of when you have on hand for that crazy night They can last. That can be as good today as it could beat experts so anyway to the to the bigger point on. Pantries fundamentally in you touch on this a little bit at the opening foods that come from the ground tend to be the healthiest and the most environmentally friendly. So plant based foods is often. What is talked about. I suggest not necessarily going VEGAN VEGETARIAN. Unless you want to empower to you and that's great But it for the long run in much easier to sustain What's more like beer for a flexible? -Tarian right or centre. Clint rich ordered that emphasizes or has a greater her portion of the total food. You eat on happen to be From the plant kingdom so in a pantry. That really comes down to things like beans. The whole legume category is really having. It's time in the Sun Right now. much deserved these are humble and very affordable and very versus all items so I think for a lot of people would think is a new learning. How much variety there actually as you mentioned things being out of stock. Maybe you're more comfortable with I'm looking for can leaner meaner. I'm Linda for black beans. There are so many kinds of beans So there's there may be that there's some learning I for example recently with black eyed peas for the first time 'cause I just was like oh I guess that's doing and I've always done beans and Greens as a dish. I love to make any kind of any kind of Greens a real Panzer Charter Spinach And usually it's just with camelina beans shallot in like a great easy meal But beans and Greens can be any type of green in any type of bean thought. Sounds very corny. But I think it's actually important to note that went especially having that flexibility with recipes as you said if something's not in stock so it's lots of whole grains leggings not only beans but chickpeas lentils and other plant proteins plant oils also For cooking are super important. The last a really longtime especially if you keep them in good storage like away from light it will be from heat and then herbs and spices are important to do too expensive but one of the things that is really important to note is if you are cooking homework on when you have a lot of these dry goods doesn't taste good. You're not going to eat it. And then you're GONNA end up wasting and you'RE GONNA be hungry and all that so having Something to really odd Labor am variety is also super super important. As we're relying more on on the strike outs. And Yeah as especially when nuclear. Have to cook as they say that three thousand times a day a little exaggerated but and I just one last thing I would say is To also really be careful. Really mindful more con- conscious about healthy snack choices. So I think a lot of people were having Hard time manager at home more. Maybe it's more mindless kind of stress. Eating and things like that are completely understandable. But there's a lot of Super nutritious and and also environmentally friendly snack choices that will be better for you in terms of your new your health but also from an immune system standpoint so things like dried fruit Or you know. Popcorn is a whole grain that is Subdividing surprising to hear that because it feels like maybe an indulgent or or it actually a lot of value and we mentioned fiber. It's really the GUT microbiome that You Feed Gut is the Hashtag If you'd ever around at that but it's really about Kind of nurturing that that Good bacteria that community of good bacteria in the gut that's tied to to healthy immune system as WHOA. Whoa ow where interesting. Yes so Wanted to switch gears a little bit and The next question whether we wanted to discuss nothing super important. Especially as we're thinking about reducing food waste in general is called to our read labels for baggage foods and expiration dates. One interesting fact that I heard from our friends at a perfect foods is that expert estimate that standardizing how we use data liable labels could save over seven hundred million pounds of food from going to waste every year I was wondering if you're familiar with this number. And what thoughts on this are well I? I hadn't heard that number exactly that. That's a great Statistic to have on hand but I am well aware that by far the most helpful thing that we could do When IT COMES. Those labels is a pass this legislation. That's been put forward for quite a while. It just been Sidelined and that is to create a to label scheme so one for quality and one for safety because rating. Now we have a really confusing really Ineffective system for sell by dates whereas it's not standardized. It's not about safety. It's understandable that we think it means it's an expiration date but the vast majority of products can be enjoyed Well past the sell by dates sometimes even weeks past the dates And or longer in the case of many canned goods. And so we really need that that standard labeling in order to give consumers clarity because right now what happens is that it's actually about standards of product taste or texture in generally Quality attributes that the manufacturer wants you to experience with the product. The other thing that's confusing I find. Is that sometimes products. Go Bad before. Basell by eight In the case of prepared foods in your refrigerator and so then you have to actually just be on the lookout using your sometimes. I'm so I had this in the past a blindly running the date that I toss in fresh Ravioli. Oh my God. There's more putting it into the pan of boiling water and I am. We're often out of practice with using our is in a nose to sniff out the milk. It's off or look for check for mold. So it's in the meantime until legislation does put a better system in place we do have to rely on those kind of common sense Exactly yeah I mean if it doesn't smell good if the next one doesn't look good and maybe even taste a little bit but he has just like such a simple regular tubes without grandmothers used to do all the time but suddenly have this dates on packaging. And we'd just kind of blindly trusting it and again as you mentioned. It's actually not safe today. It's you know it's quality dates and we just end up with so much food because of this one I think just moments that I mean I think the now current is one of the biggest opportunities that people have to really change their household food. Waste Systems Eat Waste and guessing you've talked about on this show but if you haven't as brief like follow up to statistic to your to yours. Is that if food waste where a country in be the a third largest emitter of greenhouse gas emissions after China and the United States. And that's wild and so the other big thing I love to share. Is that in a list? Put together by product. Draw down of the eighty most effective solutions for reversing global warming. Number three most effective is wasting less food and that shows you that number four is eating plant rich diets a just touched on for. That's the flex -tarian bent glints et CETERA. And and what that really shoes you is. The how many resources go into getting a food to your pantry. The the growing the the harvesting the processing the milling the transporting the packaging The storing sometimes in refrigeration in freezing in on shouts getting into your doorstep. All of those resources are lost not to mention when the wasted if it does not go to compost. It emits methane emissions from landfill. So this is such a big lever for climate action that I hope I hope people find very empowering Yes we have a lot of barriers like the the sell-by scheme that we talked about but there are so many great hacks going on now through instagram and all types of Chefs out there who are giving great recipes suggestions for cooking scraps and and things like that But definitely food. Waste reduction deserves extra attention especially now that we have at the same time that were wasting forty percent of the food in the United States. Forty million Americans are going hungry. And that's before cove it just new numbers. Lisa's weaker. Estimated seventy million food insecure Americans municipal a serious crisis guest photo if we redistributed. Just a third of that food that we waste in the US. We would feed all the hungry people. So it's not about feeding your brain more food. It's about getting into the getting into people need it so it's just to say that it's a great tool for action it's also a particularly opportune time for shifting the system absolutely and I think to kind of build on what you just mentioned about this being a great time for people to rethink their sort of home. Food consumption systems wonder if any tips for people who are looking to get started with this optimization or people who may be potentially Are Not even really familiar with cooking. Like where should people start I think that would be extremely helpful. Referral listeners to with let's just start with the food waste examples couple of systems. This is gonNA sound so obvious but get in the habit of making a shopping list at sounds like of course but surprisingly people use lists And this is a great way to avoid. Impulse buys and what it does it. Make sure that you have an intended use for every single item that you buy and this involves sometimes meal planning so maybe one step back from making a shopping list is actually meal planning and this is not only the case during this crisis but in the long-term It's incredibly important. Hey Laura I was talking to your mom the other day and she mentioned the birthday was coming up. She's thinking about getting your piece of jewelry but she knows it's hard to find something that those great and is ethically made and I was like. Haven't you been listening to a podcast? I know how she feels. It's honestly been a challenge for me to reconcile my love of diamonds with the fact that they're not always from sustainable sources so I was really excited when we started partnering with the creators of a new way to wear gorgeous jewelry without the guilt. Diamond Nexus is the creator of the Nexus Diamond Alternative A sparkly ethical option. That cost eighty percent less than mine diamonds. That's amazing I'm sure you will be glad to give you a gift. That is kind of the planet and to her wallet. Well if you're working for an affordable ethical piece of jewelry we've got you covered good together. Listeners can get an additional five percent of their purchase even the pieces on sale with code good five at diamond next dot com slash good together. The brightly team is usually based and the beautiful bay area but when we found out that we got into the yellow accelerator program. Thanks for believing in US snapchat. We are on the hunt for a new place to live for a few months in sunny. La If there's one thing we love to do on good together. It's researching ethical and sustainable options and lease on. I were excited to learn more about and partner up with Zeus living. Zeus provides beautiful homes for thirty days or more in the best locations including La San Francisco Seattle DC NEW YORK. Boston and more plus. They stock every unit with toiletries from one of our favorite brightly recommended brands public goods. Zeus also works with local artisans to furnish their units when possible and honestly staying in an instagram -able space. That takes care of everything for us. Couldn't have come at a better time as we work to scale up brightly hassle-free setup at the coal amenities and a mission to change the way. You stay long-term around the United States makes Zeus a fabulous partner for US. It good together to learn more visit. Zeus Living Dot Com. She was going to ask you really quick. Do you have a A an APP or a favorite tool that you use formula planning because we get that all the time. That's a good question. I wish I did so I could. I answer you know. I use a whiteboard just like Monday. Through Friday wow also be. We're going to have to call you up a meal like what is so veep planning has. I would love that that list. I know there are a lot of APPs I would guess. Also I actually don't know this but I would guess that. A lot of the recipe sites also have built in tools like maybe all recipes. Moncey not sure but I would think that they have that kind of overlay in what I also. So that's like meal planning Christopher important I'll definitely go look like best APPs after this. I have better answer But whatever it is you can be chicken scratch on a post it note it can be a fancy excel. She like whatever you know. Get your engine in your planning And and then with that one of the things I really think is important is build in leftovers into your meal. Plan like okay. Monday Tuesday Wednesday is the day. We eat all the stuff in the fridge that we haven't already eaten Some people disagree to weighs less Wednesdays or stir fry. Fridays is like kind of grab bag. I also on land Saturday anymore. Being breakfast to be just like whatever is there plus the left in Exactly you know. We'll leftover haven't been onion and plus like the two green onions. I didn't meet. Or plus you know the one care that can go another. Sp whatever's leftover Within you'll penny to. I think it's helpful to start to think about the end of one meal as the start of another meal in terms of scraps. The secondhand is super super. Important is when you are. Composting is obviously super whole But in general the further upstream is a general rule of thumb So just would buying less that. That's why the most the most effective step for you as a family is at the point of purchase in that book is ordering take out Delivery right now but also at grocery versus just composted it. It's still A great diagram. You're not familiar with it. Called the food waste recovery hierarchy of your Christina's from EPA inverse triangle. We should into afterwards. And that's what I'm referring to and it just shows you how you know root causes of waste Further upstream are far better than just getting it to the right place in the waste stream so anyways that's to the power of shopping. Listen in your money Then in your fridge this is gonNA sound also very obvious. But it is very important make food visible. So I've I've heard. Some people have special part of the refrigerator. That is like eat this now. I'll often put for my husband loves but little post it notes like this is your lunch tomorrow. You know especially for husbands. I mean you have to make sure they know dissection house in like an hour goes like don't forget the fun that's for you today okay I mean he's in two rooms over but I had to do that because he's got a call and that won't won't get eaten otherwise and end. Its sinking feeling really. I totally meant to eat those leftovers visible So having a system in your fridge at like this is the most perishable kind of you're saying with the perishable meal planning but also there's perishable consumption in the fridge -nother really important. One is to love your freezer. Almost anything can be frozen and one of the things I do is get into habit of okay. I have an item. Let's say a whole loaf of bread before. I just put it away from the groceries came in thinking there any way. We're going to see this entire loaf in the next like two days. Probably not half the loaf and I think put it in the freezer. So are those those kind of Sub Steps before as your organizing your kitchen And then the other one is really important is of the food that you waste. What is most important is to not waste red meat in particular that is because of extra high environmental footprint carbon and water in particular that are behind in particular ruminant forms of red meat Beef goat lamb But any types of red meat really have extra high water footprints on another mammal so the yeah so How shopping for food right now. I'm curious if you have besides the websites and the White Board Do have any delivering services you using any other tools. Or maybe you have tips for We should be thinking about you know getting takeout food right now. Yeah I am. I think like a lot of people you know. It's definitely harder to find things I have been using instant Again like many people and to shop from a PC in Seattle right now but it's I love PCC. I used to be. I lived in Seattle for a few years. I'm I miss it every day story. It really is and it's called the community market and it's part of why I like to shop owners are really. It Really. Does hub of the community So I much prefer to go there in person. I still have been going. I kind of alternate weeks With delivery in in going in person so One of the things about bad and actually this is kind of a general tip to which is that with conscious eating. It's also really helpful if you've picked a grocery store who were the store aligned with your values what's great about. That is a lot of time. They've done the work for you They've made choices to support organic or fairtrade or In the case of whole foods market especially they have a really strong in a welfare Gap Certification Program Seafood Watch for food. So that's just a side note. In terms of the decision fatigue. Part of things is it. Sometimes it's like curated Depending on where your shopping so anyway I am Getting a lot of delivery from ABC in terms of takeout. And I should say. Pc's rather expensive. So I don't You know I'm I'm mindful. Which items and shopping from there versus more staples and things Chile? I'm going to ask really quick because that Duchess Springs question to my mind so if somebody's on a limited budget right now which most people are Is there like one item or two items that you could recommend people splurge on versus on you know? Potentially where should people actually like? Concentrate the dollars especially if they are shopping from a place. That's a bit more expensive. Yeah that's a great question while meal just start with a couple of items worried and gets less critical Well I'll answer your question. I think the The sort of more specialty Local produce items a person's righteous personally Spend a bit more for sure right. It's GONNA tastes better. It's grown closer to home. It's but more sustainable. Not Part Right. Yeah and it's often worth leader full It's often but it but I. I also don't necessarily do that every day. The might be one item per week. And then I have like a whole bunch of other frozen produce. That's super By buying organic frozen produce is at one of the main ways that I buy organic affordably. Um and also last forever in the That's great so then. The looking for ways to get those poor premium items out of out of budget so local when it's in local often also means it's in season and that can actually be less expensive to buy items that are seasonal So just depends on the item The other thing I would say is it's particularly important to allocate your extra dollars in Foods in animal based foods so grass-fed. Her posture raised beef. And treat that as an adult gents Lobster in terms of special occasion versus you know just the bottom of the barrel industrial You know factory farm type of beef Or Red Meat. That is not going to cost a lot But has all kinds of problems. So it's it's both that you can splurge on it but less less frequently And that's where in mentally you're having the biggest bang for your buck and the fact that it is considered to yourself a special treat women that you're not doing it all the time and that's GonNa do Great. Thanks for your. Yeah that's a my guest was like. And that's how antiquing may be correct if I'm wrong is that Yes I usually tend to splurge on like fresh meats and seafood. And and just because I'm spending more on it at whole foods. I also make sure that these are the first things that I eat without freezing. Just right I am assuming that the taste is much better and I am getting older nutrition that I need As much as possible. Yes and that exactly the only thing I mean that was going to be my third example was going to be. Seafood is because there's so much mislabeling In the industry meeting. It's sold as something that it's not actually There's so much Overfishing it if you go to write like a whole foods market or wherever it is An you know that it's sustainably caught or sustainably farmed It is going to cost more but that is exactly right in. You'RE GONNA make sure you use it And don't waste it and then it will be really a special treat so definitely those Meats Seafood And then kind of the specialty like just now this brief window seasonality for for something really special local to your area. So last question about the seafood We had this question from the community in something meal. Laura Kinda like all this talk about an that. A haven't quite figured out the final answer of the final verdict as seafood so wild caught seafood. Is it more sustainable? An environmentally-friendly farm one is that's crowd. Part of why you may be had so much trouble is that was actually. Probably the most complicated food to talk about in terms of sustainability couple of reasons. The main factors in wild caught are the type of fishing gear involved And the basically the health of the species the population of the species. That is in question. So you can imagine just from a probability stamp the number of permutations in those factors and based on all the different locations around the world. So it's incredibly difficult to say too is incredibly difficult to generalize like. This is the best. Like EAT. This wild that farmed Because it's so varies by on fisheries management practices in a certain area and then the same thing is true in aquaculture. The term for farm raised Fish food except in general farmed. Salmon is quite problematic. So if you were to say is it? More sustainable. To to buy wild salmon versus farmed salmon. Yes that is a general rule I can get into the reasons. Why but with the whole rest of the gamut of of species from the sea it is best to consult some of the great consumer resources like seafood. Watch has an APP. That goes state-by-state species by species and not only Species by point of origin. Two very important. And it'll tell you this was Just the whole breakdown that you need in order to know and this is also where some of these there's partner organizations grocers and restaurants that only so sorry seafood watch uses a green yellow red rating system. And that's really Hukou because then instead of knowing the new Shah you're just looking for the the Green Label That means you know this is available in plenty of There's plenty of this species and it was caught in responsible ways. And when I say responsible ways one of the biggest issues as bycatch this Fisher Fishermen whole up species other than what they're targeting like birds and colonels and There's so much waste involved with that. An invention harm to those animals off habitat damage to three imprecise gigantic. Trawl Nets have been scraped the bottom of the sea floor. So you WANNA avoid those types. So Seafood Watch helps you with that in in with their partner organizations. What is great about that that it can be restaurants where the staff or particular educated restaurants grocers and they also sometimes only source green Rated species that's so helpful is again where he's been done for you absolutely. I like to try and order seafood when I go out to eat when I'm at An ethical Santa. We're to that exact point like they've already done the hard work for you Yeah I mean it's it's definitely a question we get ally as as you just. Kinda laid out. It's there's definitely know grey areas but it's good to know sort of the way. The Ecosystem Works Sophie. I want to kind of transition into our last two questions on that. We like to typically ask our guests so the first one is. Can you share with us? One of your favorite ethical brands or products. That you're loving right now yes I discovered ground up nut butters. Are you GonNa win either one now? I've never I haven't heard of this one they're They're small women run business out of Portland Oregon that does a beautiful assortment of nut butters in all kinds of great flavors like vanilla almond cashew butter and You know when you snicker doodle macadamia butter. So quite wow. Those are exotic exotic nut butter so more exotic but they're the reason that I love that product. They taste fantastic But it it truly is one of those products that checks all three boxes of good for you of the planet and the reason is nuts in general are one of the healthiest things. You can possibly eat a all kinds There's tons and tons and tons of research that back that up if you don't believe me It also nuts. There's been some concern about almonds and water but in general nuts are actually very environmentally friendly especially as a source of protein compared to Meet An and other forms of protein And then the third thing is that the the ground nut butters their model is that they are. All of employees are women who have overcome some of adversity so they might have Been homeless. They may have had mental illness. They may have had some other issue that they've overcome and not had the So this The the company provides job training and really flexible forms of employment to these women as a bridge to More more stability so I love the social mission The food to the products are fantastically delicious and they happen to be super good for both human and environmental rate. We WILL CHECK THEM. All will make sure to link to their website And so the last question will love to ask our guests. What excites you the most about ethical and sustainable movements right now I know when a very different and new reality right now by something We want to leave our audience on the positive side of things. And what is the silver lining things at the observing right now? Yes Oh this. Isn't my team throughout viruses and it's finding silver linings as much as possible. I mean there's so much Darkness and what are those bright spots so to me ACA a couple of things? We've touched on it a little bit throughout this but one is just as opportunity to reset things have Lima so policy-wise systems wise on an society. What do we value collectively So there's so much opportunity I see in how quickly people are changing their habits because we've had to rate it's all said and we're singing happy birthday in hint hand washing and doing new forms of greetings that happened in a remarkably quick hot time period. So Tim Yeah. I'm very heartened from the standpoint of the urgency of Particularly Climate Action into the food related Levers toward that talked about but how with coordinated action each of us doing our part in the aggregate can actually really think Adapt our lifestyle habits In in the name of what's good for you other than the planet What more quickly than I think. Maybe we realized we had before and that can go a long way towards addressing. What's called the triple threat of hunger and malnutrition? Obesity and then climate change as we talked about. So I'm very heartened by that By that kind of adaptive In court experience and then also by I think we didn't realize how adaptive we are as human beings and I think this kind of moment of crisis is definitely showing us as bad but also the of what we're capable. I couldn't agree more and I see that especially because in my profession a lot of the things. We're talking about wasting food or shifting away from replacing red meat sometimes with You know more sustainable Protein choices a lot of those things are often talked about as you know. People DON'T WANNA change. You can't think things away it's GonNa take a generation And there's just this in the sense that behavior changes heart in. It is except look what we're capable so that that's that's my that one really hard Point about tourism and then the other piece is how clearly we are all interconnected as a global community. And it's this realization. That what I do my individual actions affect all of these people around me And that has huge implications for an collected action with respect to Kind of a broader called ethical but just ethical sustainable conscious eating movement of You know if if I'm buying less palm oil products and you are doing that too and everyone is doing that. Perhaps over time. There's a feedback to the marketplace in deforestation goes down and then carbon get sequestered and you can just Picture the wave of change that occurs not through that collective action by really stinking of Do not only what's best for you but how Again how interdependent we are as opposed to purely in independent. And that's a that's a really major shift in the US where we're so individual Individualistic to be much more community oriented and I think that that could be a really exciting bright spot from this. That has absolutely. I couldn't agree more. It's definitely something that we've been witnessing ourselves we've been hosting these virtual coffee chats for our community and have really been blown away by the amount of people coming together to learn from each other and then just like a did the kindness that I feel like people are showing each other is so impactful and really inspiring but you know what also was inspiring this conversation. I mean truly. I'm not just saying that. I think you know you drop some amazing knowledge in here. Liza and I are absolutely thrilled to be able to share your tips and tricks with our community And we'd love of course to give your book shout out as well So you know. Sophia has a book out called how to be conscious. Eater making food choices. That are good for you. Others in the planet And so we're we're really excited to let people know about that and pick it up if you want if they want to know more eight. Maybe you're part of Corentin Book Club. Now's a great time. Hey why not well? Thank you so much for joining us. Sophie. We're really appreciate it. Thanks for joining us on another episode of good together as always you can get show notes and explore lots more content related to all things ecofriendly leaving by checking out brightly that egos slash podcast and don't forget to join in on the conversation that's happening on our facebook group simply search good together at the cool shopping in it'll come up. You can also leave us a question through voicemail. Ba- link is on brightly dyed ego slash. Podcast if you're into social media gave us a follow on Instagram. Facebook and all the channels. I'll username is brightly that equal. Finally we want to leave you with a reminder. Every day is a chance for you to create change. And you're already covered for today since you joined us here on the podcast. Stay kind in live Brady.

United States Sophie partner Seattle instagram Lauren founder Kobe Pc Food Service Industry Facebook New York Times Leeson Emily apple Jones
Bar Rescue: How To Stay Safe Eating Out & Minimum Wage Truth | Jon Taffer Interview

The Rubin Report

58:29 min | 10 months ago

Bar Rescue: How To Stay Safe Eating Out & Minimum Wage Truth | Jon Taffer Interview

"This is the Rubin report I'm Dave Rubin Reminder everybody to subscribe to our Youtube Channel and tap that notification bell. So you see our new videos in your feed and joining me today is the host and executive producer of Bar Rescue, the chairman and CEO of Taffer, dynamics and creator of NFL Sunday I didn't know that one John taffer welcome to the Rubin report. I am really glad to be talking to you today. Because as you know, we're kicking off a small business week here and I'm going to be talking to business owners all over the country and I think at least one in Canada. About how to reopen how to get businesses going again how to get the economy going again? Everything else and I thought you'd be a fun guy to to kick this off with so first off. I can see. You're sitting in front of a bar right there. Where are Ya? What's going on in your world at the moment before we get into business? Well, this is my I'm in my home bar in my home. In Las Vegas so this. This is a which I've turned into a studio lately, so we have our companies based here in Vegas I've lived here in Vegas eight years and We moved all of our commitment here to my house so I've been working from home. I take on my ninety day at home since we closed down production. Now I go out on occasion I've done one or two remotes for some news channels. I did a couple of Fox pieces I did an MSNBC piece where we went out on strip and did it, but I've maintained serious distances and and. I'm one of the more cautious ones in our society I think. Yes so I was reading a bit about that, so you are definitely on the on the more cautious side of it, but I I suspect as a guy like you. Who you like getting out there and going across the country and talking to people and. Sometimes yelling at people and getting pretty emotional people, you must kinda miss that that human interaction thing right Oh big time a matter of fact. They haven't told anyone this so I'll tell you this today. I have a forty five foot tour bus, and I'm leaving next Tuesday to go across the country and my bus Oh. Wow, and I'm doing it just to get out. There can see some family along the way, but it's a safe way to travel these days, so I'll be out there and. Traveling, around the country for the next three to five weeks. So, how did the whole shutdown affect production for Bar Rescue? You guys producing right now. Where were you in a break or are you coming back soon? Where where you? Know! We were actually producing and. Right in the middle of. Our last episode we had eight four to do for the season. We're doing. I think twenty eight for this season and. The first of the last episode we started to sense things were going on. We changed our production style. I was separated from customers. We change camera angles and stuff to try to make it all work. And at the end of that episode we were given a choice to to buy the network to either precede or or not, and a we chose to proceed for another week, but then about three hours later we got the call network that everything was being closed down and that was A. About Ninety three days ago. So we shut that down, we had eight more left on his schedule and everybody scattered and went home. So I, don't know what you'll make of this, but I've only watched to reality shows in my entire life I watched the apprentice with trump, and I watch bar rescue with you so I. I'm not sure what that means about the company that you keep, but there is something about bar rescue that it just it checks all the boxes for me because it's very human, it's dealing with struggle. It's dealing with finances. It's dealing with often with family interactions personal interactions. Is this the whole thing? Thing, where did the idea for the show originally? Come from I mean I. Know You've been in that world forever, but really the genesis of the show. Well, I been as you said I've been I've been in the industry for a long long time and I I had the most popular seminars in the industry before I was on TV, and I gave a speech in Vegas at Caesar's Palace and the end of the speech, somebody came up to me, David said you should be on TV. So I wrote up this thing that was originally called on on the rocks, and it was a little like mission impossible it started with me with files and I'd pull out the mixologist then I'd pull out the chef so like mission impossible started, and then I'd go in and do these rescues and I knew I had an advantage because I wasn't the chef. So I didn't migrate to the kitchen. I went everywhere right so I focus much more on other areas of the business. I wrote this up and I had done business with paramount before in a restaurant space. As A LICENSEE! So I went back to my friends who ran paramount television with my right up I was real excited. They looked me. They said John. You'll never be on television. You to do too old you're. Never, happened so I went, and I shot my own sizzle wheel next week with some friends. In Redondo beach at a friend's bar and Sent that sizzle reel to four production companies who I had no relationship with just emailed it to the development, people and I got four offers within three weeks. So I then navigated through those offers I wasn't in a television business, so I didn't understand. Run clauses, and all the likeness right clauses, and all the things that are particular to entertainment contract, so I got myself an entertainment manager and an entertainment lawyer, and we put together, and in less than a year from when that person told me I'd never be on TV. The show premiered where. Where now one hundred and ninety six episodes, four episodes from two hundred, which is a big record in my industry, show is generated now. I think it's close to eight hundred million dollars worth of revenue, and it's one of the most successful reality shows of all time, and it just shows. Don't give up day when somebody else says No. Maybe the Yes should be stronger in your mind. Yeah well, that's such a consistent message in the show, but you know I'm I'm here in La for people that don't know how this Biz works. The idea that you sent four blank pitches. Not Not that we're asked for came from an agency and got four responses back. That's gotTA BE UNHEARD OF I. Assure you. I've sent enough pitches to these people to know that that's that's pretty good. I guess sometimes it's timing Dave, but you know I guess I didn't realize it at the time that one hundred ninety six episodes into this I guess I'm pretty good at it, and you know my my secret has been to resist production from the get go and I'm different than a lot of reality TV stars and trump I. Think was dissuaded celebrity apprentice here ready had his money I. Already had my success so I wasn't going to sell my soul to the on television. It was going to be real or I wasn't going to do it. So. The behind the scenes in bar rescue is almost nil. Get, no briefing I. don't watch any videos I. don't go to the places in advance of never met the people before I get about a sixty second briefing. Right before I get into the SUV and everything else I were when you do, and I think that's why the show is successful because you'll know fake in a second if Yeah well. One of the things I've heard you say is that fixing bar is easy fixing? Is Hard. Did you realize going into it? How much of it was just going to be dealing with the psychology of of people? Because usually that seems to be what you're fixing you go in and fix the bar after, but you really fixing the people first. And that was sort of an evolution, honestly because when I started this, I was a consultant, and I was very well known consultant, so I had very well known clients right so my clients are people like Marriott Corporation and holiday zinc can fridays at companies like that, so I never knew this level of failure even existed. Dave I never saw anything like this before in my life so when I said to the network I want you guys finally real failures? I don't I don't want this easy. Let's make this. I never comprehended this to think that. Somebody's fifty years old. The half, a million dollars in debt living in their parents basement with their child, losing thirty thousand dollars a month out of money, no credit and they're still going. It's it's remarkable and you know. Most of these people have to three weeks left, and then they're done anyway, so really is a last chance for them. I know I could do the whole hour bar rescue with you, but how much of the interactions like I get your being real and you just learn from them. Do you sense it's always this thing where you see people? Suddenly doing these crazy things right before? We I said I was watching one yesterday doing cardio where there's there's this woman who's an owner of a bar. She's probably in her mid fifties. She's got. She's got big BOOBS. She has people do shots. Iraq like some of it seems like it's like too crazy to be real and yet I suspect it probably isn't. Well, Not completely real. Everything completely real. There are no actors. There's no scripts does not shoots. It is completely real, and when I looked at her and I hope I can say this on this podcast when I looked at her, and said I can help your sagging business. I don't know if I can help you say booze. I, said that to her for reason I wanted to embarrass her. And you know when I started bar rescued was all about thirty bars and you know remodels. Several episodes into it I realized how flawed. These owners were to be in those situations, and if I didn't change them, I couldn't change anything. And it was about a hundred and twenty episodes in believe it or not. I was in Detroit Michigan with a female owner of a bar I think I named the proving grounds. And I looked at it and I said. Why are you failing and Dave? She looked at me. Any is said to me I am failing because of the euro in Greece. This was in suburban Detroit Michigan. And at that moment I realized that one hundred twenty times earlier. I had asked these business owners. Why are they failing and never once day? David? The anyone ever looked at me and said of failing because of me John Not wants. So I realized wait a minute if she goes home and blames the euro on her failure. She is no reason to change. Look into buried in the morning into saint that Damn euro taking me down that if she looked in the mirror and said I'm failing because of me. She wouldn't like that she would change. That hit me a couple of years ago or three years ago and I realized that excuses are the common denominator of failure. And then I thought to myself a little farther. What is it excuse in excuses the reconciliation of mistake he did something you shouldn't have. You didn't do something you should have where screwed up. You wouldn't need the excuse, so excuse is your way of making yourself feel good about your own failure. It's the most paralyzing thing in business as an excuse. So when I realized that I said to myself wow, I. Think I found a common denominator failure. If I can get excuses out of people, I can take things away from them. That paralyzed them. That caused them the hesitate and pause so then I said what are the biggest excuses that we deal with? Fear is a big when I'm scared I'm scared to do it, but what? We're scared of means that people have already done. I'm not talking about standing on the edge of a cliff obviously did. In business risk I mean these aren't new things fear other people ever done this fear is bs in my view, and then I look at scarcity. I'd I. Don't have the money. We'll tell that to steven jobs in his garage. Scarcity and I loved excuse circumstance. Well, you know it's a recession I can't make. Money was the big one years ago. People got rich during the recession. A lot of people did so during our pandemic look at how hand sanitizer companies and mass companies we'll can how these industries somebody's making money during all of these things and then I looked the other excuses. And I came up and I realized that if I can take these excuses out of people's lives, I can stop with paralyzes them. So at all happened in that Detroit episode and from that I wrote the book. Don't ask yourself cut the excuses that are holding back which made it to the New York Times Bestseller List and I'm very very proud of that book. Because when you finish it excuses won't work for you anymore. Now yourself accountable now when you look in the mirror in a morning, you will blame yourself and you should. It's been reported that Americans are overpaying on car insurance by over twenty one billion dollars, but searching for a better deal can take hours, and typically results in a barrage of unwanted spam calls until now. Thanks to the ZEBRA DOT COM, the Zebra Dot com is the nation's leading car insurance comparison site because it's the only place you can compare quote side-by-side from over a hundred providers choose the best for you in ninety seconds or less, you just answer a few questions on a simple fast form, and they find you the best rates and coverage in your. Your state tech crunch calls the Zebra Kayak for auto insurance. The best part is that it's completely free. You can save up to six hundred seventy dollars a year using ZEBRA DOT COM, with states, reopening and people back on the road. The Zebra is committed to making sure you're covered at the lowest possible price. How much can you save on car and Home Insurance? Go today and start saving at the Zebra Dot Com Slash Reuben. That's the Zebra dot com slash Ruben spelled T. H. Z. E. R. Dot. Slash Ruben and now back to the show. Yeah well, and that's what seems to be the. Consistent message throughout the show's owner usually is making all sorts of excuses for all sorts of things, and if you can fix that guy or that girl, then then the rest of the pieces do place. Do you guys ever do? Look backs where you're trying to figure out well. Who actually succeeded after this or who? Who the next day after they got their brand new beautiful bar just screwed up the whole thing because I'm sure that happens to. Yeah, there's a website called bar rescue updates as an independent website. We have nothing to do with it. It track success bar rescue, and of course per now. Everybody's closed pre pandemic. We tracking it about sixty eight to seventy percents success factor. Now I don't know what the definition of success was. Dave. That's open three years later to you I don't. I know that they had a tracking. About Sixty eight percent. It was also a newspaper article that rated to two other restaurant conversion shows, and I won't mention the show where the hosts, but there's a three of us tend to claim the space. My show ran about sixty eight percents success factor, the other two are in the twenty S. So I'm very I'm very pleased with what we do I go at it as a consultant and the cameras are along for the trip I. Don't go at it as a TV host and it consulting for the trip and I think that's why we're successful. All right cool so as I said I love the show so I could talk about for an hour, but I do want to. Question I didn't ask your question. Yes, we twenty back to the bar episodes also. We went back and looked at me and I think those are on the paramount website, and those were sight of fun to. Okay I'm going to have to check those out. So you mentioned a little bit about your career before all this and consulting and all that when I was doing a little research this morning, I saw that you used to work at the troubadour in West Hollywood I used to live about a block from there. I've been to a bunch of bunch of different events over there. Can you tell me a little bit about how you got into food service that early beginnings of your career, where you're sort of ethos around personal responsibility, and the rest of it came from. Well when I was young. I play I was a very serious musician. I took drum lessons to nine years. It was very good. I still have a drum set up stairs in my office. I was very good, and so I wanted to be a musician, but my family, and and there's another side of me. That wanted to go into business. So make a long story short I, went to University of Denver and majored in political science minded in cultural anthropology. Which I love the study of primates, and what makes us thank understanding our primal behaviors and such, and I started tending bar in college. And one thing led to another and chase my music career, and now that I had a bartending school. I went to Los Angeles. A an apartment to the Oakwood apartments in studio city back then. Which which? Had quite a social hot tub scene back in those days. Got A job at the Troubadour, because it connected bartending and music for me. And then evolved to be manager of the TROUBADOUR and also worked in Barney's beanery down the street and Manage Barney. Still there. Jeff. So That was my real beginnings when I took over the TRUECAR. We had about eight inches of water on the floor and a kitchen it was flooded, and we had no money and Doug. West and the owner. May He rest in peace? Back, then had recreational drug habits, and I would close the true, but our and I put eight hundred dollars, or whatever and the four safe, and have to come back at eight thirty in the morning to get that eight hundred hours out to pay for the liquor, because everything was sealed dig as we had no credit and I'd come in the morning in a money would be gone because Doug took it for drugs the night. So I, had a run this business in the most unfavorable of ways I had no money. He kept taking the money. I started taking it home at night, so he couldn't get it in the morning. I had a flood in the kitchen that we didn't have the money to fix I got palettes wooden pallets. We threw them on the kitchen floor, so we could walk over the water. Rather than and the and that's how we open the troubadour and I coordinated. Something called the twenty fifth anniversary of the Troubadour. We got everybody for George. Carlin Linda Ronstadt them to come back during that month and we made the money in stabilized operations. That's incredible, so then so then from there. Where did you go? What are what are those missing ears between that and Now. So from there actually I worked in Barney's beanery a short time before the troubadour. Then went to the troubadour then from the Troubadour I got an offer to to be a state manager for a restaurant chain out of Florida beefsteak, Charlie's believe it or not. Oh, yeah, I remember being. At the huge Salad Bar, and all that and I thought that was exciting. To learn the food business so I went, and I did that and I worked out in Florida read near Fort. Lauderdale restaurant and a couple of other restaurants in Florida, and then I received a phone call from a headhunter, and just one changed my life, and I was recruited to go up and be a food and beverage director grow singers, the largest resort in America upstate New York seventeen hundred guestrooms three nine hole. Golf courses are on Lake around ski. Mountain America's first snow making equipment, so I went up there. That's catskills. Is that catskill mountains back grossing us? Two biggies with a concord grossing up there. Yeah, I worked. Worked in because I worked at the family and was food and beverage director work there for for a few years, really learn to resort business to convention business and hotel business, and now I had run a nightclub, a great Barr, a chain of steakhouses, and now I'm running food and beverage at a large convention resort hotel that rounded up my experience pretty well. I got a phone call from the same head-hunter. A couple of years later said John I got a client who's building the greatest nightclub in the world. He wants you to come run. It and his name was Leeann altemus in Philadelphia. He was creating Paul Stations Nightclub. And Pulse nightclub had a four and a half ton spaceship, twenty seven feet in diameter. People can Google it online that came down and dropped four hundred thousand dollar robot on the dance for, and it was great. It was rate as the greatest nightclub in the world. I worked on that for a few years opening an operating pulse nightclub. Now I had run a mega venue. And A. From grossing irs than I was a started my own company. Actually, you know I'm forgetting a step. Groceries I was hired by a hotel management company out of Chicago called PMS management. And I was a hotel, general manager, and then a vice president of sales and marketing for this company that had twenty eight hotels for about four years when I. Left that company that was nineteen, eighty, six, I started my own consulting company because tax codes had changed. And hotels couldn't write off the things they used to write off now, so restaurants had to make money couldn't be guest amenities anymore. Bars had to make money. You know these, have you? Profit centers, not just amenities so I left. That company started my own company for dynamics and my first client was that company, so they let me start my company, and gave me a number of contracts, and then in one, thousand, nine, hundred, eighty, nine. I built my first owned operation. In Saint Louis a place called Lind. dicky's in Saint Louis Union station, and then from narrows approached by Simon Property Group to do a few restaurants a ball of America in Minnesota. So I went up to Minneapolis I opened the Alamo Grill gators at an original sports bar. Another concept that we worked on up in a mall of America that would really changed my life and then I took Alamo. Grill turned into a chain of steakhouses public then reversed it into another public company and left Woodstock and a huge Canadian entity, and then I was in business. I had on DIA TAKEN A. Run hotels bars restaurants concert venues I had taken companies public taking companies profit. I was really ready in. That of course was a long time ago. So since then I've consulted to some of the greatest companies in the world. I always tell people during my consulting practice and young years. I made every mistake there was to make. A and that's why I got really good at it and now I am I'm probably one of the best in the world. This episode of the Rubin Report comes to you with support from our friends over at Bravo company manufacturing in the second amendment. The founding fathers guaranteed individual the right to protect themselves, owning rifles and awesome responsibility and building rifles is no different started in a garage by marine veteran more than two decades ago, Bravo company, manufacturing, or for short, builds a professional grade product, which is built to combat standards. This is because I'm believes that the same level of protection should. Should be provided to every American regardless if they're a private citizen or a Professional Bravo company, manufacturing is not sporting arms company, they design engineer and manufacturer lifesaving equipment bcm assumes that would. A rifle leaves their shop. It'll be used in a life or death situation by a responsible citizen, law, enforcement, officer, or soldier overseas, so quality is utmost value to them. Every component of a BECEOM rifle is hand assembled and tested Americans in Hartland Wisconsin to a life saving standard. Has always put people before products. They build their products because they feel. It's their moral responsibility as Americans to provide tools that will not fail the end user when it's not just a paper target, but someone coming to do them harm because it is knows that making reliable lifesaving tools is only half the story. They also work with leading instructors of marksmanship from top levels. Levels of America's Special Operations Forces to learn more about Bravo manufacturing head on to Bravo company M. F., G. dot com, where you can discover more about their products special offers in upcoming news that's Bravo company Mfg. Dot Com kneeboard convincing. Find out even more about bcm. Awesome people who make their products at youtubecom Slash Bravo company USA and now back to the show. It's funny because when I hear you talk about your resume. It's like wow, the fact that I. Really only know this guy as a sort of reality, TV host, but it's a lot of decades of stuff. I mean you just went across the Food Service Industry and did pretty much. Is there anything you didn't do like? Do you see any holes in that industry that you that you really didn't? do or we're in part of no I know every type of venue from concert venues, two outdoor arenas inside venues, fine dining restaurants, casual dining, fast food. I mean I've been in everyone of these sectors as either an owner operator, management, company or consultant I really do know every aspect of this business and make no mistake Dave that helps, and I think it's very important that people casual dining have an understanding of upscale dining because they impact each other, and there are things in service, sequencing and things that one can learn in one segment from another one category from another fast food is another great example transactional style fast food now has to exist in full service restaurants because Colin contact. So so I, think that broad appeal is really helped me particularly my hotel, background and resort background is very helpful for me. Can you talk about just some of the basic principles that you try to bring to any of the businesses that you're coaching or working on because as I said since we're doing this as small business week, we're going to talk to people not just in the food service industry, but just some of the principles that you think actually build solid strong businesses that can actually survive when we go through a terrible situation. We're going through right now. Well, you know. I think that a couple of things one. I don't think that you're doing a podcast or broadcast right now. I, don't believe that I don't believe that your product. I believe that your vehicle. Your Product is reactions. If you're writing, it's doesn't react to what you do. Then it serves no purpose so you're not in the content business you're in A. A reaction business content is your vehicle. It's not your product. That's the first thing I learned when I was younger that Cook in the kitchen is not making an entree. He's not making a product. He's creating a reaction. He's the vehicle when that played hits the table. Dave one of two things happen CBS. Sit Up, and you react to it or you don't. that. Reaction is the product so I suggest that cell phone companies don't sell technology. They sell reactions to achieve it through technology. I suggest that every businesses and the reaction business I own the term reaction management. My first book raise the Bar was all about reaction, management understanding, and this comes out of my cultural anthropology training, as well understanding the primal instincts of what you react to the consumer so I believe that we don't play music play reactions. We achieve through music. We don't make drinks. We make reactions. We achieved the through drinks. So I am in the business of creating human reactions, period end of discussion, and he or she creates the best reactions in my business wins end of story. That's the business that we're in now. We can dissect that interconnectivity and engagement and pace and environment, but every one of those things have to create reaction pace is about reaction. Go to a fine steakhouse. They walk really slow. Go to Denny's. They walk really fast. If the waiter walks too fast in a fine steakhouse, that stake isn't worth eighty dollars anymore. Is it so these things all affect? Reactions and reactions drive consumer behavior. Reactions drive transactions period. It isn't the other way around, so when I take a look at the whole science of reactions, then in our corporate training, we created. Something else is a term that. That we own called grows gross stand for guest reaction, Opportunity, windows and other businesses. We call it crows customer reaction. Opportunity Windows points where I can create a reaction in you. I SPEC him. I design him right into the business. I wanted design this waiting to that business, so I'm designing not a play on designing reaction and I'll design. That played one hundred times until you sit up. And that's the business that we are all in and he or she no matter what business in are going to create the best reactions of all now if we take a look at the current situation right now, we can talk about the pandemic for moment or two absolutely. I said this four months ago and I was one of the first ones to say it and research now shows that I was two percent off when this started I said people are gonNA come back thirds. The first third is too quick third. They're gonNA. Come right out again when. They're younger, their little fearless right. They're GONNA come out. They might not wear masks. We're seeing that I third now. According to medics according to research, it's thirty one percent. I've projected third. The second third I called a reserve third. They want to watch for a couple of weeks day. They want to see what happens. Is there a surge? How do the restaurants look? There's a look safe for people wearing massive, not if it feels good and looks good to reserve third, we'll go out now. We got two-thirds. Third third is the certain third. They're not going anywhere until they are certain that they're safe. So a vaccine or a rock solid treatment needs to emerge before they'll come out the issue. Is that the third third as the money? It tends to be an older demographic, a more affluent demographic greater disposable income number they tend to feed the luxury sector more than the first third and the second third, so there's a demographic reality. This is these businesses shuffled through it for example. I'm here in Las Vegas. We've been open for about a week. We're doing pretty well, but we're finding the first customers who are value oriented. They're coming. They're there that I third. They're younger. They don't have high despu. Value Oriented, so we better come out of the gate with value propositions Myrna, second third comes out what are the kinds of things? What are the kinds of things that you guys are doing in Vegas or that? You're seeing being done to to address that. Well at the average casino has about eight hundred policy changes in it. From from non invasive temperature testing automatically as you walk through the door property to contactless check into only one or two people in elevators that are pleased and manage it each elevator for to sanitize check cards, and when you're finished with a slot machine at turns off. And it can turn on again until it sanitized and there's a lock and key system on it, so they've done all sorts of things. To Make It successful, but you know. Dave, the what worries me is when we look at these thirds is obviously there's a progress we need to go through and let me ask you a question if I can. If you're going to go out to tonight in a restaurant that was open and there was a crowd of people in front of that restaurant, and none of them were marrying wearing masks. Would you go in? So it's interesting so I'll tell you I have only been to one restaurant. Since this all happened, it was last week it was a restaurant right by my house. Just a burger joint bar that I go to every now and again the waitress I was not wearing a mask there, and it was pretty sporadic, so I was with one person. The waitress was wearing a mask and a face guard, and it's not that comfortable. We you know this. You re read people's faces to feel. Feel comfortable that feels sort of weird with all that I think for me at this point as as a relatively young healthy person. If I went to a nice restaurant, let's say in Beverly Hills or something like that I would be okay if if people were not wearing stuff. I actually would be okay with that, but I don't I don't consider myself in the last third that you just talked about I think I'm somewhere between the first third and the second third I think. and. Also you know here in Los Angeles where we've been closed for so long I. Think I'm also having like a reverse reaction. Which I think a Lotta people are having which is like. Let's just go. And see what happens yeah yeah. I worry about a irresponsibility, not on a part of restaurant owners. You know I'm concerned Dave that restaurant does everything right it. SANITIZERS puts their employees in the proper gear a bus all the procedures in the kitchen. All the PPI tire has everything exactly right, but then a bunch of customers come in without masks create a bad impression. Pictures go on social media of this place pack, and then all of the portion of society that wants to wear masks will never go there. So. There's a real challenge for business today and I think I know the answer, but I'm not quite sure if my answer is right, if you and this is deep Dave. If you're in a bar business and you said okay. I'M GONNA. Play country music. No rock and roll people were coming. You've made a decision. That's GONNA. Completely segment your. Business Country People only so you're not. You're going to see some boots. You're going to see some hats. You're not gonNA see a lot of Armani suits. Probably it's going to be a country environment. Let's say you chose I. Don't WanNa do that. I'm going to play rock and roll in my bar. Okay, no country people there. Hip Hop people there. You just segmented your business to a portion of the population. Let's say you salmon a play hip hop same deal, no country, no rocky segmented yourself into a certain segment of the population. My point is this is the mask wearers and is the non mask wears. And I think that restaurants are GonNa be put in a position where they're going to have to choose just like that music segmentation. You have to wear a mask. My restaurant where you're not eating, you have to Amarah. West, where you're wearing outside, or you don't but I. Don't think mixing it is going to work long term, and that's a really tough choice, and nobody's talking about this industry. Do it or don't do it. What do we have to do is and it's a segmenting decision. Just like music is or price, points are so I'm of the belief that restaurants need to pick. And I'm of the belief for long term sustainability, and here's what I worry about. We are living in a culture of accountability today. Pico. People go out. Have a bad meal. It's all over yelp in a matter of minutes. Right dirty all so if people get sick in a restaurant and it's trace back to a restaurant. Done case closed. Place will never open again. In New York. We're GONNA. Take Liquor licenses away if customers act irresponsibly. So. We're at a turning point. As an industry, a weakened will allow the behavior of customers to destroy our investment. Or we're going to regulate that behavior. The nightclub businesses the doing this for years by segmenting music, segmenting by dress codes and delete segmentation. We survived in a segmented world since I got into business all these years ago I. Don't believe that we can succeed as an industry if we don't choose what side we're on, and if we choose to run in an unprotected environment and choose to not do some of these processes that can keep people safe, we may pay the ultimate price and ultimate price is not only getting somebody sick or potentially killing them, but destroying a business. So I take an opposite position to you, and I'm not sure that I would let you in my restaurant or stand in front of it without a mask. Yeah I totally hear you I. It's it's a personal choice, not only for the individual consumer, but obviously for the for the owner of the Bar Restaurant. Do you think what makes it even more muddled? What confuses it even more is that it's one thing if you're walking into a clothing store and you're wearing a mask while you're not using your mouth. You're not using your face at a restaurant. It's like. Like, well, wait a minute I can walk in. I have to wear masks. Let's say when I walk in, but we do know I have to drink through my mouth to eat through my mouth so so there's these sort of inconsistencies where it's like people are just like well. Why am I doing it at all like it's just? It's just the natural questions that arise. To spacing the tables and people were standing in front of the restaurant without that level of spacing I think it's reasonable for us to say we'd appreciate you wearing a mask until you're seeded. Seems seems like a simple definition. My worry is this if I had and I've said this on rescue, sixty motorcycles in front of a bar. There's a bunch of people that won't go that far. Right if there's a bunch of people dressed in gang colors in front of a bar. This people who won't go in that bar today if there's a bunch of people in front of a bar that book irresponsible, as it relates to covid their customers. That won't go in that bar. It's no different. So when you say about, how are we going to be successful? There's two issues. Does that issue? And all of that is driven by this one premise some bear with me for a minute. They've if you your Burger Guy. Right you'll love a good burger. Yeah Oh. Yeah, Oh, yeah, so. Let's say that your favorite Burger place in town. After this pandemic. You walk up to it. Everybody's packed in there. The nut wearing masks. They're not even wearing mass behind the counter. The whole thing just doesn't feel right. But to blacks, father ways your second favourite place farther, but they're leaner tighter. Staff is a mess I. Mean this place is together. It looks great safe. You're now gonNA. Go to your second favorite Burger place, which is farther away than your first Burger place debut. That changes everything. Trust has now ratcheted to the top. So, now you're GONNA Walk Farther to go to your second favorite Burger Place. Who's your favorite Burger? Place didn't gain your trust. Well, it's interesting, because yeah, well. It's interesting because you're talking about free market capitalism, and and also talking about rules but. You're saying it's on people to make the right choices, so if in fact trust is ratcheting up to the top of the motivation list of what businesses I choose to do business with. How do we build trust and this goes back to your question? How do we get successful now? Well if we know that we have thirds, then we if we know, we have to build trust for even for you. WHO's quicker to go out? Maybe I am the then. How do we build trust? Trust isn't words. Trust is in advertising campaigns. Trust is transparency. Right, you begin to trust me as an individual once you get to know me a little right. Trust is built. Trust is a very difficult to motion to build in a person, so we need to be transparent, so the way we create transparency is by creating visual standards of what people see and what they can expect in our business of for example a few weeks ago, social media data some guys making lasagna kitchen, and he posts a picture of a cook and standing in the stainless steel line, and he's laying design. You noodle in the Pan. And the Post says are famous. LASAGNA will be ready for curbside. Pick up at five o'clock. Pretty Noble, effort right. Guys, not wearing a mask. He's wearing a ball cap from home. He's wearing clear. Cheap plastic gloves that that somebody wears in a salon when they do hair color. It's not even food service rated all the imaging wrong. So if we don't build trust, nobody's GonNa eat that frigging Lasagna so we as an industry have to really understand how to build trust. What are we? What are the marketing communications of trust when you walk up to the front door of my business retail restaurant bar? What looks different? Oh. They changed this and subliminally. You're saying well. They change for me. They're keeping me safe. This is a good thing I feel good about this. I like this. Okay? This make from one little thing off these assumptions. Go through your head. So what has to be different I suggest that every business needs to change something I need to change the seating out. They need to change sign agenda front they need to. To put a podium out front for checking. They need to do something that sends the message of trust in a transparent way. If I can send a message of trust in this world, I can get the first third, the second third and a third third. If Trust, if that I third lamb slams out social media with untrusting visuals. You're going to have a hell of a time getting into second and third third. So, where do you think? The government and regulation kind of fit into this because we're here in all sorts of arbitrary things, seemingly arbitrary things every week depending on where you live, okay, we can be at fifty percent restaurant capacity, but that's regardless whether you've done all of these precautions or not done. All these precautions and I'm sure you must be hearing from owners of restaurants and bars. who were saying? Hey? I'll do everything that I possibly can do. I'll put all the investment and we'll do all the work, but if we can only open at fifty percent capacity we, there's no way we can succeed regardless of doing everything or not doing everything. I don't disagree with you, said new centers need to be found hence delivery curbside pickup, but the third party delivery apps of destroying our industry. You know they're the only people who make money paid him. Twenty five to thirty five percent third party delivery APP. So so I beg people on this podcast. If you WANNA, do it to go. Order or curbside delivery ought to call the. The restaurant directly. Don't call one of these third party sources. It's a huge deal to them. It's a huge difference in the way they make money, so we have to create these new opportunities for revenue models. You know I have a friend tip in Deir. You've seen her chef tiffany derry on bar rescue. You know her restaurant now does family meal packs for four to go? And for thirty nine dollars, you get an amazing meal with potatoes, vegetables and chicken soup, so she's come up with a new way to package product you know we take a look at I was on a consulting call with a big brewery. Canada and they have a merchandising program called from tap to table doesn't work anymore now. It's from tap to hold. We gotta get our brand home. We gotta get delivery package, and we gotta get our our brand to move so I'm with you Dave, but here's the problem. I'm at fifty percent capacity so I have to do if I had half the capacity after double my hours of revenue. So an hour and a half a lunch doesn't work for me. Anymore. I need three of lunch now. So I need to do early. Bird lunch specials labored lunch specimens early bird dinner I, gotTa generate more hours to offset my wash and capacity, so I gotta look at that which means I have to do some promotional activity in free this free that. Get this two dollars off to drive. Drive more hours of traffic. The problem is of also increased my labor. Cost Reich is now doing it three hours to one hour an hour and a half some it affects the whole economic model. Here's my point. We have to challenges in front of us as an industry one is to sustain ourselves during this, and the second is to have the resources to launch properly when it ends. If. We spend all of our money sustaining ourselves Dave. We are never going to reopen with the resources to to win. If we hold back are sustaining dollars now and hold them for when we can open properly. I personally think that's the better scenario and I've found for very many friends. Sure we want to keep our employees working. We Wanna do everything we can, but it might make sense to close for a few weeks. And Open with a real marketing. Plan an activation plan in the promotion. Planet opened with a bang later. When we have the potential to do so it's hard to spend the money to do anything with a bang when you're locked at fifty percent capacity, you know the other thing that you said which was which was important to me. Was You know what do we do? What are the standards? Twenty percent fifty percent you know blah? Blah Blah Blah so i. think it's paramount and I know the NRA National Restaurant Association rifle. The that the I always get hate notes. On social media that had I had a buddy in the food service industry. Who always telling me you're going to then Ra meetings? I think they were in Chicago. It was always very confusing, but we figured it out. They put together some wonderful programs and standards that we can follow to. You know to ensure consumer safety I think that there needs to be some federal standard I do i. believe that and the problem with the governor's is they tangle with the federal government. Now there's an ego thing. There's a push. Pull empower. We're more divisive than ever before, so a democratic governor is not gonNA listen to Republican. President No. No matter what the standards are, if he says fifty percent, they're doing twenty five and I'm not being political here, but our standards that make sense and a disease can be contract just as easily in Florida as Cat Oklahoma. There's no chemical difference between the disease in those places. So if there was a standard that was safe and national standard, you and I could start to feel comfortable with that standard. Right, so I think that that's the problem is you don't know what to expect and every state is a free for all in standards. I think we need a national program I. Do and I'm just not sure the states agree to it, but I'm pushing for it very heavily. That define space requirements distancing requirements food service back to the house requirements so that everybody knows that it's even playing field. That every restaurant is the same playing field, the same economic modeling, the same consumer presence. It all change years ago. They've I can remember when Tempe. Arizona put a no smoking policy in place. It was a little town. Nobody else around. Did every bar went broke at happen? You can't do things guy sounded Tennessee Kentucky border. The Guy in Tennessee is making a fortune. A guy in Kentucky is starving there across the street from each other, because the regulations are different. That doesn't work in a business environment. I think we need to level the playing. Field creates some national standard of behavior force. That's predictable to you. You know whether you go to Dave's restaurant or John's restaurant. It's going to have the same policies in place. We have to get to that point somehow I believe. When we get. The. Well it's interesting I as a general rule, I'm a big states, rights guy, so I want the states to be able to set whatever regulations are as possible because then the experiment sort of bounces around, but as I say on this show all the time something like corona virus, or any virus doesn't respond to state's borders so I think we need something that blends both state and. Federal would be my my short answer on that and I'm with you. I'm very state rights oriented local as well, but you know I. Think in this position of problem, is it the actions and I'm just picking Tennessee. I have no issues with Tennessee the issues. If somebody works in Tennessee and lives in Kentucky, the policies of Tennessee could be impacting the state of Kentucky so I think there is a cross responsibility here particularly near the borders that we have some standards of behavior so that no state town or person is disadvantaged, a seems to me. Yeah. Well, it's always a matter of how do you? How do you get there I suspect? We all want to get to the same people back to work and enjoying themselves. Do you think regardless of how the third third third shakeout I could sort of see everything going one of two ways one way would be which would be terrible for the economy, and the certainly for the food service industry would be that people have now just new behaviors. We're used to bring in food all the time. Most of us are cooking more one way or another, and that that behavior will just sort of continue or Or there's another part of me and I hope it goes more to this. We're when we really are. On the other side of this that there's more of a roaring twenties feeling we are in the twenty s now and that there will be more of a feeling of like. Yeah, let's remember what it was like to go out there and go to a bar and hang out with your friends or meet some new people or go to your favorite restaurant. I'm really missing Boas Steakhouse on sunset like to to do that kind of stuff. Do you sense we will go one way or the other? I do but I think it might get split by those thirds a little bit. You know I think that I think that the sting is GonNa last longer for people older demo. I do and I think that that if I were to do a prediction, I think the luxury dining sector is going to be the most challenged. Right, I think they're going to be the last ones to come. Even though they tend to have more spread dining rooms anyway, they probably lose less seating, which seeks foot separation. Right 'cause. The tables are punched like an in a casual dining environment. I'm very concerned. There's a way to look at this to. Let's say we do lose thirty to forty percent of our restaurants and bars. Well in theory, we now have forty percent less capacity and seating. But we have about the same marketplace. Zone, you know, I think that the ones that survive might actually a survive an into a very vibrant marketplace and I think I agree with you on a roaring twenties analogy, but I think we need to get to a vaccine and a place where you know that safety is somewhat assured. How worried are you that small businesses? The guy that just wants to make a great bar great are not not a franchise, not a big business, but the guy that wants in his hometown to just put the greatest restaurant ever there that they will have looked at what happened over the last year and be like you know what the risks risks, always I'm sure you know the numbers for restaurants and bars. If you WANNA tell everybody the failure rates, they're always absurdly high, but now the risks seem almost incalculably high for people to want to get in on this. You know it's interesting that you mentioned i. own a franchise called Taffer, stabbing. and We created this franchise. You'll find finest interesting and I'm not doing this as a plug. We two years ago had no labor pool. We approaching fifteen dollars, minimum wages and labor pool that we did have were mostly new Americans who didn't speak English so well, so I said I got create the casual dining concept of the future, so i WanNa cut labor costs in half hour to bring in robotic cooking robotic. Robotic ovens eliminate back of the house. A create this whole new at restaurant model so I did I worked with companies like middle be and worked in test kitchens around the country and created this kitchen of the future concept a year ago, created called Tafer's tavern did our franchise registration started to franchise cove. It happens we find out. We don't have any raw protein in our restaurant is also vide cooking everything? Everything is into the rap, prepared and computerized ovens. It's really high quality, so we don't have raw and cooked product. We don't have grease. We don't even have hoods, so we have a very different cooking model. It is the kitchen of the future. We are the most coded safe kitchen in the world. We didn't even design it this way so now. We put uniforms on our kitchen staff. We have cameras in. In the kitchen, so you can see your food. Be prepared right on your phone. And we created the safest clean. This kitchen concept in the country, starting on a whole different basis, so I watch my franchises and I'm answering your question for because this is interesting. They have and we sold a bunch of franchises. We sold Washington. We sold Atlanta a whole of territories. We're doing very very well. The franchises going. Cova hits shoot sales stop of franchises. About forty five days later, we got a phone call from some people that say listen. We're franchise company. We're interested in buying your franchise and here's why we want to buy it now because we think some of the greatest restaurant locations in America going to become available in the next ninety days. And we want to jump on those locations with a concept that has good solid economic modeling, and you know it's an interesting. I'd never quite thought that lip, so we just sold the city of Boston. We just sold the city of Washington DC too sophisticated developers who are now dropping them in places like faneuil hall. These locations have become available. My point is this. There's opportunity now. And the industry is going to go through a shift. There's no question about it, but there's great locations that are going to be available now there's aggressive landlords. We'll give you a very aggressive deals right now with ten and allow packages at free read for a year or two I mean they will bend over backwards to do those deals so tha that fictitious restaurant guy that we were just talking about who scared to do it. Maybe this is the time to do it. And I put a fascinating thought model out there now we have a big to go element that we've put an tappers tavern and a curbside element, so we shifted the business model host obviously Dave but my point is. If you've ever wanted to be in a restaurant business one of the highest cost. We got his occupancy and construction. Today is unbelievable. Opportunity out there don't just think the Colbert is bad for the industry. It could be good for the industry to. For some people in the end. The interesting also. Always Brings Opportunity I'm actually glad you brought up automated kitchen and mentioned a little bit about the economics of some of this, because it is something that I talk about a lot on the show, relative to minimum wage, and the rest of it so for you as a guy that I. Know You WanNa. Employ people you want people to feel empowered and feel like they have some control in their lives and all that. When you're making those decisions, go well. Wait a minute. I can't pay these people fifteen dollars an hour, because technically they're not worth it if they don't speak the language and all that without getting into all the specifics of that. Do. You have sort of like a almost like a philosophical struggle there between how to go ahead and do a new business. That isn't going to hire as many people potentially. But he's going to be more of say a restaurant of the future and something. That's sustainable. That's your. That's your whole point. Honestly know. And, of course, it is a personal fact. You WanNa hire as many people as you can. You know my proudest days when I had about nine hundred employees an icing, think to myself every night I. Put about a thousand meals on the table every day. It was really proud of that, but you know today. My responsibility is sustain the jobs of the people that work for me to provide them with an opportunity that is consistent, is GonNa last and provide them with a good income. Bigger doesn't necessarily mean more stable doesn't mean more income for everyone also does. What about the guy who built all the robotics? Who programmed all the systems? They got jobs at didn't have them before, so I don't think I'm eliminating jobs. I think I'm redistributing those jobs. A little bit into technology plays rather than just straight cook lines, but but you know I think that the restaurant industry is being challenged unlike others you know there's many states were tipped. Employees Get paid about two twenty an hour. And it's an employee tip credit of whatever it is thirteen dollars an hour to adjust their payroll down so these employees typically make twenty thirty forty dollars an hour in tips and many of these places, so they make to twenty now on payroll from to twenty an hour to fifteen dollars, six hundred percent payroll increase, there is no business in the world action sustain a six hundred percent payroll increase so I'm trying to protect my industry. I'm trying to protect the people that work in the industry by creating a stable economic model, so there is no guilt instability. There is no guilt and following you know economic models that provide prosperity for those who work for so. It isn't my choice I'd much rather be hiring more people, but it isn't something. I have any guilt about. Yeah I I love the answer I mean that's the honest answer, and unfortunately we've got a lot of business owners these days. That would give you the guilt answer. To. Just sort of pretend. They're doing the right thing as opposed to actually actually doing the right thing. If if somebody if somebody's watching this right now, and they're young and they always wanted to get into the Biz. Talked about a long resume of doing basically everything, what would you recommend? I mean is is the first job just to be a barbeque or or Specific idea on how they get in on this. I think the most important to jobs are wide cook in a bar back. You are in everything from those two positions or bartender, so you know I'm of the belief that that you should not go into this business until you least ten barn work in the kitchen those are the two areas were waste occurs, does of the two areas with theft occurs. Those are the two hearts of the of the business. If it breaks down there and either of those places you have, no business the worst thing in the world in a restaurant industry is to be held hostage to ignorance. I can't tell you how many friends have had over the years of opened restaurants that have never been in business before they hire a chef. Right they pay X. amount of hours. Yeah, they're open. Sixty days to chef says this is all on me. I want equity around leaving and a guy who owns it doesn't know how to cook steak or doesn't even know one of his own recipes. He's held hostage by his ignorance. This is a challenging business. You know think of a retail store, but the t shirts go bad after three days. How about that imagine a t shirt shop? Shop that they right away after three. Afford as you know, the the that Steph that we have to manage production, we have to manage retail. Manage merchandising. Manage staff, manage purchasing. It's very difficult business, and you can't do it from a point of ignorance. Those are the people who fail and it's interesting day, because if you look at statistics about one of eight restaurants succeed for first time operator, seven of eight succeed for the second time. Wow. It's A. Shift in statistics so one should make those mistakes the first time you sort of ready now, but without the experience you're not in a very good statistical place with the experience and a far better statistical plus. What what resources can we send people to? Are you still doing seminars on on? All of those sure sure, we still do seminars. You'd go to John Taffer. Matter of fact. We're working on an industry Webinar in the next couple of weeks, so you can go visit. John TAFFER DOT COM. There's great resources out there for restaurant. Please go to the National Restaurant Association site. They have wonderful covid information, great marketing, programs and such. There's another organization. A nightclub in Barr show in Media Group, which also has great information on it, and then, of course you know we have our T.. which is about forty hours of training content marketing promotion that we have. That's available on our website. Also my point is this you know when this pandemic started and I'd like to be positive here for a minute there you know when this pandemic started. I saw people get paralyzed. They didn't know what to do. They were frozen. You know my second book about excuses. which we talked about I realized that at this time. Great marketers are going to bubble to the top. Top, aren't they? We're going to see some amazing stuff. Great promoters going to bubble to the top. We're going to see great activation programs and online events. Great operators are get bubble to the top. We're going to see incredible things happen out there. So this is a time to mobilize, not paralyse. This is the time to think about what it takes to bubble to the top. Dare I say those of us who perceived this is an opportunity, an act upon it. Can turn this into an opportunity. Those of us who freeze who say this isn't a time? This isn't the I believe we're going to be left behind. This is all up to us, not the pandemic. It is up to us. Don't let this pandemic excuse and we talked about that earlier. You know that's just making yourself feel warm. Well, it's the pandemic caused me to fail and I'm GONNA say Bullshit. It's up to us and at a time like this. We can figure out how to be successful in on a lot of restaurants are going to do that. Well John I. Don't know that I've ever felt better about what I do for a living because you didn't yell at me once in fifty minutes so I I must be doing okay over here well, you're a great house buddy. You have a great cast, and and you know a I'm proud to be here with you, but I think do wonderful work and I think anybody who listens to your podcasts learn something. About themselves and their business so keep up the good work, my friend. Well I really appreciate it and listen. I'M GOING TO BE IN VEGAS IN A couple of weeks for freedom fest, and if you've got a little time, I'd love to take out for a drink or a steak or whatever you're doing these days. It's probably not going to be. What are you GonNa? WanNa go out. There's a few places I'll go to. There's a few places to you bet you bet. It's on me, man. Will I really appreciate it? Thanks a lot of pleasure. Nice talking to you there.

Dave Rubin Bar Rescue Los Angeles consultant Vegas Detroit America Food Service Industry Canada Las Vegas Florida David Tennessee Chicago John MSNBC chairman and CEO Youtube Redondo beach
Cattle Current PodcastJune 10, 2020

Cattle Current Market Update with Wes Ishmael

05:06 min | 11 months ago

Cattle Current PodcastJune 10, 2020

"USDA says beef packers are operating at ninety eight percent of last year's levels. Restaurant transactions continue to recover as the nation's economy reopens coming up on your cattle, current market update with West. Palm! How did all this is whereas Ishmael with your cal occur market update for Tuesday night and Wednesday morning the tenth of June. Other than a few dress trades reported by the agricultural marketing service in the Western corn belt on Tuesday at one hundred sixty six dollars, one hundred weight, and too few to trend negotiated cash fit. Kettle trade remained undeveloped Campbell futures closed mostly higher with more active trade live cattle, futures closed an average. Oh, dollar nine, since higher through the front five contracts across a range of tencent tire and V two dollars and twenty cents higher spot June after that they closed an average of twelve cents lower. Fear cattle futures close to an average of seventy three cents higher across a range of thirty two cents toward the back to a dollar seventeen higher in spot, August choice box beef cut out value of seven dollars and fifty eight cents lower Tuesday afternoon at two hundred forty seven dollars, one hundred weight select was three dollars and seventeen cents lower at two, twenty, seven, ninety five. As of Tuesday morning, beef packing facilities were operating ninety eight percent, but their average capacity compared to the same time last year, according to USDA. Port facilities were ninety five percent and poultry facilities were operating at ninety percent. Corn futures closed three to six cents lowered through May of twenty one, and then mostly opinion lower soybean futures close mostly one to four, since lowered through July of twenty one and mainly seven to eight cents lower. I had resulted press time from just a couple of trend will weekly auctions monitored by CAL current? Steering Heifer Calves sold from two dollars lower to two dollars higher at Ozarks, regional stockyards in West Plains Missouri steady the week. Undertones were noted for a narrow test of yearlings. They're twenty eight hundred five head on offer. And steers never sold steady two three dollars higher at bluegrass. Dockyards Lexington Kentucky were twelve, hundred and forty six it. Major US Mansell emphasis gave back some of the recent gains on Tuesday on likely profit taking. The Dow Jones Industrial Average closed three hundred points lower, the S. and P. Five hundred closed twenty five points lower, but the Nasdaq was up twenty nine point. Major restaurant chain customer transactions continue to improve as a growing number of restaurant dining services reopen according to the NPD. For the week ending may thirty first US restaurant chain transactions declined by eighteen percent compared to the same period a year ago, that represented a three percent week over week improvement according to NPD's Chris performance alert. That same week, transactions major full service restaurant chains, which were hit the hardest by the dining enclosures were thirty seven less than a year ago, a fifteen percent increase from the prior week. Quick, service restaurant chain transactions which represent the bulk of industry transactions, declined by sixteen percent compared to a year ago, versus in eighteen percent decline for the week ending may twenty fourth. More than sixty eight percent of all restaurant units are in state counties municipalities were there permitted to reopen their on premise dining service according to NPD's recount restaurant census, although that doesn't mean all restaurants in those areas reopen, it isn't indicator of loosening regulations. The Food Service Industry today remained solve Lii in the restart phase as restaurants begin to reopen their on premise operations, says David Puerto Latin NPD food industry adviser. He explains the industry will move to the recovery phase when all states reopen on premise, Donnie and we can begin to make a detailed assessment of how many permanent restaurant closures there are, and how that will affect what the industry will look like as it reemerges. Your calendar market update for Tuesday night and Wednesday morning the anthem June remember you can find more at www dot catholic dot com. This is West more thanks for listening.

NPD USDA Food Service Industry West Lexington Kentucky tencent Palm West Plains Missouri US Lii Donnie David Puerto two dollars ninety eight percent eighteen percent two hundred forty seven dollar one hundred sixty six dollars
**Bonus Content: Nick Solares Talks On The Corona Virus & The Food Service Industry**

The BBQ Central Show

28:16 min | 1 year ago

**Bonus Content: Nick Solares Talks On The Corona Virus & The Food Service Industry**

"Can't carry host Wine Library TV AK. They don't want one show. Internet's this. Bbq Howard. Stern Jim Rome. Can Patrick and Greg the mountain rushmore of talk show entertainment now? Let's get back to the barbecues central show and we're doing bonus content. That is Friday as we are recording. This that is arch twentieth. And we're in a weird time so thought we'd bring on one of my favorite guys to follow socially who also is steeped in the restaurant business as he's going around trying things out Whether to place or one of his old standbys and that of course is Nicks Lars. You can find him. Knicks large dot com on the tweeter Nick Underscore Solaris and instagram at Knicks Lars. Nick thanks for joining me here. And I guess first things first. How's your social distancing? Going by social distancing is bitten effective in terms of me disciplined distancing myself from other people and also from old joy in life. Frankly is this is a dog times. Will you venture out? I only go out for essentials like if I if I need to get some food and stuff and you know like I've only only gone out since Friday the thirteenth has been a week now I've only gone out maybe once a day once every other day and just the top up on things as I'm sort of reacclimated my life to one of cooking instead of going out to eat I've eaten out every meal for the last fifteen years so it's very I'm on. My kitchen is going to a cooking fussing. As opposed to one that basically stalled liquor and wine bottles on there on the counter. Are you really eating out all the time I do this? Fostering thing which I think we talked about last time Where I don't eat two days a week and part of the success of that is not having food at my house. You know any meal that I have informed my work whether I write about it or cover it you know no matter what. It's part of what I do. So yeah eight every meal or at least I used to. Are you one hundred percent free lance? I am now but I but really. I'm not freelanced because I have my own production company down. I'm just I do my own stuff and and I do the clients that I was opposed to being a journalist which is what I was technically until about two years ago. It's over the past week week and a half. Maybe what has been the biggest shock to you Not In the restaurant because we'll really dig into that here in a minute but just everyday life. What's been the biggest shock or change that you've had to become acclimated to well. I guess I started here. I have have read. My brother lives in. Taiwan have relatives in Europe and Britain. And you know I heard about this virus About a month ago I was supposed to fly to Seoul and then Tokyo this week as it goes and that obviously we cancel that trip like about a month ago because we heard what was going on over there. I then booked a trip to the UK. I was meant to leave last night. Obviously that didn't happen either. Because you know you can see. I've seen the spread of this globally. So I know I kind of know what's coming and if you really if you look at what's happening into the And in France and Spain I sort of feel that that's our future because that's what's happening California already and you've mentioned that you know I think in Ohio the the Baretti shut down all the I think that shutting down restaurants shutting down social places movies sporting events. You know places of worship. That's coming and then we are eventually going to have to get shot in. I think I mean I think that's an inevitability what I'm seeing here is that there is there. Was that initial panic where everyone write out a toilet paper and dried pasta. Now that we're sort of in this weird period where it's like limbic right. Where sort of just stuck in this time where nothing officially has come but there's murmurings and as does is feeling on the street as attention on the street and yet nothing's really dynamically changed other than the you know obviously the restaurants closing all that but you still. You can still go out. You know you can still buy things but the restaurants being closed. Obviously we'll get into that in more detail that that is. Obviously you know not just personally but I think in terms of the fabric of social interaction like so much of of that in New York takes place in those institutions nick from a high level. And I don't have any idea where we'll begin to see. The other side of the situation could be months from now. Obviously where do you think that this particular item will rank? As far as things people talk about five years from now or ten years from now will it make it into whatever school textbooks might look like twenty years from now? How do you see this fitting into the grand scheme of history? My feeling is if it plays out as badly as I fear it's going to play out and I'm not trying to be pessimistic about this but I've seen you know I've oversee read a lot of the stuff that you see coming out of Europe and and you see the Because a lot of reports out there and they're they're all pretty grim. I would say it's probably the most profound event of my lifetime. I'm fifty one hoping hoping to make it to fifty two in September. I have to consider of course is the human toll. It's going to be twofold one. It is going to be the amount of people that are going to die from this disease. There's a lot of things people thinking it's only for for old people. But that's actually proven to not necessarily be the case and a lot of the cases are of younger people irrespective of that. It's going to kill a lot of people. It's going to get a lot of our fellow. Americans there's also the economic toll that is going to cost lives right whether it's people not being able to have the hospital treatment. They need because the possible flooded with a corona virus. People all the fact that people are gonNA lose their jobs their incomes and not going to be able to afford medical insurance the not gonna be able to afford the medicines they need to keep them alive so there is that and then knocking on. Even further of course is a calamitous economic decline. The drop in just a drop in. Well the drop in jobs. I think that the restaurant industry and I'm not obviously that's the industry that I'm involved in and I don't think that I'm being parochial but I think because the service economy is such a big pot of of American life and because so many people who go through it. It's so you know so. Many people have worked in a restaurant or bar when they were younger. It's this whole pillar of our economy. That is as big as big oil. Big Pharma Big Tobacco big alcohol right but because it's independently run to the lodge potter. It's small even in terms of big restaurant groups like you know in New York State. We're talking about like the Union Square hospitality. The major food group but the Mobile Fukui Empire. This still infants his military small compared to any of the big multinationals right and you have this whole pillar of the economy. That's I would say. Even more vital than than the big industries like the airlines and the cruise ships ride the ones that are specifically called out on podiums right but this whole pillar of our society. It's not just about the jobs that are employed it's also that it's the social infrastructure provides. It's the intersection of society. It largely takes place in restaurants and Baas and nightclubs and concert halls. It's not just about resurrecting the economy so that the Dow Jones spiky and everyone stopped by he goes up. You know. It's really about putting back into American life. The most crucial vital aspect of it. Which is US coming together as people in social situations what this is done right now. It's absolutely decimated. The restaurant industry. Well that was GONNA be my lead in question. Next was somebody who is eating out eating in both from a New York City perspective if someone travels domestically and also abroad for food you know. How fucked is the restaurant industry right now? I mean in my estimation. It's really fought without intervention from the federal state and local governments. It's gone the industry gone as we know it. A big problem in New York especially as the every restaurant at good restaurant deal is really good for the state. The good restaurants accessible restaurant needs a really good real estate deal. Or you own the property that you're that you reside in even the biggest groups. The ones that I mentioned before are operating on a virtually week two they conscious. They can't support a payrolls of of eight hundred thousand two thousand people for more than a week. It's unsustainable I think that without serious intervention it's GonNa completely decimate that industry. We'RE GONNA lose a ton of the places that I particularly gravitate towards in the show is kind of all about is like the old school barbecue joints hamburger stands. Hot Dog stands. Fried Chicken places pizzerias look wagon to survive. This America will survive this right. It's not an existential threat to America as a nation to us as people but it is an existential threat to a very large swath of the cultural and historic places that we loved Eden. And that's you know that's the biggest danger you know. They are on such tenuous ground. Anyway I mean you know places at selling slices of pizza sliders and hot dogs like that food is never going to be trendy again. We're going to go on to eat impossible BURGERS AND WRAPS AVOCADO. This and that right but those will never come back as as he sort of cultural forces but they remain now as a real linked to pasta and also frankly away that. I WANNA eat. Obviously with everything I'm saying is with the caveat that the human cost is the thing we need to consider. So that's what I fear for is when those experiences will never come back. It's going to change. The way we live is going to change the way we interact with. Nobody's GONNA shake hands. People are GONNA look at shaking hands like smoking cigarettes. It's going to change the way we congregate in lawn spaces. I mean I don't know the the standing in line at snows or Franklin is going to be a five mile effect because we want us. You know we're GONNA stand six feet above. It's GonNa Change radically the way we are. What they're talking about is several months. We're going to be under this duress you know. Let's hope there's an industry to that comes out of the other end? It's very dark days for the restaurant in this. There's no right answer for them. You can't close down and lay off all these people without the government telling you to do it without losing some leverage in what you do right so people will put it impossible position right. Do you risk your staff and your customers health or do you keep paying people so that they can pay for the medicine their rent and everything that they need. The government needs to step in and make that decision for people. It's not fair to put that onus on the individual restaurant is also not effective public policy to just be randomized like that. We have to be in this together. This virus has the potential caused great harm to us and sadly the effective way seems to be from staying away from each other. Which is Anna theme? Everything that you know you'll show and my livelihood and the things that we love our about I mean it's about Camaraderie and being social and being around people and sharing these incredible experiences. Because I found out you can eat. Okay you know. I can make hamburgers like that's so what. I'm eating a nice habit. But it's so decontextualize it satisfies me on a very pro. You know on the primal level. I mean juicy fagging salty stuff but that's how it's so lacking you know I. It's so lacking in. What makes a hamburger the hamburger by Delia Pie friend? Joshua's Eski said that the hamburger is a public object. It's really only itself in the public domain out in public at a restaurant at a greeting spoon Diana at a roadside stands. You know at home. It doesn't it doesn't have the same very Tauziet doesn't have the same profundity even getting a restaurant delivery from the the restaurant is the same thing is you know. Hospitality is about more than just the food. Isn't there something to be said though Nick. Where if you are making a padlock free to steak or you're making your own hamburger or however you're making that you can revel in some sort of personal success. You're not relying on going out to eat. You are making it at home. You're enjoying it at home regardless of what's happening. I think there is a lot of Southworth in doing it yourself and achieving an end product that you're satisfied with well unfortunately it's not that. I don't love food for the cooking. That's only a part of the greater the totality experience right the ritual of dining the fact that other people do it. You know especially in the restaurants that I love. The old school places have been forever right. It's ritual that has just been generational you go in there and you just uses history. It's such a stock thought to to realize that on March Sixteenth. Twenty twenty like the pause button was head on that. Will life ever play the way it before? Can you imagine when you're a cat says Deli on a Saturday afternoon with five hundred people sitting down and another like hundred line all like you know shoulder to shoulder and I don't know if that that experience will ever come back you know and it's all in all its glory? Do you think that Americans are quick to forget though once once this is done and it's over with you think that something they can just quickly sweep under the rug and say okay? Well WE'RE WORLD PURE L. More will wash our hands more but we do want to get back to exactly how it was and we'll do whatever it takes to do that. I would hope so other. Maybe I don't hopes up because that might not actually be feasible wise We'll see because China has just look in China where started day of now sort of beaten a down day using very coercive and evasive measures in China. I mean that's the the advantage of having a totalitarian state is that you can basically do what you want with the population. Now they have beat it back. And it's on declined. Cases are going down and so forth. They just worried that. There's GonNa be a resurgence in a month and I guess that will be test case. Look it's not as if we're going into this completely blind we've seen what's happened in South Korea and Taiwan where it was quite effectively dealt with. We've seen the response if you do what Iran did which is do nothing it just. It's absolutely a scourge I think we can kind of see what the response will be is that we are gonNA probably be locked down for a few months. What happens in China will determine our outcome in a few months when we come out of this initial which will be the first and only way but look at seasonal these things so he could come back again next year which technically is closer to October? Right I don't know any of this. I'm not a scientist food writer but this is everything that I'm understanding from reading right. I don't want people to listen to. This is the thing that I'd like Dr Nick Solarz. I'm just say from my understanding of it so I think that I do feel that it probably will inexorably change the way we all. And it's probably we're probably going to have to change the way. We are one of the other things that I wanted to talk about. Is You know when we talk about restaurants like that's the face but there are other underlying or underpinning that happened to make a restaurant successful which is the various suppliers. These are also businesses. That are going to be affected. You think that they're potentially more at risk than the restaurant itself as far as not being able to sustain for any type of time because the fact is that a a restaurant of the if half the restaurants go out a supplier still go off of his clients. Individual restaurants will be gone. A supplier is in a better position. And what you see what I'm seeing. New York is a lot of supplies switching from restaurants to consumer sales which is a smart move for the people that had this infrastructure in place. It's there in a much better position. Pelfrey has been selling to the public for years this point so I just placed an order online and got the delivery. It was all very seamless. Oh I love farmers markets. I love organic produce that was driven and trump a ton of truck from upstate. New York right. You'll love produce. I don't believe that being facetious. I love the idea of a fresh farmers market meat and everything else right but the reality is that this is the one time during a time. Like this when big food and the supply lines and the the commoditisation of food is actually of benefit. Because we can still we're GONNA be able to feed that. No one's going hungry in America. Are we GONNA GET TRUFFLES IN TROUBLE SEASON? No we're not getting any Malaga from month's rent. Nothing's coming in from abroad as almost Scottish Langas. Deans but we're still going to have the staples and we're not GONNA go hungry. My favorite diner down the street. There's people that basically old age pensioners people that are in the sixties and seventies that eat every meal jo-john is you know they're delivering to these guys because that's their. That's the way those people eat you know. They don't have a choice. They don't Cook at home. They're you know they're infirm. Whatever it is at the same time. That's that's also a danger. The possibility the transmission in that situation is obviously some you need to worry about. We're not in a real quarantine. The airports is still open. I called tell people not to go and order delivery or even go pick up but you know personally. I've just been cooking at home and eating at home because I I sort of felt that that was going to happen anyways. Why prepare myself for it? I don't think people have realized but what everyone seeing of the restaurant industry now is kind of the way that a lot of restaurants who is live every week because every week it's a struggle to keep those places open. I'm talking about successful restaurants. Have these troubles? Because it's it's a system that really has never gone beyond the sort of Byzantine structures and especially New York where we're dealing with laws and rent issues and you know all kinds of regulations. They go back like one hundred fifty years. So it's a lot of restaurants have always lived this tenuously But obviously when it happens the entire industry all at once. It's just existential. Do you have any type of speculatory ideas on what New York City and perhaps what the country is GonNa look like from a restaurant standpoint? If were three or four months removed I think that if the federal authorities if FEMA dollars if the local state federal authorities all do the right thing by the industry that is a major pillar of society. We've already seen of victims of this a couple of very big very superb restaurants those. Gotham bar and grill and little tongue. Newell Shop Restaurant. Business had been down in New York. Starting Chinatown probably six weeks ago. Right there have been this real noticeable dip where a bunch of the big dim-sum houses like Gin Vong close not permanently. They shut down temporarily because there was just not enough business then we started seeing all restaurants. I was at my favorite local restaurants moment. Focus box in. My House is ready. I love that place. Just a one of the standards of my dining diet and it was really slow and they will yeah businesses down. I was you know it was just everything was slow at that point. People ready on tenterhooks. Places already struggling because of this and then when the when the bank came down bought sixty. It's it's the light you know the night. The candles died like. I don't know that you know fine. Dining will ever be the same. I think we'll see pizzerias and BOBA JOINS. We'll always have those right. Those is be attainable. And obviously they're they're sort of mass market and that broadly appealing but those Michelin starred fine dining tasting menu old school. That will ready frankly in decline. I don't know if that will ever come back and in New York. They're offering curbside you're offering to go. A lot of people are out there saying. Hey if you love a place if it's one of your favorites. This is the best way to support him. Do you think that the American public is trusting enough? And I'm not saying that. The restaurants aren't doing their part in order to make sure that everything's sanitarium. Is You just referenced? A couple minutes ago you know maybe there is this weird transmission availability still at play. Do you think that it's better to talk about but when you're actually pushed to do it there's going to be more reservation than the want and will do it? It's the system is already poorest. People delivering its porous personally. I'm not doing that and it's not that I don't want to support these restaurants. I feel that Nisa media point where point. That's the industry is secondary to the city itself. I live in a building with a lot of elderly people. I don't WanNa get my neighbors sick. I'm actually the elderly person. I WANNA get myself back. You know so. I've really minimized my interactions as much as possible. I think going forward. I think what they're doing in China is that food is delivered. But it's done to restaurant kitchen standards and I think that's the it's going to have to be that way there's GONNA BE PROTOCOLS. They have this whole thing about Sort of hands free delivery where they just leave it for you and then you go pick it up. I think that that's a system that will also have to be in place. This could be the future of restaurant dining for the foreseeable future. So if you don't want to cook it yourself you may have to do it this way because I don't. I can't see restaurants being opened and anytime in the next few months. Nick outside of the topic that we're talking about here you're somebody that makes a living traveling around. I would assume that on a typical if you look back at last year you had a bunch of different things on the agenda travel trips and so forth where you pretty much cancelled all the way around at this point. We had this bosses of meat. Which is going to be this amazing conference in Europe. That's canceled. I would imagine the big grill in Dublin. His yeah there's nothing on the on the agenda we've lost a ton of work. Agassi through all of this. But that's secondary just getting through the next couple of months and it's very different to nine eleven. I mean I I was here on nine eleven it was it was just a absolutely terrifying and completely but there was something about that like once. It happened you kind of knew the enemy. Well eventually you knew who the enemy was. I mean it is the proverbial moving target nine eleven planes go into buildings they go to the Pentagon. Something happened physically. Now there's protocol response to go in. You're going to clean up. You're going to rebuild so there wasn't this moving target that the virus represents I think that also in this sort of popular imagination. You can put a face to that. Fear is so much a part of what drives virus in a sense of what may successful right because what does she does he makes your immune system suppress it has all these negative impacts on your biology making the virus easy to take a hold of you so getting back to the to the the challenge that we face. It's it's an abstract enemy in a sense that we can't actually physically see it but unless you actually know somebody who's gotten it or even worse if you know someone who's passed away from it. It's still a little abstract. We're still seeing those numbers. Take up looked the numbers of Masood's because we're test to get anyone so we don't know what it is so whatever number it is it's going to be bigger than we've ever been presented with its way ads suspension of reality because nothing's open but we have freedom of movement yet. It just feels like something's coming down no matter how much cuomo tells you that. The governor of New York for those who don't know who I must say has been doing a very good job of communicating and being clear about things and I you know I feel being honest about things at the same time. Even though he's telling us you'RE NOT GONNA get locked in all of this is GonNa you just see it happening. All the places and you just kind of get the feeling that since this is probably the at at this point. I think we have the the greatest rate of infection in this in the country. I think we should be locked down. That would stop it spreading which will mean the people that the people telling me to panic. Wouldn't have to be locked out themselves. Although I think at this point it's already it's out in the wild so to speak. It is one of those things that we're going to have to come together on for the industry. We're going to have to come together to pick up the pieces of what's left. I fear it's going to be seismic in its impacts at the same time let's hope that what emerges is an industry that condense sustain an impact this in the future rights that does mean having insurance for workers you know having some kind of some kind of system where the structures are in place that you don't have to lay your entire workforce off if you're out of business if you can't open for a week you know. I don't know how many other businesses and industries in America. Survive along those short tenuous threads all we can do right now is just try to stay away from each other. Stay positive when the restaurants come back frequent them go go and whatever fall were allowed to eat in restaurants. You know support those restaurants. The most important thing you can do for the restaurants is actually pressure. Your congressmen your local politicians local mayor Senate all the way up right that needs to be rent abatements right sales taxes due to detonate in New York state so these restaurants that have been closed for you know all week already had probably fifty percent of what they earning in depressed sales as due to do to this whole corona virus have to choose between paying their employees like basically the last week's pay that they're going to pay them for the foreseeable future maybe ever all run afoul of the state tax system. Landlords want their rent you know and short landlords also money right and landlords have issues. Sure but at the same time you know then these to be some kind of some kind of pause button wherever thinking just just be held you know they do it for the stock market all the time. It's happened like every time. They opened the stock market within twenty minutes and they hit that pole while we kind of need a pause to in the restaurant industry. This is the way social media is actually. I think going to be a value. You know it's a one way we're going to be able to communicate with people I would still encourage everyone to pick up the phone and just call you know because you online is great but that phone call that hearing that human voice it has more residents than you can probably imagine So anyway thank you very much for having been a hope. Everyone save out there and healthy. Follow Nick on twitter. Nick underscores and on Instagram. Like I do at Knicks Lars. Appreciate the time thanks to watch my pleasure thank you.

New York City Dr Nick Solarz America Knicks China Europe New York State first things first Jim Rome Taiwan Nicks Lars UK Union Square Newell Shop Restaurant US Patrick Seoul
Eating Out: The food service industry must do better! Live audience podcast from FoodMattersLive 2019 at ExCel.

The Allergy Today Podcast

39:49 min | 1 year ago

Eating Out: The food service industry must do better! Live audience podcast from FoodMattersLive 2019 at ExCel.

"And everyone welcome to a live recording. audiologist stay focused. We are really really delighted to be here. We want to talk about about eating out and restaurants and what the food industry could do to help people living with allergies feel safer and be. I looked after my name's Alice Rose Stink of me as you're kind of allergy for dummies person. I do not live with allergies but my role within vinnie allergy. To say podcast is ask the questions that the wider world needs to be awesome and need to understand. We do see this as quite an important element because it helps to really get under the skin. What needs to change people living with allergies so I put my co-host Quincy which lot since she's yourself? Hello yes I'm Quentin and how. I'm a broadcast engineer. And I've got allergies. Eggs fish nuts peas lentils asthma exper- so pretty common Had had the more life and I don't carry an Epi pen which later done we'll castigate before we we do on the POKONOS. Take me right. Yes we do polaroid. I am a blogger and the allergy dot com block. I was born with X.. MMA and peanut allergy. I'm now on a flight. Tick to dairy as well and we and soya and too many other things to mention so yeah I just want to raise awareness and help other people not to feel alone with their allergies images. Can we got such a fantastic tunnel with us today. So I'm going to let everyone introduce themselves as well. Should we start with you know everybody. I'm Natalie Neiman Iran that the website intolerant intolerant gaumont which was set up because of my liquidity joins mainstay. He has twenty eight severe allergies. Eight of which are under flexing. JC likes to keep sunol toes I like to say that it's not a learning curve. As more line that goes straight up as we fled still with what he requires to keep him well and safe and she sees today and we now advocate advocate for people with allergies and has live positively with allergies Lewis Doom and gloom when it comes to allergies no being able to do anything and actually we like to show the other side. Debbie callum an Iowa say the allergists a life changing but they should be life defiling. And that's what we will will it by on the daily basis. I found that really inspiring from from my perspective as a Momma's well. I just think that's incredible. Oakland really comforting. I think tonight that that is the way to positively so safety. Dan Keller is still in the founder of go call may contain and he's really trying to break the sigma of allergies making more reliable. The people without also without people feel to virus to speak about allergies take. My dog is really tackling that issue head on giving people confidence speaker allergies so I got nine now when I was five years old So I'm swell all notes on that off the back of that Algebra University which went viral than that that was kind of groundwork where sell the fog of Buckingham Dancing. Doing the amazing works if you follow him on inscribed or if that makes a look at what he's doing Lindsey Hi. I'm John D. I run on a blog called the allergy table. I started the blog because I have always felt alone. I was always at other table apart from my friends and I wasn't wasn't able to go to parties. I always had to get my own food and so I started the blog trying to make sure that to bring everyone with me on the table and to eat what we like to eat. And not have my allergies defined me in divine what friends I have A. I'm going to ask callum first of all what's the worst thing about having analogies you. I'm not sure where you go to parties and so on. Do you have to have special food. Is that a real pain to do well. We don't really mind if they have staff stuff the I'm not allowed 'cause I have a ton to what they have. So do you bring your own food to a poetry. Okay so you must make food for you very sensible. What's your favorite party faded? We're talking chocolate. Cake sweets like any old would say jelly. Please say Jelly in. What was it like for you? So you don't have allergies. Take it actually. I do as I found out for myself three years ago when I hired anaphylactic response to antihistamine of all things. The very thing that's meant to make you pay nearly took me so yes so to. Do you have a couple of allergies myself now but yeah. He keeps on our toes. I've had to go back to basics when it comes. I'm still learning to cook so everything you can possibly imagine. I was unable to take anything for him when he was first diagnosed. He stopped breathing on me. Eight weeks old when I was breastfeeding him so it was actually reacting severely things coming through my breast milk and then came three very severe allergic responses that we almost lost in on each occasion and then he was finally diagnosed at sixteen months but he was so badly coveted exponentially they do the skin prick test on the arms today right the number then pet these solution and then score it and see if that's response there but he was say covered an expert. They actually had to do on his back so I have to physically hold him to me while they the various different things they need to fax try and to find out what was going on and at that point we found out it was the twenty eight and then my husband said what are we gonNA do. Feed 'em Aaron Mortar. which point I said give me a month? Let me figure it out and I was one of those people was in the aisle cursing in every single supermarket. Trying to find something safe. I started with that. Let's write down all the things the ICON D. and actually it turns out being easier all the things that I could do because that wasn't that much eight years ago but now things getting much better. There's an awful lot more that we can do and and things to progress so much. There's so much you can do in terms of by reportedly with all the different things we can cook last night. She did the most amazing cake for us is she was texting me and this is going to be safe. Calvin I was really pleased because I actually yes it really is. This is amazing. And it's not what's bad as Sino. How does it make you when people put in like last night to make a cake the sun so the first time it happened I actually burst into tears because his column said pretty much every single party he got his T? He's not able to eat the food that I turned expect people to be able to case for him. That's a problem and asked to have to deal with it. I don't expect people to be having to do that. And the extra stress on them. That's for us today and they need more often than not. We'll go to policy and I will reprobate whatever there is that people making find out an advance make sure he has an almost identical kit so when friends went to a laser quest party wasn't a month today and the MOM said to me I've managed to get hold of one of their boxes G. You want to make his food. Hand me the food before we get that and then we take it out so it looks the same as everybody else. Well that's column meant the world because he didn't look any different. It was all inclusive. It was safe life for him and he looked the same as everybody else. And that's so important when your child from a mental perspective knowing that you're say different already has done touched on before and to be able to search you can still do everything. It isn't GonNa impact me in a negative way and I will continue doing what every other child dose as well means. The world is an experienced in the. You had growing up with all of your allergies that you wanted to be like everybody else. Yeah my mom did what you did always Pratt. Food's always had something in separate she used to cold say using a supply and then make what they had but for me which I never felt like I was off then but in school always separate table if they were doing cooking lessons anything like that even if I was able to eat they didn't when I take the risk and that was that was hard for me. I think this is an area of allergies. That really concerns. Me Is the stigma that guess associated with it and the rejection. You get all actually the bullying. That happens as well done. You've got experience of this. What I got? Donald analogy ten fifteen years ago. It wasn't really that dot com in and skills. I was like the only kid I never really experienced. Boy and I know very common now. Kids are kind of got social media social engage- as now maybe why eleven twelve was. When I was in school? Social media wasn't really social thing so I think now probably does happen. Allergies wasn't based the news about them whereas now our our concern in the forefront of the news so kids now probably will. Where are we speaking about that? You can make hyman and feed. You compare taking things out what happens when you go to restaurants how how I can I can send the change of okay okay. So let's let's put a pin more is the best thing the restaurants could change to make your lives easier being truthful Yeah the needs to be truthful. Say that they can actually do something they need to deliver. What they're saying so cross contamination? If they truly understand you need to action. You're you're saying it's no good coming out and saying Oh sorry forgot. You couldn't have the cheese this grace it into your Your Taito take it out back. Scrape awful cheese give it same title bacteria which happened to us before and I've had to pull out an EPI pen and go. Well you're GONNA cool nine nine nine then because that's what's going to happen go into it properly and it does. Let's make a huge difference. You have to go through a bit of the threat and a bit of St yet. When I've had to do that with a key and I worked with a lot of restaurants now a lot of them a fantastic? Absolutely talk to the guys. I work with their phenomenal but there are still a lot that are wanting this difficult situation. What still needs to be done? So why restaurants a few weeks back saying restaurant start that dialogue with the customer to ask. If anyone does have allergies on the table. You'd be surprised at the mountains restaurants. Don't ask the simple question. Is everyone out of allergies when the do really juices Zay with the customer with the OJ. So I think just like really simple things. Asking anyone's got allergies. Thank give them the option. Like which wants pizza the head chef or you hop speaking to the head chef by giving that customer the option I feel like you really reduces enzyme when someone gives you options. There's been times where I felt multiple speaking to the head. Chef when you speak to head chef kinda juices Zayed and then he kinda you understand whether they're gonna you say you always you always go with what you feel in as well so if you feel. I don't think that Russian seriously all the algae menu just won't eat that all defined as well. I don't know if you've had setting we've had the work I do. There are a lot chefs blessed mood in the best that they can do but we have everyone in the industry that when paltrow effect. So you have some fatty diet that comes on. It's an icon in between this time and that time so they're in the restaurant. Why can't have that gluten free? All the dairy free option please. The chef goes to the trouble of doing it. They go through the starter and the maintenance so blatant and dairy free and the does that. We'll pass. ooh That's nice someone somewhere that we can't have that is go on a diet doesn't matter I can have a but anyway that's done damage. I think to with allergies people. Who are pseudo allergic? allegic exactly is that trust in. You do see this in restaurants. Were you talk to the waitress. I've got analogy and immediate. You see the balloon after the ads saying now you haven't you just fighting and you end up with is six cents which has to save your life. Yeah and it does kick in. I'm sure everyone will say there. Is that gut instinct kicks in and you got your. I'm convinced about this until stopping on a few occasions I went to a the peace peace and one on sort of an allergy. So you didn't have an Algebra new. My was blowing out with like such big chain restaurants scattered around wounded knowledge menu for all the different dishes and then she saw Well I can speak to the head chef from the way she said it you kind of got an offer. She's not taking me allergies Sisley on you know what I'm going to be a US. Sean and she's a lot you won't tell you have to be I think if someone's going to take your life seriously you late. She put Newark in someone else's essentially so you you've always got go. You go view and if you feel about not going to say either husband had that as well so back at the beginning of the everyone knows he follows me how much this blew up on twitter but he walked into a restaurant and asked is to say the same many eight and they said No. You have to sign this first before you're allowed to see it and it was a disclaimer saying that they were not going to be and this is a national chain. We are not going to be held responsible. If something in happens you have to sign this before we leave and let you see them any. I can see recent NASCAR Tim. She's been going back to something. Somebody said earlier one thing that I find works really well with restaurants and when they completely turned it round quite serious allergies. I I completely you get it when chefs. Don't feel happy feeding man. I would much rather someone said no but when they turn it around and say okay what do you like what would you like and when I feel the most safe is qualified when a nine everywhere can do this. But they'll do something that's just a little bit different so that everybody knows staff that serving giving me me and the sheriff does this person that has a special diet is having something different. And it's more about looking at what I can have. The menu might not be great. But can we do something else that makes you feel really safe from from my perspective as someone who doesn't live with allergies and if you're a food establishment and you the food and you have a kitchen and you have shut who's trained. Why is it not? Why is it so difficult to come up with something which which people can eat in the attend understand? Just don't understand affect fresh. They can do it go. That's what we did we kind of. We sold the things that he can have as opposed to the things. He can't Cook Chill as nothing that you can do. Because it's pre prepared and there's it's nothing on site that they can go on any single so they are just quite often very manic. Very I have worked in a kitchen. It's noise very nice. Quiet civilized iced easy environment where you have complete control over. What is happening to each dish? I do this should not. If it's a taste and people are eating in it then they should be aware of this situation and she she should have protocol in death trap and go to knives that occur relating. It's a different allergens. The the main issue is kind of the high street restaurants. Sometimes if you pay more money and say to go to a restaurant is is going to be cost like fake. You're going to get that experience. And the most Seattle agreed with that. Some of the really small independence. They do really good jump as well. The ones that are kind of not always come to everybody else vaco often beyond. Yes what about you lindy where you found some really good experience to actually you you blow about the places that you ain't. Yeah I think as I've started my blog I've looked more into the restaurants and I've kind of looked at the allergy memories which weren't around around when I was a kid and I've discovered that the places I have been eating H- I have allergies to them or like a burger the button. We'll be may contain sesame and antitoxin successively. But I've been eating at my whole life but now I know I don't eat there anymore. I don't trust people enough tonight because I'm looking into it. I don't trust myself to know what's careful to know what's good for me so right now my list is really. ABC's home that contain. Yeah yeah it's really hard because Report report restaurants show with us which is the best this way. I think emails emails got lost like going on a recent reports on asperger's so honest Burger on the audit Burg and it was made by the Raven said debate that the The grave is been made notes and neither marinade the Bacon sinologist like mind blowing slight suicide. He told me that chats chats on the menu and on the Algebra news got notes as well as okay. I was like well I won't have Then not really induced my insight. Then so look. We're supposed to the chef coat suburban separate part the grill and then afterwards tweeted about this to make every hour for aware that this burger contains nuts. It wasn't on the main menu as well rely suit. Didn't say anything by marinated in not so ever so it wasn't even on the main menu wasn't asked Simpson teenagers. Don't even speak about allergy in a restaurant so much action so everyone aware twitter on honest Burger reply back saying By the way like Choas no no see an I was just like well. Why is your alley Algebra New Saints got all the stuff I spoke to the manager and two members and stuff that they also said? It's not saying then after having not around within the change the menu online on this I just really for straight and there should be getting this information right every second about what you said. It's about the truth. What happened with I mean wasn't it? Yes with Gary was guest. Rebecca declared that they had marinated in buttermilk sack. The theory that worries me. Is that these people that we hear about their thousands of us have a reaction wrestling. Go Go home and don't do anything report it. We maybe to significantly back to that place reporting restaurants that we think are not safe but he's not because has made don't have faith in the reporting system just the Food Standards Agency reported to do anything like lethality and the food standards agencies. They should be a combined wind force trying to determine what happened and get to the bottom of it and then forced training. I think looking again looking for the positive showing the what could happen. The future low with Dan Dan using twitter using social media to to make noise about ends make you more aware and by using glucose and everything. We can do that if people Powell is hate fleet change things for the better in future I I may go. Companies announced support in this says. Well there's some great companies out there that are doing. They can do training staff as well. The governor in order to check on a monthly or kind of quarterly basis to make sure people are actually delivering. What side say they are? They've got training programs in place that are online. So if you've got units that erupted down the country. You say we can't do it. We can't get to the training they can send them a link and visit to get them to do it as part of their PD equivalent. But how do we know as customers how well trained that restaurant is. It's very good point. And that she I'd like to see as far as five star rating. I think that should be something. That's incorporated in the future. That if you aren't GonNa get five stars you have to prove not just to have done the allerton module that the say of dump it actually go in depth and more into it becomes part of level free or even higher the feeds hygiene system. Yes I was in a chain of restaurants the other day where hadn't alleged experience and I went and talked to the staff and ask the detail what they do for training. I was disappointed but they said a lot. Training is a half hour course on line here on this box is how hard is it. Well just keep doing it until they get it right. Yeah that's not training training as well I've on and off smoking has up. HACCP so when you set up a fee company you have to have certain guidelines before you're allowed to even open up and be able to provide anything to the general public. If you want to get a good hygiene writing dating from issue the needs to be able to prefigure doing is putting jets closing checks. Creations have control and all the things you would expect basic stuff to be going on in commercial kitchen but there isn't anything that's kind of fully in-depth when it comes to allergens unless you go to specific companies like Stop Headline Novice Defeat and safety eighty. They have a massive amount of mation in terms of training modules. People really the only ones that I know about. And there's nothing else out there so if we could get something pushed to make it kind of a fundamental legislative change that would start to change things for the better in in the future the hygiene rates positive so said they were incorporated so you only get four stars and then she can previewed. Go Real G. Diligence when it comes to allergens to make it a five star and is that better than having a separate category for allergens wins so that you have a five-star allergy restaurants as well as I think it would be harder to implement is hard enough to get people to actually get five stars as is because you have to go through a lot of hoops to achieve it and I think if you start to incorporate a second scheme people can get on board with it as much Natasha's laws doing so much already to improve that in terms of In Pre prep foods and ingredients being used I think if we then see I- winslow coming into for restaurant amalgamating the to them and incorporating into that the five star rating I think would make a massive change so people familiar with Natasha's law which came about as a result of the pressure mon J yeah not listing. Their ingredients on food food was inverted. What's Owens Law? So winslow is what they're trying to implement the result of what happened to with Byron Burgers and do exactly the same thing when you're going into restaurants and cafes when you're eating in house to have all ingredients listed on many c have the same concept of being in control troll lifetime. Were saying it's so important for all of us out here to know what the ingredients So that we can make an informed decision. We don't want them to change their recipes. We don't want them to change the things. We just want to have honest communication so we can make an informed decision so the thing that bugs me is what I call the book of Shame. We all know we've been into a restaurant and they say we'll give you the allergy book and you get. This dog hits ring binder with bits of paper and everybody's nodding in the audience. And you chase chase down one hundred and forty four dishes that they serve and they just tell you this is a this my exit the dantely which bit so waits for me. It's a very poor experience. Yeah I'd like to see that as a much richer experience a great but then that means dumping the entire ingredients regents list onto into a folder or onto a device or somehow or just having a symbol so when he half your There are some starting to do this now. Accomplished the top of my head. Who but on your menus you literally just have a tiny symbol that you know what the key code is and it will print next to it? What is the do numbers knows well Eh? One forces an annual food will won't say it means it's host what it is like times. They can be confusing. Sometimes they mean it contains that sometimes they mean making is free from. That was the coffee so small phone as well. That's why I think having the symbol itself and that stamp of this is what it contains is going to be better than it does left menu then menus so if you haven't on the line surface on that nine and you just have both stamps any tiny tiny but it's enough isn't that I think book needs to happen is a ditch revolution of ingredients in how that listed which brings me onto apps. Because I know there's of new APPs on the mark I mean Quinton you haven't experienced wasn't it wasn't an allergy gap. It was an audio feeds though so so much that experience in the in the food chain that went to It had an ordering APP way. You didn't need to speak to a waiter fantastic audio food and magically derives but actually actually that cuts out the compensation that you would normally have about. Can you tell me whether this exit took and I had an allergic reaction because I haven't checked the APP simply prompted. You won't rally list. You can find it and I was scrolling through my own one hundred and forty four pages of PDF trying to ingredient pointless at this. Then I discovered that there are APPs. There's a thing called green on the INAP- and more recently something called dying pilots which reverses the process that takes all the ingredients agreements that restaurant users matches against your own profile. And tells you what you can eat on the menu so it doesn't show you things you can't now that's an enormous is improvement because your experience of dining is not one of all your friends waiting for you to go through one hundred forty four pages and instead allows you to order in a in a in an anatomy way like everybody else. Have you used these. I've never used it. I think it's good for probably younger people. So I- teenagers who you like said don't speak about algae restaurant so I think for young person probably Milwaukee smartphones savvy would probably use me me. I much prefer to speak in someone directly are they kind of you get to assemble. You do feel like I don't think there's no some I'm GONNA go out a way to download load out the minute. Maybe it's about trust and risk again if you rely on an APP you're absolutely completely relying on all the back end side. Take the person whose input Information Schumer era for my experience of using them quite often it will. It will appear that. I can't have anything because of the way it's filled in but if you say that bill so no. I can't have the steak because it Scott saw spy can have two thousand dollars for the APP. Tell me that you'll must need every element of the meal. The Mash sit in the mash. What's in the cauliflower? Sit canape you can have nothing. You still like Dan says you need to have a conversation on those short George about the upside and many of them about. Ub shelves me like you. Sport my out. But I'm a bit like I will never support me. I don't use myself one of those one of the once. We have to sign a disclaimer before we were allowed to say anything so I'm very devious about absent minded positive I'm all about postive but it's no take the maidment. They just need a couple of years to sort of what the didn't really human but then he did have kids at my stroke. When you were shopping it can give you all the things that you need but discounting on a barcode and that is very? Oh today that's been written by consultants. They truly get the difficulty so just totally through what that does. I'm not familiar with my strife. If my straight you set up your profile it's been created by pediatric consultants Dietitians Dietitians within the algae arena. And you can go into supermarkets discount anything and tell you according to your price to your the one in control whether it's safer. Yeah I wanted to know who we we think he's really good. Who is an I might start with? Callum actually wear. Your favorite restaurant is so why you like it so much. I'M GONNA go with Pete to express on my favorites too short. So why do you like Pizza Express can do stay safe stuff me and I'm really nice. Do you like them enough. That you could go in just with your friends without your mom and you know you'd be safe Nelya so we go every ask his best day since he was too. It's become a family tradition. The one place we can go without even having any consensus we will can. He can have a starter. Bearing in mind the twenty allergists we mentioned at the beginning. A starter a main and pudding identical to everybody else's without issue without consent and I just breathe a sigh of relief. It must be so there. Isn't that where else I can say. The ones that were pioneering in the change I think it was about five six years ago. One of our friends. David was instrumental in pushing it. Because he's a senior. They actually used safe flower tentative and every single one of their outlets so all the stuff that you see when they're rolling out there does gluten-free. Just every other restaurant in the country needs to do that and then we'll be essentially what about dad. Where's your favorite place a I'll have to say up front. Ben was amazing. All depends on you get so I ordered the food and I've seen before so knew that he was safe me. Algae on the Montijo the amazing and he kind of took five minutes days. Go through the whole our life times. I never really was so house or one of my friends. Got Membership there on those. Is anyone gotten the allergies on the table on Said Gossiping then straight here like to mention given the option speech the head chef whether he felt Me Speaking to him. He said everything on the menu is free on a when even desert. Yeah so we all did about four different obsolete tracy. I've never experienced before. Have you seen was not very. I couldn't believe it allows I. I'm are you sure he's like the puddings because everyone will get on. This fruit is not a pudding when it comes to allergies right. Sure that was no free info solid What about your experience? Your best experience and I think it's very different depending on who. You are allergies energies. You have because I can have dairy have eaten so for me. Gluten Free Vegan. Things I run scared from so for me. Byron is actually my my biggest advocate. They're always so lovely. I talked to the manager every time they asked me. Do you have any allergies before order but my main one and it's been this way for a long time is japodlay which is a Mexican fast food but fresh food and they have no nuts no shellfish Samedi in every single restaurant so I feel completely safe completely like the server will bring in nuts or anything anything like that and they use gloves off to change them when they take my food like. Yeah and you can see all of the food there so you know. There's no cost information identing. I don't think I've ever been asked up front if I got allergies and I've gone to the right places but I don't remember The way to Rome asking upfront. It's new though starting to combat it's new so this is really Cincinnati Tasha since Karen but Byron Burgers interesting because they have changed. I think much more aware than they used to be. And they're very alerts to what they need to be careful of now. It's taken a really difficult situation together. Ebba credit teeth and they are starting to turn things around for the better and do you think that as a result of that they've set bal this similar restaurants now having to compete with I'd say nothing is the same with practice well credit spread. They've completely the way they do things rolling out the labeling people are fully aware of what's going on as well and it's awful that we've had to go through the situations that we haven't got but none of us on this or anyone else in the audience will ever have to go through that but it's encouraging to see that when things happen they are they take it on the Chin what we are completely changed this and welcome people back into prove how much they changed in a confident in the way that they've changed things to make it for the better as well. How do you feel about the future chance on? Do you feel positive. Do you feel like things are changing. Enough votes. Motivation do is headed in the right direction. Russellville is a massive way to go from restaurants so starting dialogue with the cushman asking that the God -nology making sure that the our educate about food dollars you find the social massive turnaround in restaurants is very arctic. com- completely educate the new staff. So sometimes it all depends on you and if they understand how severe urology adjacent all the time the volume. The House allergies if they've got family member or friend with a severe allergy so she went pizza chain in copper on very very algae straight waves like the copy of the fourth of his all. My best friend's gone allergy and e likable chats with safe. Why I do think is more of an educational piece of restaurants making sure that kind of procedure in place so the educate everyone about this is about what to do? Someone just reaction on the premise on when you compare it to the airline industry. Say there's a plane crash the shed hastily. We've all the different airlines. And that's why plains question is so small and light as a restaurant needs to be sharing all this information with the restaurants or the other we in the allergy world. Those of us. Who Live with allergies are we coordinated enough to make this campaign work? Yeah I think there's enough loud voices that want to see positive change for it to happen and things I'd say definitely have improved at least in the last five years certainly since when Callum was first diagnosed it felt like a very scary time. We never clues this black void one Earth Day with the world's food law that was passed in twenty fourteen and that has made a big difference. It was hard for everyone to get on board absolutely. It did make a difference but I think the awareness of allergies. This is well. It's not seen as little demon gleam anymore. People actually go out to. They want to support and help as much as possible. And I think that shift is coming hours and now so much in the forefront of the news on the wall the Oscar vary quite negative. Or someone's like died on me that really increases my as I think it's finding the right balance positive things which the Robin conceal negative. 'cause when I read all these obstacles if I read algae's every day like my anxiety does that so it's kind of finding the right balance. What do you do when you go broad? So I've always use google translate so when I go abroad of the main things. Educate your friends friends. Make sure you I also jets which adrenaline so alleged Russian swells up Capri Godmanis adrenaline issue. That she even get the hospital well for me. I used Google translate in restaurants sometimes veterans seriously. Sometimes the heaven on I think definitely Abroa- Raj got the vote of the UK. I'm really communicate clearly. How Sabih several years after the UK? Very good for that. They're very web allergies ages. But when you go to places like Greece example the might not be as educated by algae. So you've got the mobile about the UK. Hi It's what he got all inclusive so we went to Turkey last summer. And I was very nervous about it because I'm flipping french-speakers goes some of them are. I can speak the language without issue because I can get across the severity but actually ran Turkey. For a week and we were able to confidently get callum. Fed took back up but he was fed by them the entire entire week without issue because customer service manager or the equivalent. He came in them. Talk to us that we arrived. Some are transfer. We didn't get there till midnight sat down at midnight. Said what can we do tomorrow. Lunchtime breakfast we can't but from then on we will deliver everything you require. Tell us what he can have even down to the Callum Colonie have oatmeal they actually physically went out and bought specific safe milk for Callum aside from everything that normally have in the hotel because they wanted to give them the best experience possible so as Dan. I said it definitely can't be done but I do another issues with is at the moment I would take four with you. As opposed to two so that you've got that double backup. Just in case anything happens I love the way the Clintons also nodding along with me even coming on and talking about the airline industry and it's interesting trusting when you read twitter and instagram that the experience people have on United States headlines seems to be very different over here. They still seem to be insistent on serving nuts. I think our airlines biological with peanuts on board why we have American allies. They refuse to do the announcement so I got the is. I've got severe allergies. May made them before on a shy. We'd be with me on. I didn't realize that she was the head stew. I didn't think she's so seriously so I spoke to move a member of south of like he made sure that she just the announcement anyway. She's combat. We're not doing an announcement on away will wash. Josh went well now policies so then she got policies waving hosting my face and I was like this is an absolute joke by Wyche. How're you doing? Because they know some business. We wasn't business-class book. She was some of the end of the PLANO ALLERGIES AB on on. I mean I went head to head with an. She was not backing down. She will say too. I think that was your kids on that. They've gotten allergy. How would you feel and she just wants? Not just maybe four grand. That's that seems to be quite the happens all the time. I can aligns threatened to kick me off until I talked to the pilot. I I I come from an enforcement background food safety officer. It's an area that obviously is very topical at the moment from an enforcement of what to do about excetera. I notice the restaurants. You talk about You know your big highstreet brands but the people who are really struggling I guess where where there's a higher risk of these the independence that may not have access to the technical expertise and the level of training that is needed unfamiliar enforcement points of view. Would you be happy. What would you rather enforcement officers going in and say businesses? Listen you cannot. You don't have the facilities. The training and the expertise to be able to serve people with allergies so in effect. You basically telling them that they cannot. I would come back to Natalie's point it's no different different from food safety you in false hygiene and it seems to me. What's the difference allergies? Kill people hygiene can kill people. So let's let's get birthright and if you don't WanNa do that will be in the food industry. I'm more than happy for a restaurant. Say to me you play. That's fine with me it sometimes. It hurts in the way they do it very nice but I much rather know that this place perhaps say like takeaways for instance. Just don't go there. Yeah it's particularly because you're the eliciting dose being so low for a lot of allergy sufferers. Talk about a fraction of an egg white potentially causing in a reaction. You know you really need separate equipment and so on in some businesses small independent. Don't have the facilities Tis to to be able to reach that reach that level. So you know. Is it reasonable for them to say it like precautionary allergy labeling that we can tell you. What's in our IT products? But we don't have. We have what I don't like being patronized what I like being streets with intelligence. But it's down to how we started this podcast. It's about truth and honesty and as long as they're only about capability you can make a judgment. I think that's probably the same for all of us as the grades and I I think. That's a a brilliant nice to end so thank you everybody for joining us to say thank you to our panelists. Thank you for coming and listening to the allergy today. podcast you tell your friends friends about it do rate it and give it five stars thoughts how we get this information out there and improve the lives of everybody. You've got allergies. Thank you trusted Langlands as well and Brian Lewis from food masses. Live in the meantime. Thank you for listening and safe. Eat allergy. Today is a quantum productions podcast.

allergies Debbie callum Dan Dan Natalie Neiman Iran polaroid twitter Brian Lewis Food Standards Agency Quentin broadcast engineer US Oakland Lindsey Algebra University John D. Dan Keller Iowa Quincy
Corby Kummer: H-E-B Supermarkets Helped Texans Amid Severe Power Outage

Boston Public Radio Podcast

22:30 min | Last month

Corby Kummer: H-E-B Supermarkets Helped Texans Amid Severe Power Outage

"Support for boston. Public radio comes from aware. Recovery care committed to pioneering and in-home pandemic safe drug and alcohol addiction treatment program in massachusetts. Now you can recover at home. Aware recovery care dot com sienna farms dot com. Welcome back to boston. Public radio jim brady and marjorie and mariano if you call that last line for market from senator markey. I'm on the committee that has quote control over time while that's pretty heavy. Don't you think so. Thank you excuse me waiter. There's a covid spor restaurants yes have fully reopened in massachusetts least. They're permitted to this week and food. Service workers still are not eligible for vaccines. Should we really be playing restaurant. Roulette joining me in line talking about this. If having robots enter the food service industry is one way to stop the spread and other stories that the intersection of food policy food culture and robots is gorby kummer corby z. Executive director of the food and society policy program at the aspen institute senior editor at the atlantic and a senior lecturer at the trump strain schools in science and policy. Little corby kummer. Hello jim and marjorie. Become a list what you must talk about. The restaurants should restaurants be opening here and elsewhere if they follow the aspen institute safety i rules and diner code of conduct restaurant pledge which we are feverishly revising for a big release in about two weeks with jose andrei our favorite world central kitchen. I'm not being facetious Yeah there are a lot of conditions under which if they're really careful about ventilation getting in fresh air exchanges. A fresh air constant vigilance about masks and We have a new co-sponsor one fair wage. Which has been very good about servers. Suggestions of for instance. Anybody who seats. You should be the person to say while you were at the table mask on at all times especially when a server approaches your table so there are lots of ground rules for safety. That can improve this. But i would say you already said the most important thing is getting workers vaccinated making restaurant. Workers high priority groups were vaccination and the sooner they can get vaccinated the safer. Ob for everyone also one thing. We're being super careful and hose and says world. Central kitchen was very vocal. About this. as we're revising these new rules is even if you have been vaccinated. There's no to class system. You have to wear your masks. Who after observe all the rules as other diners so there are a lot of safety ground rules that have to be observed in this new era. Except that not that. I've been running around to restaurants. Willy nilly but i happen a few times enough to know that i'm wearing the masks. I mean they they might remember to put them on the when the waiter comes over the table but they're reading they're drinking they're maskless only if a restaurant is able to keep six feet from chair back to chair back a rule where also be very careful about and change ventilation. And we're we're we're very good about saying just how high barriers should be plexiglass barriers portable cheap barriers and we have sources from them. So if there's real space between the tables barriers. That are careful or some of these outdoor cabins if they changed the air and they're really separated. That's the safest but you're right marjorie. People are not good about wearing their masks and restaurants staff. Don't want to enforce the rules. Because they'll lose out on tips which is why having the host or having a manager or someone who is not directly serving. The table should lay down the law at the beginning. You don't by the way just a quick note on that one of the reasons. Why governor abbots behaviors so despicable in addition to putting everybody at risk in state in texas. Is he puts the individual employee and or owner of a restaurant a retail shop. Or whatever he or she has to be the the enforcer of good public health behavior that is different from the the direction being given by the chief executive at least in massachusetts even for. You're not crazy. The restaurants or one hundred percent capacity governor baker knows that the mask mandate has got a hold so It does speaking texas though. I have to say i can't say i almost wept but this story about this texas grocery chain that i never heard of which is weird considering they have three hundred and some stores virtually all of which are in texas was so moving in a cruel time. Can you describe first of all. Do you know about this before. And then describe it to us. Of course i do. Of course it's called eight. Gb and were e. butts who was the founder and no jokes on the name in texas. It is much loved so one of the nation's Yuckiest teak grocery stores. Which is why. I know about it as called central grocery austin home of the headquarters of whole foods but Central grocery mounted like better cooking programs. Just they spent a fortune on really good ingredients really good. They were the wegmans of texas. Everybody like die. Wanted to go to central grocery and heb it has enormous brand halo y because in times of crisis when there's no power as their taxes grid was lost in the recent storms There they are with the bread and peanut butter and milk and eggs. And you know the french toast storm buying that. We all are careful about Supermarket chains if they've got good supply chains and they have labor policies that will encourage labor to come in and brave. The elements can get enormous goodwill. So jim you were very moved by the story in texas. Do you all remember post katrina in new orleans. Only walmart was open and they became the community center they bought themselves a tremendous amount of goodwill by being there when city and government services were not. And that's the case with heb during the recent texas power outages beyond the fact that they've had these supplies available for people. It's one of the great lessons to me. About how treating your workers well is not only the humane thing to do but it creates a client base. That is huge when you read the quotes the things that are so moving in the story where people saying you know when literally. I don't have it in front of me. But things like when government fails me or has failed me as they did in this debate indexes i knew the. Heb would be there for. I mean there's these endless series of quotes can't believe i loved was i'm homeless so it's tough to find things eat mr saul forty three said. We've got to buy things easy to open a lot of pop tops. I don't like to convenience source because they're so expensive so an endorsement from somebody who's homeless. Who relies on the and they talk in some of the other quotes talk about how beautifully and warmly and humanely treated. They were by all the workers. So it's just it's a too beautiful story. People should go. It's really great because everybody maybe people aren't living through the texas nightmares but they're living through other ones and it really speaks to how beautiful and important and valuable and profitable if i may Treating other people decently in the commercial world Will work for you. That's exactly to another beautiful story. It's the story about the rules and regulations story of the month for pure l. And opening diet coke the extensive pages that were devoted to how the president states had to be waiting on in the trump hotel. This is unbelievable. This person deserves a pulitzer prize. So this board jessica seddon. And she's a longtime and very good reporter for washingtonian the city magazine washington which is still independently owned by the same family. That's owned washingtonian for like two or three generations. So they have a big local profile. And jessica said men got the dirt sheets on the servers at prime which was the restaurant in The trump hotel. We all recall that jose andrey's was set to open in that beautiful old post office building renaissance revival right by the white house and as soon as on the campaign trail trump started saying that. The mexicans were rapists rapists and criminals. Coming across our border hose. Andrey's pulled out broke. His contract won a lawsuit. We assume because it was settled out of court but any case bealty stake went in. I slammed it in a vanity fair piece about trump wine. It was the only place that serves ryan trump wine in washington. And i went and i said it had the grim bonomi of maximes and occupied paris. I'm quoting myself. 'cause i like that line but Here's a disturbing fact before we get into the absurd lengths to which the service had to go the uniform. We talked about high wages and being treated well. I was very upset to see this. As a trump hotel they will also be vilified we all think rightly on the subway on the t. when they came home with any kind of trump branding on their t shirts because everybody would say trader. A one worker was latino and lived in a large extended family. They stopped talking to him even in his own house because he worked for trump hotels. So we all go. Yeah and when you look at the manual the guide for the diet coke regime of having it with and without ice on two separate trays of the incredible behavior would wait for this trump. Saw that somebody else at his table got a slightly bigger stake than he did. The chef caught hell and so he he or started ordering. He had already ordered jumbo shrimp. That only the president got right was he had to have bigger shrimp than everybody else has shrimp cocktail and he started ordering tomahawks steaks which cover an enormous platter foil. He would never suffer again forty out. That is absolutely. I love the instruction so on the the diet coke. At the moment the president sat down apparently had to be handed discreetly a mini bottle. Parral this before the pandemic and then they had the next thing to do is mr president. Would you like your diet coke with or without ice. And they polish trae we chill bottles and high bog. Glasses was already prepared for either response. So whatever where they could go and then he had to pour. Apparently the beverage had to be opened in front of the germaphobe commander never beforehand with a long neck bottle opener held by the lower third of the handle in one hand and the diet coke also had to be held in the lower third in the other hand and he had to hear the pop of the mini ketchup. Bob that's right and this is our super spreader and chief who couldn't have been more reckless and worse about himself and everyone around a meal. I want to share more of the details from this brilliant started before i do by the way our new relatively new co worker makenzie just to follow up on our. Heb story set. Her younger sister worked at heb. During the beginning of the pandemic said they're great company. So she's personally vouching and we're getting a lot of corrections on social media it is not central grocery corby kummer. It is central market. I wanna make that clear. Never again never again. So let's assume so. An addition everything corby and margarita which is great as the pieces. Don't forget the snacks. This i thought was a joke. Unbelievable a tray of junk food needs to be available for every trump visit lay's potato chips specifically sour cream and onion milky way. This is this is not possible. Milky way snickers nature valley granola bars. Tic tacs gummy bears chips chips. Ahoy oreo nutter butters. Whatever they are tutsi rolls chocolate covered raisins and pop secret and they go on to say. I want to say one. Good thing about him. Without blowed what the the good thing is unlike his wife who would send things back the one thing he did not do which i i'm serious. I want to praise them for because my father was the worst that this and the humiliated me. It was so horrible. He he would complain but he would not send things back which is a good thing. They also go on in the story talking about the whole circle of trump status and who they select. They mentioned the mr. The my pillow got used to hang out there who they say was the worst of the worst of the trump pins who would frequent the restaurant. Who who did they say. Lack hair dyed rudy giuliani. Yes he'd plop himself in there sometimes using his table. As his workstation. For the day ten hours they let me just tell you. This story back had a plaque. That w giuliani private office. You gotta read this again as corey said it's in the washington again owning marjorie is they had to pander to these. Fragile egos absurd over difference. Trump worried that somebody else had a half ounce steak memorable chocolate cake. The white house where he had to get somebody else's chocolate cake. This childishness is is Willard sort of undermine all our healthy eating things. I mean you to say that guy was seventy three seventy four. It looks pretty good for somebody. Seventy three or seventy four. I mean he's well he may be heavy but he doesn't seem to be doesn't seem to lose much energy that's because he doesn't exercise use it up and as a former female manager puts it quote. I always tried to dress like a fox news anchor this one of the best stories really and by the way ninety percent of the details but enough time for every one of the employees felt the whenever asked the question about trump has say even if they had contempt forum. We love you. Love him when workers were coming to work on the metro and they were wearing their trump hotel or whatever stuff people would say f. you they'd give the finger i mean the whole. It is just a great story is surprised. She got prizes for absolutely. I absolutely think so. It's absolutely find me. It goes into the my pillow guy in the mn-mnuchin's and his wife and she's bringing her little dog to eat at the place. Well you always interesting by the way. Speaking of trump hotels corby. I don't know if you saw this that at today. not today. Yesterday was the day when there was three. The resurrection of donald trump. You know according to cunanan the other nuts and they mentioned that march fourth because that was the original ration- day they mentioned as some reporter for the washington post. But it may have been cnn surveyed all the hotels in town all the hotels on march fourth of this year were under booked. The one hotel was booked to capacity. Trump national trump. It's the last time they're trying to unload it to businesses so far download jacked up to right. Yeah yeah five hundred million dollars for it. Apparent real estate investor said nothing like it. You're never gonna get anything like that when we do. Go back to the station marjorie when you do. We pretty much help you help each other with a microwave a little refrigerator have when you were kind enough to go. Get me a seltzer. Could you hold the bottom third when you bring it back and if you don't mind and don't amazing for such a germaphobe. He was able during all during this pandemic now. He was not close to people but he wasn't that far apart. You shook hands or during the pandemic during the pandemic and not the shaking hands but the being close to p these massive crowds of people. You wonder i mean he did get covert but you do wonder how he didn't get like the first day out with his interacting with all these thousand people line of irresponsible. Debbie burks who deserves to be vilified for his responsibility was she would wear her mask during all zoom meetings right in the white house and she said i am in possibly the one region of the united states that has herd immunity. I never heard that. Line on the record. And i've just repeated that so many with the cobras that is a great great. She should be ashamed of herself though. So corby robots are apparently coming to a restaurant near us. This story we started today. And i'm not terribly troubled by this. Even though i'm not a pro robot kind of guy actually like humans for the most part that it bridgewater state college i guess because of the pandemic they bought a ton of these little tiny robots that deliver for a small fee. I think it's a buck ninety nine or something like that deliver food to your dorm room or wherever you are now in light of the fact that you are probably the the ultimate defender of the dignity and and quality of the human beings who work in the food service industry. I assume you're paul is that. Is that a fair assumption. I i'm very disturbed. I'm super disturbed. I showed it to a young co worker. Two year a year and a half ago when u. c. Berkeley started a having pizza. Delivery robots on campus. So that was one of the first campuses apparently subject so the enormous food service operation has been Buying these robots and deploying them on various campuses And my young colleague said this is just open. This is so gross. And when you look at this by the way they have come to a restaurant near me There's a restaurant up the road from where we live. That has these robots three or four of them and delivers food so they are kind of cute when they come down the street but the fact that so many people quoted at bridgewater state university College as saying ou cute. And if they get caught in the snow or they fall on the curb. I send a snapshot. And i upload it. Because i want them to be rescued. This bonding with these. Robots meanwhile robbing workers of wages desperately need them. because they're so little business colleges. This is very alarming. So if you were to write what landau wrote about bruce springsteen. I've seen the future and it is. Is this the right i mean. Obviously you know. Five hundred fifty. A robot is pretty cheap investment compared to a human server. Is this where we're going. Even if it's only as a supplement to have a primary server who can take care of many more customers and after he or she takes your order. The food is delivered by The machine that i mean that will first of all on campuses it's antisocial it's encouraging this. Isolation of students eating in their rooms blinds a big problem. It's not. I don't fault universities because they can't the dining halls yale university which i've just been writing about actually has these shaped plexiglass barriers. They limit four tops at every four. Top you're in what looks like a prison isolation booth and that's the only way you can talk to your Fellow jain or means a table that would allow for people to sit right so at square and you can imagine this xi's cross plexiglass barriers. And they go up like six feet above the table. Nobody wants to be in the months surprisingly but they spent the money. Most colleges are not spending money. They'll never get it back and students aren't even using it okay. So colleges are kind of excused for robots. The only excuse. I can see is saving grubman door dash in these unbelievably greedy delivery services which are gouging restaurants if restaurants could use them economically. I think it's a one and a half mile. Radius is the maximum that these robots can manage and they were able to pay their workers more because they weren't being gouged by the delivery services. Then i can imagine excusing them. More trouble by this. You've been silent. Which makes me nervous about the robots. Don't tell me it's okay. We don't say it's okay. Well you don't say kind of cute. I mean they're not kind of robot. Radio talk show hosts next margaret synthesize. Your voice marjorie. So they're gonna. I mean you could make little antennas coming up on the sides starship little name your file no cheese that marty that was in the grocery story and as always a wonderful time pleasure to talk to you thanks so much. Thank you corby. Corby kummer joins us every week. He's executive director of the food and society policy problem with the aspen institute. A senior editor at the atlantic. A senior lecturer. At the tufts friedman school attrition science and policy. Thanks a lot corby kummer coming up. Jim said are you ready for the robot revolution. Apparently they're coming. This is ninety seven. Gbh boston public radio a domestic were.

texas marjorie corby kummer trump hotel aspen institute massachusetts senator markey food and society policy progra jose andrei governor baker headquarters of whole foods bu coke jim brady mr saul boston jessica seddon jose andrey ryan trump bonomi jim
64 Days in the NICU

Unspoken Stories: A March of Dimes Podcast

31:28 min | 1 year ago

64 Days in the NICU

"UH-HUH I remember being like okay. What do we do next? We <hes> took pictures and picture in the car and drove home. My Mom said Okay Y'all got it and she left here. We were sitting in the the house with a baby trying to figure out what's next but eventually clicked and you know here we are. I'm Jay Richardson and this unspoken story welcome to unspoken stories real stories of pregnancy hair and hood and loss so often these stories go unshared but not anymore now. It's time for us to raise our voice and share our truth. I'm Tatyana Ali. I have a Senate home who's two and a half whose birth was not like I had imagined at all parenthood is a rollercoaster from the joys of senior child to grow to the heartbreak of miscarriage loss to the daily Chow has just keeping up with them to the laughter and endless love. It is everything all at once so I wanted to talk to other moms and DADS about their experiences because stories have the power to connect act and spire. Today's unspoken story comes from Atlanta. We talked to Jay Richardson about meeting his wife Tatyana and the birds of their daughter tea and so I'm a president of Stone Mountain Georgia which is just outside of Atlanta Jay has spent his career immersed in every part of the food service industry of covered everything from bartending to cook in a line to managing food service <MUSIC> J. Met Tatyana and they hit it off from the beginning. Tatyana Richardson is my wife we met back in two thousand twelve. We have lots of mutual friends and cut hit it off from the start. A quickly bonded over love of Family Fun and food. We love food. Many of our first dates were centered around food. The taste of Atlanta was one of our first dates and then we went to a picnic at stone mountain within the first week or to the different little restaurants around decatur so everything's he's been centered around food. <hes> I grew up in west Indian country of Saint Kitts and our independence day September nineteenth so it just so happened that <hes> round the time that we met there was a sacred independence Atlanta <hes> picnic <hes> encloses stone mountain this proved to be a perfect opportunity for Tatsiana to learn more about Jay and his culture so we were there now's kind of her first introduction to where I came from <hes> so she got to see some foods and here on music it wasn't long before Jay was ready to take things to the next level. It was just father's Day so took both her parents we all went to movies later on Tatyana was cooking lunch for us. We got to the conversation about labels and how to call so I called her mother by her first name and she's like. I don't really care for that. So this is what about mom fright and just like okay sure then you know same thing is to add. What can I call you kind of dad and he's like yeah so then I <hes> turned on asked top well? What can I call you and she was confused? Like what do you mean this is. What can I call you my wife right and at that time she was like just super confused and then I got me and I had the ring for and what was Tatyana his answer to that big question said yes time moves fast here? We are five years later Tatyana and J. always he's one family but just how Jay find out they were expecting. I was getting ready for work that morning. As she popped ten and goes I got some say I go. What does that? She says were pregnant. Of course it was like excuse me she says I'm we're. We're pregnant. We're GONNA have a baby. The news was fantastic even though they were a bit older than the average new parents I was thirty four. She was thirty six the couple planned on keeping the development a secret for the time being for the first few weeks is going through the doctors regularly and getting checkups and make sure everything was fine and then we finally share the news with parents and friends <hes> around eleven weeks Chantana took all the soon to be grandparents and other family family members out to dinner to announce the surprise and what was the reaction pandemonium both my parents disrupted took everyone else admitted to figure out what was going on right and then when they saw the Sonogram <hes> it whereas my gosh it did not take long for the word to spread on her cousin was there and she started crying and then you know obviously phone started blowing up as well so my sister was calling her brother was calling the data. Was You know everyone was calling at the same time it fell exciting riding and it was also good to know that everyone was excited for us and ready to take his journey with us. Mom and baby began to get regular prenatal checkups with dad and to- Jay was especially amazed with the sights and sounds of the early sonograms the little Jillian her on her stomach and they start to <hes> the scan then you start seeing a little squiggly movement on the screen and they say hey that's ahead that's two hands and you're just like where <hes> so so they see that quickly movement they say that's your baby. Then you hear this <hes> powerful very rapid beep poof poof as heartbe and the first time here in a heartbeat your dislike wow <hes> wow that sound was a big moment of realization for J. really realizing that there's life inside unlike we went from having Tacos too while we're about to be parents like all expecting modern parents. Jane's Tiana relied on technology to track their babies development. We downloaded all the APPS known to man for <hes> the journey and every week they'd say you know your baby should be the size of peanut assize of a great the sides of Clementine. The size of orange in every Wednesday was fun to say we have a little jelly bean inside. Hey we have little orange inside and they pretty much told us you know what the size of the you should be. After visiting the doctor the couple earned that the baby size was not where it should be however <hes> I remember going through the doctors and that size was matching up with what we're told it should be. She wasn't going very fast for the longest while she stayed the size of orange. This was not the best news doctors were concerned. The doctors also diagnosed Tatyana with a condition that could be dangerous to herself as well as her unborn baby joy Tatyana second trimester one of the things that <hes> the doctors were noticing was that she had pre ECLAMPSIA which was a condition where her blood pressure was spiked to abnormal levels. There will be some swelling throughout the body <hes> and make it difficult Toco for the for the oxygen and blood flow throughout her body nearer also some complications with Tatyana his own birth that could impact the current pregnancy. My wife was actually born prematurely her mother. <hes> suffer Lupus from a young age so I remember her telling me that you know when she was born. <hes> you know they both stayed in hospital for a while. We knew the statistics. We knew that my wife at her age of thirty six now she was a little bit <hes> older than you know <hes> average mother the doctors were. Always peppering us with statistics you know telling us you know like you know at your age. You know this is <hes> this is going to be difficult <hes> pregnancy for you and at one point you know the doctor was being so negative that we got frustrated and actually actual someone else. We knew what the statistics were but we're trying to be optimistic here. Knowing the odds Tatyana and J wanted to focus on the positive so they made a big decision to change their care and working with a new set of doctors led to a new tone. You know the the other doctors that came around were more supportive of us. They were always peppering us with good news. They still spoke about the risks but you know they delivered in a way that you know it was more <hes> <hes> receivable just the <hes> the demeanor was much different and so every visit was is more common so we didn't leave stressed out. We're still concerned but we didn't leave stressed out. Unfortunately the newfound relief did not last long January twentieth my birthday's on twenty first <hes> c._N._N.. Appointment that afternoon and we're we're going to go to eat that evening for my birthday. The doctor notice that her but pressure was spiking and said you need to stay in hospital tonight and most likely until the baby is born to play it safe. The doctors wanted to keep a close eye on every development so Tatyana Tsiana was admitted to the hospital at twenty six weeks pregnant while Tatiana was in the hospital. One thing notice was that you know the baby wasn't getting enough oxygen because of the underdevelopment of her placenta <hes> and as a result you know they would have her sleeping on her side to increase blood flow oxygen to baby Tatyana state in her hospital bed and Jay would stay by her side until the last minute visiting hours and on my eventually went home <hes> a home is probably eight miles away from the hospital hospital and everything else going there visit spent some time and then going back home. Jay was getting up early morning working his full shift visiting Tatyana in the hospital and then going home alone on the evening of the twenty fifth. <hes> it was a Monday evening. <hes> went home probably about nine ten o'clock. J. Wouldn't stay home for long around eleven forty five. She calls me on my phone and says <hes> we're probably GONNA have his baby tomorrow. We get me prepped but you need to come and I said okay <hes> I'll be there soon right thinking is going to be later on today. She calls me back five minutes later says by today I mean like right now. The next hour J. arrived at the hospital soon after that call <hes> so I got down to the hospital met the nurses and they had me dress up in this <hes> <hes> full-body on paper suit. I remember it looked like a bunny but also tall. It didn't fit properly so they're rolling her down to the operating room. She sees me in this too small hospital outfit and she's already halfway the data but she's still laughing at me. But of course you know I'm nervous. I'm scared I'm dressed in a small hospital outfit at one o'clock in the morning. The surroundings were not what J. envisioned or expected. God I remember was very very cold in there and <hes> I can see the fair is and you know I'm holding her hand while they have <hes> it wasn't the warm fuzzy delivering room that we had seen in our in our pregnancy prep <hes> it was a lot different more cold was thorough and that's what it started hitting me that okay. This is not going to be normal. It was a Cesarean section. Jay Did his best to be supportive and positive <hes> but I tried uh remember. I remember trying to just keep calm. I know we shared some jokes. <hes> I'm not sure if they landed or not but I did. My best is trying. Keep calm washer squeeze the life out of my hand and probably within twenty thirty minutes there were done then. They brought her up the says. Here's your baby am. I remember you know the first few seconds teens is actually open looking at us. <hes> you know in her curious way even though she he was so alert and aware the baby small-size concern J. as I was really really scared see her tiny she was but I wanna take my eyes off her. Then they were stowaway the whisked me away as well after delivery room and met tot and the and the recovery room I remember her still being somewhat groggy because she had passed out after the <hes> <hes> c section was over so she was <hes> in the recovery room for good three or four hours <hes> for the most part she was asleep <hes> and then after they wheeled her down into <hes> her room by this time. It's probably about six o'clock or so you know she was asking questions will where's the baby and you know what what what happens next and you know we're both still in and out asleep by by mid morning. <hes> that's when she wants to see the baby so we <hes> took a track down to the Niki for the first time and that's where she saw her and <hes> you know. Obviously you know she was like wow he is a tiny but <hes> you know though she was tiny and delicate the new parents found a way you too have close intimate time with their new baby they would allow help us take the baby out and sticker southbound shirt just to get some skin-to-skin contact <hes> and it helped with <hes> just a bonding between not good enough as as well <hes> but you know we joke with her now saying that we would put an inside of our shirts just to continue that I was a little bit difficult because you know she had all these wires and tubes connect to her so <hes> you know the the nurses would help us with that. Tell us what kind of shirts wearing no but an absurd for the best also that we can slide are in and <hes> with spent a good twenty thirty minutes to saw holding her in all took some getting used to I it was weird but then you know we kept on doing it and then they started feeling more natural while mom and baby were staying overnight at the hospital. Jay was home alone waking up early in the morning for work so I started work <hes> about six o'clock fucking morning so you know what I got up in the morning or you know give her a caller attacks that Phnom up my way to work and I live I worked about our way from my home so get to work and you know we'll check in with her through text other day and then leaving work out stop at the hospital so grab something to eat J.. We'd even Ben some rules to bring a smile to Tatyana. 's face <hes> an out sleeker something so whether it was <hes> some a Burrito or some fried or something it was probably not the best decision I have made but a new is probably better than the hospital food and <hes> we'd get getting a room and we watch T._v.. Family feud or <hes> just talk for a couple of hours then I'll head on home mm-hmm Tuck in and start over again. These were not easy days for anyone is rough. You know empty bed <hes> but still he knows as concerned. <hes> you know with her being hospital. I'm not sure what to do what to think but it wasn't long before Tatyana was ready to head home. Tatyana released from the hospital. Probably today's two three days after the birth hadn't family around was a huge help <hes> sometimes <hes> my mother would take it to the hospital during the. They answered spend the day there <hes> just <hes> hanging out in the nick you reading reading stories to her are singing <hes> she didn't WanNa leave you know and also at work so you know in the afternoons out also come and spend time and they <hes> thank you with them and we do this every single day. The family tried to make things as normal as possible given the circumstances we did everything from reading to sing into her. <hes> we also had a picture of US and CIDER for incubator <hes> just as you can see us and recognize even were there <hes> because you know eventually a nice we did have to leave but they didn't let the situation keep them from celebrating holidays. We spent her first east of their so <hes> I remember umbrellas putting some Easter Bunny ears on her and taking pictures <hes> remember bringing new outfits as she was growing but you know every single day we were there with her. The new parents stayed focused on the most important measurements. The one mouse on the we kept waiting for was for the growth so we are always trying to we're always waiting for <hes> the next pound and every time she grew and <hes> Wade heavier we are excited that I remember their other milestones like when they will take the breathing tube hours you can breathe in your own or when they took the feeding tube out and she can feed through <hes> the <hes> Ivy's or whatever to to feed her with an eats Masa was exciting when she was able to breathe on our own for a long period of time without <hes> <hes> any alarms felt exciting to she was being bought the Fed so tiny and I remember there was difficulty with latching so she didn't take the depressed at first and even to the bottom of social tiny. It wasn't long before the new baby had grown significantly. She was still gross almost five pounds and I remember them saying that you know she's beat all the milestones reading on our own. She's eating on her own and Capri much. Come home any day now but that doesn't mean they felt ready for the next step and I remember us not being ready. You know we're still scared. We didn't know what to do the staff at the hospital new better and I remember us think I remember me personally. I was thinking like well. You know what do I do. You know if you know you can't breathe. Oh what do I do and they're like. You'll be okay soon. Everyone was talking about getting the baby home. The first first time was scheduled to come home and she didn't so we spend another week at the hospital and then they said she's good to go today. Bring the brain the car seat in so we can do a test to make sure she's good to go and we bought a car seat in strapped to in when she fit and see later with a bit of trepidation. The new family headed home for the first time I remember as being like okay. What do we do next? We <hes> took pictures and patron the car and drove home. My Mom said Okay Y'all got it and she left and here we were sitting in the house in the House with a baby trying to figure out what's next but eventually clicked acton. You know we are the big day had finally arrived so after teagan spent sixty four days in the nick you were able to take your home and that was just the beginning and <hes> I remember the first I she started crying and we're trying to figure out what does that mean and <hes> we started running through it. We knew that it was either gonna be food changing or sleepy so every time it was weren't through that you know check a diapers. Okay give her food not. Let's go to sleep and then throw the nicer wake up so the first night we woke up about two or three times. It was rough because you know getting up to three times tonight. <hes> you know you sleep patterns of disrupted but baby or no work must go on so gonNA work. Sometimes it was rough physically and then <hes> emotionally was also rough too because it had to leave <hes> but my wife's home with a new baby. Luckily have the supported my mother who came over all the time just to help I was there for her. You know as much as I could be <hes> whether it was bringing food whether it was <hes> just <hes> you know being comforting a word of copper. I say you know it's going to be okay. You know <hes> not to worry about anything even though she was home the baby size remained a concern turn. We're really concerned about her. Growth early. <hes> and I think after a follow visits you know we still we still are concerned about growth actually <hes> she wasn't growing very fast and she still isn't slowly. They made progress in fits in spurts trying all sorts of new foods <hes> so she was formula fed up first and then <hes> eventually we started moving onto foods so we puree <hes> different vegetables or different <unk> Adams as she could try and I you had a voracious appetite and then somehow somehow along the way is Kinda died down so we're still having that. What would you like to eat fight early on? She likes sweet potatoes. <hes> she liked grits. It's so <hes> and she's like cereal so we used to <hes> I remember we had a serial mixture of rice cereal that we used to give her in that. We put milk <hes> still she loves milk so she has milk every day. <hes> we give her a smoothie movie every afternoon of different fruit and vegetables. She's used to like grits. USA like <hes> Rice <hes> she likes OATMEAL. Now she likes chicken meats and assets. He tells us that she likes Salads Salads at school but we don't believe her though because we try giving salads at home as she doesn't need it and he kept a close eye on her progress with the assistance of professional help so the development doctor would chest test her movement <hes> testers her <hes> ligament strength <hes> eye movement <hes> and <hes> even <hes> her mental capacity to recognize different things they noticed that one side is a little bit stronger than the others favored one leg for stepping deputy moving. She wasn't as strong as you should be with like her leg strengthening her <hes> muscle strength the experts provided some fun exercises to help speed the development process. They always tried to work on her dexterity so they would do things like have pickup cheerios or <hes> eventually try the thread things you know a something small between Cheerio or something larger looks at her eye movements to make sure that they can follow <hes> something that she's concentrating on you know work on and this exercise work on that exercise. She was developing quickly having grandma around definitely helped move the ball forward. You Know My mother actually stayed home <hes> for the first few months to Babysit Teagan and and she was always doing whatever tests doctors recommended so she was working on a muscle movement she was working on the hand movement and eventually you know when teens started walking and crawling should play different games with her like peekaboo you know <hes> and <hes> should run around the room with Teagan and a half hour during different things <hes> she eventually got taken to start client crawling up the steps <hes> play different games with her so my mother was pretty rigorous with getting her to be these developmental excises sizes for whatever weaknesses she started out with physically teagan more than made up for them with her personality and sociability personality started come up pretty early on. I'm always smiling in my. Opinion <hes> she wasn't a Fussy Baby <hes> very very very joyful very very <hes> happy still have tummy time even when she was six months seven months and <hes> she enjoyed being she enjoyed joy cuddling with us <hes> so <hes> embed should worm between us and just cuddle with us. The joy extended to the whole family <hes> by the time she was just over a year she enjoyed <hes> you know being around grandmother <hes> she started laughing at certain things and started crawling quickly. <hes> the love playing kickable like I said <hes> and I remember my mother used to take her ah shore different pictures in the house say that's uncle. That's your other grandmother. That's you know your aunt and every morning they did that routine as she started lighting up you know recognizing different people so even now. She looks at his pictures and say hey that's uncle that's gone mother. That's you know Auntie. She started spreading her love for singing. At an early age. My mother also used to sing with her so from from small you know she's Oh sing with her and she started singing. So plenty of Times House who driving in the car and teams in the background is babbling in singing different tunes up to now. She's just start singing and making your own words and making a Perron tunes two different things even know teagan had a late start. She caught add up with her peers quickly. Her aunt my wife's aren't was babysitting her as well and she would bring her grandson in for grandson was just a few months older than her but he was already walking right and <hes> taking a just started inching along started to crawl shortly after she started walking too and she was already babbling a lot right and <hes> whereas her <hes> her cousin wasn't talking yet and eventually he started babbling and talking more for too so I guess that symbiotic relationship between the two of them you know <hes> she started walking because of his influence that he started talking because of her influence she was just over here so she started walking before before eighteen months in eighteen months. Yeah how does Jay describe teething today also teagan Phyllis very very inquisitive and very very curious since not really afraid of anything I remember you know she loves going through the playgrounds and you know she doesn't want to do anything that's associated with being a little kid right so she'll get on the playground and get on the <hes> <hes> the structures and climb through the top on slide down and one do at fifty more times before we leave <hes> she loves to climb you know I'm just not afraid of getting hurt. A three years old in addition to being a bit of an Acrobat Teagan is a social butterfly. I'm very very jovial and SOCI- and she she doesn't meet any strangers so it's not uncommon for us when we walk into the train or bus or just out about to start having a conversation with a total stranger about sues or anything random and she is not shy about showing how she feels <hes> she has a facial expression sometimes so when you know someone might invite her personal space to give them a look like hey the family is still thankfully celebrating. Milestones Teagan just celebrate her third birthday January in. I'm always still amazed at how far she's come <hes> I have. I picture that we took it's a my <hes> my visor in my car and I'm always showing her that this heinisch was you know while the fact that you know her wrist through my my wedding band <hes> you know I'm just always amazed teagan still has some challenges ahead of so she's still a little bit small for her age. <hes> as far as her ability is really good so associate climbs walks runs crow crawl sometimes she goes up and down steps really well <hes> sometimes too fast for liking but she's making progress every day. <hes> I remember just even over the past few you months looking at her growth <hes> as far as her ability to turn off light switches or reach door handles or even the <hes> the railing on the steps. You know she's gotten better that so now we're able to give her a little <hes> chores tasks like take dishes to the kitchen and put them in the sink or turn switch off to let off. We're leaving a room in early learning. She's head of the class as far as the school development me. She's very very smart. <hes> we get video pictures from our school all day and we had the teachers you know asking questions like you know having students who identify letters or colors on the wall and Choubey one the first wants to run to the wall in identify those letters so from from an academic standpoint. I think she's phenomenal in the meantime teens. Growing vocabulary is blowing. Jay and Tatyana away is still surprising so because like sometimes she use uses words or sentences a questions. We're like well. How'd as you know to ask that or where did you learn that word from? You know I mean I know that we don't have for twenty four seven but we like to think that you know she knows what we teach her and then she comes home with a new word. Sometimes <hes> would do something she goes. That's exciting right and I'm like that's a three syllable word you know why do you know that <hes> so sometimes it's just just exciting mind-blowing to see her mental development even at such a a young age teagan is showing signs of being caring thoughtful positive nurturer just like her parents. We have a little garden on our on our patio on herbs or vegetables and for the past year half she's been excited to go out there and water those things so every time we ask them what she wants to be. What you grows up always says a lot of water plants consistently every day for the past year and half what ought to be when you grow up plants? She likes to know that she helped something to grow so she likes. She likes to go out there and check tomatoes when we're doing tomatoes last year and she likes watching them. Grow Jay Antanas priorities have shifted as we grew with her. We just want to be around her all the time so even now you know we don't see her as premature baby we see as are amazing little kid four years ago five years ago. This wasn't even on our radar and here we are as parents and watching not only cheeky grow but our growth while has been pretty interesting our priorities shifted you know the way hey that we do things <hes> for <hes> the restaurants where we go to eat to even our scheduling all central Teagan you know so our selfless attitudes. That's been you know made with an amazing development thanks to Jay Richardson for sharing his story today. It is so important that these stories don't go unheard so please share this episode with a friend and then subscribe hype review and give us a five star rating wherever you're listening to share your story and join the conversation please visit us at unspoken stories dot Org. This podcast was produced by Fanny Co with March of dimes and purpose.

Tatyana Jay Jay Richardson Tatyana Ali J. Tatyana Richardson Atlanta US teagan Phyllis Tatyana Tsiana stone mountain Senate Jay Antanas Chow Saint Kitts president decatur Capri Stone Mountain Georgia
S3E1: Hospitality in the age of COVID: A Conversation with Danny Meyer

Steve Forbes: What's Ahead

51:24 min | 7 months ago

S3E1: Hospitality in the age of COVID: A Conversation with Danny Meyer

"This podcast is brought to you by a the'd. As the world changes, sodas perspective is the sunsetting on a bull market or storm breaking on Opportunity as a leading provider of fixed annuities. Athene was built for times like these working together the future couldn't be brighter at theme driven to do more. I'm Steve Forbes and this is what's ahead. Today I sit down with Danny Meyer remarkable restaurateur in New York City and Beyond and CEO of Union Square hospitality. Group. We talk about his pioneering practices in the restaurant business and in leadership devastating impact of the covid nineteen pandemic on the food service industry and what he hopes to see change as we move forward into the post pandemic world. But I what's ahead and politics. The leadoff presidential debate takes place on September twenty-ninth an under the radar are two issues that dramatically come to the fore. The first trip statehood be granted to the District of Columbia and Puerto Rico many Democrats figure these new states or give them for sure fire seats in the Senate. Second issue. If Democrats win the Senator White House in November, they could take ideological control of the supreme. Court by increasing the number of justices from nine to say fifty. They could also increase the number of pellet judges effectively nullifying the judges trump was appointed his presidency. As we approached the election also be keeping an eye on the voting by mail debate particularly surrounding deadlines for mail in ballots. Now my conversation with Danny Meyer. We have a special guest today Danny Meyer. Thank you so much for joining us today Steve Thank you and collide start by saying how it is to be with you Steve You and your family have been really cheerleaders for the entire restaurant industry as long as I can remember and I've shared this story with you but I've got to share with your listeners, which is that while my dad was alive, he had been in the hospitality industry he had been in the travel business and every single year at some point in. December I could count the days till I was going to get a letter from my dad were he had torn out the pages of Forbes magazine and highlighted all the restaurants that I needed to go to. In New, York if I was ever going to plan to measure up and then at various times of the year, I would get the other letters from him that would be the the red, yellow and green Forbes indicate night and what he was really telling me was that I was not measuring up to all these other places. And Unfortunately, the first time that Union Square Cafe, and then gramercy tavern, and then in subsequent years, many of our restaurants, the modern made the Forbes end of the year list he had he had passed away. So I couldn't hold those pieces of paper up. In front of his face to show him how proud I wanted to make him But so anyway, I feel very, very grateful to be with you here. That's great. Really appreciate it. You head up one of the most remarkable organizations in a most remarkable industry. It's called Union Square, hospitality. Group. Over twenty restaurants, most of them in New York, city but also DC WASHINGTON DC in Las Vegas. You've got union square events catering you do operational consulting and creating Raves, which is a leadership development workshop couldn't do it this. Year but three days where people learn how to do things. Right. You're also involved with entertainment hospitality investments founder still chairman of shake shack publicly held company and engages in fine casual, and as a happy customer I can attest to that I think the last numbers I saw you had before covered two, hundred, seventy, eight facilities. Amazingly. These places were averaging four million dollars of revenue phenomenal and you also been a great pioneer whether what you did with Union Square cafe where you didn't make it just French or just Italian. You wanted a happy place for people get all kinds of good food. You initiated no smoking before it was the fashion or the law. You also did no tipping which will get to in a moment because you're trying to deal with the disparity of salaries between the wait staff and the kitchen staff very, very serious as we've learned recently and wine lists, you didn't do it by Appalachian but by taste many the things you do now we all know the restaurant industry is important think there over six hundred thousand. Before covid restaurants in this country blowing over ten million people but it's not just a service business. You see it as a higher calling has moral purpose. It's about hospitality which you talk about in your book food than you say, a secondary to something that matters even more creating positive uplifting outcomes for human experiences and human relationships. So restaurants is not just food it's not just economics but gets to the real soul the essence of human relationships. How did you come to that realization if certainly done your homework on me? Anyway. Look I think that those are titillation 's of why hospitality matters so much came to me sort of late in my career maybe ten years into the career because I had been doing a lot of these things intuitively as A. Year Old Opening Union Square cafe on. Sixteenth. Street but not intentionally and I think there came a point when as every organization does we hit some roadblocks and I couldn't figure out what kind of organizational changes to make to get to the next level, and so I hired somebody who had come very highly recommended she still in business, her name is Erik. Anderson she's got a company called protease and she described herself as an organizational development consultant and I had no idea what that meant. She said, well, if it's any easier, just call me a business shrink and she said I'll be glad to work for you. But not if you want me to tell you what's wrong. I'll be glad to work for you to help you realize what you're doing. So right she said because you strike me as someone who wants to feel the thorns instead of smelling the roses, most most businesses do better if they double down or triple down on the things that they intuitively do will they just haven't stopped name them and so she helped to get me to talk about this stuff and get my colleagues to talk about this suffering. What we realized was really the basis for what we now do very very intentionally, and it's really focusing on three things. How can we make it a better place to work? How can we make it a better place to dine? And how can we make enough money so that we can keep this thing going. And she helped me to understand that while making money was not the goal of our business, it was the fuel without which we would not be able to get any of these higher purpose goals done. You described how you learn how wanted to become a CEO but also in people developing their own careers, I love your fifty one, percent, forty, nine percent that technical prowess. Yes that'll get you far. But then the next level is hospitality intuitive emotional that you're not GonNa find in a textbook but if you're going to become an effective leader, it's not just the know how it's that thing you call hospitality, it is an and I've always described hospitality as. That we want to get one hundred on our tests we WANNA get one, hundred, hundred test as employers. We WanNA get one hundred on our tests as restaurateurs. and. So our recipes, kind of simple. It's two ingredients only its performance and hospitality. It is forty nine points performance how well we did the thing we did and fifty one percent hospitality. How good did we make you feel. So I always looked at performance, which is, did we do what you expected us to do right? Did we get the right food to the right person at the right table right temperature at the right time? And not spill on you report your wine and get the right coat back to you and have the temperature set at the right control. So all those things are performance and you expect us to perform been by the way performance that forty nine points. If we did everything perfectly which we never do by the way, the most number of points we would get would be forty nine for all the things you expect us to do well. And that leaves a gaping fifty. One points for how did we make you feel. And the great thing about really focusing on hospitality, which is the way you make the recipient of your performance feel in the way they wanna feel quite simply is that you're on their side I know that sounds like that's obvious but if you think about every Business transaction you have with anybody whether it's buying a cup of coffee or buying an airplane ticket. You either have a sense that they're on your side or you don't we talk about people calling for reservations. You mentioned that many times you're not going to get the exact time you want, but you wanted to the feeling that this is not a gatekeeper. This is someone there to help you out. This is an agent who is on your side, and that's the difference an. Is there for you in the world of hospitality the preposition four is always there. If you order a cheeseburger and you order it medium rare and I delivered medium rare I did not do anything for you. I did what you expected. If the next time you come to Union Square cafe for your cheeseburger. The server says Mr Four. Would you like at the usual way now we're in the realm of hospitality because they did something for you. They recognize you you better to them, and that's why it's such a potent business. Determine her I. Think it's a differentiator, but let me go back performance by no means. Do I mean to minimize how crucially important is? That we did get really yummy plate of food on your table when you expected it because I would say that a failure to performance disqualifies you. But alone does not lead to championship. What's GonNa lead to championship is I need to become your favorite place to dine out. And the only way to do that is to be really good at the performance and really amazing the hospitality. Apropos that one of the things you talk about is seems a lot of restaurants do not like single diners specially for some reason, single women and you make the point that single person can someday be making reservation for party of four or perhaps a party of eight explain that and why the industry seems much of it seems so obtuse that they don't like it if you come in and just a single. Well a lot of that observation you're making a really hope is one of the many things that. Cova will retire because before restaurants got overbuilt there were a lot of people who got into the business for I think the wrong reason which is today dollars and said of really thinking about tomorrow dollars and always dollars and restaurants that looked at today dollars might say, Oh, that's solo diner represents half a guest Jack and my landlord isn't charging me half of a rent check. So I need to maximize my yield on every single table at every single meal. Way I. Look at it as I need to make sure you come back I need to make sure that you WANNA come back. And I think that by recognizing that. There are people who? In our industry, I'm sad to say have been discriminated against sometimes it's because you didn't come with enough people. Sometimes it's because you didn't look old enough. Sometimes you're absolutely right Steve Women have been subjected to core tables. I would say that sadly a certain people of color have been subjected to poor tables buy some restaurants because it was deemed that they were not going to be able to spend as much money and that's a blot on the record of our industry and it's something that. People. Ask me all the time where you know your industry's been hit hard by covert. Are there any silver linings and? I do believe that if this is not to come up and that our industry has needed. To just remember why do we exist? We exist to provide safe places for people to restore themselves. You know this is this is our moment to to really fulfill that. That promise of hospitality. Let's get to What is happening now before we get back to your extraordinary career in what we can learn from it, you were once asked This must be a nightmare and you said only when you can get to sleep. And let's start with the employees. You took the lead when overnight revenues disappear everyone's facing the abyss to not just okay layoff and hope better days come. You've been extremely active in trying to help employees, walk us through some of the things you've done and are doing to try to keep the spirit together during an unprecedented time. Well, as as you said earlier, there is no playbook for this and the only playbook. Any of us has is really the the values of our company and your own values as a compass. You know some would say we were early to close. We closed all of our restaurants in early March actually before it became. the mandate from the city. And that was because there are a couple things. By luck or not look. I had two overseas business trips plan for the month of March one to Beijing in one to Rome, and because of those two trips that were both planned for March I was acutely. Watching what was happening with covert. And so I was watching what was happening in China very early on. And it was pretty clear to me that I was going to need to cancel that trip and then of course, Italy. became the first Western country to get hit in a big way by covert. So both of those trips canceled. and. I could just see little scares happening along the way as a matter of fact. In very early March one of our cooks reported having flu like symptoms in. In an abundance of caution as people like to say, we sent this cook home, he couldn't get a test. For three days because there were no tests available back man. and. We closed the restaurant for those three days throughout all the food. He finally got the test results back and they came back negative. He actually had the flu. Kovin. But. I could just see that this was going to continue. And in those early days, you know if you closed your restaurant and put a sign up. It would freak people out because New York didn't have many cases of covid on March third or March the fourth. and. I just said, you know what do it I can see where this is going, and so we closed and then I looked at China and you could start to see that they were starting to reopen. Nine weeks nine to eleven weeks after they had I shut down and so I started projecting ahead nine to eleven weeks And did what any business person would do and said. You know, how much cash are we going to burn through with zero revenue? Over at that time I, think eighteen different businesses over nine to eleven weeks and I said we're GONNA go out of business. If we do that, know a big one of our bigger businesses. Is. Union square events as you mentioned. In Union Square events think about who we do business with big gala events like the Robin Hood, dinner for four thousand people were. A party in the garden for Moma or the Whitney Museum annual gala. All canceled Delta Airlines we serve first class food on transcontinental flights canceled New York. Mets we have shake shack and blue smoke and box fruits and. Alvarado tacos. Papa Russo Pizza in city field canceled. No fans. We have ballparks across the country canceled. So I, said, this is this is GonNa be pretty bleak and made what was the hardest To this day I'm I'm squirming I even the words but the hardest business decision I hope ever to have to make that was. To lay off essentially. Ninety percent of our company. and having made that decision. Think with that means I also made a decision to to keep ten percent of our company. And that was all of our ships in general managers and directors because I just said, you know it took us three five years to build this talent base. I just cannot, imagine. Saying goodbye to. Essentially the artistic directors of of all of our restaurants. and Lo and behold, we could not get back into business and so would we do well? I felt horrible. So I stopped paying myself because I knew that in addition to laying off people. I was going to have to ask. The ten percent had kept to take a pay cut. And I could not possibly do that without taking a hundred percent pay-cut myself. The next thing we did was we started to raise a fun. We created a five. Oh One, C. Three on the fly code USA. And we have raised just shy of two million dollars and A. Granted out about one point eight, million of that in maximum of twenty, five, hundred dollars, which is a sizable amount of money. If you're an hourly worker in the restaurant is three people had to apply. I think we approved we have a board we approve probably. Ninety five percent of the applications. And thankfully at that point, the federal government stepped in and started to through the cares act. Pay extended unemployment insurance which took a little bit of the heat off of the responsibility we have felt. But at the same time Steve We said, we still need to keep the glue of Communication Open. Because while you may not be an employee today, you're still a member of this family. And you. We kept that going for quite a long time, and of course, things have been very, very complicated throughout I. Think the Black Lives Matter Movement, which I believe has really become part of. So, many people's. Awareness in a much much deeper way and and certainly our industry, our industry. This is exposed a lot of inequities in our industry and that's been something that. That we have communicated externally with our team are former team members we have really been doing a lot of work because I want to lead our industry. Not. Ever. In a way that you should. I don't want to advocate for what? Other restaurants have to do. And so with respect to. almost every single thing we try to do an initiative. The best way I want to try to lead is to show that it's good business if you and if other people WanNa follow that lead that's completely up to them. But this period of time. That's just it's it is really really hard because you're you're pushing. A boulder up the hill New York City has been. Slower than any city in the country to figure out a way to get restaurants back into business indoors, and as you've pointed out even if you do fifty percent, you're in a business where you need eighty percent, you do Steve but I would say right now that usually when we use the term slippery slope, it leads to something bad, i. think this could be a good slippery slope if we could just prove right now while we still have a little bit of daylight left in the dining you know before it turns into very very brisk fall season and and people may not know but in New York. It's against the law to use propane heaters in certainly in Manhattan and so even extending that outdoor season by a month or a month, and a half is going to be really really hard. So we need we need some hope in even if we could prove that we can safely seat twenty five percent of our capacity and then prove that that's safe and then get to fifty and prove that that's safe and then get to seventy five. That's what I really really hope happens. So let let's Think about the ripple effects of the restaurant industry yes. We're talking about several hundred thousand jobs in New York. City and we got linens got flower. You got the whole the whole ecosystem you've got the entire ecosystem and beyond the wine and the food and the flowers and the vegetables and the linens and by the way to landlords because the the amount of rank over right now between landlords and restaurant tenants is at an all time high and without knowing what the future could look like. The two parties can't even come together and have a rational negotiation. So on the employee side, you've done auctions you mentioned the grants you've done. You've also done imagine things next on your list is the guests side. One of the things you did was and you obviously GonNa make mistakes was the Hamptons the July fourth quickly described that not because Zuma steak but because you're constantly thinking, how do we keep things at least simmering during this a disaster? Well, you're right because there was a point when we couldn't even serve on our sidewalks New York City was slow to get to that as well. And I want to just give a lot of credit to. The people who did take the lead on that one of whom happens to be an amazing architect designer we've worked with a lot named David. Rockwell who said Let me show you what it could look like to open on the sidewalk and he did a couple of prototypes pro bono and he showed it to the right people in the city and you know pretty much single handedly proved that this could be a beautiful in a good way to you know just bring some life back to the city. We were trying everything though some of our restaurants before we could open on the sidewalks were trying to do grocery kits units were cafe was trying to sell wine out the doors if it. were a wine store and that you know it a nice idea. But guess what if you're not allowed to deliver the wine it's not gonNA work because no one's going to pick up a case of wine on their bicycle. No one's GONNA walk a case of wine home in the heat of the summer and very few people at that point wanted to take taxi. Even right. So we're trying everything, and in fact, one of the things we tried with daily provisions we started noticing that every restaurant was sending out these beautiful marketing emails. That made it look like we were the last people to have a good idea and by the way if you sounded marketing email, of course, the food's GonNa look beautiful and many of them were saying we're now delivering to the Hamptons and we said we'd better get on that boasts ourselves. We better do that because obviously if our guests are not in New York City and they can't come to a restaurant there obviously all the Hamptons and so we took a weekend to do this with daily provisions and we just fill flat on her face. It was it was time we should have been spending on making daily provisions a better version of daily provisions here in New York City. Instead of trying to just follow the crowd and so look here I don't ever mind failing at an idea but I've I've learned the lesson from other entrepreneurs. Failing as great as long as you fail fast is when you stick with a bad idea too long that's when it's a real mistake. More from my conversation with Danny Meyer in a moment but first. while. We are focused on her upcoming elections. Other crises are brewing. The could have an outsized an adverse impact on the US one big one for example, is Turkey and Greece whose entity goes back centuries. Both are increasingly at odds over drilling for oil and guests in the eastern Mediterranean Sea Reese, which has numerous islands in the area says it has sovereignty over the particular waters that hold considerable promise Turkey is disputing this claim Turkey recently sent a seismic vessel to carry out surveys in the area backed up by warships both countries boosted naval and air forces reinforced competing claims Turk strongmen Ray die. One declared Turkey will continue to follow a determine an active policy in eastern. Mediterranean the Greeks are either going to understand the language of politics and diplomacy or in the field with painful consequences air to one made disparaging remarks about what he called Greece's dilapidated military. The E U particularly France as well as Egypt and united. Arab Emirates are backing Greece Turkey's holding live fire military drills off the northern coast of Cyprus Greece France Cyprus and Italy planned to do similar exercises there neither Greece or Turkey a war but an accidental escalation could trigger a conflict. Both countries nearly went to war and nineteen ninety-six over two uninhabited islands. Diplomacy won that day. But in one, thousand, nine, hundred, seventy, four, Greece announced we unite Cyprus where there is a sizeable Turkish minority Turkey invaded the island seizing about a third of it eventually declaring that occupied zone a new country. The Turkish Republic of Northern Cyprus Turkey has stated that any agreements reached by Cyprus are null and void unless Turkey's puppet country gives its assent. Fortunately. Both sides are having technical discussions to avoid an accidental war. Tensions are still escalating. Both countries are members of NATO an armed conflict between the two could have catastrophic repercussions for the future of that alliance which would delight Russia. There could be other ugly consequences Turkey for instance, could send refugees has from the Syrian war there over four, million them into Greece. Then the rest of Europe something briefly did a few years ago. The US has not yet been actively involved with this crisis, leaving it to the e U diplomats, especially, the Germans and NATO officials, but that may have to change given the stakes. And now back to my interview with Danny. Meyer. One of the things you've done as you have a thirty six page manual now and all the things your people should be aware of to make people feel safe as part of your learning experience. When you learn to become a CEO, you have to Kota fi things it's not enough just to say, do it people have to see it in writing that This is something you take seriously. That's right and safety as as I heard someone really smart say last week safety is the new ambiance. So when you go to a restaurant today. You don't really care what art is hanging on the the walls whether it's inside or outside the restaurant you want to know that it's safe and you can't just say we're safe. You actually have to be safe, and so we are looking for every opportunity to make sure that everyone who works in our business feel safe when they come to work because they come first and that everyone who works in our restaurants knows that nothing matters? More to us than making sure that our guest feel safe and This is yet another one of those frontiers that is new for us. It's very clear to me that when we do open doors, you're going to have your temperature taken before you're seated, it's something you probably already had done whether it's walking into an office building or going to the doctor's office or wherever, but you're going to have a better time dining in the. Restaurant knowing that the people who are preparing your food and the people at the next table even if it's six feet away are also healthy and it's up to us to take every single measure. We can't to make sure that if you work for us or you dine with us that we've taken extra extra care to make sure that that you're in a very safe environment before we get to getting through covert in the postcode world. Someday. There will be a postcode world vaccines will come. You promise not going to be say nine and eleven weeks like we China was shy away for some day. May we live all so long but one thing on community you've been practicing that from the go from of first restaurant going in an area that you realized. If you did something right it could lift the area up as well as give you a good bargain on. The space but quickly describe what you've done with the Brookefield properties and rethink and the meals in the Bronx. Even at a time when you're facing disaster, you still WANNA show you're still part of the community that's true and you now. Here here's the crazy thing about this. This crisis is every day you learn something new and each time you learn something new it not only makes you think differently about your future, but it makes you think differently about decisions you made in the past and one of the things I did not share earlier. Is that we actually had to go through. Different rounds of layoffs because we kept realizing that we were hitting stone walls in terms of being able to open places, and that as much as we wanted to keep every in every general manager in every accountant in every tech person or a company, we just couldn't because guess what we couldn't open restaurants that are in museums faster than the museums could open. We couldn't open restaurants that are connected to hotels faster than hotels could open. So once we got there, we just said Ark loose got to be something and we had heard about this fantastic organization called rethink that was actually founded by. Somebody who wants cooked at eleven Madison Park and It made a lot of sense. This was a group that if they could get the corporate funding. Would partner with restaurants like ours and would put us in a position where even though we couldn't open the restaurant to the public. We could open the kitchen, hire some cooks, some of our cooks, purchase some food and prepare that food which rethink would then distribute to New Yorkers who needed more food in the very, very early days of pandemic rethink was distributing most of its food to frontline essential workers primarily in the hospitals grew at that point were completely overwhelmed in this period of time still pre vaccine. Rethink is delivering most of its food to underserved neighborhoods of schoolkids. Big Meal the day was at school was at school shot exactly right and and so that's something that is a crucial crucial need. So I feel properties who we are going to be working with in a new restaurant in their project called Manhattan West underwrote wrote our ability to prepare a hundred twenty, five thousand meals in three of our restaurants that could not reopen. And Rethink is delivering those meals to the South Bronx, and then furthermore rethink is partnering us with what they call sister restaurants in the South Bronx who may not have that thirty six page safety manual where we get to work with those restaurants and they're chefs and put our people to work so that our people are actually coming to work there cooking food for the purpose of making people feel better it's just not our usual guests, but we have now the financial means to break even while we're hiring people and purchasing food for A. Higher purpose in a fantastic operation. Now, getting through this what are some of the immediate steps that can be taken and then you've described that something is happening in this industry that really hasn't happened before you're talking to each other in ways you never did before in terms of how do we go forward? Our industry is in many many ways. One of the most competitive industries anywhere and yet I think people who run restaurants and who cook and restaurants genuinely like each other a lot and it's funny how when you're on your feet. You don't hear each other as much as you hear each other when you're all on your knees. And we're all we're all sort of dealing with the exact same crisis at the exact same time. And and trying to figure out not only how do we get back open but once we do reopen how can we be a more thriving and sustainable business because frankly even before covert hit, this was an industry either because it was overbuilt or just the way we do business wasn't working the whole rents scene and and certainly in Manhattan has gotten completely. Out of Wack in the last fifteen years, some people say it's because there's a a bank in a drugstore in every corner in that squeezed everything up. Some would say it's because of you know national chains that didn't use to exist in national chains can often use Manhattan. Real estate has more a marketing billboard as much as a unit economic kind of play. But the other thing that has changed dramatically is is Labor which is. The cost of. Of hiring people in New York was significantly less certainly back when I opened a restaurant like union. Square cafe than it is today and so something has to give and some one of my colleagues said something which I appreciate he said the restaurant industry itself. is like an elderly patient with preexisting conditions in Cova may have knocked them out, but they probably would have gotten knocked out anyway, and so yes, we are looking at some structural changes. I think the compensation models in restaurants doesn't work it's not sustainable. We're going to have to come to terms with the underlying rent structure because of restaurants are making five percent margins and you're basically working for the landlord for fifteen years and not paying back your investors. It it's all GonNa. Come crashing down. Discussion. In the industry on new ways to negotiate leases or were they do better if you do something where you can nurture these things, I think that's exactly what we'd all love, which is percentage rent, which is basically that the rising tide lifts both of us and guess what when the tide is lower restaurants cannot afford to keep paying full rent when the basis upon which rent was negotiated, which was a very dense city of people who live here people come to their office everyday people who travel here for business who travel here for Toco. See a Broadway play or go to an art museum if the very basis upon which Yuna Goshi rent in the first place is now your relevant. Than something has give and so landlord didn't do anything wrong. They didn't ask for covert anymore than we did but you know I don't also think the landlords want all these spaces vacant. And so a percentage rent would be a really constructive way to look at this getting to another area compensation, we alluded to earlier one reason you put in a no tip policy was that there was a widening gap between the front of the restaurant. You might say the waitstaff and kitchen staff, which also touched on people of color were more prevalent in the kitchen so. There are some social problems building up here you suspended the tip thing during the Cova crisis but how do you think the industry is going to deal with that challenge how and by the way one thing I hope the state authorities feds do stupid law. This may speaking that you can't use tips for a kitchen staff. It's just got to be the way that will that's Steve. That's the crux of the whole matter. Today's menu prices include everything except hang the people who deliver your food today's menu prices in most restaurants include the rent, the flowers, the linen, the food, the cooks, the dishwashers, the reservationists, and then we ask you separately to pay for the people who bring you your food and clear your tables. So we did eliminate tipping and we eliminated primarily because every single year. I'd been a restaurateur of this goes now back to nineteen eighty five. Then you prices have only gone in one direction and that's up, and if a tip is nothing more than a multiplier of the menu-priced, the good news is for tipped employees they're making more money, but the bad news is that in a state like New York and there's there's still a couple of states like this. In a convoluted way, it's illegal to have tips shared amongst everybody in the restaurant waiters can share chips with other waiters in. Fact in most fine dining restaurants when you leave a twenty percent tip that goes into a tip pool that is shared amongst anyone who spends quote unquote eighty percent of their time in a guest facing role. If you spent seventy nine percent of your time in a guest facing role, which is crazy, I don't know who's measuring these things are the restaurant can be the subject of a class action lawsuit if they were to ask tips to. Be shared tips in and of themselves are problematic if they cannot be shared because the front of the House and I heard you point this out earlier is typically much more white and the back of the House is not allowed to share tips is typically people of Color in a greater percentage, and if we can just get New York state to do what so many other states have done, which is to say, let's get rid of this. Notion of front of the House back of the House, this is what I'd love to see. Happen something seen in in from a restaurant tour who have a Lotta respect for on the West Coast a new paradigm called heart of the House and when Steve Forbes comes to the restaurant, there's a line on the bottom of the check that says gratitude and if Steve Decides, he would like to say thank you. He can put a dollar amount there. Knowing that that will be shared amongst all hourly workers who made the meal happen. And I would argue that the cook who made your Reseau? Did just as much work may be perspires even more than the person brought to your table taking nothing away from the role of hospitality I. I WanNa. See everybody thrive before we let you go can't resist recounting a little bit of how you got interested in the food business you at a young age would read Menus your mother did something that was very shrewd on her part when. You traveled abroad you kept a diary and When you visit places, it wouldn't be back cathedrals or museums are sites would be about food yet while she made I can still remember at the age of seven getting into trouble for not writing diary entry one day. But she she never told me what I had to write about. I just had to write two pages every day and. I still have that diary somewhere but what I was writing about. Iran was food I was I wrote about these flavors and smells and just sensory experiences that I had never had grown up in Saint Louis Quiche Lorraine. France Dubois with. CRUSTY baguettes but even even altered butter e e even in school you had a curiosity. You would swap sandwiches with kids to get a sense of what they're doing with food at home i. just always found that I learned a lot about people based on how they ate in what they ate and not in a not in a judgmental way but it was a window for my curiosity. You know one of the really weird you're. Probably coming across as very strange person here but I can tell you every family, the eight miracle whip versus every family date Elman's for their mayonnaise and it just taught me something. I learned what kind of bread different families used I just noticed those things and I found it interesting and to this day when I travel really the first thing I loved doing especially in a foreign places to go to their marketplace and see how they eat and learn. One of the things you do when you many times hire a chef is you want to travel with them, go to where they came from and learn something walk us through that little unusual hiring process. Will generally they've been hired by the time we make our plans for the trip but right? Yeah. There's two things I've always believed that people will take exactly as interest in you as as they believe you're taking in them and I think when you go with chef to where they're from, you are taking an interest in them in your learning at the same time maybe meeting someone important them maybe you're meeting their family maybe you're meeting their butcher that they grew up with maybe you're going to one of their favorite restaurants in the more you know about somebody and how they grew up. I. I used to say that I'd like my gravestone engraved. He majored in chefs. It's a very interesting breed of people I love chefs, and I love how every one of them speak slightly different language. But when you cook for other people and you're really really good at it, it started somewhere and it usually starts with trying to share with other people something that had touched you in your life in the number of stories you get about you know this is my grandmother's recipe. This was something that my mom used to cook. This is my dad's favorite version of x this is something we would eat every year for Christmas. You know if I'm going to ask somebody to be cooking for hundreds of people professionally in one of our restaurants, it sure helps to know where they come from and what speaks to them, and there's been really really good ones Michael Romano who is a chef a unions work cafe for many many years. I think for sixteen years before he retired, he had a French culinary background of he was the chef at La Caravelle. But before that he grew up Mike Romano on the Italian Harlem and his family would go to Raoult's for dinner they got one of those prize tables. And going to Italy with Michael was. Unleashing an entire part of his life that he had actually been sublimating because he came of age as a chef back at a time when you had to be a friendship to be taken seriously an Italian shifts were not taken that seriously in it really sort of liberated him to get back in touch with his own routes and that was a really really great thing and that's the type of experience I. Love to have not That is fascinating waiting people because your own experience when you are interested in doing this. Being a chef was okay. But restaurateur is sort of a just do it in those days describe the extraordinary transformation that things that people Look their nose down on now seen as A. Great screw things. I am proud that our industry is not look down on as a once was, and it's it's true that. I I don't hope anyone has to go through what I did with my own feelings with my family which were. I almost embarked down the path of being a lawyer. Or. Maybe a journalist I just I don't want young kids to go through what I did to almost take would have been the world's worst lawyer I would have hated it and I was going down that path not because I wanted to. But because I thought I was supposed to and it had never dawned on me that I actually would be allowed to become a restaurateur because. Back. In the nineteen eighties, it wasn't a natural entrepreneurial validated career choice. It just wasn't and today it is and I feel really really proud about that on behalf of a lot of young people who do have a heart for hospitality who do of an interest in wine food and design and building community, and all the things that restaurants author best can do a great job of. I. I was doing a talk a couple of weeks ago with some students at the Culinary Institute of America, and can you imagine how they feel they put their life savings into this great culinary education and they're looking out at the landscape right now and they're saying. You know what's what's what's happening next and I actually I said, you know what? I couldn't be more optimistic for you than I am right now but you're going to have to have a little bit of patients and my advice was very different than it would have been twenty years ago twenty years ago I would have said moved to New York and get a job in a New York restaurant because you need a New York restaurant on your. Not only. Do you not need New York restaurant on your resume because there's great restaurants everywhere move somewhere besides New York for the next year and then when you come back to New York, the opportunities Oregon be amazing. Everybody's GonNa. Want to hire you. If you WANNA open your own restaurant what a great time to do it. You won't have anyone to lay off because you never hire anyone in the first place. You won't have any back rent to pay 'cause you never had a lease. And whatever leash you do sign you're GONNA get a great deal on. It might even be a fully built out restaurant and so think of all the money you can save in a year and a half New York is going to be the place to be for restaurant people. That's great described before we let you go the Lily Pad theory boy relive that every single day the lily pad. Says that the average. Person in any organization or in life doesn't really love change change affects your ego affects your muscle memory affects what you think of yourself and what others think of you and coming to work, and so if you basically say. Has To happen for any organization to advance you then say, okay well, who needs to know the information and when do they need to know it and so lily pad theory is this kind of crazy story I made up which is that you got eight frogs in a brook in their each sitting on a little rock and a little boy comes up to the brick. And he throws a rock in the water, which is like change and the ripples that are created by throwing that rock in the water hit each one of the frogs while they're sitting on the rocks and they're not very happy about that and the boy gets sort of a kick out of this. So he says, I'm going to get a bigger rock. This is a bigger kind of change and he throws that and now the water washes over the frogs and they're really upset at this point and his friend watches him do this in his friend has a bolder in his friend says, let me show you how to do this the right way, and before he throws the boulder in the water. Big Change he tells all the frogs on the count of three. I want you to jump. And on the count of three, he says jump he throws the boulder end. The water washes over the rocks, but the frogs are up in the air and they come back down and they don't drown because they were communicated to in advance of the change. And I realize in my own career as a leader. It doesn't make change easy, but people are willing to go with it. If the change did not happen to them, you have to explain to people while the change is happening for them. Now, your timing of your question of what I think is the last question of our conversation is amazing because tomorrow I'm going to be leading an in person socially distanced leadership retreat. And there will just be channels. And I'm going to be talking about a lot of organizational change. and. If I do it in a way where I, think about the lily pads who needs to know when do they need to know it so that the change doesn't happen to them but can happen for them. It doesn't mean that changes easy as the frog still has to jump with at least a frog isn't going to get blown away by water. 'CAUSE I. I didn't have the self awareness to let them know what was about to happen and why. Then he you've exemplified in your whole career about winning in a very positive way and thank you for your time and for your optimism. Few can be optimistic. We all should be thank you. Steve Thank you and real pleasure to join you. Thanks for listening to what's ahead. I'm Steve Forbes looking forward to next week. And if you could rate review and subscribe to this show, we had Forbes sure would appreciate it.

New York Steve Danny Meyer Steve Forbes New York City Turkey CEO Union Square Union Square Cafe Greece Rethink Forbes magazine Steve You China Manhattan US District of Columbia Forbes flu shake shack
Superstar Food Stylist Susan Spungen

Radio Cherry Bombe

39:22 min | 1 year ago

Superstar Food Stylist Susan Spungen

"Hello this is Alison Roman author of nothing fancy and you are listening to Radio Cherry bomb. Hey everyone welcome to Radio Cherry Bomb. The number one female focused food podcast in the universe. I'm your host Kerry diamond. How is everybody doing? It's been a rough few days a cherry bomb H. Q. As many of you probably know. We postponed our annual jubilee conference which was scheduled for April fifth drew. Barrymore Michelle Ma Bailey and Christina. Tosi were keynote. Speakers and dozens of other women were scheduled to speak sign books and serve up some great food and drink. We had our wonderful crew of volunteers ready to go. And so many of you who believe in US and love the day as much as we do bought tickets and booked trips but all of that is on hold and I'll be honest. It's been crushing. We've been working on jubilee for months. We had a beautiful day planned for everyone. And since we like to be honest about finances around here at their major source of income for the year but I can't really wallow for too long can I so. Many of us are in the same boat. It's going to be very rough going for our friends in the food service industry and for all of us out there who own small businesses. I cried a little over the past few days. No surprise to anyone who knows me but yesterday. I put my big girl pants on called all of our sponsors and announced that we were going to do a virtual version of jubilee. We'll have updates for you in a few weeks but if there are any digital conference specialist out there. Dm Me this is definitely new territory for us in response to what's going on. We launched a special section of our website to share news and resources related to how small businesses can get some financial relief. We only have info for Austin in New York City right now but we'll be adding more as information comes in if you know of any resources being made available where you live. Email us at Info at Cherry bomb dot com with the subject line resources. Okay I'll stop talking because we actually do have a guest today. Susan Spungen was brave enough to leave her house and join me in the studio. She's here to talk about her brand new cookbook open. Kitchen inspired recipes for casual gatherings. I'm sure many of you know Susan but if you don't get ready to meet your next kitchen crush love Martha Stewart living. Susan was one of the very first. Food Editors Daydream about the food and Julie and Julia Eat. Pray love or it's complicated. That was her food styling in all three movies before we get to Susan. Let's welcome our newest sponsor to the bomb squad. Smithfield culinary smithfield culinary offers an extensive portfolio of products from Angus beef. Two breakfast sausage to my favorite pizza topping Pepperoni for retail food service and Delhi customers for recipe inspiration and more visit smithfield culinary dot com. You can also pop over to their instagram account at smithfield culinary and say hi also thank you to the winds of Rio. Hav for supporting the show Rio hop reduces an incredible range of styles. Reds whites rose as end my favorite sparkling wines to learn more visit. Rio How DOT COM backslash. Us every stocking up online this weekend. I know I will be look for Rio Hawk at your favorite local wine store. All right everybody enjoy my conversation with Susan Spungen. You are here because your new cookbook. Open Kitchen Jeff. Literally just came out inspired food for casual gatherings. I feel like you're working on this book for a really long time I was. I think when I had you for lunch. I was definitely You're a Guinea pig for some of my ideas and now as a few years ago. When was your last cookbook out? Oh well depends what you count as my last cookbook. What do you count as well? I guess my first one that came out in two thousand five which was a long time ago because that was my another. You know similarly sort of broad general cookbook and I have done a couple of other books since then but they weren't like as much an expression of me and my cooking style as this one is i. I often think of you as a food stylist. Maybe because of the movies and other things but you really are so much more than that. That's great when you have to describe yourself to people. How do you well? I guess I I've been picking up on that multi hyphen it lately. I wish we had that catch-all that they use in in England which is food writer because in England food writer the term food writer in America. But it doesn't mean the same thing now here. He's someone who only rights and like in England they like Diana Henry or Nigel Lawson would be considered a food writer. Somebody who does recipes does cookbooks. Maybe as even a food stylist it's like instead of having all the hyphens they just put it all under. You know food writer. I didn't know that. Yeah Yeah So I there isn't one term so I usually say cookbook author slash food stylist. You know because the thing was I was an editor for so many years so that that's the the food styling was Kinda fall back. When I left Martha Stewart living where I was so many things I ran the whole food. Department and oversaw the creation of all the recipes for the magazine and all the different ancillary businesses and television. Everything that we have to go back to the beginning Martha Stewart thing. Because it's a fascinating story. Really were there at the beginning. So let's just take people back so Martha did her. Her kind of groundbreaking cookbook. And that was the first thing that came out. That was entertaining right. And then the SPINOFF magazine Martha Stewart Living. Many many books before the magazine happened the entertaining. What came out in like eighty one a really really. And that was she had been handed. That's G- robust catering business in out of in Westport. Where she where she lived and worked. At is post stockbroker post model. You know career was like at least her third career and she became a very sought after cater and her first book entertaining was she was actually photographing. I think a lot of the real events that she was putting on. That's what that book was all about and probably out at some other things other content to but a lot of them were like. Oh here's a party at the frick you know and that kind of thing or the Cooper Hewitt. I remember still. There is some beautiful party. I think at the Cooper Hewitt so she does a few cookbooks a whole lot. Maybe like ten or twelve honest. She did all like at least three. Quick Cook She'd even the gardening book did you. Did she had done a lot of books and had started to become a more major kind of lifestyle celebrity. I remember seeing her starting a line of stuff maybe with Kmart and early thing. So so yeah said then. They started working on the magazine about a decade. After that book came out so like right around nine thousand nine hundred ninety one okay. Yeah so she's so. She decides to launch a magazine Martha Stewart Living Out. How you wind up getting a job with her well so they were still in this sort of test issue phase and trying to figure out who was going to publish it was going to be. Time Inc. or was IT GONNA BE CONDE. Nast there were conversations going on and I think at this point I think yeah I don't remember exactly but it was definitely time Inc. but it was like on a trial basis and they did three test issues and I contributed a little bit to each one of those because it was kind of like well come work with us but we don't really have a job yet for you. How were you on their radar? Oh how was I on their radar? Yeah so this was at Susan Makino. Who is a publicist still instill? Martha's publicist major New York City. Power right so she was a friend of a friend. And we all went out to nells one night which dates me. I know But it was a really cool club back in the day and We were all there together and hung out for a whole evening and I had gotten this idea that I wanted to be a food styles because I wanted to get out of the service industry. Because I've been doing it catering mostly catering but cooking in general Was A at a sort of retail store. I was kind of doing everything I could except for restaurants as to to the extent that I could because I wanted to be in food but I didn't really want to work on the line because I kind of always it was just self preservation. I knew that wasn't a good path for me so I did. You know food. Stylists and food editor was a job. No I didn't because there was no social media had literally had no idea and so I will retell the story that I've told a few times recently. Which is that. I saw an article in the New York Times which you can still go and see the actual printed version. I mean not Google look it up on New York Times. It was called Food styling hit right now how to make the. Basal blush if you just look how to make the Basil Brush. It was this article and it was like on the front page of what was then called the food section near the living section. I read this article and I was like wow food styling I literally had no idea I mean I certainly had a hunch that somebody somewhere was making all of this food for that. You saw in magazines. But I didn't know anything about the industry whatsoever. This is hilarious. It's right here. Yeah who'd styling? Yeah Art of making the basic philosophy Dina climate. Right did you get to meet Dina. Maybe like you owe her. Yeah well the funny thing is I recently was on. Cbs The dish to promote this book. And I mentioned this article and the woman who was styling my segment said I was standing right there behind. Dolores custer I was her sister and so it was like crazy. Full circle thing. I think you pointed this out to it says far from glamorous a stylus day start at eight. Am AND RUN UNTIL MIDNIGHT. Islas typically receives five hundred dollars a day plus overtime and can earn as much as one hundred twenty five thousand dollars a year. Yeah yeah that day rate has If anything probably gone down it's more or less the same which is really articles November seventh nineteen ninety so I read that article and at the time I was like. Wow One hundred twenty five year. That sounded pretty good in nineteen ninety so I was like I. I should do this because it wasn't just for the money. Though you know it was that it sounded creative and challenging and so I really was trying to figure out how I could get into this into this field and that's how I met Martha because I was. That's what I was looking for when I found Martha which turned into a much much bigger job so I met Susan Marino we talk. She gave me her card. She was at the time at Crown Publisher and gave her my number on a scrap of paper. I didn't have a card and and like I'm not kidding you a year later. She called me nearly a year later so she held onto my number remembered me and said that Martha was starting a magazine and looking for good food people so she called me and you know I still. I jokingly say but it's probably true that maybe I was the only food person she'd actually come across and she just she remembered me and she was in PR. She wasn't like really meeting people who you didn't have a Rep. You'd never portfolio nothing. She's had you WanNa meet Martha and so I said well yes. Of course I do and then from then on I think I think our first meeting was at her house that she was still under construction in Easthampton and I literally went over to her house and we chatted one on one the two of us. It wasn't like I went through this interview process of corporate. You know paying. I met Martha and then she said well. We're doing a shoot over here on such and such date. Can you come and help us and I said Yeah I was catering out there in the summer. That's why I was out there so I was out like every weekend and in the Hamptons. 'cause I would the caterer had like housing. I always found a way to kind of get myself to the beach. So that's what I was doing. I was working weekends for the Skater. And so I went over and met with her and she said come back on this day and I said sure and I showed up with my knives and my apron and I ended up Ironing and do they cover the whole entire day. That's all good food stylist and Martha loves hearing this story. Because at my book launch when you asked me about this and she was in the audience she she. She tipped you off to the this question didn't she? She did she said ask you. What your first job. So I don't know if that was some sort of task or I think honestly you know knowing. Martha's I got to know her. I think she just wanted to see if I was good people and if they wanted to you know if I was I don't think it was like Tho- preconceived well. Let's make her iron today all day and see how she does. I think it was more like you know. Just come over and be with us and we'll see you know hell were you there total twelve years and what were those twelve years like well an incredible learning experience. Obviously I mean you know because I went from being fairly young to not so young when I was there and and I really really grew in that job and with that jobs so it started out. They were We did four you know very when I came on its when they officially launched time Inc. said. Yeah here's the green light we're doing this and And so then I think that's when they they were staffing up so I got hired as food editor. Then I did meet. I had already met. I already worked on a couple of shoots. I met Martha met Lee so And a few people and then I did have a slightly more formal interview process but still it was like okay. You you seem good are younger. Listeners might not realize this but the magazine was massively massively influential back then. Did you know it at the time? I think I had a feeling because I was very very excited to be involved and it seemed like I just like saw the possibilities. It just seemed like not only just for me personally but for what we were doing. It seemed like we were doing something really really exciting but also fun. I mean I I had to recently go back to Pull some photos actually for that same. Cbs segment that. I mentioned they didn't use any of them but they WANNA basically had to keep looking through. They wanted a lot of different pictures of my career. And so I went through all my boxes of pictures from my Martha days and I was usually outside cooking and in the most gorgeous locales you know. Oh Hi or advocate New Mexico or all over the place and and most often outdoors and I was like. Wow this looks crazy. 'cause I think they were looking for a picture of me like in chef's whites in the kitchen and I just didn't have those pictures because that's not really what my career was. It was like an one adventure after another and it was so it was really exciting. I learned a lot. I got to go to probably half of our fifty states on photo shoots. I don't really have the budget for that kind of thing anymore. But at the time it was literally like we had no budget. We just did whatever we needed to do to get the story. We'LL BE RIGHT BACK WITH SUSAN. Spungen after this quick break smithfield culinary as a refreshing new name for a company. You've known entrusted for years with a dedication to culinary arts innovation and Industry Leading Sustainability Smithfield. Culinary leverage is renowned chefs culinary partners and research and development to produce high quality products that inspire chefs and consumers alike smithfield culinary offers the deepest and most extensive portfolio of products for retail foodservice and Delhi customers. But they hardly stopped there. They've invested in food service and the culinary community through everything they do. Their goal is to inspire you to surprise you and to enrich your knowledge of the industry and innovate for your future. Want to know where you want your menu to go and then give you the tools to take you there for recipe inspiration and more visit smithfield culinary dot com. Let's return to my conversation with Susan's Bumpkin. You are very honest about the first book. Didn't really do as well as you're hoping so. So many so many people dream of having a cookbook dream of having projects and doing things that we'll take off. How do you deal with that? And something doesn't live up to what your expectations on where it was very disappointing. Obviously but you know now I feel like because of you know. Social media can control their own destiny. Much much more than in those days and I think I was being naive about. I mean I really had no pot for him at all and I. I was naive about that and I thought that it would connect with more people but it didn't but I feel like now it's a different story because I can do I can. I can contribute to my own success a lot more. Your instagram is great. Thank you you take very naturally to instagram. Yeah but it took time if you go back I definitely also got better at it like anybody. I mean I was always visual. That's why you know. I went to art school. I wanted to be an artist and being a stylist how to make the food. Look good but I wasn't as good at actually taking the pictures and creating my own compositions and figuring out what's my kind of style which I finally decided is just basically in your face. Let's talk about your style. Like if I feel like I know a Susan Sprung in photo when I see it so if you had to explain to someone what are some of your signatures. Well it's funny because people have said to me like somebody was at the movie. It's complicated which I work on. And they were like I recognize that that was your food and I didn't know until the credits that you worked on it so I'm not one hundred percent sure what it is. But but it's my instagram goes. I think it like I'd say it's very colorful. It's very full frame. And it's kind of in your face because you know as a when I wear kind of photo shoot or even a movie for that matter. It's sort of like is it close enough. Is it close enough? It's like I wanna see the detail really get into the food so I'm not going to be that person who shoots the platter that is like a tiny little dot in the middle of a big competition. I always wanted like really kind of get into the details of the food and I think the This book follows that style because we used cert- of my sort of test pictures since I get to control the whole process on the stylist. I'm the editor. I'm the author I get to say you know. Even though my photographers are wonderful and tell us we love your photographer. Took the picture and higher so Andrea Gentle and her husband. Marty Hires Martin Hires And I should tell 'em helped on props we didn't have a prop Silas on every single. Shoot but we. We always had either her her assistant but collected a lot of stuff. My own personal stuff for this book too but she really helped put it together and a lot more stuff so i. I didn't really have enough for a whole entire book flipping through it again. It's such a beautiful book. Jeremy People keep saying that. But I don't want to be pretty well haven't started cooking from it yet. But based on the photos. Yeah what are people loving? What's really laughing the book I mean I I feel like people are loving what they try. I mean there's an an Instagram Mer. Alexander Cooks. I think she's a bomb squad person. She actually met her last year at the at the jubilee. You did yeah. Sheep did the grilled chicken ease which has heard of devolved into girls. Romaine Roman antiquities in the in the recipe. But she did just remain ridichio. with kind of almost kind of draft saying and people have a lot of people have been making that could she put it on her instagram? That people have been loving that salad and I love. I think a lot of people are doing obviously like Kinda easier things I 'cause they're just easier to get into some of the Salads. The Banana Brad. The chocolate ginger cookies. You're very fond of your banana bread. That much I know well. Do you love it so much? Well I think banana bread is you know. It's a good entry level recipe. I think for this book but it also it has it has a twist. It's got a lot of buckwheat flour in it which gets a really wonderful flavor and texture and doesn't anyone always have three rotten bananas sitting around always. Yeah so I you know what though I found out you can let a banana go too far. I put them in my fridge. You know I was down at the Charleston food fest having a very good time. Yeah and I came back and I was like Oh. I put those bananas in my fridge to make some banana bread. You know what I bet there. Okay I'll I'll unpeeled them. Freeze them and Yeah they were beyond. Oh yeah well they can. Yeah they can be to machine to liquid but I usually throw them peel them and put them in the freezer. If if like I'm leaving my house and that's what I'm trying to not as you know because I don't really like to eat them when they're too right but for Banana bread. They're good when they're really right boyfriend. Who would put bananas in the Freezer and not peel them? I well that's stupid because it's really hard to get the peace and so I just peel them blocking either. Use IT IN SMOOTHIE OR BANANA BREAD. But so the the real thing about my banana brad is that it has a delicious glaze that I highly recommend that has like you know your typical confectioner's sugar and milk and but it also has Tahini maple and then it has toasted Buckley. Growth the whole buckwheat all over the top which gives it this crunch so. I think it's pretty special banana Brad. Sounds great and what is this baked? Ricotta I stumbled another simple one that People have been doing and again. It's just really I think with how I think I have everything memorized. I think it's just really good. Fresh for Qatar. You have to start with good fresh for Kata and eggs. I think it has a little garlic time. I never thought of Baking Co. Well you know what that's so silly because when you make like Lasagna or something you're kind of baking yeah but I never thought about baking it on its own. Yeah and it's just. It's just something simple like I have the whole chapter by chapter. It's simple starters and it just thinks that are not a heavy lifts that you could serve when you know for nibbles when people are coming over for dinner but the Nice thing about it. Sort of makes almost like it's almost like cheesecake you know. Because it's eggs and ricotta and you bake it but it's not this one's not sweet but you could make a sweet version if you wanted to and it's really nice warm. It's almost like a souffle. But it's also really cold the next day and then it's like slice symbol and then one that We had at the event last week or good and again. This one's relatively simple the Barada with pickled cherry. Yeah Yeah so the Barada. Obviously you're not gonNA make brought from scratch but if you have bravo tell us how you do the pickle choose. It's just a very simple pickle with sugar. I think red wine vinegar a little bit of sugar and salt probably long. It's a quick nickel Yeah you could use them like within an hour but also keep. They'll also keep for weeks in the jar in the fridge and you could also even though they're a little bit Vinegary you could put them over ice cream. You could do put them in Salads. Serve them with like some grilled pork. They're really yummy. And a good way to extend the season. Although I feel like cherry season lasts a really long time these days like all summer you do. I feel like I know. I feel like strawberries yet but cherry seem to last forever. These news maybe also Sour Cherry season associated with our shorts our chairs or so and some some years we don't even have Sour Cherries. Which is heartbroken. They're super expensive but they are absolutely worth you know buying and pitting I actually. I actually had some pit a lot of them on the shoot. 'cause I had them Actually imagine who worked as one of the assistance on the book and I made her essay made her made her all these cherry which I then did use the next year. That's you froze them for a whole year. Okay okay. That's good anywhere fine. I want to go back to food. Styling for a second and talk about some food styling tips. Sure you definitely look at instagram. And some people are just better food than others. Right are there are a few tips that you could offer that anybody could do. I'm sure when you look at photos on instagram. Yeah Oh they could have done this or that. I personally like things to feel very natural and real. I'm still not a fan of people putting a lot of things like just for the Graham. That are not actually edible like on top of a tarred or like for instance unfitted Cherries. Or you know something like that. Where or or like a target. That's only decorated in crescent shape on one side or I. That's why like my pomegranate cranberry Tart. I have the ring of pomegranate seeds. Going all the way around because you could make something beautiful in graphic out of anything and a lot of people rely on that for instagram. I feel too much sometimes. And it's like well. How are you going to eat this thing with unfitted cherries all over it? Or what about the people who get the other side of the tar? They get nothing or the baked pie so tips. I feel like our child to be not to try to make things beautiful but the way you'd really serve them and the way you'd really eat them. That's the way I like to see on instagram. Something looking really just appetizing. And that's always about freshness and the funny thing about instagram versus. Like a real photo shoot is that it's a lot easier to do that. Because you're not dealing with a whole crew of people and and twelve different opinions where basically what you have to do is keep the food on life support. When it's just you snapping picture with your in my case an iphone or a A Better Camera. It's very instant and it's you know you're controlling the whole situation so it's easy to get the food in that beauty most beautiful moment before it started. The Salad starts wilting or things start drying out so I guess my my advice do people always says to. Just make sure that things that are supposed to be moisture moist and things that are supposed to be. Fresh aren't wilted. I mean that that's like the number one rule and then I think just to to make it look pleasing and find good light. You know good lane. Yeah he's comes down to good light you talk about people with opinions so that's a good segue into your movie career because I am sure. There are a lot of people with a lot of opinion starting with the director on the sets. How did you break into the movies? The first movie I did with Julie and Julia and me for that to be your first movie is crazy. So hopefully everyone seen Julian Julia at this point. Start Eighty Amy. Adams Meryl Streep and was made by Nora Ephron right so Nora Ephron actually called me herself on the phone which is pretty unusual for you know any movie or anybody of her stature but shows how how committed she wants to this project and how personally she was involved in it so she literally called me on the phone. I happened to be home. It's an affront calls you directly Ephron not really not at first because I mean of course I you know I guess some people would have been like. I don't know who that is but I very well knew who it was. And I really had a pretty high opinion of her She many movies and had a storied career as a writer. And yes she She called me and I did think it was a friend of mine playing a trick on me at first because he sometimes did things like that like would just call me up and start doing a voice and and I i. I didn't say it but I was thinking. That was my first impression. I was like no way. And so she just very quickly went into it and she said she tried to email me and then it turned out. She does like leftover dot com or something. Which was the reason. I didn't respond to her email just that obviously. I would have responded if I had seen her email but I didn't. She very quickly just said you know. I'm making Making a movie about Julia Child. I don't think she told me it was based on Jillian Julia. Which was a book about a blog? She making a movie about Julia. Child and I I think she said I asked people who should do the food for my movie and they said you so. I think she did ask. Amanda has sir and also Ed Levine. I think she got some some. You Know Amanda Hesser from Food Fifty two cameo well pretty big Cami. Yeah pretty big. A big little role Playing herself so you were you onset. Could you watch Meryl Streep thing? Yeah wow what was that like? I mean there are times when you actually when the actors acting where they say that you're not allowed to be in their sights on sets what they say because they don't want 'cause it's it's very hard for the actor to do their job if everyone's looking at them so you can watch but usually on a monitor not always on the set you know not directly makes sense. Yeah of course it does right. It's like they have to do their job. And it's the crew should not be making it harder but you make real food. You don't do any of those like movie food trickery things that no not really because most of the food was either being cooked or being eaten so it it was almost all real except for the souffle that Amy Adams pulls out of the oven which it was real food. It just wasn't a souffle. Because that would have looked like anything. Oh that's funny. I didn't even think about that. Yeah I mean just because of the timing. There's no way they would have been able to capture an actual souffle. So after some experimentation we came up with an idea to basically it was basically giant cream. Puff it was potter shoe so quite similar. Still another form of eggs and butter and flour but You know big so. It's kind of hard and firm and then you did eat. Pray love yes eat. Pray love with Ryan Murphy and that was Aubert's Julia Roberts. Yeah and not to go to Italy right. I worked for Enron for three weeks and then Naples at the end and that was you know I mean really challenging but when you look back on it fun yet no one feels bad for you that you have to be stuck in Rome and Naples working on eat pray love and then you also did another great food film. It's complicated. Yeah that one was with Nancy Meyers of course as the director and Meryl Streep again so it was My second time working with Merrill and actually we had one really fun seen. We're all her friends are there. And it was like Rita Wilson and alley at worth and I forget who but that was a fun day. I remember that Mary Kay Place. Actually we need a Susan spunk. In Film Festival Fun to do. Yeah let's do it okay on that. We just showed the piscine from Labor Day. That was another movie. I worked on worked on Labor Day. Yeah but it wasn't as much a food movie as it was sort of a pie movie so we had one. Just one murder was pie. Did you enjoy working on movies Did Well No. I mean I'm glad I did it and I'm actually working on a documentary about child in a few weeks but it's just one week of work so I don't think at this point in my life I would want to be on set for three months. Which is what I was for Julian. Julianne kind of it's complicated too. I was there for most of the time for three months except for you know days here and they're glad I did it. I have absolutely no regrets. I'm I love having those things kind of on my resume but it's I don't think that I really would be maybe physically up to doing it right now. It's a lot of work. It's a Lotta work so we always ask you this quickly because we have to go into the speed round people how they make a living because it seems mysterious. Especially when you're a freelancer staffing betty mckinney. So obviously you got a book contract right and the better. It sells the better. You will do but you did get an advance. How else do you make money? Yeah well first of all I mean. Books are usually not a very money not a very lucrative proposition. I mean unless you're a really bestselling author and then you're getting book contract after contract and you always and then you're getting royalties as well most authors. They have enough to cover their expenses. And not that much more. And it's paid out over two or three years so nobody should ever think that they're gonNA make a lot of money on a book or at least not fast now now But it's a great thing to have so you know for the last few years I mean mostly it's a combination of doing recipe development and food styling But right now I'm put for Whom O. Every DIFFERENT CLIENTS. I work now. I'm doing most of my recipe. Development is for the New York Times for near times cooking but over the years. It's been for a number of different publications. So many magazines have folded so I've lost clients as the magazine. Business has changed where everything is in house if they exist at all. And they're all in Birmingham or you know so. That work has kind of gone away and styling has also kind of dried up. So I'm actually kind of a transition period right now where I'm trying to figure out how I hope to sell another book get started on another one and find a way to maybe do it a little cheaper than I did this one so it could be a slightly more profitable Poku so expensive to do. Yeah they're very. It's hard not to because you have to shoot so many you wanted to. You want it to be a quality product and you know and absolutely well you know. I'd love to have you back to talk about the whole transition thing because I think a lot of people are calling that you know media's changing worlds changing worlds crazy right now Israel and think a lot of people are just trying to figure out what's next and right here so Maple like a panel. Yeah well it is. I think because it's really is about cobbling together. Your your income. It's you have to be pretty brave because you are not going to be guaranteed you know paycheck and you always things always just seem to come up for me which is great but But right now yeah. I don't know I actually don't know what's next. -actly here's to all the freelancers. I always think people are very brave when they go freelance. Hang on for the speed round. We'll be right back with Susan. Spungen high bomb squad. Let's go on a trip to Rio. Ha the premier winemaking region in Spain. That's home to more than six hundred wineries Rio. How produces an incredible range of styles? Reds whites rose as and my favourite sparkling wines temper. Neo is Rio. Has Hallmark grape indigenous to Spain? Temper neo is elegant and versatile and can be found in every expression of Rio. Ha if you're out to dinner with your friends look for Rio on the wine list. Rio has food friendly wines pair beautifully with light bites. Stand up to space and complement Richard Dishes. If you're entertaining at home ask the folks at your favorite wine shop for their selections from Rio. Ha What do I love most about Rio? Ha The winds are released when they are ready to drink. Every bottle of wine from Rio hot is marked with a color coded seal indicating how long it has been aged. According to Rio has unique aging classification system cheers to that for more visit Rio Hawaiian DOT COM backslash. Us and we're back with Susan's Bunga N- okay speed round. Yeah favorite kitchen utensil. Japanese Mandolin Song. That makes you smile. Lovely Day Dream Vacation Destination. Right now. Tel Aviv a treasured cookbook. treasured cookbook. I know that's a tough one. Sorry that's okay. Just return a lot. Well I don't really use them that much but I'll tell you when I used to really love and would use now is called the Italian Baker by Carol field. That's a that's a classic. Everyone should have oldest thing in your fridge me. So if you were trapped on a desert island has to answer this one before if you were on a desert island with one food celebrity who would it be and why? Oh my gosh see now. I think I'm going to repeat what I said. I think I Jamie Oliver last time but because he's he's cute and he can cook so. I'm just going to stick with but I could come up with someone else because he's cute and he can cook great. We know what your priorities are. Now spunky. That's it for today show thank you to Susan's Pumpkin for sitting down with me. Her new book is open. Kitchen inspired recipes for casual gatherings and its outright. Now be sure to get a copy at your favorite local bookstore and support Susan. Thank you to the winds of Rio haw and Smithfield culinary for supporting our show hanging there. Everybody you know having been through in Hurricane Sandy which were two very tough times or New York City. I do know that things eventually returned to normal. Sometimes it's a new normal and we'll all need to figure out our place in that radio. Cherry bombs edited and produced by just seidman. Our theme song is all fired up by the ban. Chao La la thanks for listening everybody. You are the bomb. I'll have what she's having. Hi My name is jody. Liano and I'm the founder of San Francisco Cooking School. Do you WanNa know who I think is the bomb? Nicole flu director of Pastry and Baking at SF CS. Sure she has some incredible achievements including winning the James Beard Award for best pastry chef in the country. But I think she's the bomb because of her commitment and dedication to cultivating the next generation of pastry cooks and bakers. Ask ANY STUDENT. Who's been through her program? She is undoubtedly the bomb.

Martha Stewart Susan smithfield Rio New York City food editor Time Inc. writer New York Times director Susan Spungen instagram US Rio Hawk editor Cbs Julie Julian Julia Rio
CBS & Viacom Near the Finish Line

MarketFoolery

20:06 min | 1 year ago

CBS & Viacom Near the Finish Line

"Thanks to link to infra supporting this episode of mark. Fully lincoln jobs uses knowledge of both hard and soft skills to match you with the people who fit your role the best post a job today at length in dot com slash. You'll get fifty dollars off your first job post monday august twelfth. Welcome the market hillary sorry. I'm chris l. joining me in studio demand from florida dan klein thanks for being here. Thanks for having me notice. I called you the man from florida florida because you're or not florida man. There's a lot of you can only believe this happened in florida stories and i'll tell you a lot of them are true. We we are gonna talk restaurants. We're going to talk entertainment. <hes> let's start with a little earnings from sysco corporation. This is not cisco systems often confused. This is sysco corp s. y. S. c. o. sysco corporate research ninety singer global leader in the food service industry stock moving a little bit higher today because fourth quarter profits came in higher than expected seems like a a pretty decent end of the fiscal year for cisco core it is they're they're in the middle of a transformation but this is sort of a meat and potatoes company they own brands they deliver foodservice products and you haven't heard of most of the brands so it's really an execution play and they're in the middle of a pretty big transformation and that's not like what you would see with like a retail store like go in and it looks really different. It's changing how they operate behind. The scenes are putting more people in the field making technology more or at the key of what they're doing going to the cloud so they're they're in the period where they've sort of shed some of the pain from that <hes> some of the lay off some of the cost of people leaving because they're all transitioned conditioned and now you're starting to see some of the benefit hitting up against the headwind of trucking and distribution is getting more expensive in general and that actually actually cost about a five percent increase in u._s. expenses. It's gonna be interesting to see what the next couple of quarters looks like because as you said on the one hand cisco has gotten you know some of the pain of this transition behind them and if you look at how this stock is is performed over the last five years it's basically doubled but it's basically flat for the last year so that i think that as much as anything speaks to sort of the investments that they've had to make but like i'm i'm rooting for him. I don't know that i'm buying this stock today. I don't know that i'm buying the stock but there's one thing i really like about it so the overall restaurant industry has struggled a little bit but it's it's picked up but this company is so diversely spread across major chains all the way down to single store independence so if we have another trend remember when fast casual was really hurting this sort of sit down the friday's is level of casual restaurant was being hurt by police because it was cheaper and the food was better they have exposure to both of those so it doesn't really matter where you spend your food dollar and they're still going to do well. I'm not saying this is an unassailable company but this is a company that bottom is not gonna fall out of well yeah as you said this is. I mean in terms of the brands that they have. I mean i just think of the the eighteen wheelers that are branded sysco corporation pulling up to a hotel on loading anything from actual food to sort of kitchen materials appliances etc but as you said i mean that that is the you about the blessing and the curse of cisco corpus they are so diversified which is great it spreads out their risk and if they are able to execute at a high level level then i think that reward shareholders yeah and they're getting smarter about their execution so let's pretend you're you're on the kitchen at a mariot and you buy food from them now. They're making it much easier so you go. Oh my god i need through soup pans ladles or whatever it is to be able to tack that stuff onto your order and for them to have the behind find the scenes logistics to make that happen efficiently so this is one of those like company that looked at amazon and went. What did they do right. Oh they worked every aspect aspect of their supply chain so they can now get most things to you in a day cisco was behind that and now they're catching up it. We've been talking a lot lately about the entertainment entertainment industry <hes> most recently last week with disney's earnings and the unveiling of the bundle streaming bundle and sticking with entertainment as we speak c._b._s. Viacom are finalizing locked in a room locked in a room reportedly finalizing their merger agreement demint and the resulting company is going to combine everything that comes with c._b._s. Along with comedy central nickelodeon be just to name a few few along with paramount pictures major movie studio. This isn't this. Let's put that in quotes given their line. I was gonna say this is disney buying twenty-first-century. I centuries fox but in terms of entertainment. This is a pretty nice group of assets. It's a sort of aside from c._b._s. Network which is still. I would say an a a plus property. It's a whole collection of second here properties coming together and that doesn't hance their value so one of the random pieces. I was just reading about they own pluto cluedo tv. Have you ever heard of pluto tv not until you just said pluto t._v. Is like a sling but it's free and it basically collects all of the stuff. That's on the internet. That's free so like i've appeared on chatter. That's you know financial news service jason moser up here all the time well. You can get cheddar on pluto. You can get selections actions from different networks that make stuff available online well. They have twelve million subscribers so you say well c._b._s. Maybe has five million for c._b._s. Interactive you've now they have this other thing that has twelve million and all these little things comedy central has subscribers. M._t._v. has as you sort of aggregate all these services it becomes uh-huh more popular you know but what i worry about here and i think it's a big big. Concern is as break away from traditional cable and i think that's going to take another another eight ten years before. Older people just are gone mostly. Are you going to get the disney bundle. The net flicks bundle. Are you also going to get the number number three bundle and you could argue that this is the number four bundle after comcast so it's really it's better. They'll they'll fix them back in cost they'll end end. What's been three years of intrigue. I've done about nine industry focus episodes on this since since two thousand sixteen when they started talking <hes> so it's good for that but i don't i don't see a ton of upside just because nothing they own is all that great you mentioned paramount. Paramount has the fading transformers the probably peaked mission impossible. Oh i've said that before and they've come and done better. How dare you bet against tom. Cruise spongebob squarepants the live action door movie <hes> sonic the hedgehog these are or not star wars. You know they have a lot of third tier aged properties that they don't own theme parks. They don't have like it's really better better. I guess it's it's better to own shasta and r._c. Cola but it is going to be interesting to see you know i account remember if i said this on multiple money or or just sort of in conversation last week with someone about you look at disney's bundle. The original timeline timeline for the unveiling of disney's bundle was about a year and a half ago. You go back four or five years. That's like yeah like early. Twentieth eighteen this things coming up. They delayed it in my opinion. It was correct move and i it looks like they have it right in terms of being ready for launch but just just in terms of this whole landscape. I'm i've already moved past disney bundle to see. I'm already looking for four july great. What is apple. What does the roll out of apple plus. Gonna look like in two thousand twenty. What is the assuming they stick to the timeline. What does the rollout of n._b._c. Universal streaming up to your point about c._b._s. <hes> yeah i mean there is unlike music streaming where i i think that actually is a zero sum game. If you have one music streaming service i can't imagine you would pay for a second one and but video video streaming yeah it's easy to imagine people having multiple to your point how many multiple like i have all of them for the most part but i consider consider that a hazard of work in terms of i think the average person is going to have somewhere between two and five if you've totally cut the cord and you have a family of four. There's every reason to believe you might for different age. Reasons need different things. The disney bundle pricing makes it incredibly attractive active i. I was very on the fence about e._s._p._n. Plus the second that and i dropped who recently the second that bundle is available. I will pay the extra money to have all three even if it's only to watch a u._f._c. once a year just becomes a great value. I think there's another shoe to drop with c._b._s. Viacom this puts them in a position to by sony pictures or discover or <hes> who stars lionsgate <unk>. I don't know what else is out there a._m._c. They're going to need more content content and if you look at the c._b._s. Audience it's older so discover in my opinion is really the logical target but they don't have very much. You know. I can't imagine anyone who's paying for c._b._s. All access unless there is an n._f._l. Reason for it and they just don't live in the right market or something or they're huge huge fan of the twilight zone. I mean a few like the people who watch the good fight. Don't know how to work a streaming service so let's let's move on. I quick shot at the lincoln. Hiring is not as simple as putting an ad in the paper or posting to job board when you're juggling hiring with everything it takes to grow your business. It's important that you reached the right candidates at the right time and that's where lincoln comes in over six hundred million members visit linked into make connections learn and grow as professionals and discover new job opportunities. That's how lincoln make sure your posts kits in front of people with the right hard scales and the right soft skills to meet your role requirements talking about things like collaboration work ethic adaptability linked in does the legwork to match you to the most qualified candidates so you can focus on hiring the person who will transform your business to get fifty dollars off your first job post go to lincoln dot com slash full. That's linked in dot com. Slash full for fifty fifty dollars off your first job post terms and conditions apply. Chick-fil-a is a private company. It is however also the third largest restaurant chain in the united states by sales and today chick-fil-a is rolling out a new menu item mac and cheese. I think this is noteworthy for two reasons seasons because you and i were talking this morning you're like well. This is a private company and it's like yes. It is what they have done on. The sales front is very impressive also they rarely rarely shakeup their menu. This is the first time in three years they've added something to their menu. I can't believe it's nothing to be a hit i would be. He stunned if six months from now. It's like yeah we that didn't work. I think you get a strong benefit of the doubt. When you're a company that has this level of love and this is a very very smart menu edition if i told you that chick-fil-a had mac and cheese and has had it for three years and you just never noticed you wouldn't believe me yes so adjust. It's a very logical addition. It also speaks to sort of increasing options for kids <hes> so the mac and cheese is going to be a side dish for adults but it's going to be a meal option option for children and we both have kids. I know my son went through a period where mac and cheese was one of like four foods he would eat and he didn't like the chicken at at get a chick-fil-a because it is a little i don't wanna say spicy as an hot but it has a different sort of more bold taste than say like chicken mcnugget so there were periods and maybe mac and cheese would have put chick-fil-a back into our rotation so i think it's a really smart move so when i saw this story i was reminded of the fact that a a couple of months back mcdonald's an independent group of franchisees put together a letter to company management and basically said your your number one priority should be developing a premium chicken sandwich and without mentioning chick-fil-a it was one hundred percent aimed at chick-fil-a because among other things things mcdonald's are open on sundays and chick-fil-a is not and there was very mixed reaction to that because mcdonalds has had premium chicken sandwiches and i would argue that if you have a family that was considering between mcdonald's and chick-fil-a they're debating burgers in mcdonald's food versus chick-fil-a they are not not going to be appeased by mcdonald's adding chicken sandwich although if it is a sunday and chick-fil-a and you know i i don't think mcdonald's needs to i'm not necessarily get as good a premium chicken sandwich. I just think they need to get close. I what i'd rather see with mcdonald's and they've gotten away from it is they. Were never a taco bell. They were never a company that put out gimmicky. Here's twenty new product launches a year but they were always accompanied that you'd kind of be excited excited like oh what's mcdonald's doing. There's a barbecue bacon burger and now it's more like product lines that are designed to be like permanent menu editions. They've sort of lost awesome that excitement of like. I'm gonna mcdonald's once a year to get a shamrock shake because it's only available at certain mcdonald's for certain times. They still do that but i don't know. I don't like the shamrock shake as much as i used to so you used a phrase that i think <hes> chick-fil-a has earned and it is the benefit of the doubt and it is it is the fact that <hes> <hes> they rarely shake their menu and the fact that you know just to put some more numbers around this their third in the u._s. In terms of restaurant on chain sales there behind mcdonald's and starbucks and they've got roughly one seventh the number of locations since one six one seven the number of locations in the u._s. as both of those and they're closed on sunday and they're closed on sundays making it even more impressive that they've been able to do what they have done. There's something to be said for doing something. Well like chipotle is a prime example. Now they bled off a lot of their goodwill unfairly in my opinion with their food safety scandal that got blown up and people were afraid to go but they almost took it to an extreme they never added anything new it was years and years and years and when they did add things new. They're they're sausage did not go over well. I actually thought it was great but it wasn't popular taylor and then they finally came with caso and it was a bomb so you have to actively introduced products. Your customers don't like to sort of bleed off some some of that goodwill and i think what chick-fil-a they're not gonna do that. I'll give you an example of how thoughtful company they are. I was on a panel with one of their vice presidents and we were talking about facial recognition and he said we could absolutely have the technology so when you walk into a chick-fil-a we know your order what you got last time and we greet you with would you like and he said probably not i can do that because people will find it a little bit intrusive they think really long and hard about what they're doing and they've tested mac and cheese for a year or maybe longer there's no way this comes out and it isn't what people hope it as well and that's something that i've gotten increasingly interested in the restaurant. Industry is a- and i'm sure there. Are you know long form articles that i can go out there and find. I'm probably going to do that because i'm interested in what goes into the testing testing of these things because you mentioned the it was two years ago that aaa came out with their caso that they at the time. This is september of two thousand seventeen eighteen at the time. They said we've been testing this in colorado. We've been testing this in california and we're rolling out nationwide and as you said it was a bomb so i look at that and i think well wait a minute. What happened in colorado and california. What kind of testing was going on or was it always going to happen that no matter the what feedback from customers you considered the benefits you know you sort of weighed the pros and cons and you thought even if this bombs it's worth it to us so sometimes it's how you ask the question and i will point out that to pull it has a new c._e._o. And is entirely revamped. Its product and they have a test kitchen in new york. They have a fan out system <hes> that they're being very thoughtful so this is kind of an old process where damning but if i hand you to case oes and say which do you like better and you show me the one you like better and you keep showing me that one. You like better but i never ask you. Do you like it. There's a lot of ways to frame a test that gives you the result you want because maybe i don't know how this works at any given company. Maybe you're the head of new product development and if you don't get a few things on the menu every year there's going to be a new head of product development and nobody wants you to come back and keep saying it didn't work and they're are also going to be some products that do test well but then for whatever reason don't connect and i think the case oes issue wasn't taste it was that it doesn't look like the process cheese case that people expect and that puts poli up against a wall because they use only a certain level of product so that's. Why did they stay away from it is they couldn't have that sort of artificial texture. That's kind of what people want. I honestly think they just should have said here's what you expect. It doesn't meet our standards standards but you've asked for it so just like we sell coke which isn't super healthy for you. We're going to sell caso and just make you know neon and it's a great point and i mean you mentioned cope. I th i believe that was part of the issue with new coke is when they were testing new coq. They were only offering it to people in small samples and in a very small if you're only drinking like one or two ounces of it. It's a little sweeter than the original formula coq au it's great but then once you give people apple a twelve ounce can that's when they're like. I don't like this so this is a chapter him. In in one of my books i covered the whole new coke fiasco and part of the issue as well was. They did not tell you that if we launch this. We're going to get rid of coke so so if i said to you hey do you like mushroom. Assume pizza and you're like yeah. I don't mind mushroom pizza. That's pretty good every now and then and i said okay we got rid of pepperoni. That's sort of what happened with that. One of course you have to give credence to the conspiracy theory that the idea was that they were going to launch this new product people would be outraged and it would make the original formula more popular than ever which most people say an unintended consequence but there is a whole camp that thinks that was the intention from the get go. It sounds like an exhausting way to try. I make your existing product. More popular tank lined always go talking to you. Thanks as always people on the program may have interested in the stocks. They talk about on the motley. Fool may have formal recommendations for or against so don't buy or sell stocks based solely on what year that's going to do it for this edition of market fully the shows mixed by dan boy. I'm chris. Thanks for listening. We'll see you tomorrow.

Chick-fil-a disney mcdonald sysco corporation cisco mac Viacom florida Paramount lincoln dan klein hillary nickelodeon chris l. comcast united states apple lincoln
Full Spectrum Cycling #52  Everybody Has a Plan Until Covid 19 Punches Them in the Face

Fat-bike Radio

24:55 min | 1 year ago

Full Spectrum Cycling #52 Everybody Has a Plan Until Covid 19 Punches Them in the Face

"Radio listeners. Full Spectrum Cycling. Show number fifty to fifty two. I think we're a year old today. It seems like we'd be a year-old if we did it every week that would make sense. We did even though we're coming at you a day later. Well not really. We're still a day early. We're still early so our short. We'll be on the same day. We always are Friday. I Guess Yeah So. You know kind of a weird week. That's an understatement. Didn't even know if we were GONNA do a show not sure what we should do. A show about a we had beer. We had drink the beer so you know it goes bad otherwise true that can let it sit in the fridge for eighteen months or as long as they are claiming pay last drink a beer drinking beer up. James in the background over there with the with the beer and guitar maybe later. So here's the scoop. I had a bunch of things that we're getting canceled. I guess what everything's cancelled so we don't have pretty easy to read a list of all the races and all the events and everything in the cycling and other worlds out there. That are no longer going to happen at least in the near future so we don't have to worry about Tuesday night. Rides not happening last Tuesday or or that kind of thing our next Tuesday next Tuesday or probably the Tuesday after that most likely yes. We don't have to worry about the fat by beacon. Beach nationals not happening. Because they're not happening because we know they're not I haven't been kind of a crazy up and down things changing by the day sort of deal. I did want to talk a little bit about Bike shops in. And what's going on with a lot of shops that I've talked to and including our own just so we kind of have an idea how you can sort of keep cycling in your life and keep your cycling dollars going to shops even though this may not be the most opportune moment ride. Their bike is actually pretty good. I mean they're already six feet long right and you. Generally I generally ride alone right so if you run into. Somebody's back wheel. You're still feet from their head. I think that's pretty good right and so you really don't break. Well yeah I mean stay away from or stay near him right the guy. I don't like the guy when you're on the on the path and he's gone twenty five and he does the mountain snot right in front of you. Oh Dude you're probably wearing laker to don't be don't be either although Lakers probably better at fending off. Germs LIKE WALL. Maybe walls natural. Maybe it just has a natural ability to intro microbial. I don't see any shape with Corbett nightmare. You Go. You know sheep dogs. There's a lot of sheep by toilet paper though. There are scheepers her sheep's all over the place buying that toilet paper all up. So yeah so. Your bike shop probably has some semblance of operating at this point although it would not be normal. Walk into the door and Pie. Everything on the wall or or. Put Your hands on every every bike in the shop so You know here at shackles. Basically kind of finishing up stuff. That's in the shop right now. Repair wise and got some stuff out that people ordered and Otherwise we're working by appointment right now which I think is fairly common. Yep You took your wife's out you wipe down your shop you wipe down your door handles you wiped down everything and you don't. WanNa a bunch of people coming in that you don't know upon on everything and so I've seen a lot of different versions of the same basic thing. Call and make an appointment will meet you outside. It column make an appointment will work with you if we know you and you know just will bring things to the curb for him. Commonsense SORTA stuff. I hate to say commonsense Kissel. People say common sense all the time that are orange. Yeah totally agree that so. Yeah so that's kind of how we're working here and of course Most bike shops. These days have an online presence. Yup such as everyday cycles dot com. And how that can help. Bike shops is not only by you know purchasing products. You may need our want because echina- you got nothing to do but shop for things right now but Otherwise buying a gift certificate. Yeah that's a heck of a thing because it lasts forever writing for the most part they don't expire at least ours. Don't and if you buy it and you have X. numbers of dollars you can. It's like a savings account for your bike. You can use it as you will down the road. And sort of mitigate some of the uncertainty that's happening in in the short term here what what about a gift card bond you sold it for ten years and it doubles in value. If if the shop is in business ten years aaliyah play. Gamble you go. I like that idea. Oh I'm selling ten thousand dollar runs just five grand. It's a good idea. The government's doing it see. How are you GONNA pay for this one and a half trillion dollars ten years down the road? I that's actually how the government works. I got a pretty interesting post yesterday on the facebooks And Oh man. Ju Is GonNa kill me for not being able to pronounce her husband's last name but Krant ski or something like that. She's a big John is now. He's like from the office space now. He say her husband. Julie's husband is an attorney and he's also very serious foodie so he started a gofundme me trying to earn twenty five thousand dollars to go towards displaced people in the food service industry and he's putting forty-six hundred dollars of his own. Money Up to start it. I like that idea. I mean I've seen a bunch of gone. Yeah I'm sure they're gonNA come out of the woodwork. Well you know I mean. Some of our own friends are in the service industry and like up and under has go fund me voted. Set IT UP. But he had somebody set it up. I don't know that there's matching funds or any of that but you know there's a five thousand dollar goal and there was a significant amount of support for it already. I've seen several others. That's outstanding outstanding. You try to help people out. I mean I very fortunate I. I'm a nerd so I get to work from home ten four. I've been working from home since nineteen ninety-seven so I guess besides the shop. You know I had the James. The artists James is not busking in here for He's got a you got to pay pound dot me address yet. Four forward your friends. I think that's a good call So yes so as as you know. Bike shops are trying to just like everybody else. I mean we're not unique but We are unique in that you can still ride your bike outside ebbing. Maybe you can't go to the bar and have a beer maybe you. Maybe you can go to Brewin- beer we're GONNA go find out we're GONNA test that theory a little bit. Later and black. Husky was closed for several days. I don't seem to have the lights on. That's all about. Maybe we have dogs. You can still be up and I would take my dog everywhere not to make light of this but you know I mean this is all I can do personally is kind of like what the fuck you know. I gotTA call my mom every couple days. Make sure no one's visiting her right you know. It's it's that sort of looking out for people that are you know my sister. Two of my sisters and my brother and I are actually still flying to Mexico for vacation like recently. I consider that How can I? I'm trying to think of the right word. Oh yes stupid like D. U. M. Yeah like I cannot believe. They're still going through with this. You know. Although my brother-in-law it could be because he's trying to infect the people of Mexico. Let's see one of those guys. Yeah he is so. I haven't actually heard a whole lot about Mexican corona virus because it's obviously a Chinese disease learn God so all right so we did the gift certificate thing folks. If you've got a bike shop. He really like. This is a great way to help them out. And have your own savings account for your bike down the road or your or your or your bike needs. What else can we support shops? Here's another one. I would guess if shops in your area don't already pick up and deliver. As part of their service. They will absolutely give them a call. Haven't come by leave. Your bike locked outside. Put a a note in a in a Baggie on your handlebar. Say What my bike needs. Lock it to something. Give somebody the Combo or leave a key somewhere and have the shop. Pick up your bike and have it ready for when this all is behind us either two weeks or eighteen months or somewhere in between. I liked that I've kind of heard the new the new The new old is Trying to flatten the curve. You know the flat mccur of thing is that We may go through waves of this where we kind of get a handle on it. It can open shit up again and everybody gets out there and then another wave of infections comes and then things get. Shut DOWN AGAIN. And then you basically describing. It's called the wave. I thanked her influenza. Roller Coaster influence as well. Same thing here but I think this is more of A. It's a fast acting thing seems to infect people more quickly. Hey speaking of Infecting people I have a public service announcement for you people serious time herb. Nineteen better known as Corona virus has spread throughout the world. There are a few ways to help lower the spread of this respiratory disease. Wash your hands. Avoid touching your face including mouth nose and eyes cover your cough since nieces monitor your symptoms and consult with your doctor. Stay at home and away from other sick people except for medical care. Clean and disinfect. High touch services for more information please visit CDC DOT GOV forward Slash Kovic. Nineteen thank you. Hey folks that some very good advice and I was brought to us by our podcast hosting partner Blueberry. If you've got a podcast and you need it to be hosted where you can have a whole bunch of people listening to like we do like. We won one L. U. B. U. R. Y. BLUEBERRY DOT COM. They provided for. I don't think play all four of them for you but that's very nice of them to To be thinking of Pete. It'd be thinking of folks. Did you take a picture of James Playing his Guitar Cranky? We've got a that's a. That's a big size thing. That's but it's ninety nine point nine percent of viruses and bacteria we got the White House. Lives wiping everything in the shop regularly. You know that's right left. Hand James All Right. So most shops pick up and deliver. How about this one? I got a new one here. This is a new thing. The new idea just came up with after the other idea had since your shop is probably somewhat you know working still how about making an appointment with your favorite wrench. How much is say. Hey Donny You know How you doing? I'm doing fine. Let's I'm doing good Can we get an appointment? And maybe we do one on one. You're feeling good. I'm feeling good. We're both feeling good. You know feel good together. How about how about let's Let's have an appointment with your favorite wrench. That's pretty good. That's pretty most tools you can carry with you. They could even do like service calls or even go to the shop. You know I mean like I said our shop you gotta knock on the door. I'm not letting you in unless I know you're expecting you I'm naked. I'm sorry if you got a bottle of olde English eight hundred in your hand. You're not coming in. I'm probably going to say not not this time but I don't know a lady came by wanted. Aaron retire yesterday. I said I'm happy to do that for you. Can you wait outside? Locked the door and went to the bathroom. No actually went and got the lead right if miss and there she was still sitting there so. I brought the pump outside. I said you know. Thanks for being understanding. And I'll I'll prompt you tire and you know have a nice day so that worked out. Well that way What else you got. Oh we. We talked about online shops. Here's one for. I don't know maybe forty to sixty shops around the country or a role bicycle. Yeah role. Bicycles are pretty kick ass. Their custom bikes built in Columbus. Ohio assembled and delivered to Either you directly. If there's no shopping or a shop in your area that will do final assembly and fitting and fit well and fitting and all that stuff but basically you can get a kick ass bike and have it delivered in your area two to three days. Then get out there because you know most gyms are closed now. It almost looks like there's a few of them in the shop right here right now for sale. Yeah there's there's some here yeah couple really really super sexy ones at that. But you know gyms are closed. You can't go in a place where there's a bunch of people sneezing and sweat and getting fluids everywhere who'd want. I don't want to run. I don't want to even when there is no right. Nine thousand nine hundred degree. I WANNA ride my bike around my bicycle but this might be a chance for people to get on their bike. If it's in the garage or buy new bike. Dan and you know those Jim. Mench member men's Burr ships. Something you know what that means. Oh I think we are. There dangled top men. Jabber ship means top of the hill. Oh I forgot drinking. Hang on you talk. Why get my my can and you give me a CANTU. Because we're actually actually have two different beers right now we We've got the rogue scratch. Which is what I've been kind of having a little bit. Hazy India Pale Ale Very tasty but the actual show beers from our local brewery called enlightened. Your one pack. It's an I'm GONNA have a bat scratch again still off all right. So it's it's Doolan show beers but the the up the enlightened as a Imperative Pale a hoppy quenchers at six point. Zero Percent Pale interest floral be might be in it for the beer but categorically speaking. That doesn't make us unreasonable. It's a drinks to me way more like an Ip than a street Pale right. I'll let you make that decision when you sample it. I still have a well. Then you'd better finish your options from rogue so Tony. Br brought by beer the other day and it was in the fridge and kind of unbeknownst us. We ended up drinking beer today. So here we are never happens. But I'm GonNa take a picture because I bought the Bat squash solely on the label. Yeah although I do. Rem Photo of. That's rough feel free to take one yourself. You might have one of these bind at how you doing waited. It's not even a finger. You fucking Weirdos. It's peace sign and worry about it so J. K. R. Erstwhile Color Gentlemen is otherwise occupied moving. Some family member somewhere doing something some piece out. Jk But uh he's working from home. Well almost the entire campus is working from home. He's a he's a a a U. W. W. A. M. Employees Everyone's MOMS elderly. Because we're all damn sows had to. I had to cancel my mom's Birthday party last Saturday because we were worried about her taking cheese eighty five and healthy as a healthier niamh probably but didn't WANNA BE CORONA. Mary taken back to the to the place where she lives. So you know we all got together and wrote a bunch of bikes all over the place. Yeah we did man. That was a lot of riding as a lot more reading discipline. I was hurt. I was happy to be riding riding. It was a great day riding. Let me. I'm just going to tell you folks if you get a big plate of food at Mc Bob's you can always take some of it home with you. Don't be a hero. I was hurting the whole day. It took me a good two hours. A kinda able to lean over my bars again wasn't ludo and then they Dave Dombrowski for some really interesting trail riding but coming up here in Milwaukee folks They're working hard to make this Little area called the Hobo trails. A real thing and You know Milwaukee doesn't have a lot of hills but I'll tell you what this little spot got a hill. Yeah Daytona Hill. Oh yeah even. Though he said I'd how it can't be more than what five acres or something. It's not a very big ads small but it's got one hundred feet elevation and there's a bunch of trails in it and he said you can run a solid hour in there basically not running over trail all the time that you've written before and get a really good workout. Just climate hundred feet every every every five minutes or whatever it and it's pretty it's pretty technical. Yeah there was some. There was a little worried after show. Today wants for a long tail. Yup I don't think he went on. He noted on the switchback. Kinda sketchy. Now Sketchy switchback there folks. You know There yeah there is. It was some challenging ride in there. It was fun right to finish off the roll bicycle starring role bicycles DOT COM. So here's the deal you can either have them delivered to your house or if there's a dealer in area you just pick delivered to my local dealer and Bing Bang boom there you go new bike in three to five days. How about I mentioned this one and actually got a call from a guy in Chicago. He listened to show number fifty. Hope you listen again. Sixteen hundred ninety bucks. Were going to get rid of these. Four Chamba Titanium Fat Bikes told him sixteen eighty. I put sixteen ninety on here but sixteen eighty. Save that extra ten bucks. Buy a six pack and also support your local shop by a frame. Don't worry about it. We'll you a discount. Parts to arts is good and you need to make your bike. That's usually how it works. He has a framed feick. And he's going to use what parts he may if he buys on the frame to which there was a fairly good chunk of parts that are actually interchangeable. Yeah Yeah you know you're going to want to go ahead. And Not Spend Eur seventy eight hundred dollars in one spot carries over in the Nice thing about tie. Bike is always upgrade. Yeah well not the type. That's why I know but the rest of the components conversation shot up to my neighbor. Show you know. He's got his Chamba and I'm sure as time goes on his Kobi break stuff. You know what he was trying to do the other day. Stick a microphone on his bike while he was riding around today with. What's he doing with the MICO? He's getting ready for the remorse twenty-four got three sixty camera. He's GonNa have a second chest camera. Does he turned Hamilton and microphone. Maybe he was asking me how to admit you. As a matter of fact yes they do have two turntables in their kitchen. He was asking me how to mitigate wind noise I said. Do you have a dead kitten? He goes I got a dead cat but it's not that good yes. Apparently the dead kitten doesn't do the job it's He'd something even more he'd rides. It's such a massive fast paced that there's too much wind even dead cat. Big Old Nabis. I don't know that's A. That's a good one. You need something with some active noise. Cancelling like maybe he should put the podcasting regarding their try. That era go hit yourself. A road caster pro. Stick it on. The back of your bike is put it in a backpack. Yup You can do that battery back you can have your own. That's a good idea battery backup. You could pull it off. Yeah I got a one that they used for my strobes for my camera system. That's a little smaller than the board. That would probably run it for about forty two hours man. That's that's twenty four and it's a one twenty input so you just plug your board right in their kick ass. That's the way that works. I don't know what else we got. Not a whole lot. Istiklal back to roll bikes to. Don't be afraid to have one ship to your house. You're not near a local dealer that because they're not that hard they they put them together really. Well I mean I the first one I assembled took me ten. Maybe fifteen minutes. Well the Nice thing too is that they will They use a body measurement system. That gets the Mike really close to work in welfare. You right out of the box. They mark everything. Put these lines with those lines and I think if you have a modicum of mechanical skill. You could do it yourself. Nice word to Lotte mechanical skill. Also don't forget your bike shop if you have questions there for and if you don't have a role dealer in your area they will ship the bike to a dealer that dealer seventy five bucks to take care of it for you. No charge to you pretty cool and You get your bike. Assembled by somebody that knows what they're doing in case you don't then when you have if you don't on the road here's my here's my here's my thing. If you don't know what to talk wrenches yeah probably don't want to assemble your bike. Good way to look at it. If you don't know what a tire labradors might not want US embassy your hockey enough to take your tires out without one but welfare fat biker. You don't need no damn tired anyway. No you just need to stand on the wheel of bus at Damn Bead. That's not a fat bike thing. That's a Dang all tube less tyre thing I've done it. Tuesday dangled Tubas well. But if it's a toothless ready remnants then you're in trouble you gotTA HAVE A. He'll was tubes versus Tubas. That's not not really a debate anymore. But I I like the tube snake boogie. It depends on what she Li- can you doing? But here's the thing if you're to US guess what Kerry to Gary To. You might get a flat yeah. Yeah Yeah Yeah lowers the abbreviated edition of the full spectrum. Cycling podcast right and you know. We're here's here's something. I'm trying to put together for next week. And I think it will work as we've been talking about having Zito on for a while here and He's getting hit from two different angles on this This kind of outbreak shutdown fannies. Yes he is. Got A beautiful business started up and had everything all in place. Thirty new bikes and touring Milwaukee and some great tour routes One of which we were fortunate to have ridden a couple of weeks ago. And he's going to be on the show to talk about that but Apparently that's on hold obviously because we can't have groups of people and tourists aren't traveling and to out to cap it off. He's in the service industry as well. Otherwise so Gig Gigi. So we're going to. We're going to talk to him next week about the initial kind of Impact and then do a diary every few weeks and see how it's gone and just see this is just one guy and one facet but in the cycling and service industries and see how it's affecting him and kind of keep a log of of what's going on so next week Zito. Don't worry about it and if you know that person you don't give go. Hey seven one. Seven seven two seven two four five three next Wednesday seven spills bike. Pm to seven thirty or eight whatever we do it and see if you can either hassle him or give him props one way or the other sounds like a plan all right then so peace out. be safe. Wash your hands Don't pick racing happy birthday while you're doing it at center et Cetera. Everybody stay safe. Get outside and cycle though. Don't care pressures better than cope cooped up inside there absolutely.

James Playing Milwaukee government Lakers Tubas Mexico Zito Damn Bead CDC Corbett US Kissel facebooks Wan White House Dave Dombrowski Brewin John Chamba Titanium Fat Bikes
Ep. 92. Chirag Bhatt: A Career along the Supply Chain

Food Safety Matters

58:41 min | 3 weeks ago

Ep. 92. Chirag Bhatt: A Career along the Supply Chain

"Hello everyone and welcome to food. Safety matters the podcast for food safety professionals. I'm stacey publisher foodsafety magazine. And i'm here with my co host. Barbara venture hem editorial director of the magazine. Hey barbara here. We are here. We are yes indeed for today's interview. You're going to hear barbara discussion with chirac. Bought a food safety consultant with more than forty years of experience. Food service retail and distribution. Always so. Pleased when we can amplify the voices of food safety professionals with so much experience. And whether you're new to the industry or you yourself have a depth of experience. There's always so much that we can learn before we hear that discussion. We're going to take a look at a couple of food safety stories. That are in the news. One thing that the covid nineteen pandemic has brought with it are lower than average multi state foodborne illness outbreaks. The cdc just reported that as we near the end of the first quarter of twenty twenty one. There are only two multi state outbreaks under investigation. One and he coli outbreak from an unknown source and one listeria break linked to case fresco. I feel like we've been saying this for a year but the reports keep coming out lauding the low numbers and i don't know about you barbara but i'm not on that bandwagon quite yet. I i really feel like there needs to be some context on these numbers because there's so much lower than past years and to me. That alone indicates that it's an anomaly. I mean in twenty in two thousand twenty. There were ten in twenty nineteen. There were seventeen and in twenty eighteen. There were twenty four. So i guess you could say between twenty nineteen and twenty twenty. There was a difference of seven but the pandemic. So i don't know i mean i. I agree that trend slower And i personally don't know enough about biostatistics to determine whether it's significant. But i agree that there are at least needs to be a little asterix by the number twenty twenty kind of like last year's baseball she was just gonna say that out to poke fun at your dodgers but i know that's absolutely right. That's absolutely the only the only thing i would say about. That is all the teams played with the same constraints right. So you could say it's still. It's still relevant because everybody was playing under the same number of games in the same factors right but asterisk. And i'm also in favor. When they do it. Art directors get creative. Make that asterisk look like little cova d- illustration part viral particle. Asterisks need to go visit and so on the details. Yeah so there. It is so we'll see we'll see as we continue to look at this and as they continue to look back on this. What what people actually say and we'll see as things up in two thousand twenty one where the numbers go. Yeah what happens. Yeah exactly because we were seeing more right. Because of whole genome sequencing right. The numbers had gone so Again because we've had this conversation in some sort of form or another so much. I almost let it go but you know here we are. We got do it all right so again and because it is still you know we are still living with covert and we're working our way through into the beginning. Let's hope of of the recovery. In response to the recent loosening of restrictions on in-person dining and mask mandates in some states cdc published an article in the morbidity and mortality. Weekly report that focus on the successful use of mitigation strategies by bars and restaurants to reduce covert cases and deaths and stressed that the food service industry must be evermore vigilant in sanitation and hand hygiene. Soap's these best practices will not only protect employees at these establishments but her critical for food safety. So barbara you reached out to our friends. Steve monitoring knock the executive director of the association of food and drug officials were after horse by yes and most importantly a member of the food. Safety magazine editorial advisory board right. Keep for yeah. So what did our friends steve to say. Well i asked him mainly about what he sees. in terms of what these businesses can do Both on the food safety frontier and the employees front And he said that many of the food service Establishments are continuing to greatly limit operations. Even though they're areas might be opening up so their ability to make those decisions will allow them to operate with the highest levels of personnel and food safety so they can really focus on like you said. The sanitation practices the hand hygiene practices But the reopening does present a lot of challenges because if employees feel like there may be not the safest they used to be. They might be distracted And so we have to make sure that that doesn't happen but we need to continue to focus on the sanitation but it could present some challenges For some establishment that may be didn't do a curbside delivery and if they have stored food that they have looked out in the wild there could be some stored food issues Both in the back of the house in the front of the house so hopefully all of that will be taken care of these businesses. Start to reopen and expand their operations and we hope that it that it goes well. I'm myself. I'm a little skeptical. I think a lot of people out there are sort of like well. Every time we've opened up we've seen spike so you know now we didn't have a vaccine them but we still need a lot more vaccines in arms. So hopefully all. That's happening so i also want to call it. Everybody's attention that after has additional resources for for food service on on their website. So i'm going to go ahead and put a link to that in our show notes We also wanted to share that a letter. An email from a listener who wrote to us about label related recalls and this listener was pleased to report that their company had not had a recall in over a decade. They recently had a close call and so that prompted his question where he wrote at my company. We have separate rooms for our products and even have a separate facility for peanut butter to ensure there's no cross contamination and for our control. We keep labels for those specific products in each room and qa the monthly to make sure that they didn't get mixed up we've caught some product mislabeled in the middle of a run recently and we got lucky that we caught it before we finish the run so we could correct it but this sto prompts and investigation and corrective action so he wants to know what the most companies do to avoid mislabeling product. Do they have lockers in rooms themselves or elsewhere so we love getting questions because we love heff quest some of the stuff we do you know doesn't necessarily make the next podcast but anyway so if you guys have questions right to us We will get the mansard but this time we thought it would be useful in helping the order in which they know. Well i'd like to really so but so we got that. Stacey forwarded the message to me and i reached out to some of my friends And one particular friend At conagra And i'm going to summarize his response but we'll have the full response in our show notes At conagra they store all the labels separate from the production lines in separate areas of the plant completely different areas of the plant and they only bring the labels to the line when the products being made. They have a pre production checklist that requires team members to match the label. To what's being run. They take one of the labels and stick it on the paperwork and then it has to be reviewed and signed off by a supervisor so they have very elaborate process to go through every time there. putting a new label on Their products so he went on to provide some information about product. Changeover when you're when you're switching products and you have to take able to bring new labels in But one of the one suggestions he had. That i thought was really great. Is they have a bar code reader on the line itself to confirm the label accuracy. And i think that's a really great idea but he. He closed his comments by saying that. The ultimate verification process is with the people who are running the lines so a lot of people that we interview on the podcasts have talked about empowering their employees. When something doesn't seem quite right that they have the authority to shut down the line and this is an example. I think that perhaps conagra does this. Also that when. Something's not quite right. A person who's running the lied can can stop things And make sure anything gets corrected so go well and any did say that the listener probably knows all of this but it sounds like they're doing a great job is like that and and we felt like people probably do know this. But it's it's so helpful. It's such a. It's such an ongoing thing that we know one of the most prevalent recall actions is for not labeling allergens for example or the label didn't happen just simple mislabeling right mislabeling but a lot of times. It's for for allergens. They don't put a declaration on the label. But if you have the right pro we know that this is probably and people know this but yet these mistakes happen anyway so there needs to be some additional steps taken and i love the way he outlined process that conagra uses that maybe could help some other processors maybe reduce the number of mistakes made so there was more provided in the response and we'll put that in the show notes and thanks to everybody all right and as always will provide links to the resources that we mentioned in our show notes Or you can visit our podcast. Page et food dash safety dot com and find episode ninety two and don't forget follow us on twitter linked in facebook just search for food safety magazine. I have noticed that. There's some weird safety magazines out there. But i think you guys if you ever stumble upon any of those. You'll know the difference. It's pretty clear which ones are us. And which ones aren't it's just some weird thing with one or two posts is us. Keep going keep going good advice. There you go. And before we move onto today's interview we've got a couple of housekeeping notes. Here first of all. Hey day australia. I know you're listening. Our podcast has a very nice listener base. There and i just want you to know that i see you. Thanks again for listening. But i have a question for you. Have you registered for part two of our global food safety culture series webinar with loan jespersen. Because park to will focus on australia. You can register for free now by visiting food. Safety dot com. You'll find webinars under our events tab and after you registered go ahead and tell a friend and we hope to see their another reminder is that registration is open for the food. Safety summit annual conference may eleventh through the thirteenth in addition to our fun new video chat feature that allows participants to chat with speakers exhibitors. And each other we've also added a new company rate that will allow you and team to attend and learn together for a very nice price so also individual early bird race aren't affect now through the end of march so be sure and check out the full foodsafety lineup at foodsafety summit dot com. You'll also notice that. Today's guest is presenting session. They're entitled local public health navigating conflicting information. So we look forward to connecting with you in may and seeing you video chatting we could make it like a regular show where you guys could come. We'll be in our booth. You can request to chat and say hey we would really like it because we miss you is been too darn long and we get tired of just looking at each other. Yeah yeah we're bored of each other already. We need to mix it up. Then we do. It's like it's always great to see you guys so register for the summit tap is on the shoulder. Set up that video chat will say. Hey all right. Now it's time for barbra discussion with chirac bought. Who's been involved in food safety for over four decades after working with the local regulatory agency in the city of houston for over. Twenty six years shrug joined blooming brands as their global regulatory compliance manager then sysco corporation as regulatory and technical services director and most recently with retailer buddies as director of food safety and qa before starting his own food safety consulting company. He served as chair for the national restaurant. Association's quality assurance executive study group and currently serves as an education advisory board member with the food safety summit and is an advisory council member with sandy. Professional shrug holds a bachelor of science in biology and chemistry. Shrek has a lot of interesting stories to tell and great experiences to share with our audience. It was great fun to talk with him. And i know. I'm a broken record on those but it's another you can't miss it. I love it okay. So now it's time for that. Don't miss interview highs sharrock and welcome to the food safety matters. Podcast really excited to talk to you about your four decade-long career in food safety so let's get started and notice i'm not gonna say anything forty years that's a long time but we won't focus on how long because you look so young. It's it's all good. You know you. You were gracious enough to send me your bio and your career in the food. Industry is really taken Very interesting path. You've served as regulator for number of years and you've also been involved aspects of food service distribution and retail. So you've got a lot of different positions over the course of your career. Can you describe your perspective of the interconnectedness of the food supply chain given this unique vantage point of having served in so many different positions barbara first off. Thank you for inviting me to talk about something. That's been near and dear to my heart as you say for for decades. And i think you mentioned that right That had like forty years in food safety so first off. I just wanted to make sure that our listeners and you'll followers know this fact that i started in the industry when i was in the elementary school that goes even longer than forty six so having been involved in the food safety arena for so many years and with something similar but definitely a different focused side. I could say that. I have learned and have literally grown into this position. We all hear about this farm to form or some people call it Tractor to table. Whatever you wanna call it but this is an all inclusive food safety and as you know. I started learning about the teaching coach methodology about food safety principal at the fork or the table level. Right so when. I started with the city of houston. I was a regulatory person. Started out as an entry level field. Inspector and many may say that there is like a riverside or reverse cycle when it comes to farm to fork of tractor to table but having seen that challenge at the fourth level and being in a regulatory role. I started to learn the back end of the food. Supply chain the incoming the receiving the the approved supplier etcetera and overtime in my regulatory role. It really evolved into the processing in the manufacturing side because as i was in city of houston and as i got a little experience as i learned a few things i was doing the processing the manufacturing facilities in the city and Before i became a first line supervisor and needless to say that i learn more about the the raw ingredients and how it actually comes into a retail facility and not focus so much on the time and temperature control for food safety side only but to control the whole shebang if you will right literally farm to fork so the food code as you know. Requires that your suppliers are to be approved. And there's a strong reason behind that requirement unless it is a wholesome safe ingredient. That's coming into your facility. Whether you're a grocery store or retail restaurant the end product is going to be what's being questioned because that's ultimately what is consumed by the customer. So the cliche of farm to ford is really important. From the time the item has grown harvested through the transportation and then ultimately the processing side when it's prepared and served to the customer every single step every single step is very crucial and very important in many times just because you're supplies seems to be a quote unquote license facility people in the retail industry. Take it for granted. They decide assumed that it is from an approved supplier and therefore it is fine and hundred percent and when we don't take time to verify whether the supply is actually doing and implementing what they say on their food safety plan that they will do or they do. because that's what the legal contract rates. The retailer is seriously taken a chance of just taking things for granted assuming things because we all here right. What happens when you break. Assume so that is not to say that the major suppliers and the purveyors so if the raw ingredients in commodities do hundred santa that thing hundred percent of the time we have to be monitored for monitoring it we have to be mindful and that extra scrutiny and the Knowing that you're watching them goes a long way. So were you able to interact with when when you were working as a regulator. Were you able to see the direct impact of the places you were inspecting when they weren't vigilant about checking their suppliers. How often did that really come back to kind of bite. These retailers are these restaurants. You know they if they weren't checking things. How often you don't many times you would You would see some restaurants or retail facilities for that matter get seafood items. That they had gone fishing or a buddy had gone fishing and caught a ice chests full of so called fish and Just got tired of eating fish at home so they said hey h arrive. You have a seafood restaurant. Let me get you this Ice chests full of fish and you can make your sushi. You may be saving a little financial side a little bit here and there because you're not actually going to a known supplier but then you know sushi right. We all know what happens when your sushi Fish has not been frozen primarily so things happen and when something hits them in the face. I think that's when they realize more so than the inspector many time the inspector may not actually see you know they may see the fish in a little lexcen pan and they think it just came from that supplier. So yeah it's it's it's really important in the supplier side. Being mindful is not the only component. Here the retailer you know. They don't need to take the shortcut. They need to make sure that they follow the rules. Hundred percent of the time. Do you think that the interconnectedness of the chain was really challenged In the beginning of the pandemic and even now since we're not out of it yet where things that surprised you about how it wasn't really a linear process you know. Luckily i think People in the food industry especially in the food safety side can count the blessing that Luckily other than maybe something very strange of that. Recent story on ice cream samples that were in china that showed some traces of kobe. Nineteen we haven't had any case where it is directly implicated. You know through food item or water or any kind of beverages for that. The food industry say say safe as it relates to food being transmission agent. Keep in mind. And i think this is all known fact right we all know that this is like a respiratory respiratory droplet related Spread and as long as one is taking steps in the retail arena to do the normal things which they should have been doing even before the pandemic about washing hands and watching the employee health. They should feel safe. Supply chain like everyone have been. They have to be concerned with their employees working while being carrying the virus or being a symptomatic through interaction with the other employees. The spread for kobe. Nineteen is very possible. And this is why the employees health hygiene and the illness policy that the food code requires and having requiring for a number of years. Now is so very important so important and my suggestion to lot of people in the retail industry is if you had a policy. It's time for you to enhance it if you didn't have one i don't know how you're in a business right. Because many operators cup dese they're not hundred percent on their protocols and the standards in executing and implementing the stricter employee illness policy. This is the most crucial aspect as we move forward in. Only god knows how soon that new normal is going to be right. But it's got to be something that. The retail operators are doing term in one thing. That really struck me Very early i wouldn't say march-april or even earlier than that was that transportation really seemed to be affected right you. You saw empty shelves. I can't even begin to still wrap my head around the whole toilet paper thing but You know you've done stent and transportation Talk about food and material transportation as vulnerability of the supply chain certainly. I have heard anecdotally. That drivers didn't wanna drive because many of them were older and and were afraid of becoming ill. Some food. companies had to go to alternative suppliers because their primary supplier wasn't delivering materials. Were in short supply. So what are your thoughts about that. But that's a that's a good question right so in the transportation side as you say the many of the drivers because of their status and back then when we were having all these shortages in the supply chain side was primarily based in my opinion on the fear of unknown the driver the industry the distribution center. If you will all of this employees team members didn't know how is it spread. How can they give it to somebody else. Or how can they get it from other people that baby in the same area and as we started following this facial covering the social distancing and then moso the operators started doing this shift Enhancing if you will were not so. Many people are working in the same general area at the same time has kind of eased the fear little bit and i think that may have resolved this scarcity issue and i for one like are i still don't understand about the toilet tissue the hand sanitizers in disinfection. I get it that people started to freak out to an extent and started doing all of these things that they were hearing on. Tv and seeing on the internet and the social media post et cetera. but i think The taller tissue thing is still unknown to me while here in new england It doesn't matter what the crisis it could be an nor'easter storm toilet paper in bottled water. That's what people go to buy. I i wasn't born and raised in new england so i don't pretend to really understand but got three cases of bottled water in my garage. So you out because you wife says we gotta go get something i said. There is nothing wrong with the water supply. No you just. Don't wanna listen to me. I said yes. Ma'am so in terms of the vulnerabilities that that we've talked about. Do you think by and large they've been addressed or is there anything still outstanding that you think the industry still needs to deal with man if i if i can give you that solid answer. I'd be a genius. It's it's still a volley right. Because even today barbara we hear something new from our officials that You know now we're talking about double masking. I'm going to and are. We gonna need like six mask before. It's all sade and done right. But in a luckily with the herd immunity that we here at the experts talk about The vaccination process and again. I'm not an expert on that better. Because i don't know myself right. We haven't had that much of testing done. It is still new. Then we hear about this mutation from this country and that country. That's coming in. I don't know where it's going to an but the one bullet is far as people are concerned. Yeah people are still scared. I mean i still go to grocery store to get my weekly supply of grocery and the crowd is just not there. You know how in the first phase The grocery stores started to put the social distancing markers and then some stores even regulated. How many people enter the store at a given time in within a month or so after that people just flat out stopped going to the grocery store and that's why the delivery people are so busy. I mean i said here at home working from home. And i see the ups and fedex and the usps trucks go by like all day long. So yeah it's it's so unknown and I wish i knew the answer so bringing up the topic come. Delivery is is really interesting to me because from a regulatory point of view as the you know we started with i mean. I can't forget the you know age-old pizza delivery. But then that evolved into ubereats and dora dash and cobb and all these other services that will deliver food from restaurants and the question before the pandemic was. Who's responsible for the safety of that food. Is that the original restaurant that prepared the food is the delivery driver and who the regulators really looking at to be responsible for food safety. And i've looked at these delivery services their websites and i don't think there's much agreement but now here we are in a pandemic where people are relying even more on these services from your regulatory background. Where do you think that's going to shake out you know The conference for food protection that fda what Part of the food code should be changed modified released or just be done with. That was one of the topic that was to be discussed in march april in two thousand twenty. The conference for food production got postponed delayed postponed. Cancel reschedule reschedule and There was a a workgroup in a committee work that was being carried out so the committee was to come back and report to the conference in april. Which never happen so now. Fda is anxious in learning what the committee is going to recommend and suggest as it relates to the the delivery Industry who is responsible for food safety when it comes to all that right. I think it's all the players not only the retail grocery store or the restaurant that is going to be packaging the items or boxing it and handing it to somebody to drive from point a to point b. and bring it to your door. They have to be mindful about the packaging. They have to be mindful about the packaging being secure. So the door dash for the uber. Driver is not going to be tempted to get couple of french fries or nuggets from your order because it smells so good and just opened box up and take a couple of them because he is or she is hungry and then bring it to your to your home so the education some of the basic training at the driver phase is also very critical so the companies that are involved in all of this. They need to make sure similar to the to the restaurant side right that every food handler has to go through some minimum basic food safety training component. So that should be a must so that they know that hey. I can't put my fingers in toronto french fries. I gotta just take the french fries as it was given to me by the restaurant and take the back to him. But right now there is no mandated requirement for any sort of training. Now it's interesting that you bring up That particular meeting in the work group I had spoken with. I guess Hor hey hernandez who's on that work group and knowing that we were going to cover a food delivery in third party delivery services At the end of twenty twenty he forwarded me the report that have been generated and our tober november cover story That i wrote was based to a large part on that document and a little searching and digging of my own to these different services so who knew that it was going to explode the way it did in terms of our reliance on services like this. There's really a huge gap there that we we desperately need to get caught up with that Before we kind of lead the regulatory space obviously you spend a longtime as a regulator for the city of houston. How did that. Experience as a regulator shaped the positions in food safety that you've held since then it's a great Great question barbara. When i began my career at the at the city of houston as an entry level field. Inspector i was Really a stranger and fairly new person not only to the country but to the culture and the related diversity houston as you know is a very culturally diverse city and operators from all regions of the world every region. You can possibly think of. There is a restaurant and a grocery store or multiple of those businesses in houston so my biggest learning from from a long career there at the city in so many different roles including the program manager role for the last fifteen sixteen year was that cultural diversity being from a different culture and being diverse person myself when you want to enforce a section of the regulatory code for example you have to make sure that the other side feels comfortable and the understand that on not because the regulatory person is telling me to do it. But why is it that i have to do. What's being asked of me in. And we hear this horror stories about the regulatory side right that they come in with the gestapo attitude. Like i'm the food safety cop so you going to do it my way or else. But that's not the purpose of the regulatory role right. Their role is to come in and facilitate and help you run your business in a more safe and wholesome manner so you can't just say that it's the law and you gotta do it so i've never believed in being that authority role so that cultural background really helped me become a little more sensitive and learn more and you know when i used to for start Inspecting some of the real strong local businesses. If you will they will question you and who in the world are you to tell me how to run my business. I've been run this business for thirty five years and you had to. Just just be very old. Ben candidate and tell them that. Hey this is why you do this. And i tell them i said i'm your local health inspector. So that's why you have to do what i ask you to do. Because he's going to help you in the long run. I am going to make a statement. That i'm going to tell adam. He can cut out of this but she do have many years there. I'm wondering if there are assumptions. That food service and retail make about consumer as how they're going to handle the food and prepare the food or even where they're putting the food in the shopping cart as they're traveling around the store Are their assumptions. That are made that they're giving more credit than perhaps they should. Do you think food service and retail need to be much more proactive and communicating best food safety practices or food handling practices to their customers. You know having been in the industry for some time barbara. I really think that the industry's doing the best to communicate the food safety best practices to the consumer as you seen it In the last few years with the proliferation of social media you have you twitter. Instagram for awhile. You had snapchat too now. Got top people. People are spreading. What they see good or bad and if the industry or the chain or the individual operator they don't see that and they don't try to mitigate that they're hurting because as soon as something bad happens someone's going to posted it someone's going to share it and if celebrity was to get hold of that tweet or the instagram pose. Any if he or she was to re tweet or reshare that you know you have a lot more followers that seed and the perception becomes reality right so the food safety messages. Not only they have to share it through their social media platform. The consumers have become a more more interested as we can all tell. And you've probably heard this company that was doing a weekly webinar. During the pandemic data essentials and I attended quite a few of their webinars in the middle of the pandemic and they were talking about the consumer thought process. What is the consumer looking for. What do they want to see in the old times. The food safety component was like on the bottom of their criteria in order for them to make decision whether they're going to go out and eat at this restaurant or buy food from the store or not but in the middle of the pandemic the food safety component was about sixty five plus percent category than they look for so from like nine th or ten th on the list of top ten it began the number one criteria so people are out there wanting to make sure that you as an operator of the retail facility are doing what you can as far the food safety components concerned and that you're sharing that because people want to know what are you doing for this so being more transparent and sharing the details about what you as an operator or the company is doing especially at this face is very important and very critical and in addition to that. Nice photo that you share on your instagram off your entree or your special that you're doing for next two three days that you know and see a picture or two up that sanitizer dispense her or the face masks required sign or the details that show the when you come in to order your food you need to be at least socially distance so those things are important and right now. Social media is such a good platform. It can be your friend or it could be your full bending on how you use it. Yeah so. Communication is very critical very important. I think that companies really need to get out ahead of any issue that they might have developed a relationship with their consumers before something goes wrong if they've established that level of trust when times are good. Then they're better able to weather. You know any event that happens down the road four. Yeah and i think some of the some of the times And i've uses Key cliche phrase. If you will that in most of the people will will make correction by being reactive. Something happens and then they fix the better. Ones will be proactive. So they think ahead and be prepared that when this happens. Were prepared or your proactive about it to talk. That is predictive. Know what is coming up a month from now and be ready to attack it so you don't get caught with your pants down and you have to be in this industry that's great advice so given the breadth of experience that you have An everything we've spoken about. What area of food safety do you think. stole confound the industry. What are the gaps out there that still needs to be addressed. Well i think that the gaps if you will is the the ability of everyone. That's involved in our food safety world if you will and identifying an outbreak in how to stop it from spreading in its track many times as you and i both know we find out about an outbreak after someone has died or thirty people have gotten sick at just too long and and i don't want to sound critical and i'm not but in regulatory folks and our authority needs to be a little more transparent when something like this happens. Let's call it out and if you don't know the source say it but at least confirm that there is an illness outbreak in such and such area with this symptoms so people can be aware people can be mindful because one death is too many deaths and i think we also we also know this for a fact tried so in a typical year in our country is probably about maybe two thousand people that die from fire related injuries and you know the number of how many people die from foodborne illness outbreaks in our country right however venue look at a typical government budget. Who has a bigger budget the fire department because that's what the perception is people. Just don't understand the magnitude of the foodborne illness outbreak. And that's what it is so important to prevent it from happen and outbreaks to happen. Do you think there's fatigue on the part of the consumer you know they. They wanna know about things that they should be. concerned about. These outbreaks and in the transparency is a great idea. But then you start getting so many alerts about potential food items that eventually people stop even opening up the the email The an easy solution to that any ideas you have on how to combat that type of consumer fatigue. The only thing you know just being fresh from yesterday's game is to have either. Tom brady or patrick. Mahomes tweet something that. Hey there is a recall for this leafy green from this manufacturer and you know more than so many million people will see it within the next five minutes because everybody's following the superstars i don't know i mean You're right because you know sometimes you you hear or you've read too many emails in your inbox and it's a lengthy email so many times people have to scroll through a couple of times on their screen. They're going to look past it and move on and forget to read a very important detail that its code number yada yada yada that needs to be disposed art and not consume because it can cause e. coli a salmonellosis or whatever. The case may be right Hopefully some celebrities will start tweeting about it. Maybe the government can reach out to like superstars in lebron james and tiger woods and patrick mahomes and tom brady to do it instead of the fda alert page. Tweeting about it. i i. I'm trying to be serious with any funny as not a bad idea. I don't know how else we can. The message around. And i know the local news media will try to do as much as they can. But many times you'll notice that by the time you and i as a food safety industry professional have known about it is like twenty four laters when it shows up on your local newscast. So there's a delay in china by this time. Hundreds of people may have consumed that food that needed to his photo or the or the rolling Lots that are involved. So i always am concerned about someone who gets the alerts as oh what we go check. That box checks the box. It's not the lot number than says. I don't have to worry about this. But if there are additional lots that are also affected. They never go back and check because they in their mind. They've already checked their unaffected by that I wonder also. And we've talked about this on the podcast before certain foods that you buy even refrigerated foods that are past their date that people still have regulatory agency might think oh. It's two weeks past the date we don't even need to let people know there's none of this around well. Guess what it's still in people's refrigerators Whether they should or not another matter but ruined case just on that same Same subject matter when we hear about this leafy green recall. Our an alert comes through your email. Box automating go in my frigerator in all the leafy greens have whether i'm finding that code or not is gone so generally people don't do that and you know the the rolling codes right. They say one co today and two days later some additional codes are added the general public. Just can't keep up with it because they don't have that food safety Understanding that you. And i may have and that's not to put them down or anything. They're just not the experts in that field. So the so called. Experts have to be low more timely and little more transparent and hopefully create some kind of a celebrity status so people will start reading their tweets little more often and rise. What things are you seeing that you think are moving us in the right direction and he trends. You're seeing on them. The technology side is is here. We have Internet of things that we hear about so that's beneficial. Lot of a monitoring can be done through electronic devices that the temperature control refrigerator or walk in. Cooter can give you an alert when something goes wrong based on the benchmarking or the parameters that you set up. The the transportation industry is getting better. The a third party distribution truck send the delivery. Folks are getting a little more efficient. But i think the messaging is is the key. The communication is the key as we move forward. People have to lean on the technology software enhancing right so having a database to manage your suppliers having a database to manage this dad. Doing your own checklist. there's i can. I can tell you though when i was with the city. We implemented technology for the day to day inspection work instead of paper in pan. We started using computer technology that was so beneficial not only to the management and the administration but even to the field inspector. They were able to see what happened two years ago at this particular establish so back then barbara back in two thousand five two thousand seven area. Technology was not so rampant right. Not many people were able to afford it. Not many people were able to achieve that enhanced day-to-day functionality. But now it is what used to cost three times. More is actually six times less today even in the technology term right so if an agency paid hundred thousand dollars to do their restaurant inspection using computers it may be only thirty or forty thousand dollars. Now you know. I may have stepped on someone's toes when i quoted that number but the technology has evolved and technology is more affordable now so even in the retail side people can use a lot of technology to do their daily task in an enhanced and more streamlined fashion. Right since it of having a checklist on a clipboard in having to worry about falling all the paper they can use a tablet. Nowadays in do their daily checklist and at the end of the month or ended the quarter they can see were their shortcomings are and make some changes in the standard operating procedure and become better ultimately. It's about saving someone's life right now. Those are great observations And part of the new era for smarter the technology enhancement center there being made so chagas we wrap up. If you had one wish that you could change any part of your food safety career in turn back time a what would it be. What would you do differently. you know. i've been blessed to have worked in the so many roles and at a different institution. So what would i change. Honestly not much i am. I am proud of what i have Done and frankly. I'm not done yet. So if someone listening is looking for someone to come help them find me long life and family. They've always the back me up one way or the other whether i'm working for this company this institution and they've supported me in all my decisions that i made on my own so i feel like a fortunate person. Having that privilege to have worked with the different institution the government that technology side the distribution side a big restaurant company amiga steroid sized the convenience store chain and of course distribution company. Here and being in my own business as a food safety consultant. I can't help anyone in almost everyone that needs some help in their food. Safety management system. Secrete i wanna thank you so much for joining me today on the podcast. You of awada. Great ideas in and amazing insights about this really complicated industry thank you. Thanks again to shrug bought for joining us on the podcast today and thanks. Of course all of you for listening you'll find links to all the references that we mentioned in the episode are shown oats. You can access those on your podcast player or on our website at food. Safety dot com. Hit that podcast tab in the top navigation and then find episode ninety to keep those numbers all right but please don't hesitate ever ever hesitate. Send us your questions and suggestions to podcast at foodsafety magazine dot com or poster note on twitter linked in or facebook. You can make sure that new and bonus episodes magically appear your feet by clicking that subscribe button and while you're there please take a moment and rate the podcast you know throw. Some stars are way. It's good for everyone all right. That's it for us today. Our next regular episode will post on april thirteenth. Take good care of yourself and those around you and we'll talk to you then.

barbara conagra houston foodsafety magazine Barbara venture chirac association of food and drug o Safety magazine food safety frontier food service Establishments cdc jespersen sysco corporation retailer buddies food safety summit sharrock coli stacey australia
At Your Service  Episode 3

PodcastDetroit.com

26:32 min | Last month

At Your Service Episode 3

"You're listening to the podcast detroit visit. Www dot past the troy dot com for information. Welcome to at your service. Hello hello and welcome to at your service. The podcast where we give you a behind the scenes. Look into the life of a service worker. We are switching gears and to an interesting facet of service. Industry called pop ups or a restaurant. That is temporary. You basically become an entrepreneur ingredients making the food and also getting customers to come it kind of goes beyond the service. Food service industry stablishment And there's more room for And it's a powerful way to avoid management and business headaches and it also provides a sense of community so without ado we'd like to welcome our guest merriam con from the pop up kind of detroit. Howdy howdy marry him. How you doing how you doing. I'm excellent. I'm basking in the sun. Today it's good. It's a beautiful day. So i guess a little intro. Tell us a little bit about the pop up what you do you know. So kinda is basically. It's a pakistani street food pop up but the recipes are not your traditional buck assani food recipes. They're kind of recipes. I grew up eating at home with parents who were immigrants street from the homeland re translated into the kind of food. That i think i'd want to eat and people here would kind of jive with you know like we do things like burritos and nachos and sliders and Butter chicken nachos is kind of the staple for the kind of thing we go for. Sounds good it's basically just like there's no better way to put it then saying it's donor food. Let me tell you have this stuff. It is pretty. So how did you start getting into cooking. I've kinda always cooked both. My parents cook at home. So it's actually really funny. I remember the origin of how this pop up came to be. But it wasn't until years later that it actually came to fruition. But i was at home one day i came in. I came home really stoned in high school and my mom had made like shrimp masala for dinner. Which is just like a spicy shrimp stew. And it was sitting out for me to eat. And i was high so i took it and i saw these hawaiian sweet bonds. Like oh i'm gonna fucking sandwich out of this. And i put it on the bun and then i made like a chutney. Mayo of my mom's chutney. Made like pickled salad out of the stuff they eat with dinner and i ate it. I'm like oh my god. This is the best thing. I've ever lie stone but i was also like people need to eat this. This doesn't exist anywhere. this is fucking awesome. And then what. Like ten years later My friend carlos who does pop ups. He's my business. Partner runs aunt knees and he does like food on his own to. He and i started becoming really close one summer and i told him i. I like had this food idea. I always wanted to pursue. But i didn't ever really do anything with it. I didn't have like an avenue to pursue it through. And he was kind of like dude. I do pop ups all the time like let's just do one and so immediately i was like all right. I had this idea for this like shrimp on the menu and he was like cool. What will what can we ecolab on like. I make chips and salsa and so. I was brainstorming. I'm like oh the first thing. I was american. People love butter chicken like a married people. Just love butter chicken. And that's great nacho. And so we made that and it was a slam dunk and from the first pop up. We were just like okay. We're onto something like this people fuck with this. So that's how it came to be so like. Was it hard to start the pop up. Though i feel like you're pretty well known in the detroit community. I'd say i. I feel like you can't just start a pop up. How did you start networking. it was actually. It was easy. I hate like i feel like i just one of those things where it was kind of like. We're in the right place at the right time. Doing the right thing like had. I started this a few months prior which i had the chance to as dating someone who was doing. Dj nights at detroit city distillery and ran this idea by him and he was like you should just do appear people come to food pop ups and i never did and i feel like it never would have taken off if i pursued that. So what year did you guys start. The two thousand eighteen september of two thousand eighteen. Okay and then. When i met carlos he's like you know everyone knows carlos. He sells his ships at eastern market. He's like a face of detroit and Yeah like it was just supernatural. The fact that we started it as a kinda like fun. One off we're just like let's do this for funsies. It was super effortless and it was really easy to come up with ideas for food. Because i've been eating the shit my whole life so it's kind of. How can i re translate like potato and cauliflower stew into something different. Oh i'll make real out of it. I feel like well from. I think before you started the pop up to us to have house parties and stuff like that. It was socialized. I feel like having like those people that are already know you in such large group having that kind of like social network already like nearly helps out with that. Because you already have people that you know you have that many people that you can tell about and then you have that many people that you know are going to come out right that number. You're route played a huge role because we always talk about how half the crowd at our pop ups homeys that. Just come up whether it's like the same people that come every week or one of our friends is like. Oh i finally got this day off of work. I finally came through. It's always like there's a consistency and who shows up and then there's the people who find out about us three instagram facebook. Whatever for sure. What's your background in service industry. In general like did you work in restaurants. Did you just happen to do this. Pop up or did you know about waitressing making food the back of how. How did you start with service industry. I've been serving for god. How long has it been. It's been almost like eight or nine years. Now that i've been in the service industry. I actually started as a buzzer at this bucci s cafe inside nordstrom called and cafe bistro I know what you're talking. Yes oh it was. Awesome knows really cool. The staff was dope. I was the youngest person working. There had never worked at a restaurant and eventually became a server. They're left to go work at hop down here in detroit Hated that and left and then just like worked at a slew of a system for service industry jobs that you liked. That's actually when ross. And i worked together at ronin. I loved it there. Okay i feel like the co workers are really walk. You know the clientele was pretty demanding in certain ways. Mulling we all got each other through it and that's why it was such a good place. It was awesome. Yeah i really like. I made some friendships that i'm happy to say like i don't foresee ending just because that job ended you know most definitely. Yeah we're here right now. You're right now but so tell us what's was the last pop up. You did tell us about the food what you made. I'm really interested in what you made. Yeah so actually. The last one we did was a banger and it was after all. These months of winter complacency count. Almost the last one we did was that batch which is where we've actually been popping up every tuesday since like the end middle indicia december and we had a menu i I kinda wanted to emulate a spring menu because we been doing the same one for the last three or four pop ups you know. It's dead season and restaurants until right about now So we put these pulled chicken tikka tacos on the menu this vegan like coconut curry. That i may okay with a bunch of stuff in it are fried butter chicken sandwich which is probably our bestseller right now. Butter chicken nachos And then these tiny little treats called goal guppy which every they see person knows is like just a little. it's a little ball of heaven. It's like a hollowed out flower show. That's hard and you fill it with like a chickpea almost like chana masala and then a bunch of like onion and cilantro topping and like three different shut knees. A crunchy topping on top of that is really good. It's really awesome and it's begin. How cool yes. Something worth mentioning. I always tried to like have everything on the menu be accommodating to everyone's diets because you know you don't know what's out there so since you've been in service industry like basically your whole life You can see like a lot of problems. Arise of course we've talked about him in our previous episodes but Comparing a pop up to just like owning a restaurant and working in a restaurant Can you compare the like. What are the problems with pop ups issues. We can't really buy things in bulk. So i'm in a position right now where. I'm super grateful. Because stephen at batch has given us room in his walk in to actually use like a shelf to store stuff in which is something we've never had before we can actually like buy things and keep them there which up until this situation has not been thing everything we buy. We've had to cook and use and then dispose of because we don't have storage for it so being a pop up. Most people were probably in that situation. Unless you have some amazing setup at home you have to use everything that you're making for that one event. You can't buy things in bulk. Which is where you know. Restaurants save a bunch of money. You have your You have your merchants and Produce sellers and everything that you work with to save money in bulk and then if you have food left over you have ways to store it and maybe like keep utilizing it. The next day we are we are on a weekly rotation. So it's like we don't use something you have to get rid of it. We have to eat all of it. We have to do something with it so i think that's the biggest setback other than that. I can think of one hundred. Why i'm grateful to be in the position i'm in But i'm probably being too much of an optimist right now because the sons on my back happy i was actually going to say with the like leftover stuff i feel like usually i mean i've seen plenty of times where you guys sell out For a night you know what i mean. And you're saying you kind of have to buy the ingredients in accordance to how much you're gonna sell for night. So i feel like there's like in comparison to a lot of restaurants like almost minimal food waste because of that and because you're serving out to people like after the fact you can share it amongst yourselves remainder of it so i feel like that's kind of definitely a benefit of a actually. You're totally right. You're totally right. I i know like a lot of restaurants. Probably go through so much stuff. They just like throw much. Yeah so yeah you make a great point. Ross we do usually go through or eat it all because my like the people that work with us are usually happy to take stuff home you know. See their dog with it. Whatever also you're doing the cooking process you're planning the menu. You're serving the food and you're making the money from it. What is like your favorite part of that. Like working with your friends on the dishes like actually cooking them like coming up with the ideas for them serving to people that you know and love been seeing them. Enjoy the food or just you know the cash that you make to my favorite right now is definitely a tie between actually being on the line during service and Like cooking with my friends while we're in the middle of a rush we. We've a really good thing going right now in the kitchen. I'll have me my sister michelle One of my best friends dylan and our good friend brian Those are the people who were there every single week. Then i'll usually have like either. My friend marlena another michelle come in and rotate in and out to Help us if we need more help on a busier night but we have a really great flow. And i've never worked on a line before so. This is my first time running a line. And it's so exhilarating like a full line of tickets and you're like rush for sure it is but they're all like they're working harder than i am half the time and it's just so cool to see these people. I love that also never worked out online just like killing it and at the end of the night. We're just like wow cool. Yeah everyone great. It's definitely a tie between that and then serving the people. I love meeting someone who's like. Oh my god i've been meaning to try your food or i've been coming here every tuesday night. Come like there's this girl who came up so Excuse me the window. Last time we popped up was like. I just wanted to tell you that i've been coming here every tuesday with my boyfriend. This is our new tuesday spot. And we love what you do like. I don't know you sense of community that sanger earlier thing. Would you ever want to start a restaurant or would you just like stick to the pop up. No i think my goal is now that i've seen like what it feels like to have a life plan which i've never had before i would love to open a brick and mortar at some point but like i'm in no rush to do that because i dig the process and i love building organically on what we have now so i'm not like we've had opportunities to like have a build out or join a space do something and so far like they've been tremendous opportunities and some of them to work with people i really respect They haven't really been what carlos sinai foresee ourselves doing. So i'm just for the time to be writing and for us to take that next step until then pop ups are so dope. Dr yet detroit is like pop up city right now really. I don't. I don't know much about the pop scene but are there a lot of politics. There's there's more now than ever. And i think a lot of it has to do with people who have had a dream or a concept and idea seeing others who have never done anything in the food industry like you don't have to be a restaurant owner or a fucking trained professional chef to pursue something that you're passionate about and that you feel like people would gel with and understand and i think more people are understanding that and embracing the pop of concept because we don't have overhead. I'm not paying for a building in the pandemic also it. It terrified me. Because i thought it was going to wipe out our entire business. It actually ended up being a blessing. Because i wasn't struggling. When i was asked like breaking my heart to see all these people that i know who own restaurant owners. Yeah like just terrified of losing their business and still having to pay for a space that they were not using I was in a position to not have to do that. And i still was able to grow after things kind of returned to some point of normalcy within the food industry. That's awesome that you know. Accessibility particularly is. It's better with pop. That's actually really interesting and never thought about it that way that it's more accessible and Two people that wanna you know. Give food to the community. That's really that's awesome. Yeah but how talking about covid. How has kovin affected your popup at first it was kind of terrifying because we when the pandemic happened we had just landed a weekly spot at the elephant room downtown men's next to saint andrews and we excited you know. The kitchen was awesome space. We were doing thursdays there and that had been like our goal for a long time because we would just bounce from place to place having to carry oliver shit. Not knowing one or next pop was going to be until we scheduled it. We finally found a spot to be every week. Then the pandemic hit and we were kinda like damn we finally were on track like growing forward going forward and things stopped right there and for like seven months. I didn't do anything which had its benefits. Who doesn't like sitting around at home. Not doing anything i also was. I kind of had embrace the fact that we might have to start from. Scratch totally pitched this entire concept. Because the industry's never gonna be like it was and it ended up actually being like amazing for us because we came back and the community was totally ready to embrace everyone who is putting their shit forward to actually try and make it work like detroit. Has that sense of community that stronger than any other place. I've ever been joe. it's not just about. Oh yeah. Like i'm hungry. I'll go eat dinner. It's about oh. I'm going to go line. My friends pockets because they need this help. And like i could totally cook dinner at home but i can also go support the homeys and and so many people think like that. So when stephen asked us to pop badge. I thought it was just going to be another like one off pop up but it i don't know something must have clicked in his mind and he really enjoyed what happened there because he asked us to do tuesdays there every week which has been tremendous like. I'm so grateful to stephen at batch. He is like the most amazing generous person ever. And he created a hub within batch four pop ups in the city like he just wants people to have a place to do what they do. And it's not just us like he's had Chartreuse coming through there on a weekly basis until they opened back up because they weren't able to function out of their restaurant. I know lady of the house started doing west days. Okay and he's had other hand pipe pop ups and just just other people come through. So i don't know. I think the pandemic just kinda. It wasn't a total disaster. If anything it just help us recalibrate you and appreciate what we have and utilize the tools and the community that we have even more for sure. What kind of protocols Do you guys have any like pro with like. Yeah so many protocol. Yeah not a moment goes by that you don't have gloves and a mask on We sanitize the ship out everything before and after we use it Like we actually have basically zero contact with people. When we're in the kitchen because batches only allowing people to eat outside so carlos has always the one taking orders at the window and then there's this entire room between all the people and the kitchen so we're the food's being made unless it's like a friend coming back there like that lovely girl who came back to tell us how much you love tuesday's there's really no one coming back there so at school and we get tested regularly. Luckily we all just got vaccinated. Who that's awesome. Yeah oh yeah. Because i mean yeah that would classify as like service industry within the city of detroit. Exactly yeah So how lake. What's the process of coming up with the recipes. I know you talked a little bit about like your childhood. And eating like the traditional pakistani food stuff like that. But i'm incorporating fusion into it do you and somebody else working on it or is it mostly just you or i would say it's mostly me Since these are the recipes that i grew up with but it's definitely carlos and die at the end of the day coming up with things like he's the person i call a guilt. What do you think of this. And also michelle and dylan have a huge handed helping me. Now i'll run ideas past. I'm one we're in the kitchen. I'll be like. Hey what do you think we could do with like chickpeas further than just chana. Masala are goal gubbay. But mostly it's me laying in bed at the end of the night thinking of just like going through my mind recipes of how to home for sure and how i can just take them to the next level and do something that hasn't been done yet. That's like where i tried to center. All the ideas that come to me is like what has an al-qaeda yet her shirt. So i'm serbian Family has like a bunch of serbian dishes and stuff. I'm like thinking of them. Like of me changing it. I feel like they're rolling in their grades right now. Does your family feel any certain way about ed. Like to change the traditional food to something more modern something you know. They don't really. That's awesome like my grandparents new wonder how my grandparents would feel about. I think my parents are just thrilled. That one of their daughters. Because my sister and i when it comes to like baucus cassani cultural standards were pretty pretty much the black sheep of the family. I think they're just like yes. You want something to do with the culture. that's amazing. So there's there's super supportive. Like every time i tell them i told them i did this. Slap and joe which is really like the corneas thing you could do with anything. Even the name is so fucking tacky. But i don't even care i'm like this is on brand jo jo. Yeah there's there's like ground beef dish called kema which is just basically spicy ground beef stew and i'm like. Oh wow yeah. It's slapped everyone. Even i grew up eating sloppy joe at home so when i told my mom i thought she was going to be like. You can do better. But that's so smart. All that's awesome so the pub it's in batches batch like a bar. It's it's it's a beer garden. You ever really drunk customers that like Actually not really. You know like people. People are pretty leveled out. I don't know if they've ever had to deal with that. But people keep their cool there. Okay and stevens really good at moderating behavior. I've seen him like call some people out and be like. Hey you're acting up like you or cut off. There's a good amount of damage control going on that you've done a bunch of different bars though. Sure and it's from what i know it's been mostly bars right. Yeah you pop up I know that sometimes people can get kind of crazy at the outer limits and whatnot abc area. You'll run into some marines but But yeah for sure. I mean that's good to hear that you don't really deal with a whole lot of that. I feel like that would be more so something that like a bartender would deal with in that. We don't have much of that coming. Our way is that because specifically to pop up in your own align and you don't have to do with customers as much do think that's what it is actually just this guy. Specific situation being batches the first time an elephant room is the first time we're in like an external kitchen and not right there normally. It's one set up. We have four tables that create cube. Carlos was at the front one taking orders. And then i'm taking up the back to like making food so we're front facing with everyone usually but now that we have access to a kitchen that doesn't happen so i would be out there like a keys laying seeing someone act full of definitely seen people throw up. No one's ever commonly time that anyone's like fucked with us while we've been doing. Yeah i feel like you always have like a decent amount of people of their unruly. It would be taken care exactly. I wanna ashtrays over. So what do you hope for the future of your popup. I know you're talking about your own restaurant and stuff. But i guess talking more short term goal. What's your goal like. Move for the month you know for the month. I want to continue to do tuesdays at batch and my goal right now is to churn out a new menu item every week. Okay so with the winter months you know. There came a little bit of complacency because we got less of a crowd. And i was kind of like. I don't want to bring out new dishes while we're not experiencing a crowd you know so now i'm like i have to make up for those months mentally so i just want to. I want to create a new dish every single week so that we can just basically expand our menu as a whole and that's like my short term goal. I have like ten year goals to that. What eventually i would love to open a detroit location somewhere in new center. Because that's my neighborhood and then down the line i i love california i would love to have like no way like insane but every time i go there i'm like oh this food would like really work out here and you know i was gonna say that. Seems like a place where it would be very very popular to like big daddy money money man. I roll your baby. So if you're out there hit me up. Well i personally want to thank you to look at like your instagram. And see everything going on. It's inspiring seem like a very hard worker. And you know ross. And i wanna thank you for providing food for detroit. Thank you for being part of the community that receives it so. Yeah we're gonna wrap up here but Yeah right before we do. Do you have any advice for anybody. Who's trying to start a pop up in detroit. Just do it. Just do it just like i'm serious because there's so many businesses right now that are because of covid open to having people take over their patio for a night. Reach out to anyone if you go to a restaurant that you notice hosts pop-ups talked to the owner like. Hey i have this idea like. Would you be down for me to do one here. If they say no go to the next place. Just do it someone out. there will like yankee. Yeah don't let your vision slow you down will thank you for coming on today. We love you. Oh i remember tuesdays at batch brewing detroit pop up everybody preparing for down there. Get your food. Yes thank you guys so much for having me this very appreciate you anytime by ross. By meal limited no. It's cool that flew by hosts.

detroit carlos Howdy howdy ecolab detroit city brian Those michelle stephen carlos sinai headaches dylan ross marlena sanger gubbay joe facebook Ross baucus cassani oliver
Ralph Scamardella on the High-End Food Business (Podcast)

Masters in Business

58:33 min | 2 years ago

Ralph Scamardella on the High-End Food Business (Podcast)

"Masters in business is brought to you by the American arbitration association, businesses beauts are inevitable. Resolve faster with the American arbitration association, the global leader in alternative dispute resolution for over ninety years. Learn more at eighty are dot org. This is masters in business with Barry ritholtz on Bloomberg radio. This week on the podcast. I have an extra special guest. His name is Ralph's comma della, and he is the Ed chef and partner at towel group, which is one of the largest restaurant groups in the United States. They have some immense restaurants that are in the top ten in terms of total revenue. We've previously spoken to several other restauranteurs. But this is the first time we've had a conversation with someone who is in the restaurant business at this sort of level in terms of being not just national but global they have restaurants in Australia and Singapore elsewhere, if you are at all food, if you're interested in the food service industry, if you're interested in understanding, what makes certain restaurants successful and others. Not so successful. You're going to really enjoy this conversation with no firm. Other ado, my conversation with Ralph scam Adela. My special guest this week is Ralph skim Adela he is a chef and partner with the tau group. One of the most successful restaurant and nightclub companies in the United States the towel group operates in New York City, Las Vegas, Los Angeles, Sydney, and they run three of the top ten grossing restaurants in the United States, including the single biggest grossing independent restaurant tau Asian bistro in Las Vegas, which in two thousand sixteen did over forty two and a half million dollars in revenue skedaddle oversees all of the chefs in concepts in New York, Las Vegas LA pretty much. You probably have eaten his food and not even known it and last year Madison Square Garden purchased a controlling interest in tau group Ralph's coming. Delo welcome back to Bloomberg. Thank you very much. Very pleasure to be here. So either that intro should s. For rate. You definitely shut. So I've been looking forward to this conversation. I'm a little bit of a foodie and have eaten in some of your restaurants. But I want to go back really to the beginning. How did you get interested in cooking? Is this something that you passionate when you're younger? Did you just kind of develop it later in life? I grew up in a talion American Home. So my parents were always my father worked. My mother was always home cooking. And I got a job working in a restaurant where I was very young in chef in that restaurant took a liking to me. And just would let me help out in the kitchen while it was doing bus play work. I was doing way to work, and you can courage me to go to school for it. And really saw that I had a knack for and he really guided me to go to New York City community college. And then when I graduated high school, I went to Grady high school in Brooklyn. It's a tech vocational school. I wanted to be an electrical electrician, electrical engineer, wasn't sure. But when a he encouraged me to go to New York City hall. On restaurant. And when I graduated high school his good friend of his was the chef at the plaza hotel in Manhattan, and he got me a job work into plaza hotel. So it was like from being in a small restaurant in Brooklyn to the biggest hotel pretty much in New York or anywhere in America was unbelievable. So do you find most of modern chefs today are they going to restaurants schools like culinary institute or elsewhere? Or are they a combination of self taught or mentored along the way, we're are most of our I think most of them go to school. But you know, it's not as no one. That's the one thing. That's great about the restaurant business. Now there is no one path to success, right? When I was growing up, and you wanted to be a chef and you wanted to be an accomplished if you had a do your internship, and then you had to do you had to be a Komi in a French restaurant? You had to work for big hotel. You had to work for great chef and you had to go through this long arduous path. Breath. Now, you could develop the greatest hotdog the greatest burger you can be recognized for so many things different things. Not only as a chef. But become a successful business person doing it. So I think that to be the most successful school in education helps you not only with knowing how to roast roasted chicken, and that's just using that. But understanding of business what to look for in the business how to make the money how to hold onto the money how to spend the money correctly. So it's more than just the base technicals of cooking. You really have to think like an entrepreneur not necessarily just a show. I mean, when we went to school was you had to take hotel, accounting, accounting, beverage and inventory control, still all why do I need this like my kids would send me what do I need algebra? And he never going to get what you do use it and learning those skills, those mathematical skills understanding business is super important to be successful. So you've been working in the restaurant field in New York City for a long time. Not too long ago. We spoke to Bobby flay about opening a restaurant in Manhattan. And he described it as the most difficult place in the world to open a restaurant restaurants Singapore. That's. I want a single pill worse ju. Yeah. Because the government is you know on top you. But New York is pretty very restrictive I really comes from lots of people for years taking advantage of the system like building people not following building permits correctly. These people that stole the gas downtown. And like, isn't that was one of my favorites? Carnegie restaurant who steals gas. What if he's not like millions of dollars? I get it, man. And the risk has definitely not worth the reward. Right. That that's totally a symmetric. Let's talk about some of the technological advances that we see in modern kitchens. How has technology changed? Is it easier to run a big kitchen, or is it just an additional complication using a little bit easier to run it? You know, you from the computer systems that help you control inventory watch purchasing to just managing the kitchen managing employees payroll. Now, it used to be when I started at the plaza. Tell my daily rate was two dollars thirty six cents an hour. It's like fifteen dollars an hour. So you really managing people on the half hour now, so technology of punching in punching out managing those people. But also, the cooking techniques, that's what I was gonna ask this, so many new technological gadgets that you could use from from the Suva days to down the road. Oh, how does that help? Or does it just make it more? No. It does help out a lot especially the com- Kombi ovens where they he they hold. You can use less employee's in the product. You don't really lose anything in a product. If it was years ago, you would have to have whole crew prepping, and then putting it in and taking it out cooling it and reading it there. There's technology now where you make items you cook them to a certain temperature. You hold them at that temperature. And then you reef reheat them and serve them out. So especially for big banks. We do a lot of banquets in Vegas and a big huge help for us. But some of those like severe techniques, I think those some of that is coming gone. I think that in the beginning when it came in. It was a cool idea and a lot of chefs use it, but I think it's gone to the point where it's overused. I don't really like using it for red meat's heavy meat for chicken and certain vegetables. It makes them great. But you gotta use some of those techniques or you have to really understand how to use those. And what the outcome is going to be not just say, oh, it suveyed, and that's gonna make a great. That's just not the not the case let let's talk a little bit about the cooking aspect of being in a restaurant. What does it take to make a great chef? Well, that's a first you gotta have passion for it. You know, you've got to want to do it and struggle through learning self learning taking instruction taking a lot of Chris criticisms, we also have to like any artist or artists in I like to say forget about artists, but you have to learn all the techniques of proper roasting proper, grilling proper saute proper cutting in a lot of. I think that's some of the things that get lost. As really understanding all the basic techniques, and knowing how to use those techniques and combine them how does that differ from someone who is passionate about food at home and is a pretty good chef on their own. What does it take to transition to actually being a head chef in a restaurant cooking and being a chef to me two completely different things? Jeff has to be a good cook. But a great cook can't always be a great chef there. It's chef is a person who runs the business who runs the back of the house runs. The kitchen has to know what all the other employees doing in a kitchen has to know like if you're on a saute station, everything that's in station. What your museum pluses what you recipes or your career? You're executing those recipes correctly over and over again that's at home year when I cook at home, I make grilled chicken. I'm making it for me and the kids in a family, and that's it. And when you're in a restaurant, you may be making hundreds of them. So if you come in at. Lemon thirty on Tuesday. You wanna come back at eleven thirty on Friday have the same exact experience that takes a chef somebody with skill. Who knows how to teach who knows how to set that kitchen up correctly and make the teach those techniques and set up the museum. Plus, correct. So so it's really a matter of organization and running a team more than just being a skilled Karuk. They're they're interesting. So when you're you run a number of restaurants. How do you spot talent? How do you identify who's going to be a good chef either to hire or promote? It sounds like a really challenging the talent that is a tough one. Because there there are people like I said who can cook? And then when you put them in a role of responsibility, just the mere fact of the exile of having to watch over the people be responsible for other people takes a lot for for employees and people to get over one of the things you'll see somebody who's working. He's a work. They're hardworking person, they're consistent. They cooked good. They come up with specials. They come to you the interact with you, you see how they move how they just you know, there's a lot like watching a great basketball player. Great baseball player. They have a feel in a style and lots of moves, and and you pick up on that. And a lot of these people can once they get to the next level just dealing with the anxiety stuff on them. And I think we try to teach them little by little of. Okay. You're great cook. You do a great job on your station. You really done a lot of these things. Now, let's teach you how to be a chef. Because I always say to guys if you're a great, whatever. So take great grill guy, you can only make so much money. You're not going to pay the saute man the same way, you would pay the sous-chef or the executive chef. So for you to grow into not only make more money yourself, but grow the business and educate yourself, and maybe do whatever you want on your own. You have to overcome these challenges, what are the differences in responsibilities for the sous-chef versus. I assumed the executive chef the buck stops with them. There's charge of everything. Ordering food quality to what the recipes are the next Lieutenant the sous-chef. What do they do? Sue, chefs do everything the chef does as little as those guys are always Arkan, and those that used to be when I was a sous chef I made sure the chef had very little to do. I mean, the chef the executive chef has final say over the menu the food the he's the ultimate they are the ultimate end. The what the food quality is with the dish. Looks like tastes like when it's executed and the viability of running that business. They're responsible for food costs are responsible for labor costs. We also make all our chefs responsible for facility, so it's taking care of the equipment managing that equipment because buying a thou- a blender Vitamix twelve hundred bucks thirteen hundred this ovens, a forty fifty thousand dollars these days. Not like you buy an open floor six hundred bucks put it in works. Everything's so expensive. So you mentioned taste, how do you two questions on tastes? How do you may? Sure, a dish is consistent not only from meal to meal, but you've restaurants all of the country. How do you keep that consistent? And when you're designing dish, are you trying to be as broadly focused as possible, or or are some dishes designed for a special niche niche audience and a special bunch of. It's definitely a little bit of both the first question when you get a recipe at home. You look at a recipe, and it's a Cup of this a teaspoon of that one of things we try to do is really measure everything out. So someone's on a line, and it's a spoon of this Spooner that always be the four ounce ladle OB. So it's it's never pinch or season to taste. I think sold them bumper. And you really see it you'll go to we have restaurants in New York where the food is seasoned here and people go out to Las Vegas and have the same dish. Oh, it didn't taste the same. It didn't the taste of that clientele. In Vegas is totally different different age, different demographics demographics level of salt different. Level and pepper, and then you go to Los Angeles. And it's different again. They everybody had all their, you know, McDonalds does the same thing big corporations will see what people like to eat and how they like dishes season or levels of seasoning. And they'll they'll play up to that. You have to adapt to the local that that's fascinating avoided against that. So you mentioned you cook at home for the kids. What do you eat at home? How different is it from what you cooking in the restaurant. I I have to do all the work myself when I'm at the restaurant. There's always somebody can say get this get that cleanest, dude with like an assembly line with the kids peeling potatoes. Nothing like that. And I'm not always. But I, you know, again, my my wife, and I lead this, and then my son will only eat certain issues, my daughter who's thirteen will only eat certain dishes. So I try to make a little bit of everything for everybody. But now the summer is great. So it's all about barbecue. It's right. A salad one vegetable and then grilled meat and grilled fish. So I like the summers met makes life easy. Let let. Talk a little bit about life in the kitchen at a big shop like yours. What's it like being a chef? I would imagine the hours of pretty brutal hours are brutal. But I think that anybody who's in any profession has brutal hours. I don't talk to a lawyer or electricity or somebody. There are always working lots of hours at work in ARD. The one thing about the restaurant is that you had never closes, right? Even if the U closed for dinner or service ends at eleven o'clock. There's always somebody. There's cleaning is putting stuff away getting ready for the next day checking me's and plus for the next day. Chef is. Always forecasting for tomorrow. Looking at what he needs for what they need for tomorrow. Who's coming in this day and age employees employees calling out is always a big thing. So we're always jumping in and helping out on the line and moving how do you balance that with the personal life? If it's that demand. It's tough. But you know, one of the things that we do is unless there's some big circumstance where people have to work six days a week or work a double shift. We really focus in emphasize that everybody takes two days off every takes vacation. When you take vacation, you make sure you leave your phone don't answer emails. Don't reply Email if you are answering those emails so that downtime off time is super important. I'm a strong believer in it. And I make sure that the whole team follows that rule. So I- years many years ago I worked in a kitchen as short order chef in a waiter and bartender in college. And I always noticed that some. Kitchens would really well L machines. Everybody knew what they had to do. And it was pretty clear how things ran how do you scale that up to a an operation the size of yours? If you doing forty five million dollars in sales in just one location. This is really a military type operation as an it is a military type operation, but we definitely take that same focus that you said, let's a small mom and pop and we take every station, and we break it down. So if there are seven stations in the kitchen each station is responsible for nine dishes or eight dishes. So you can really focus in on sous-chef will walk around and make sure they tasted monitor those. So as the food comes up, it's a huge past the line is about twenty five feet, and everyone is putting up the dishes that they're responsible for that part of the menu. So if you compartmentalize all the food, it's not like you'll go there and make the salad and Ron the other side and make the noodles run. Other side make the fish every single person has a set of responsibilities the museum plus lists and things that they have to be ready, and we monitor and check those things before service enduring service museum, plus meaning everything in its place sliced as an order comes in for Pattaya. You're not slicing the radishes, you're not slicing the chicken, everything is ready to go. And it's assembled when when the order you mentioned there seven stations. What are the seven stations? There's gourmet pastry in tower would be dimsum grill hot apps saute walk and the kitchen there's a sushi station, which is a free standing, and what do you think are the biggest misconceptions people have about how restaurants run, and I asked this having as again a person goes out to eat a lot. I and was a waiter. I'm always surprised at the comments people have for two to waiters, and it's like, oh you've. Obviously never worked in a kitchen. Never s. I wanted a big misconception. The chef is actually cooking every dish. That's on my God. What did he that? Now, and it's impossible for especially in a restaurant of our size at the chef is cooking every dish. But he's he's creating everyday she's coming up with it. And he's monitoring and working with the team as they produce it and for us like someone came in one day, and we had the lobster delivery came in. And there were probably four hundred pieces of lobster. And somebody said, oh my God. I thought you use frozen. Why would you think that we use frozen? We get delivered twice a week from Maine. You know, we take it. We break it down. We we we cook it, and we get it ready for that service. And we do it fresh every single day. So there's a lot of misconceptions about how those things get done. What does it take to create a new dish? What is that process? Like, so usually one of us will come up with an idea. All I have an idea the chef I have an idea. And then we see we kind of collaborate on it for if it's. Seasonal now summer and spring is great lots of different products come in. And we'll test those out, and I'll make something or the chef will make something. And then we have a couple of corporate chefs will come in and everybody will collaborate on that dish in at a seasoning or take something away and really try to maximize not only the flavors, but the execution of that dish where we're going to pick it up from. How's it going to get? How's it gonna look and taste exactly the same way? We just made it. So that goes a lot into the thought of how to make a dish. Like is it coming out of this station where we hold in a museum? Pause. What do we have to make a head of time? What can we make at the moment? And how can we get that same experience over and over and over again each guest that pours, how often do you change up the menu? The bulk of the menu is kind of static because there's hits those big famous hits is like going to def Leppard concert. You gotta hit us ten songs. That's all people want here. And then is about certain percentage that we swap in and. Out every year, but there's always special. So once a year, we changed the menu. And it's probably ten percent of it that goes on and goes off based on seasonality and somethings working something's don't work, but specials are always ever changing. We run four or five specials day. Let let's talk a little bit about the business of running a restaurant. You have some really big operations in New York in Las Vegas and Los Angeles. I think I saw a list that three of the ten top grossing restaurants were towel groups. How do you make sure that every customer experience hold the seasoning aside for reading difference? We call them guests though, every every guest gets the same experience. No matter where the restaurant is. I think it for us. It starts with finding the right employees are people and teaching them hospitality. I think that you can you have to find good people. You can teach anybody how to cook. You can teach anybody how to do any of the basic. Skills that you need for the restaurant business, but finding the right people finding good people who are into the hospitality business who really want to give the best guest experiences. The most important thing that we do finding the right people. What what does it cost to open a new restaurant in a city, like New York or Las Vegas? These days depends on the square foot. It's probably two thousand dollars a square foot three thousand dollars a square foot that several million dollars. Right. What why is the failure rate? So high for restaurants. The I don't know if this is anecdotal, but I always hear ninety percent or gone within three years or some number like that one of the things that just because she made the greatest souffle or the greatest stake. You have to to me for us. Anyway, the real estate is the most important part of the deal. Right, right. You have to have the right space in the right location at the right rent and one once all those if you're paying exorbitant rent, and you have a snowstorm some. Thing happens business. So you have to plan for those things you have to plan for when the business ebbs and flows. And the rent is constant you pay the net, regardless of what happens in the Hamptons doesn't matter. That's it. I think one of the things that's one of the biggest misconceptions of someone. That's why going to school and understanding the business end of it. It's super important on the standing projecting out. Hey, I can do forty thousand dollars a week and business my rent factor. Six percent, I can always make money if I do forty thousand a week, and I dipped at twenty and my rent is seventy percent it can still make money. But if my rent is double that. And it's nine ten percent in my rent fact that goes up to twenty percent. You're gonna have to make air in trouble. So so real estate costs in in a big city is is the most challenging thing. I think so. Yeah. What about overseas? I know you guys have places in Australia, and you mentioned Singapore more or less the same concept, or you're not dealing like San Francisco, New York, the rents have encouraged saying. Occurs in in Sydney, and in Singapore in a hotel we're in the star in in Sydney in marina bay sands. So we do have rent deals, but the hotel or a partner, so it's a base rent and a percentage rent, so it's manageable. So it doesn't matter. You're had always manage is that true with most. So there's a sort of odd thing here in New York that there are a lot of big hotels. Have restaurants inside some are fairly famous name brands in some are lesser known. Entities is is that financing structure similar where the hotel is subsidizing the rent because they want the space there for guests or. How did they watch one is individual? But I I think you find more and more now that the individual operator puts up very little of their own cash and the base build or the hotel will finance the whole project. They'll be a partner and you'll get less of a percentage on the front end and a percentage on the back end, but they'll finance the whole project feel so that becomes financially attractive. There's little risk when you're a little less risk. There's always risk of getting employs not making money signing to a deal that may not be as lucrative as you want and doing all this work and in finding out three percent of of of the neck is nothing. So why is it that so many people seem to be attracted to investing in restaurants? Is it just a hobbyist thing? Maybe or or Broadway show, right? It's the worst investments in the world. Don't go that far. We're looking for my. It is. Well, I mean, it's super sexy writing, right? It's action in its people. And it's the aphrodisiac of opening a restaurant is a great many people come in. And they see you and people who understand it for the business or very are smart about investing. And I don't know. It looks easy to everybody gets the restaurant. Value makes how hard. Right. And it's done. Well prophecy. That's it on my God. They charge twenty seven dollars for chicken. I go to the store and it's five dollars. I was at Basel. The is all. So not true. But that's what people think so if you had to decide the most important job in the restaurant, not counting the chef. Who who do you sign that tests? How why I always say that every single person in that restaurant matters from the person who sweeps outside receives a delivery and puts it away. I think that every single person in that chain has a very important part to play in a guest experience coming in coming up to a restaurant. That's dirty on the outside you want it clean. You wanted sharp every single job in a restaurant is important. I have to totally agree with you. We had a very nice meal the other day at a very nice restaurant. I won't mention and the bus boys. I don't know if they were trying to break the dishes, but they were just, and it was just one of those little things that I noticed that chief a really nice restaurant. They should teach. These guys not to slam everything, Dan and should be a more gentle because half the restaurants. Head whipped around every time. And that happened throughout shop people, and it takes away from the experience like, yeah. But is the busboy import. Yeah. Sure that that person is very important from the same way you walk in and the maitre d' or the host greets you and says a low, and then the server comes over and take your water in the chef the person who received those goods that they take care of them that they put them away the right way. So the flu doesn't spoil everything. And it's every single thing matters, everything it does it has a big impact on the experience. You have any thoughts on this tipping or not movement that seems to be gaining. So it's a it's, you know, it's difficult because tipping in upstate New York or smaller counties where. It's super valuable to the employee when owed employees a waiter gets survey stiffed in one of those that are making any money in New York. It's different as the scale of people coming in the amount of business that we do so paying a server thirteen fourteen dollars an hour is very tough on restaurants. I believe in the end, it's it's changing the face of the restaurant business in New York City, and sir restaurants with servers will be elite kind of high end restaurant because most people won't be able to afford it. You think we're better off just keeping tipping as it is and not do. Yeah. I totally see that. So when you want to go out for fun what sort of what are you looking in a restaurant when you're dining out? So I have free go out to eat as a team we go to look to see an experience who who's doing something in Asian food who's doing something in Italian food of the dishes. Interesting if I'm going out with my family, it's someplace where my kids can destroy and have a good time. And I don't have to worry about Devon is have a nice glass of wine and relax. So it's all about what we're trying to do. And what we're trying to accomplish. We'll go out and as a team will we went to that Korean steakhouse coat, and so ten of us went out, we ordered everything on the menu. He tried everything. Literally, how many ten people just bring us to the I'll always go like there's a green salad. We don't want that. But bring everything else did do people recognize you when you go out to you have other people in the restaurant industry say because no nobody ever said his incognito as Basel not that anybody would know. But you know. The restaurant business very incestuous in the city so service could've there was a bartender there and a server that work for us in towels automatically. So you get better service. Over depends on what depends where they had a good time at tower. Not I don't I don't know. But so when you are looking at a restaurant what what would it take to get you to invest in a restaurant that wasn't part of your group? What would you be looking for? I know you probably are precluded from doing that. But I in Brooklyn. But if you were thinking about that like what what sort of things catch your eye as a potential investor one of the things the concept what the concept is. And what it's driven by is it driven by a steakhouse as a concept that goes across all different genres, visit a businessman restaurant, or is it specific to a ethnic cuisine. What's the location, and what what is the PNL say? What are the multiple say? Are they do they have the right scale or you charging enough? So. If it's only sixty seats and people say, well, we can do three million a year three million a year at sixty seats how much money you're gonna make off that investment. If you leave you if you took that half a million dollars and left in in a Bank and may two percent on a CD would make more money, and it safer, you have to have the right size restaurant with the right concept and a right location and enough scale to make that investment worth it. So most of what I see with the towel group. There's this tau the whole run of Asian restaurants. What do you do in terms of steak and in terms of Italian? We do lava which is an Italian guys we have one in New York one in Las Vegas one in Singapore. So to kind of encompasses the town talion American food from New York New York neighborhood food with steak, and we have legacy which is a seafood restaurant in a moxie hotel. Tau beauty and Essex vandal. So it's lots of different concepts. But towel is definitely our biggest concept that we have in. It's the most famous, and when you when you go out to restaurants in Manhattan is part of the back of your head always running those numbers like not doing. I see what ideas I could steal and take make our own because you know, you always look at improve yourself. Anyone who says we do everything? Perfect. And we do everything. Great. And we do the best food. Best guest experiences. Just fooling themselves. You're always looking. We're I'm always looking for that edge and seeing what people are doing. Is there any enervating and see kind of business at doing in a location is sustainable is? It is it going to be a threat. Is it going to be something who are part of that concept that maybe there is something there they can make something of it on? You know, you're always thinking when you're looking and seeing what's going on interesting. Can you see where the investing the money and right the spend money on five hundred dollars and flowers. And no money on lending linen. Is that really where you wanna go? Interesting. Can you stick around a little bit? I smoke questions for you. We have been speaking with Ralph scam. Adela he is chef and partner at the tau group. Be sure and check out our podcast extras where we keep the tape rolling and continue discussing all things fine. Dining we love you comments feedback and suggestions write to us at M I B podcast at Bloomberg dot net. You could check out my daily column on Bloomberg dot com. Follow me on Twitter at ritholtz. I'm Barry ritholtz. You're listening to masters in business on Bloomberg radio. If you're having a business dispute the process can be slow and drawn out, especially if you rely on litigation in the courts, you can wait for years before your cases resolved and the long your case proceeds, the more your case can cost not with the American arbitration association arbitration or mediation with the American arbitration association is faster and fact nearly fifty percent of our cases settle prior to hearings ADR dot org. Resolve faster. Welcome to the podcast brow. Thank you so much for doing this. I find this topic. Absolutely fascinating. Not only because I like to cook a little bit. And I certainly like to eat. But wherever I go on I'm burden with that mathematical knowledge looking around and saying, it's a really good restaurant. But how are they making any money? If a Friday night, this place as half empty, the food is great, whereas everybody, do you ever have experiences. Like having a great time doing a show. Also, it's great. We you know, when you you not only look for the food experience. But you always look for the business experience of like what's going on? What are they doing? Why aren't they busy? Why are they busy at slots of people will look at towel and say, oh my God. They're so busy. Let's open up right next door. Neighbor. Don't be is it the business in the areas. I think tau is especially it is the nation's destination special experience walking by and saying, oh let's pop in for a snack. Everyone's going there. And it's an completely immersive experience. Right. It's it looks great food is good the services great. But the the feel in the vibe of the place. It's it's all about. And having the experience. So there's a restaurant group online. I won't mention their name, and they just opened up this Mentz restaurant Mediterranean restaurant of which there are a number of online land. Kemah is one Lemani is another one in. So a third one is giant place MP Taverners third one. But this giant place opened up, and we walk in and it's just gorgeous, it's spectacular. And we sit down for dinner after making reservations, we family members in from out of town. And I'm shocked everything is mediocre, and I I know the restaurant group the rest of the restaurants are actually really good. It looks like they put in five million dollars building this. So I'm leading up to the question when a restaurant opens up how long does it have to kind of adjust the dials and trim the sails and get it, right? My wife is like with done with that. We don't have to go back there. I'm like, I think you gotta give it a couple of times. You know, people will say six months, if the service is really really good and the food's okay, people give it a second chance services, really bad and the food is okay. People won't give the restaurant a second chance. Really? I think he got a the food. Come second to the service second to the service interest in in initial reactions to. Yeah, we'll coming in and say, I think he sometimes you could take three months, depending depending upon how far they're reaching. All right. Well, that was it is real simple cuisine, and they're executing it poorly. Or is it real simple cuisine in a buying poor ingredients? I mean, you could if you go out a lot, and you're somebody like you who knows the difference. You know, the difference between really good stay. In a real bad steak for sure and stake is the easiest piece of fish or the quality of the produce. And you're saying here, they built this rush on it's great and it using crummy tomatoes and using really poor fish and stay qualities in good. You know that they're cutting back on the most important thing. I think that's one thing that we never do. You may like or not like, but we buy the best ingredients and let them speak for themselves because people will always be able to tell that apart. The restaurant two or three times before I write it. Really? Yeah. So I'm I'm to accent. Then you, and I always noticed a favorite restaurant the food will be really at a high level for long time. And then it starts to falter. And you always wanted to is this an aberration meal, or is this the beginning of the end 'cause all restaurants seemed to have a natural life span with a hand. You know, you go to Smith Alinsky any day of the week. And you know, you can get a good steak and they've been there for a million years, but that's sort of longevity really seems to be the exception. Isn't it in this day and Asia, I think one of the things is not only the the location and the rent which kind of squeezes things down. But I think they own their building. So that them a little more than most places when they're in trouble instead of buying a prime steak. That's I mean, we pay twenty one dollars a pound for prime segue. So what does that translate to fifty dollars a state, right? I think people will buy less a quality ingredients to make up the difference in payroll make up the difference in profit. Ability. And I think once you start doing it, the guests will notice that though, she if you go there three times a week or once a month in all of a sudden, you're eating the same thing. And you know, it's different. Let's say maybe it's an off night. The next time you go, and it's bad. That's it. All right. Everybody has an off night so say maze. Yeah. It's this one. Then when it's when it's a one authen when it's really that reviewers will come in. And if they do it over two weeks Panera month span that's different coming in on one time when a place is busy, and maybe just getting a bed experience. How do you? How do you judge any business? You know, Salt Lake it's a movie where it's been seen one hundred and fifty times, and everyone's vetted it you're having somebody make the meal. Right. You don't know what happens in a kitchen or their bad experiences? Sure. Absolutely. But you have to it's one of those things where you have to give it three or four tries before you're actually or go to a couple of dinners and say, you know, what really from beginning to end is a bad experience from beginning to end, it's a good experience. So so let's talk about reviews a little bit. I think indoors box man setting myself get shot in general, I think the better reviewers, and let's let's include the New York Times, Wall Street Journal, New York magazine timeout will go lease. East to x? But here's the bigger question. I remember back in the day a review in in a major paper, and I would say the time still has this power. That's at that restaurant is jammed for months, and then it starts to attenuate, but it's not the same sort of hammer. It was twenty years ago. Now when Mimi share it in or Brian Miller or one of those big reviewers and John Marini when they would come in that would make or break. Now, you take the subway and there's five hundred reviewers. Everybody's a yelp guy. Everybody's a something. Well, yelp is terrible. Forget yelp reviews. And at one point in time that zagats was great. I think Google kinda took took the power is looking at drive advertising. Right. Can't say something bad about somebody who could possibly advertise with you. And that's what yelp does it. You know, I guess they're to me a lot of those outrageous reviews it just trying to drive traffic to the site. So you get on eater and those guys, and it just have they hammer us like to no end, and it is possible to get some bad meals. Yes. Is it possible that everybody does a great job? But us impossible. We wouldn't be where we are who we are. And with this. Right. The success speaks hammer us, but they trying to if you went and said something bad about some small Italian restaurant, some small Asian restaurant would anybody care? No. But if you say something bad about tower says something good about how it drives traffic. That's what it's about looks. What about speaking of clicks, what about Instagram and people photographing dishes? Does how significant has that become does that affect presentation of people aware at of that sub sector of diners who wanna take every everything is the Instagram moment. Everything I mean, a lot of some of what we do is geared towards the Instagram moment. But always say if people will take pictures of something, that's great and Instagram, and that's great. But a lot of the stuff you see on Instagram is almost inevitable right stuff on a giant towers, no sense. Eat like, something has got five thousand greedy with cheese. Poured over it. Nobody nobody. So. So you're you will put you as a on the fence with Instagram though. I like Instagram. I think for me it saves me probably five six thousand calories a day. Right. You don't have to go out, and you can look at a picture of it and kind of figure out what's in it. You can pick up an idea and the dishes there. I'll personally like Instagram. I just think that for it to what the average person likes on Instagram doesn't really translate to what a good meal would be really I was reading not too long ago that there are some specialty ice cream makers out of Brooklyn who have redesigned their labels to make them more Instagram friendly people literally snapping photos in the frozen food aisle of your favorites. It's great I think that that's but that's about the restaurant business. Now there is no one path to success. I can come up with something Instagram and Instagram like blacktop, I mean insi. Agreement made them really it was though, shakes and Instagram those shakes, and and they're great. I mean, I it's unbelievable. They do a great part. But they they were struggling in the beginning and they hooked onto Instagram and Instagram helped promote their business. So when you go out to eat, tell us some restaurants, you like where do you go in New York, where do you go in that are not tau group restaurants, where do you go in Los Angeles. I try not to go anywhere else. Trying to conserve as many, you know, my favorite place in L A Republic. I don't know if you've been there. Now, it's the Ola brea bakery. The food is really good. The chef is great. And it's seasonal and it's fresh in its non-threatening. I like an where people don't have to think so much when you're eating just or something. And it's the food is good the services good and the ingredients are really fresh and well-made non-threatening to tell us about some other memorable meals you've had anywhere in the country anywhere in the world. Well, one Hong Kong is one one of the dishes that we have on a towel as a snapper in the sand. And we had it in a place in Hong Kong. And it's guy with a server was unbelievable. It had like these big fishing boots on white fishing boats. And we went over pick the fish out. He was like, dancing and the food and the dish was like unbelievable. So what into the kitchen, and there were three cooks on a walk. And I just was trying to talk to them letting you just yourself into gets right in. Nobody said anything nobody stops. You look like you belong in there. You could put out a chef coat and pretty much go anywhere people. Nobody's nobody. Stop you. Right into the White House if you want, and so they weren't really saying I went down a block bought a case of beer brought into the kitchen gave each guy like four or five beers. And they taught me how to make this dish right there. Like that was a great experience chief this acquisition cost that that's amazing. How about in the United States what other meals have you had that a memorable? You don't strike me as a guest Renault. Meek sort of Noah, I look at food, and I say to myself, what would some of those long meals where you go to those tasting dinners. I don't have the patience to sit through one of those. I don't not anybody's food food in a restaurant business on any level from the guy who sells the hall guy a street outside to two per se. It's all hard work getting people to come in. Right. Yes. The by the stuff, but for me, I don't like sitting there. For four hours and eating and drinking and his seven courses paired with a wine. I get a good one cocktail and a really good bottle of wine with dinner. I'll always pick a wine that'll go well with an appetizer an entree seven different wines by by the time, you're on your seventh course with a seven point you're either drunk or tired, everything kinda tastes the same. And it doesn't to me. It doesn't make any sense. Why was in Barcelona in September? And we went to this one Mitch three Michelin star rated restaurant. I'm not exaggerating when it was twenty courses, they're all tiny little things. But even still after the tenth. It's like all right. I'm good, wait. We're only halfway and the wind just kept flowing. It was it was a lot Barscelona some of the best food in the world. It was amazing. But less time, we went to Japan, we went to four three star Michelin restaurants, each one was worse than the next just going on this. So you go to place to you, are you picking food out of you just do all Mukasey and say to the chef Mukasay. Gimme what you got. Yeah. Gimme what you got. And you happy with that. What do you like for sushi here in New York? We went to Neta. But I you know, I like to sushi by Gary, he's always good, man. He always does a good job simple. It's fast. It's clean. Sushi. Seki on twenty-third is very good. Also, tell us what else what about talion? What do you do when you want to go off for and cook at home? You know, there's some really good cook it on. But there's some really I live on Staten Island and some really good restaurants on Staten Island. Just three. It's a place on new door plain pizza Jovi that the is great Italian food is great two guys from Italy and small place, but they do a great job. What do you think it concepts like quality meats quality Italian any of that run? There's some some pretty good isn't good. Yeah. Pretty good job. I don't like knocking anybody 'cause I get we get knocked all the time. But I I know what it takes to get it done. So I was go out for the experience. And from what about Chinatown you ever go to flushing and work your way, I'm born and raised in Brooklyn. And when I do go back to Brooklyn at the seventh eighth avenue in Brooklyn as a great Chinatowns. I used to go to queens the Mets play. But since they're so bad. I don't go out to queens anymore. What do they over eighteen? It's not terrible. They probably one, but Brooklyn has great Chinese food. And so to Staten Island is some really good Chinese restaurant. So I'll go to Brooklyn when I wanna get my Chinese Chinatown fix. And then the last restaurant question, I. I wanted to ask is what are you doing dish comes out? And you just don't like it send it back will if something is up in the past. And it's not right. It doesn't look right at sinner right back to cook. And send the first thing of send it back, and then turn around and yell at the chef and make them go back there and make it with them. So no hesitation. I know basically are are very. Fearful, maybe that's right. I'm with you. If something is overcooked bag MacOS. Which part of rare was confusing to you on a stake? This is somebody else's shoe. Not that ever say that to the way makes mistakes right this. I think I got the wrong wrong steak rare. This is medium. Well, can can I get a steak, but there are a lot of people that really seem to be has an to send stuff back. Oh, what you mean in the kitchen as a diner as a diner as a diner in less. It's really really bad depends on like if we're with the crew of people we'll send stuff back of. It's not right. If I'm with my family, it's pretty, you know, order stuff that I know is safe like when you go out to eat people say if you go. If you go somewhere where do you order? My first instinct is always the word or something safe, especially with a big group of people because you don't know. And like, what do you mean by safe like just a piece of grilled chicken or nothing to not on the fancy end of the menu not on offense here and the dominion, so simple, and and the bread and butter 'cause you know done a good meal, and it'll be a safe experience. But if I'm going out for dining experiences, totally different. I'm going out going out with friends and we're hanging out partying. So is safe experience. Does does being in the business ruin that that expe-? When you eat with a bunch of people. Everybody's looking at you like what does he say? What did they know? It's I just try to eat. Yeah. Just eat, man. I I really really enjoy eating. So then you're trim. How do you manage to keep calories? I you got to exercise, and you gotta make smart decisions about what to eat when to eat when we would work on dishes or work on a menus where opening tau Chicago, very soon. Right. So that's coming in September. And right now, we're working on dishes. So we I would take four or five bytes six bytes seven bytes, eat heft addition. And only now it's one or two bites schist to get tested. How it's doing the next one. It's really about. How many calories you consume in a day? Let's that's really interesting. Let let's jump to our favorite questions. I want to see see how how you run down these relative to to what? This is the speed round. Absolutely. So what do you think is the most important thing that people don't know about your background or thing that it don't know about my background's loaded question at that it, you know, I. Just a regular guy born and raised in Brooklyn and just work my way up and worked hard that. I think that when people see success or you're working in a restaurant. Always got this those that and no one gets anywhere without working hard and paying your dues. And I definitely paid my dues over and over overpaid. My does I'm waiting for that check that come back to the refund. Check who are some of your early mentors. You mentioned the one chef that took a liking to you when you were young. I don't know if he's still alive who's an old Sicilian guy. But I worked in a restaurant codeless seen many years ago. Chef there was a chef named Johnny PK old French guy who is really back in the day that was one of the few four star restaurants in New York from the New York Times when he really really was something, and he was a strict disciplinarian, he was the guy really taught made me on the stand. What running the kitchen was and how everyone should look and behave and perform and it was all about dressing room. Right looking right. And you had to wear the white hat, and the neckerchiefs and stand there and just those days where you got screamed at from the minute you open the door, you went home, and you would just like Hamid every minute of every day. And what chefs influenced your approach to cooking who did you who? Did you think about who affected the Saudi dishes early eighties? I work with the when there was a restaurant hotel on the west on each side. The Westbury rotel was a restaurant called the polo. And Roger version was the consulting chef, but Daniel Balu and crew came from Leone, and those guys would those that team was one of the really I people who expose me to a different world of how French food was and the season -ality of it and back in French restaurants were always like this is it this is the dishes duck all around in the middle of the summer in the middle of the winter. They were more seasonal food and really taking a. Form approach way way back long before farm to table. Admitted in the eighties though. I was only like two years old. So you mentioned you don't have time to read books. You're so busy at the restaurant. So what do you do for fun? What he do to to keep enter now, it's the summer. So I like to hang out in the backyard and have a nice glass of wine and go into pool, and but like enjoy playing with my kids do a lot of charity work, and helping others really gives me a good sense. And we tau group in towel cares. Those were involved in a lot of different charities. So how cares that's the charity of? Yes. And what sort of what sort of groups you guys like to work with? Oh, we fig in the breast cancer research, breast cancer walks. We do a lot of that. I'm actually my charity in the port of towel cares. Among the chairman of the board of eating too, which is a school in a facility for people on the autism spectrum. So I do that work, and we have another charity called Popper is works with people on the autism spectrum. So I do a lot of that work, and since you joined the restaurant industry, what has changed and is this for the better for the worse. Every single thing has changed like now getting rid of plastic straws. I think a lot of it is for the better. Right. Sure. Especially the way employees who treated I think back in the day, you could, you know, get yelled at smacked hit and all of it was wrong. It's almost like the trail of of an abusive parent, you abuse the kid to kid grows up to be an abusive parent net was really what was learned yelling and screaming. Cycle. Hattie broken. Yeah. I think it definitely had to be broke. Is it is it better today? The restaurant industry has had a little bit of its own meat to move. Yeah. I think it's way way better today be moolah respect each other inspect hate to use that term diversity, but women in the workplace and just different people in the workplace and the way you treat people and treat people with respect and treat yourself with respect. So you can treat other people would respect makes a lot of sense. What is it that has you most excited about the industry today? It's dynamic it's ever changing. Maybe set a couple of times, but the the way to make money in the way to get your point across get your dish across as changed so much, and it's just you could come up with something. That's the greatest bow on and make a fortune and people who have the food truck revolution. I think changed the way a lot of people think about restaurants that you can go to a truck and have a great meal. You can go down the road. And it's everywhere you go to Madison Square Garden and the food. Stands are great and good a huge improvement. Forget was the Yankee Stadium or city field. I don't know if anybody goes to city of illness. I loved him. But. The best food of all the Edger major economic you can go and where we went to Fenway park a couple years ago and a steakhouse and there was great. It was great experience, and those that are different things where you can get great meals anywhere. Now, not not just a high end not just a high end restaurant. Tell us about a time you failed. And what you learn from the experience always say never felt felt like, you know, as a restaurants. We learned you know, we had a restaurant up on the upper east side Arlington club that the food was great. But it was just bad location. Was we learned a lot to really be more careful about the locations that we picked and just to. Sometimes you have to know when to get out, right? That we let that that's one of the most important things. If you listen any businesses risk, right? So something's work. Something's don't work. But if it's not working, you've tried everything. Let it go and move on. What why do you say it was a bad location? I just my mind. Yeah. I'm reminded of the Seinfeld with the black hole restaurant that. Yeah. Always died in never never seen that for some reason. It just happens that way, I don't know why that part of in front of a bus stop. Oh, it was like all crazy little things that was successful. And we took it thinking that we could make it work. Listen, we had a great partners and great food and just didn't go then go so someone's a millennial and wants to become a chef or or enter the restaurant business. What sort of vice would you give takes time? Yeah. They all think it's I mean, everybody wants instant gratification. I went to school. I worked for this chef two year work. For that Sheffer year. I'm ready to be a chef just not the case. It's a long process and our final question. What is it that, you know, about the restaurant business today that you wish you knew twenty five years ago? It's very difficult to make money very difficult. Yeah. I think that everyone the perception of people I didn't actually do it for the money. I did it because I just loved it and wanted to do it. I didn't take the approach of hey gonna do this. And I'm gonna make a million dollars to make five million dollars going to maintain them. Just did it because it's what I wanted to do. And I took that approach going in and just working and working and working figure that if I could just work hard. The opportunities will come and I don't know I would have studied harder in school though. That's Joe beta type more attention in college. They're good. This has been fascinating stuff. We have been speaking with Ralph scam. Adela he is chef and partner at the towel group which runs the most highest grossing restaurant in America as well as three of the ten top grossing independent, restaurants and. A slew of other highly regarded, and we'll reviewed restaurants if you enjoy this conversation be showing up an intra down an inch on apple itunes, Stitcher. Overcast a Bloomberg dot com. Wherever finer podcasts are sold, and you could see the rest of our two hundred previous such conversations. We love your comments feedback and suggestions write to us at M I B podcast at Bloomberg dot net. I would be remiss if I did not thank the crack staff that helps put together these conversations each week, a take a vow. Brian is our project manager Medina. Parwana is our producer slash audio engineer Taylor rigs is our Booker Michael bat. Nick is our head of research. I'm Barry ritholtz. You've been listening to masters in business on Bloomberg radio. Masters in business is brought to you by the American arbitration association. Business disputes are inevitable result faster with the American arbitration association, the global leader in alternative dispute resolution for over ninety years. Learn more at eighty are dot org.

New York New York Las Vegas Brooklyn Instagram Los Angeles towel group partner American arbitration associati Singapore Ralph Carnegie restaurant United States Barry ritholtz Bloomberg New York City hall Basel Sydney Australia plaza hotel Bobby flay
Boston Market 2 with Dewayne Perkins

Doughboys

1:37:52 hr | 5 months ago

Boston Market 2 with Dewayne Perkins

"This is a head gun podcast. Hey guys year. Today i'm gonna talk to you about trike. Oh for over. One hundred years ago has been the leader in innovation ingenuity for everything wiper. Blades co was the first mass produce wiper blades and they have received numerous awards from vehicle manufacturers who trust trico to put the best product on their vehicles one of their products trike. O.'neil form is designed to match your vehicles. Exact connection that means no more guessing no more hassle and no more confusion while installing your wiper blades. Not only are they easy to install but they are high quality beam. Blades built to be any type of weather. Tranquil ultra wiper. Blades are american. Made aliyah premium beam wiper blades at shine in any weather. These wiper blades. Also feature a unique design that converts win force into extra pressure along for maximum windshield. Contact the trico. Smart set wiper blade automatically pairs to correct size infant wiper. Blades specific to your vehicle. That's two blade. Sized perfectly in with the correct connection already. attached simple for people like me just visit wipers one. Two three dot com. Enter your vehicle information in select whatever smart set you prefer trucco smart set monsoon for areas with heavy rainfall trico smart set tundra for cold snowy areas and try co smart set storm for everything in between that includes you so cal surfer dudes go to wipers one. Two three dot com and use promo code doe boys at checkout and receive ten dollars off your next order a forty dollars or more unless you're a business reporter in the food service industry. There's little chance you've heard of engaged brands. Llc parent company the row han group but this sort of russian nesting doll of corporate stewardship with names that evoke villainous corporations from zombie video game is the norm in the chain restaurants sector as it has become in the economy at large the row hand group of companies founded and controlled by philadelphia businessman. And real estate mogul Pongia has a stake in pizza. Hut and checkers rally's and in two thousand seven. It acquired a quick service family style. Diner chain from private equity group sun. Capital partners which itself owns throwback burger diner johnny rockets and regional seafood chain. Captain d's in addition stakes in oil exploration in orthodontics practices and sun capital. I acquired this commodity from its previous corporate owner mcdonald's which originally planned to cannibalize its real estate holdings but instead flipped it for a profit. The game of hot potato with this potato purveyor goes back to the chains. Founding in one thousand. Nine hundred. Five by stephen colo and arthur cores newton massachusetts. Who named it for the nearby new england metropolis plus the rotisserie chicken. That was its flagship product. After a decade of operation in regional expansion chicken was subbed for emerge general catch all term to encompass non poultry offerings and the chain went national today with over four hundred fifty restaurants in the line of licensed frozen meals available in grocery stores. The new england concept continues to offer family style fair as part of the sprawling but paik family known collectively as the row. Hand group this week on dope boys. We return to boston market. Welcome to doboy the podcast about chain restaurants. I'm nick wider along with my co-host rage against the vending machine. Frontman zack de la almond. Roca the night soon. Mike mitchell mitch. I you're a man who suits who you you say. The patch cat. That's like your catchphrase. Yes and then that is the roast that you choose. Gilding the lily. Perhaps of a hat as you said to me just recently but they are but they are saying they're different beats in the same pattern. So you know i. i'll give him that one. That's andrew up in portland. Rose spoon man at g malakand. By the way someone signed the roast spoon man g mail up for judicial watch the right wing advocacy org. That advances the seth rich conspiracy That's not what the g mail is for. So please don't sign us up for any sort of a pranksters out there. We got mary little pranksters out there doing their little japes knock it off. I think the equivalent of a drunk dial you got you got drunk and you and your email that you email them up nine up. You signed up yourself. I would never they why they do that to me too. I get emails from everywhere on the on the What's the email again. You're only male spoon man. Drops spoon man drops at g. Dot com. That's right spoon man. Drops djamil dot com and But you know what i've given over the duty of that email to the drop king. Wow he he was really asking for the keys to this thing. Our associate producer rubber singer aka the drop king who came onto the scene via making drop zone. Drop drop dropkin taken over and you know what let's take it for a ride with the drop king at the wheel how to spoon nation and here is a little drop wives my tooth on the microphone. Last how what did you do. I just hit my tooth on the fuck and microphone. Oh boy. I hit my teeth done. I take my teeth. I hit my teeth. On the homing how. I hit my tooth against the mike drumstick. This has happened before. msci mistake. the mike for a big lollipops be honest. Mitch you faded out for segment that it was nice cream. That's my favorite gray ice cream. They're probably going to boil this thing. Afterwards we'll tell fox on your team well dear dough boys. Here's my first drop andrew last. I hope all of your teeth are healthy and that you are all brushing and flashing every day burger brigade for life that makes sense ever now from pittsfield mass while a massachusetts guy who is burger brigade. That's fucked up it happens. It's disgusting disgusting wives and it's not mick world. That doesn't just happen interesting. So many that happens so often at our live shows. I know that is embarrassing. That we that we constantly. I'm constantly hitting my teeth against the mike. Yeah i don't know what it is. Exactly the nerves get up on stage also interesting odd for us during a live show but after from the audience about that. I think i think they i think that was. Maybe i think evan or whatever. His name is filled that in for us. Who's being from some y- pulled some canned laughter them from the big bang theory. Yeah through the drop. I could hear the crowd chanting shouting zinger mitch. We should introduce our guest very very excited to have him an actor writer and comedian for the break with michelle wolf brooklyn nine nine and the amber ruffin shell. New episodes premiere fridays on peacock. Dwayne perkins dwayne. Hello hey what are you doing. They were being here. Thanks for naming a delight. Dwayne i have to start here as you know as we all know. We are currently all locked down in this weird quarantine environment. How has the house cove it. Impacted your eating habits. Good and bad. It goes through waves. There are ways. Where truly terrible than i feel bad about myself than i do better and then that doing better usually stops said about a week or two win when i realized that the world is not getting better so why do i gotta eat better. Like up and down constantly yup. I had the the thing i've done. This has been going on for a long enough. Where i've done the thing where i've i've had to separate thirty day absence periods from alcohol where i'm just like i'm going to be sober for thirty days. And then they fall off the wagon hard and then they went back to it and and you know what sober again for another thirty days. And it's just like like. I have the same mentality as you of just like why. Bottling what am i doing here like. What am i trying to trying to pretend that this is. I should do anything but just fucking live it up. Because what else am i going to do. I don't drink very much just because like it's not a thing that i do very often and but during quarantine i might tolerance for a we just got very very high so i was like oh i should take a break from that and then when i took a break from wheat i immediately started drinking and i was like. Oh no i can't buy well. The worst vices foodwise last night dan. Oh game your ride. Home from logan airport and i was like she we. Can we stop and get some food. Or whatever like he's like. What do you wanna do like mcdonald's or wendy's and and we ended up. We ended up getting a place that we're actually going to do on the pot so i won't say where it was. Wow and he's here. He said to me juwan eat it in my car and i said no my mom's not home and he nodded and then we both laughed at the fact that we were both thirty eight year. Old man who are still hiding the food that they eat from their loved ones because he understood it. Completely taft to eat a fucking ceos mcdonald's to you have to eat a fucking quarter pounder in your car. So your mum doesn't find. I'm thirty eight wives. I know up is vic it's that comes from your mom caring about. Yeah she cares. She wants to make sure that her son has a long fruitful life. That's bullshit she cares about my curvy figure. I mean that's no caring to some extent. Here's care in by the way. I have to mention that. When dwayne mentioned smoking a lot of weeden as we'd tolerance going up our producer nodded as vigorously as i've ever seen i know very well. Yes this quarantine was when i realized like. Oh that's why they say we'd is a gateway drug because if you do too much at just stopped working and then yesterday i like yes yes it was just like rough generally and i've been on like a tito diets i had this like Service called green chef. They send me four meals a week And i've been doing fairly good that yesterday. I was like you know what today is a weird day. So i went to pardo's there and burbank and just got like balls car just like carved full of mashed potatoes filled with more mashed potatoes. I was like oh. I'm i'm really spiraling in a bad way. How long have you been doing the diet for. It's not for real for real. Because like i don't get it but i just know that like when i do eat a bunch of cars alaska right. I've been doing that since about. Like maybe like april when i was trying to really like. Oh quarantine is a time to really take back life in good things but like it's all it does is like me loose me and that's about it instead of a burger. Just eat this loose meat in the magic. Whatever dinner is a bunch of loose meat and vegetables like the great depression. I've lost. I like my weight ios up and down in. I've i lost a bunch of weight. Not doing kito because it wasn't. What were the verbiage was at the time. But i it. Yeah that ios going up. It's like one of those trick. Yoyos when the guy does a trick and goes up and it just staying up you know how it's a yoyo in zero gravity just perpetually in a sent But i like when. I when i lost the most weight in my life i was just basically eating meats and greens like that was it was just like and it gets. There's parts of it where i i. I'm curious how you feel part of it where it's like. Oh it's it's fun. That i can just have a bunch of money in ranch dressing or whatever you know whatever your choices but like it also gets very stagnant and just dole then started to fill for me like pretty barbaric bad. Why am i infamous. Dan meet like you made me realize like this is just like the the body of an animal plate just crumbled animal. And i was like okay now. Getting why people don't eat meat sometimes. 'cause it's weird. I have that feeling when i think of animals in terms of of like having souls and like i have like a plate of shrimp or like a bunch of wings and i'm just like i'm like eating like a bunch of shrimp and i'm like each one of these was like a living thing like this is like i'm going to eat like twelve living things in this meal. Like twelve things that had souls and lives and maybe in their own form like dreams and aspirations and they're just going in to me to be digested. i literally just stopped eating shrimp. Because i like this is too close like like. They looked to close like how they live reich. A burger like this doesn't look like a cow but like this. Shrimp looks like shrimp. Get that i mean. Yeah there's there's there's not much difference from when we when you i mean. Lobster is a very similar. You're eating lobster eating right. You're eating the lobster. Why imagine if you know in the in the nightmare on elm street movies all the souls that ferdie eats there on his chest when he opens up sweater. Oh how if you took your shirt off and all those little. Shrimp faces were horrifying. We're coming up probably aesthetically more pleasing than what would happen. If i took my shirt off now though love yourself thank you play. I know you're from chicago. Do you have any it. Big city famed food city. Do you have any favorites. That make you think a whole yes. I've been asking a friend of mine who came to visit is the biggest a pizzas and italian beef here and he was like no but i was like but i miss them so much. There's the last time i was there was like last december and i got a pizza had a years and it was so good in the worst way like my body immediately wins by. You should not eat this but my heart was like i'm going to consume as quickly as possible and it was so good in that moment did make good but i do not regret it and i would do the same thing right now. What is going match. I was going to say that. I i was back in. La for a short stretch of time and just being there for a few days wags in my brain is broken. Because i haven't been gone a month. And i was there just back for there for very short period of time and i just was trying to eat every single thing that i love about. La and of course of a week or so just pacman in your way around l. a. Do you you you were here for you. You're here for work so you had a reason to be out here wasn't just for for fun. Yeah i mean yes but still i. I could imagine being from a city like chicago. i would. If i have any time i'd visit. I'd wanna eat every single a. B. unstoppable wanna eat at every single place that i loved chicago now i do that anyways and none of it is out is all just truly the war the worst so Yeah that's l. a. Does have that there is that that is helpful that there are some stuff when i go to l. a. I'm like well. I want to eat this and it is. It is a mendocino farm salad wives. I like ranko salad. You know what i mean like but in chicago. It's it is a chocolate cake. Shake yes that is just like an italian be drenched in cheese. And you're like you shouldn't eat this much anything. But also i want my bread to fall apart with grading so redoing gravy and cheese are truly my favorite condiments in the world and in chicago. A chicago a chocolate cake shake is actually considered kind of healthy right. Yeah it is insane yet just like blend up that cake and drink it man. I'm a man who has said at one point in my life gravy was my favorite food. So i'm a. I'm a big gravy advocate. You know as. I think just kind of grew out of it. I actually did. Have a cake. Might be mayonnaise now. No i don't know what my favorite food is now. I might say. I think i would. I think i might say. I've said fried chicken before on the pod. I mean i really like wings. I dunno i got to think about a little bit. There was a time when lasagna was a big time. Garfield had lasagna in my pole position. Mondays i did loathe mondays. More sure and like coffee got along well with john. Not so much with odi. Do you have a landlord. Your landlords named odie landlords davis. John got along with john. Well there are many. John's in the world i guess. So but which. What other john hodgman we know countless john's the baptist john the baptist. That's a big one name one other job besides hodgman. Gabriel john gabriel. You've probably got his first name because he got and also that is also j. o. n. Yes that's john too. That's john like garfield. Oh john j. o. N. and garfield. Yeah i didn't other catch him on. Your cannon are sorry nick right now it's okay but i'm a big gravy. I'm a big gravy fan myself. Do you have a title of gravy cable. Name is john. His name is john. Jonathan gabriel's wow. I did Yeah i really like like a like a brown gravy. But also i think a turkey gravy is very good situations chicken gravy. I don't really interact with bed much. 'cause like out here making chicken gravy For the most part is like a nice around gravy. On top of like mac and cheese on top of mac and cheese favorite meal mac and cheese with like pot roast gravy. Like all mixed together. Wow all the flavors that i want and homemade soothing i could eat it every day i try it for the first time at disneyworld in florida it was just like a random place that just like soda and what a great combination. Wow i never would have thought. I never thought to combine the two. That's a i'm a fan of all gravies except there is. There is like a meat gravy. That's kinda like a beef gravy. I sometimes don't like like a beef gravy. It's kinda like jimmy like ours. You know. I recognize you but i but i the beef. The beef gravy is like At least when. I was younger when i had a turkey dinner. And then there'd be beef a cane of beef gravy. I never liked your. I never liked the mix gravy to sync with your protein for sure. Yeah you gotta sink them up weixin and also i do i. I can say that. I never had mac and cheese with gravy on it and now. I'm kicking myself intrigued. For today's restaurant. I could try that very thing. And i didn't do it in a in just to give you a sneak peek of what i got but now i'm pissed off do like i do want to. I do want to return to this real quick. Though because as of this record we are encroaching on the thanksgiving season. And you're mentioning mac and cheese. You're mentioning av got. Yes gobble gobble to you all. That's making me like like obviously big thanksgiving food items. Do you have any Any favorites for thanksgiving. Yeah i think. I am very much a mixture of things because i also love mac and cheese mixed with turkey turkey gravy. I think mac and cheese is a great base for everything. And i really like dressing and then like colleague grains and then mixing them all together to get the different flavors. It really just does something for me sexually talk why. Why does both vigorously nodded. Mitch what are your. We've talked about this at length about but reminded us some of your thanksgiving food preferences. Why i mean you know that. I love mashed potatoes mashed potatoes and gravy. I'm a big fan of love mash and gravy. And i like a lot of people. You know what there's too much hate towards turkey on thanksgiving people say everyone's yelling. It's dry yeah shut up. It's dry if you make dry. Don't make it dry right. Boom solutions don't symptom be mad at the disease. One hundred percent agree shit grin on and i can understand that you thought of some joke you piece of shit you still have it on your face. Now leave it in my brain. It's the moment fast. Okay do they have to do with me saying people. Y'all it's dry at me over and over people can put it together on their hold their hand. I'm glad you said it. Because i was like. What is he talking about. God it i can see the man who never smiles when he just thinks of a joke to himself and then doesn't say so turkey. I'm going to bat for turkey. I like turkey. Maybe on there and i agree. It is the fault of the prepare. If it's not if it's not moist that's that's that's on them. But then besides that i mean i'm stuffing man i like. I like the basics like mashed potatoes stuffing turkey gravy and then like one. That's out of like. I like the green bean casserole. The the the the the green beans with like the crispy onions on top and that sauce like the mushroom sauce or whatever it is talking about something mixed up that is one of my favorite contributions of white culture. I really do exotic caucasian dish. I really like that is. It is funny to me because i was thinking today about the restaurant and how the food at this the restaurant we went to today almost feels kind of like an old fashioned kind of like stuffy white person meal in many ways of of like a like a like a turkey dinner just kind of feels like a boring. I think that is the people's issues with the thanksgiving dinner. Wise people think it's kind of just like a boring stuffy dinner and you know like they they don't enjoy it so well in a lot of contexts. It is though like. I've had you know and not to impugn my my extended family. But i've had some you know thanksgiving's that are not the the food isn't the best and that's not a thing where you want to the well-earned reputation. I would just say based on based on them thanksgiving meals. You are being served growing up because sometimes it can be a boring meal if it's just like you know if for instance i've had situations where we've liked gone like the family's like gone to a restaurant or whatever because no one felt like cooking and that's just a situation where a lot time you're getting some very generic food if you're just going to like a chain restaurant and getting their version you're getting claim jumpers version of a thanksgiving dinner. That's just like a kind of lowest common denominator thanksgiving. I agree with that. Yeah but it is like the idea of the family. Dinner like that is That is the thing that it's it's i guess. That is the origin of this week's chain which we can get into in one second. But you know that. That was the thing that i think came about in the fifties or post war really in chain restaurants. The idea that you would get like a a meal from a fast food chain or from a chain restaurant that was like a replacement for a home cooked dinner. Like that didn't used to be a thing in america. That used to be a thing of just like you're cooking dinner at home or you're going out to a restaurant yes i i agree with that and i kind of think that that's why today's restaurant is kind of a game changer. In many ways but I want to quickly say that. Last thanksgiving i was in i was in disneyworld and i went to more emoto's For thanksgiving dinner and it was wild. They did like they did a peaking turkey wives. Is that the morimoto masaharu morimoto. Is that the morimoto from iron chef. That's right why how. Oh how about that. It was adding with my godparents family and myself. We went there and it was. We had a big thanksgiving feast. And it ruled you know. It's it's like disney springs. It's like the downtown disney sort of like right outside. You don't have to have a ticket to go in there. There's a rainforest. One in florida is still thriving rainforest cafe. We'll right now. I was gonna say right now. Looks like a ghost town but that's probably not true. Probably as it's probably packed with people. Dwayne you mentioned disneyworld earlier. Are you a theme park enthusiast. I am this. Are the last two thanksgiving spent that things. Sparks is kind of like a tradition with me. My boyfriend my best friend. 'cause we don't like cooking so we're like. Oh what's fine. Let's go to an amusement park. Last year we went to disneyland in the before we went to universal a newish like a fun day where we ate like target lag than treat and too many edibles. That's that's sounds fantastic. I i love a day at disney world with a bunch of friends and disneyland. Why is probably more what i've done. I've i've been to disneyland way more now than i've been to disneyworld but i was gonna say difference of opinion here. I and i was just defending turkey. But i'm not a turkey leg guy at the park. I don't do turkey interesting there to meaty. They're just they're also just a mess. It just feels. Like i feel like if i have on there's going to be like flies flying around me. I mean there is but more more flies are gonna gather. You're not on hygienic. I it looks more appetizing than it tastes. It look good. And then i eat it and like all right. It's just like meat on a stick. Yeah and then you get to be like deeper right. And then like get to the port and there's always like a part where the turkey legs is kinda mid rare. And you're like oh i don't. Is this all right. Eat so the little pink for a turkey for poll. I don't really know that feeling. Because i i usually just put put it in my mouth and the pelota clean bone. Why is one of the last time i was at disney. A b. fell on my head a. b. fell right on my head. It didn't it wasn't buzzing around you. It felt it fell from a tree on my head was lifeless like this is. It's final resting place. I want to know it didn't try. No wasn't like it was trying to get buried in my hair or something but i went and grabbed out. Stung me right on my hand. Oh no how did it fall on your head. Though you said fall it fell out of a tree onto my head so it just kind of lost its balance and forgot it had wings for a second i guess and then landed on your tuft of hair. Yes stung me. Wow on the way. Down to splash mountain the just that. Well yes which is now splash. Mountain is no more. i think. right shut down. Yeah they're changing it to be a princess tiana right right right around there right right when right when the Right at the curve there in frontier land. A beef on what's happened like on the right. It didn't happen on the ride. Was like su and they're they're sue. Disney parks are being stung by an insect in their grounds. I wonder being try. This is this is complicated for me. Because i was i was. I was protesting. The change of splash mountain. I had a big sign. Oh boy mitch bad 'cause not attach yourself and that'd be said no. The animal kingdom attacked me. Rightfully so prejudiced. I you know what they were. Very kind at disney though of you. If you get hurt in any way they are they were. They were on top of things. Mickey came out and suck my finger to try to suck the venom out out. That's nice that's high. Yeah why did you still have been to star wars land. I have not been a star. Wars on a may never go. When is it going to be go to a theme park again. When can i go visit the lands of batu. Probably probably not anytime soon. I mean i wouldn't go for another year or so. At least i'll never never experienced rise of the resistance. Wow but i'm okay with that. I i wasn't. I wasn't super excited to go any way. Remember i said we should do for boys episode. And you said yes. I can't do it. I gotta i gotta go there with natalie. I that's what you said it's too and then you just never went. Yeah we didn't get a chance to go and then shut. I mean you can't really say everything. Shut down i was. You had like a full year and a half all right. We had a little bit of time. Still didn't quite lineup with our schedules. And a. I think you should blame the pandemic for things up to like two thousand fifteen. I was busy. Do you have any so a theme park eats that are that. Are your favorites things. You always have to get well. It's not always there but disneyland alaska type of band. They've had like these booths that change depending on like the thing in the last time i went was like filipino food and it was so fantastic but they were just like these little boost. Give you these small samples but it was just like so fantastic so every time i go there. I'm just like hoping to see like what the new the ms explorer lunar new year. It was like a asian food and it was again just like really fantastic. Agit haven't had a really liked that. And then every time i've gone to disneyworld just gone through. Epcot has been great. I really enjoy going to those different places as well. There was like a cheap place that i went to that thing was in like they're like japan and i remember just enjoying it very much. Their tricks were very cool. They can make like mickey mouse things that of onions making them smoke that fun and then i always get. I love dipping dots and giro's lethem together combo dipping dots. And what does that do you just take a bite of each. Has that combination work. So you get a warm chiro and the dip it in the dots so that you're on the cold the warm and then the texture. It's really your the dots. Just stick to the durose. Yes because they're so cold and then detroit so hot why it's a -lica- made yes but amazing it's a what are they stay. It's like a what wider -lica- made never gandhi. I don't think that you put in the power. That's those are those are fun fun. Dip fun dip fun. Dip never called wickham made liquor. Made is m m. I d -lica-. May i think i might just la k- i'm gonna look it up real quick. I mean is it. I knew. I slammed but i was like that just has a generic version of fun to go with it. You decide for that better like labor. She's like flavor eight. And like you know. They're basically same. So i assumed it was just like a weird version of pundit who who's who's who's flavor maids mascot we got the kool-aid man whose does flavor does flavor made have like a weird shitty version of their mascot. I think it was like a cup with is. He can't move it looks it. Looks like it's in hell. You can just read. It's is it can tell that it's in pain. Oh no no no. It's a straw face. The face straw in a glass. I'd get them from the. That's where you get are tortured in chicago like myself. Why is he looked it up. I looked up first off. If you're at home. Careful google ling -lica- made because the first few links here all from porno websites ally. I can see in your computer book marketing. If you right now it's it's not -lica- made i was wrong. It's lik ma aid l. I k. hyphen m. hyphen and then parenthetical worse made yeah and parenthetical fun dip lick made was purchased by fun dip so they the the two companies merged and now it's lik made fun dip. That's what is officially called. So there you go. Oh that sounds like lick made. Lick my ass. Yeah that's that is that is that is fucking bizarre. Very very raunchy. By the way i really dating myself here because it says that the that the candy was renamed when it was purchased by nestle in nineteen eighty nine. Wow you're like twenty years old vic it on this thing our right two years older than you. But yeah i remember. I remember from childhood liquidate and eventually began fun. Dip i guess on. That's why i because i'm just so young and this does make sensitive. It's an old if it's an older person things it's wider thought of it that way all right his his his. Why isn't your favorite. Your your favorite candies are like A a chunk of black licorice. In what else originals. Yes ribbon candy. Yes mitch. that's right you like taffy. you're like a big fan of like flavourless taffy. You know what. I'd here's the thing. I had a taffy period. And then it's just it just sticks in your teeth too much. I have a big big issue with stuff getting stuck in my teeth. Now it's just it's just too it's successive. I had a taffy period from nineteen eighty two till two thousand and twenty openly about eating. My most candy got racist. Because i have four years once i got off. I guess i just don't crave candy. Haven't had it in so long. I recently i had like one of those like Like straws they're like sugar strom all. Yeah a man bash. It was good. Oh this is what candidates like. Yeah this is great pixie sticks. We're talking pixie sticks. What is it takes. Stick no wogs i. You're talking about like the sour punch straws right. Okay okay like an edible straw. Not a straw. That's a pouch. You're wiser thinking about powdered sugar a lot today. I'm thinking about old time candies. That's what's in my brain those things you know those nasty little things are pure sugar. Those are vile is when you think of kids candies. Those are those those are just the powdered sugar. That you just pour into your mouth is fucking gross. I realized dwayne said earlier. That we could We could anything from two thousand fifteen. We could blame on the pandemic. So it's possible for us to blame this podcast on the pandemic. Yeah you know. Don't always defers all responsibility for this. Awful show pandemic saw we should do this podcast. Yeah so we apologize. we win. Were sorry a pandemic of some sort. We get this week's change boston market which we haven't reviewed since episode fifteen speed of two thousand fifteen with any member. Good friend any been wounded founded as boston chicken back in one thousand nine hundred five over four hundred fifty locations today and was once owned and flipped. Flip my house style by mcdonalds mcdonalds you the same thing with aaa. They bought it. They owned it for a few years than they sold for a profit. I guess this is the thing they do. Dwayne do you have any prior takes on boston. Market donald sounds like one of the sharks on shark tank. They are. they're very mr wonderful ask. you know. they're just they're just in it for a lot of times for the real estate. They bought boston market for the real estate. And then they were like you know at this chain is actually profitable. We'll just sell it and wash our hands of it. do you have any prior. Takes on boston market. Do some market has been really. I have some profound memories of boston market in chicago. My very first time eating there. I was very young. Maybe like eight or nine and this is going to go dark. I remember my parents were arguing and we like my father and my mother baseley was like get out father gates idea break from ya and then she was like i'm not cooking so my father took us to boston market and it was the first time that i knew that there was a restaurant like that. And they we have this whole platter of food and if felt very much like she felt like what he was. See on like. A christmas movie has been so cool. And i remember loving it so much because i was like. Oh the bills like thanksgiving on like a regular day and then there was a. I both the market next to second city and when i was working there. That's just like place. That i would go and i if you go around the the right time i during clothing they give you free food so i got a lot of free. Chicken chicken potpie knew exactly when to go because if they would just throw them away so if you go right at closing be giving them chicken pot pies. I think if i wanted to a boss markets give me this the chicken potpie. They think it was like a food. Hold up police are being called i. It's a so it sounds like you were like. It's an interesting place to go as a solo diner. Because i always think of it in a family context and that was the same sort of thing that we that growing up like. When we'd get mark market was is what we're what you were just talking about what we were talking about earlier of just like a like you know. One of my parents didn't feel like cooking. And so we just get a big a big dinner for the family. I didn't get it a lot in adulthood mitch. A as a boston. Who's currently in the boss of the greater boston area right now. What is your austin market. Going in what is your. What are your thoughts on. This chain won't like i said before wise. I do think it is like a thing. That opened up dwayne saying that sort of thing that opened up like these like kind of fun full meals for families. That right really wasn't like you could. You could get those maybe locally at some places or but to get like a full rotisserie chicken dinner in mashed potatoes and gravy and corn and like In another point that that do i made was. Is that sort of thing like oh like if a family does like your mom doesn't wanna cook. I feel like like what you were saying. Like a family fight and then going and getting boston market almost feels like an experience. That probably a lot of people. I've met you. A lot of people relate to that in many ways is when someone's fed up. I don't wanna fucking cook. Let's get boston market. I feel like it's that sort of place and i have. I have fond memories of it just because it. Yeah like getting rotisserie chicken mashed potatoes and gravy and corn is. That's a good dinner night. You know what i mean. It's a everyone in. The family is having a good time. I think that it became a thing of like like how people feel about turkey dinner or something like it became a goto for i think a lot of famous. I think if this is like a chain that was like maybe overused by my family. Like to have something that wasn't like fast food that you could think was like kind of like not healthy but like an actual meal or nourishing in some way. You know what i mean like. Well i think the big thing it's competing against is the big bucket of fried chicken. Which would get like a rotisserie. Chicken is and arguably healthier than fried chicken one hundred percent and i think i younger listeners might not understand that this was like this was that alternative in it was a thing where like. Oh a rotisserie. Chicken is kind of healthy for you and then and then you know the sides are obviously not healthy but yes it was that sort of thing of it was it was it was a it was a good alternative when when when your parents didn't want to cook and it wasn't like it wasn't like a thing that would be asking for. I guess is more like like it wasn't like can we get boston market. Like i did like it. I'm sure that. I did ask for at once or twice but this was more like a parent's decision to be like. We're gonna get boston mark tonight. I it wasn't like it was a treat when you got it. But it was never treat that you as for because you like as a kid. I never felt like. I want a full course meal right now. Like a burgers greece out. I would say as a grownup i went there more often than as a kid. Because i think i attached those flavors to a certain feeling. It's what i wanted to feel a certain feeling. I'd be like oh it to boston market. Go get some gravy. It had all of the the things that i can mix together to create like the perfect little like bowl that you would like. Kfc right mac and cheese gravy. they had targeted. They have a bunch of things. Like i can make a cool bowl. Yes it it it really is. It really is home. It is just has that home cooking feel to it and that was something you know what i mean like that that that i like like having things other than fried food that we're like available like fresh and ready and hot like that like it was something that was new or at the time and now it it feels like old hat and to me just saying that. Same thing from before is like oh. This feels like a like a meal. That america's like board. It feels very nineteen eighties. You know what i mean. It feels eighty s in mid nineties or something. It just feels like a meal of the past sure but still i mean. Still good i. I was when i got my meal today. I wasn't upset. You know what. I mean like I get into it. Let's get into it all right. I'll get into it. i'll go. I'll i'll i'll tell you what i got. I got to have rotisserie chicken meal wives. And i got that with mashed potatoes aside a gravy. Some sweetcorn and i wanted to think a corn bread. Look i'm in quarantine. My mom picked this up for me and dropped her off at my door. Wow i know very kind of her but I didn't get a piece of corn bread. So that was kind of a bummer. To me right out the gate. Because i think the cornbread is pretty good. You're in quarantine because you traveled cross country. Yes yes you traveled. And then you're being safe you're quarantining for fourteen days but but what an incredible gesture from your mom. She's amazing that's nice. Yes i don't have covid for everybody out there who thinks co but i don't have covert yet been trying to catch it mitch. No i'm trying. You were bug chasers and then okay hold on now. My my phone is frozen. So i can't look at my menu but i got the i got the garlic and herb version of the of the rotisserie chicken. Which is the thing that they do. Yes that i didn't even realize that they do and i have thoughts on that. But i'll get into that in a second. And i got side of mac and cheese. Because how can you knock it the mac and cheese when you go to boston. I mean right what are you. What are you doing if you're going there. You're not getting the magazines. Where where are you doing. And why it looks like you probably didn't get the mac and cheese from look on your face. We'll talk about it then. I got myself a chicken carver sandwich. Which is so when i liking so when i graduated from like the boston market meals of just having them with my family and i could drive around in the world myself late high school. Or whatever or in college. The chicken car- i would go with to boston market. And we can converse sandwich and i really liked the chicken sandwich you get the chicken sandwich and you get yourself aside a mac and cheese like we said before mashed potatoes and gravy your business businessman. That's how that was a meal. I really really enjoyed the chicken carson. Which has changed a lot over the years it's on it's on like a beget or on a roll like get role i feel. I can Rotisserie chicken cheddar cheese lettuce tomato onion in like an herb a But it was still. I had today and it was still pretty tasty. Just my thought on a lot of the food was that it didn't taste this special anymore. It felt kind more processed. Which like a like in. Maybe just always was that way. I'm not sure you know what i mean but the mac and cheese was still fantastic. I really like the mac and cheese. I ordered the brownie and they did not put the brownian the bag so i didn't get to taste the brownie but the carver sandwich was still good. But not nearly as good as i remembered it but the chicken wags the chicken was still good. It was still really it was it was it was a good. It was a good half rotisserie chicken and the issue. The mashed potatoes felt like a little bit more processed and the in the corn was fine. I mean is just like to Usually i just didn't take him amash potatoes and dipping them in the corn herb. What that the garlic herb coating on the chicken did really feels kind of like almost like a panic. Move by them to kind of try to be like we got. It's not just straight rotisserie chicken. We can do a bunch of different versions of it now. But i don't know if it really helps too much. I mean like the taste of it was fine. It didn't ruin it. But i'm just like what does this really do. Which is like. They're pouring stuff on the road again and also got myself a coke which was which was fine. Still you've been sipping on this coq throughout this record. I certainly have yes for our for listeners wise. They wonder why. I said john my landlord mike beetlejuice. He's been texting me. So have you seen me look at my now. He's been texted me a bunch. He's looking right now. Yeah yeah yeah. There's a stench coming from your parliament. We're trying to figure out what it is like the aftermath of a rotisserie chicken balloting well. That's you make a great. You make a great point honestly as it is a meal. That's like maybe this is. Why people maybe this is why. It's not as popular but to sit down and pick through half of chicken for lunch. It's also kind of a crazy mess to you. Know what. I mean messy meal. it's very heavy. Most of you eat it and you're like there's no reason to still be awake and much go to sleep ribs. 'love master like food that you eat to go to sleep. Don't i used to get it for lunch. And then by like four. I can't i have passed away. I can't a lot but it is so good. There's so many choices but it does feel just like you would eat there if you're like an older person who goes to sleep. I like six. Pm if that's where where you would go at four you eat that playful car and then you go to sleep at six. Wake up at seven. Am again man. I can't wait to get there. Jesus as my. That's my aspiration in life. You can't wait to be an elderly. That'd be like one of your. Three wishes was to be elderly man. I've been living like that for so long anyway. I'm already like an early bed early to bed early to rise guy so it when i when he finally i'm like in the demographic where that's okay i can't wait you'll be dead long before that we all l. i do i do. I knew you make you make a good point of that is kind of when i think of boston market. I sadly you are kind of thinking a bunch of blue haired blue hairs. You're thinking about the older crowd. I do kinda get that impression from it now. I don't obviously i i am. I'm grown and i don't have you know i don't have don't live in a house with my mom and dad well right now. I live in a house with my mom. But i don't have family dinners every week and i don't have family of my own so i don't know if that is still a common thing with families. Pick up boston market for dinner. I'm sure that it is in some ways but in my mind it does feel like an older person a blue hair spot with diners especially closing down and stuff like that it is. That's where margins your mill houses. You're kirk van. Houten also gives me like fast food. Murray calendar yes sure. Yes one hundred percent. And i liked. Marie calendar's growing up our most. Recent visit for the podcast. You know it feels like it's it's receding declining a little bit. But i think you're right. Mitch did that. This is this place does kind of tread on nostalgia and i think maybe the demographics are aging up a little bit. The people who are who are who are nostalgic for this kind of big meal. The other thing i will say is that boston market is has been competing with a decade plus now with a new contender. Which is the grocery store rotisserie chicken meat and that is such a good value and every two weeks. I get a rotisserie chicken for house. Just because i'm like right there. It's so good so good and it's so cheap they can sell it at a loss. Boston market can't so it's it's tough for them to i feel like compete on the in that territory. You talked about who gets it though. Mitch i will say i. We went on a sunday for lunch. And i went to pick it up and bring it home and up. There were a number of families it feels like with with younger kids. So i think it is still just like a place where you can get a lot of food for your family for not too much. I like that. That makes me happy. Honestly i i got the i also got the half rotisserie chicken all dark. And i also got the roasted garlic and herb and mitch. You're saying what is that roasted garlic and herb sauce. Doing i will say as far as what it was doing for my chicken. It was i think it had been reduced a little too much because it was just way way too salty and i like songs over something be sought to salty for me. It has to be really really have a really potent salinity and so it was the garlic sauce garlic flavor i thought was good but just the just a punishing amount of salt. I actually was a little too much for me. I have some of my other notes on my on my phone. Here forget a transfer them to my to my google doc. Unprofessional may saab. Sorry for looking at my phone right now. i've got. I know it's it's sloppy. It's atypical for me. I will say this is a note. I wrote down really well packaged. and tons of napkins. Which i think counter something you get in a big to go meal. You want it to be well packaged. And it came home and it wasn't a mess you know what i think. Yes the perfect person that registered knew. They had a guy who likes jacket picking up all right. Hey let's give this guy some extra napkins. Okay i'm saying we're gonna go home and use them. You get what i'm saying. I understand the creamed. Spinach was my favorite side. Why and it was kind of one big glob and more spinach than creamed. But i. I liked that composition. I like the. I thought the cream spinach was delightful. I also got the the sweet potato casserole which was very sweet the this pureed texture a lot of nutmeg very much dessert course but i think that's okay if you know that going in if you know what you're getting for your sweet potato pies is going to kinda serve as what the brownie would have served for you mitch than i think it will do all right. I like the mac and cheese quite a bit. It's spiral pasta and it's very very well cooked spiral pasta. Certainly while passed out of alvidi. As is how i i wrote down the cheese my my description the cheese in the notes which again you know. I like the mac and cheese was quite good and the corn bread. I you know what. Here's my issue with a corn bread. It's more of a corn bread flavored dinner roll than prominent corn bread. I think that's maybe a deficiency with the you know. I it's it's fine for stopping if you got because you've got a lot of wet stuff left on your plate after you're done eating so that's why those guys gave those napkins power. Busting on my fucking dinner grow up saying on your dinner. I thought it was. You'd eat and then do it. Okay now lee also got herself the prime rib i will say the prime rib is very pricey a meal for one but i to say this prime rib i. I'd i got in on sunday night. So i wasn't able to get it. Yes but it was. It was it was very interesting to me just to have a place where like a prime rib to go kind of like i kind of like that idea. I think it's kinda good. I feel like that's for that's one for dad. It's just like we're to big chicken for the family. And dad you get your prime rib but it's it's a lot for one person's one person's meal i get a little uneasy when i feel like restaurants like this Trying to fly close in the sign like why. One time i got like lamm from olive garden. I was like when i do that. Lardner small lamb. That's this is not the place. Why are you selling prime rib. That's like it. They said they were like bus market. Scallops why do i stay in your lane. Yeah i feel like your pointed flying close to the sun and it is like a you know. It's a tall order to pull that often. And i think you know it was just kind of overcooked. It wasn't it didn't seem like a great a great piece of meat certainly for the price. And if you spend just a little bit more you can get it from a pl- from a proper steakhouse dwayne. Oh what did you. What did you get on your most recent visit to boston market. I got one of those bowls that you can make like. Marketable and i got mashed potatoes mac and cheese and turkey with gravy and then corn and i mix it out together wild i love it i mash mash and like mac together. It's such a great combination. This is the only opening berry tiring. It's very very heavy. But the taste so good. 'cause like you have like texture of the noodles and then the cheese and the mashed makes just very good combo and then if you have a protein that adds that had corn at another layer and then gravy just brings it all together and it's just wonderful. Wow the big flavor. Pile sounds delightful. I'm any standouts or you're just kinda eaten. Everything is one big mush. One big mush. I eat like a child looked into the together. So i could just like every bite. I wanna tell us. Every flavor decided to try to make like a smart is barton of just like everything also like their meatloaf i really. I think it just comes from my eyes. My family's from the south in every summer. I'd go down there and they always eat a bunch of meat loaf and it's just like meatloaf bring me so much like pleasure. I really love their meatloaf. Usually what i do. Is i have the same thing there. And i just switch out the proteins but usually my basis always backing cheese mash corn cliff. Like those three. Just go to get it right and then and then a chicken potpie. If i'm just like a completely different player. I love chicken pot pie. And i think they do it. Well i was. I was just. I was reading about this. The bowl it's the crea- create your own market bowl You're the boss of this bowl nick. I thought you'd like that very cool. Because he had to build it yourself and just looking at that is really. It is really wild because it is that sort of thing of like so many bowls i feel like are built on the fact of like. Oh you can make like a healthy bowl. It's like brown rice. And yes that was. Originally that japodlay approach. Yes and this one is you know you can do. You could do mashed potatoes and fuck back and cheese and then top it off with barbecue sauce or lunch trans fats. Yeah it's it's wow. I salute you for that order. That is that is something else. I love it what we should get to our final thoughts on this week's chain boston market so dwayne. Here's how this will work. We'll each go around. Give a closing argument a summation of our lifetime of experiences with these with his chain and by giving it a score from zero to five so zero. Five forks twin. You are a guest. We will begin with you my thoughts. I think boston market is ultimately. Good for what it is like. If you know what your info are you gonna get exactly that or worse depending on who prepared it but if you find if you go to market on a good day find the right person you have a great time a bunch of free stuff so i personally will give it four out of five forks. Personally i've the times. I've been there the experiences that i've had based on the people that have worked there have been great. I enjoy a restaurant where the workers feel good enough to be good to me. Absolutely lower forks. Very good score. What do you think relatively speaking. Because you know it's like within the confines of like boxer market right. So i my my score is not too much different honestly. Which is maybe surprising. Because i've i've spent a lot of time. Criticizing it to in many ways. But why like. I said like there's not they're still this kind of still is besides like you're saying the grocery store picking up a rotisserie chicken. This is still kind of it as far as like fast food. Fast service like sit down rotisserie chicken dinner right like what. Can you think of anything else. That really does it. Yeah there's probably some regional equivalents. But i think nationwide it's it's asian market. Yeah and i think it just comes down to that thing of like i think food quality has definitely dipped. But this is a chain that i probably would put in the golden plate club at one point. Look it's maybe the best representation of boston that we have better than even john kerry while better than john kerry. This is really hard. How can you be better than john. Kerry yes better than john kerry. The gravy alone is better than john kerry. Wow i envy his charisma. If somebody was like gravier. John kabealo move john. Kerry god envying. John kerry's charisma personality. God think of the hubris. O.'neil point for god's sakes this is john kerry reporting for duty. Remember that at the dnc so ground instantly just saw the entire midwest turning red. God fucking frankenstein. Here's a frankenstein man. But i won't hold it against them. Because i too am a frankenstein man. I i think the bottom line is is that even with the quality of the food. The food is still pretty. Good i i. I agree that. I do feel like i need to take a nap now but i always feel that sure but i do especially after after boston market. It is a heavy meal like questioned. What it's places in this world but what it's trying to do is be a rotisserie chicken family dinner meal replacement sort of thing where you can pick up meals. I'm sorry at home meal replacements or where you can pick up a meal if you don't wanna cook and it's that sort of meal that i like. I'm not sick of rotisserie. Chicken mashed potatoes and gravy and corn. Because i don't eat it that much anymore. And i like turkey dinner because i have turkey dinner like once a year so i don't it doesn't bother me i i like it why i'm going. I don't know how much longer this place is gonna stay open and and i wished that the quality was still up there and i just do wonder about displace. It's kind of a 'nigma to me now. But three and a half works three forks two times very good score. I'm in the same ballpark. I think we're gonna be ballpark buds on this one. I agree with you mitch. I think just based on this. This recent experience i would not put this in the hallowed hall of the golden plate club. But i will say that this place is. It does what it does well. And we've talked a lot about the mission statement of this podcast which is evaluating this place on its own terms and And which which. Dwayne so abe he did in his review and i will say that this place does what boston market is trying to do. Well i didn't have you know the food of quality. I feel like was a little bit not up to par on this most recent visit. I will just say that. A lot of these locations of of a lot of franchises have seem to be understaffed and the seemed to be the case. Here you know he kind of felt like there were two workers scrambling around trying to fulfil everyone's meals so maybe that's the culprit. But i will say that. This place has solid sides. I guess all the sides were good and does the proteins. Well if you keep it simple. I think if you're going to get the rotisserie chicken speaking of ska the sauces pasta stick with the original version. You don't need to add more anything else to it. But i think you know why. Get this place over a grocery store. Well it doesn't just have rotisserie chicken light. You wanna get ribs. You can get ribs if you wanna get meatloaf meatloaf. It's so you can get other proteins here. And i think that's maybe the reason that you would go for it over a grocery store despite its higher price points. I am going to say and you know we'll say to. It's probably gonna taste the be a little bit tastier than a lot of your local grocery stores. Yeah definitely definitely a little bit of a higher quality level. I think if ended a blind taste tests. Maybe i couldn't pick a kroger chicken a few boston. I'm better sides. You can get you can get a bunch of sides to. I mean true store but it's just convenience. I guess the side like grocery store you have to reheat at home cetera. Imagine a planet. I do think it's like a time capsule of like it's time and i really like it for me. It hasn't really like step out of his laying too much as always weird to me but like vice like burger king is like tacos now. And it's like you're trying very hard whereas the market as i been like this forever. If you like us come if you don't that's fine too. I really liked that. I go through really searched for boston. Market wow dwayne perkins thank you so much for being here. At absolute delight do episodes of the amber ruffin show premiere fridays. On cock as i mentioned anything else you'd like to plug it this time just like declined be a great thing to say especially when this episode drops so what it takes kind out there. Hey mitch you and maybe to each other and vice. We'll take a break. We'll be back with more dobos and breaking up with your old wireless provider just got a whole lot easier. Thanks to mint mobile. They were the first company. Sell premium wireless service online only now mint mobile is introducing their unlimited data. Plan for just thirty bucks a month. Let that sink in unlimited plan for thirty bucks. How much is your soon to be ex wireless provider charging you. You know our old friend. You song is a mint mobile user. It's got a thirty dollar. Unlimited wireless plan is saving so much money. It's a huge savings compared to his previous plan. I i look at my previous plan. And what i was paying amid. Mobile is is a huge huge saving massive savings. Think what you can do with all those stacks of cash. We're talking enough to buy a video game or something. We're talking to substantial amount of cash. That's being saved and getting great service along with it for people that hate their phone. Bill in a rare cut ties with big wireless mint mobile offers their premium unlimited plan for just thirty bucks a month by going online only and eliminating the traditional costs of retail mint. Mobile pass a significant savings on to you all plans come with unlimited talk and text plus high speed data delivered on the nation's largest five g network. Use your own phone with any mint mobile plan and keep your same phone number along with all your existing contacts and if you're not one hundred percent satisfied mint mobile as you covered with their seven day money back guarantee break up with big wireless and switch. Mobile's premium unlimited data. Plan for thirty bucks a month to get your new unlimited wireless plan for just thirty bucks a month and get the plan shipped to your door for free go to mint mobile dot com slash boys. That's mint mobile dot com slash doboy. Cut your unlimited wireless bill to thirty bucks a month at mint mobile dot com slash dough boys support for dope. Boys comes from man's scraped who is the best in men's below the belt grooming manscaping offers precision engineered tools for your family jewels. Hey jingle balls to the walls fellas listen up perk up your ears. Unimproved or thing of the past i got. I wanted to say it. I want to say it myself. 'cause i this is a revelation untrimmed bubes being in of the past. We can leave it behind with the rest of the nonsense and twenty twenty. We go to twenty twenty one with a clean slate. No one's got wild bubes. We're all world trimmed. Utopia we're looking at. Hey if you got gray show on your poops. You've let them go for too long. Am i right once. You're pubis go gray now because you know new new cubes. Don't come in grey. They only only old bubes. What color are santa's pupils. Are they white jet black fellas. It's time to gear up and get yourself the gift of shaving this holiday season. I am talking about the manscaping. Perfect package three point. Oh mitch you. And i both heard our balls while manscaping. Oh one hundred percent. It's happened before all the time. Hundred percent all the icon. It was a constant thing for it was the biggest problem in my life until manscaping came around. That's why this revolutionary company masked his redesigned the electric tremor their lawnmower three point oh has proprietary advanced skin safe technology so this trimmer cuts on your nuts. It's also waterproof so you can use it in the shower man's gave three point zero so good santa's asking for it for christmas. Wow you know what i heard. I heard that last year when he was riding the slay his pupils for so long they got tangled up in rudolph's for and he couldn't get off the sleigh. Yeah it was a big problem. A lot of kids went without their like papa. We're santa and you know the dadkhah dead k. Telling the truth decky say decades. They sit up on the roof tangled up with his rudolph because of his. So freaking long are you how your mind. He can't do that you know he. He's gotta just say like what happened. You were bad but you know what the lawnmower three point. Oh comes inside. Their brand new perfect package three point. Oh which makes for the perfect gift this holiday season. It's slavery everything you need to keep trimmed cut free and smelling nice down there and don't use the same trimmer on your faces. You're using on your balls. That's just nasty nasty nasty. The man's gate perfect package libo also includes the crop preserver. Anti chafing ball deodorant and moisturizer. You already put the odor on your armpits while you're not putting deodorant on the smelly as part of your body your balls your balls stink yours. Yes you the listener right now. Your ball stink speaking to sweaty and sticky balls. I'm thankful for the crop. Reviver this product along with the crop preserver. Keep your balls from sweating smelling and sticking a hated women ball stick. Oh wogs. I hate it when my balls stick. They're sticking to the couch. They're sticking your arm they can stick to anything. It's like silly putty baby you can't drop trowel when drive around in your car with leather seats. Won't be able to get out. We all want to do that. We wanna drive bottomless from now and again. He if you if you have if you have a boyfriend significant other guy in your life they we just want to drive around pantelis. That's all we want. It's every guy's fantasy and these products smell good. They're manley centers attractive and we'll help set the mood. If you know what. I mean mitch. I don't know what they don't know. What the number two there now. yeah. I'm not quite sure anyway. You've got to get this man scraped. The perfect package will also come with a pair of landscape boxers. That'll keep your junk feeling fresh all day. It's time to upgrade those overuse pair of boxers of command scrapes high performance anti chafing boxers. Tis the season a manscaping. So get yourself your dad your brother and friends the best gift of all the man's gate perfect package three point. Oh get twenty. Percents off plus free shipping with a code doe boys manscaping dot com. Put your orders into santa. Now baby get twenty percent off and free shipping with the co-boys at man's cape dot com. That's twenty percents off with free shipping at manscaping cape dot com and use code doe boys. Clean up your nuts and make santa proud this year do it. Welcome back to dough boys mitch. It's time for a segment. We have some quartets of foodstuffs. And we're going to decide on one that has to go from each it's time for our new segment. A single item must be banished. Wow one's gotta go. it's our segment. A single item must be banished. But yes is that so. We don't get sued or something. Yeah we this is the. This is the public domain version of that so a single item must must be banished. Will be one. We're playing here. I'm going to share the screen here with some items with some options weight is am. I sharing my whole screener. Just this tab business to have okay. So keep that in emma. The sheer panic. Sure green is my is my -lica- made search still up here. We go no. But you're only fans is oh no hasn't launched yet all right. The most embarrassing thing is the one subscribers me. Thank you mitch. Thank you exactly you gotta so the so. This is a buzzfeed article which thanksgiving food twenty four seven. By the way which type of turkey has to go we will begin with. We have roasted deep fried smoked and bacon wrapped. Why i got. I know which ones go right off the bat disease. Yes though outlook for me. The roasted in the deep fried both gonna stay because classic roasted short fried is fun. I think for me. I'm going to get rid of the bacon wrapped the bacon wrapped. Gotta go the bacon Look i love bacon but the bacon affiliation of so many things. It's just saying you thank you. It's silly at this point. It's too much on my way. no. I don't book pizza isn't a personality. Bacon isn't a personality. I don't need bacon on my fucking turkey. Get out get out of here. It's gotta go. I can kermit. It's gotta be banished. Yes if i'm going to say a single item must be banished. Let me tell you. I had some delightful smoked turkey. Boy it can get some smoked turkey that is just heaven. And and speaking to keep them moist. Julie works do you. Do you know who. I got my smoked turkey from snoop snoop dogg now speaking delay. Jesus your second delay wider am. I ended delay. There's a delay happening. I don't know what's happening exactly. But something's delayed hold on water. It's say yes say. Say yes when i asked you yes now. Yes chooses a four second delay. That's a substantial delay. Untenable the screen. Let me stop sharing the screen. All right let's do the test again. Here's the test. Why when you hear this yes yes no. This is wrong. I think we had some drift. Yeah i think also sometimes internet gets clogged. Everyone's internet was clogged down it slows down. A little bit might just need to settle out. Wow this is like all right. Let's all this drift. What are we in the fast. And furious franchise. Jesus all right. Let's try to fuck and finish the somehow. Okay i'm gonna stop sharing my screen. Let's see if it helps all right next up which side dish has to go. Which which single item must be banished. Green bean casserole. Mac and cheese cranberry sauce or stuffing. This is a tough one. Why you gotta you gotta share the screen. I gotta i gotta take a look at these you need. You need a visual guide for green bean casserole. Mac cambridge here. We go fast and furious so this is going to be fun for me. Which is a mitch's licking his laptop man. Actually like a scratch and sniff laptop that will be. They'll they'll do that the next time. They remake they remake willy wonka. Jesus why that'll be the new take. I guess scratch and sniff ipad. Do you know what i think. I think smell technology smell. Technology needs to come around. It's it's it's way far behind. It should be further along than it is is what i have to say. I agree i agree all right. So this is look. I'm a massachusetts boy. So this is going to. This is a lot of people are gonna be mad at me to say this but especially that style. I'm glad i have a visual here. Especially that style of cranberry sauce. I like just the canned cranberry sauce. That's like jello. This this cranberry sauce. It's got go. you're banished. The cranberry saw. Wow cranberry sauce. Is the single item. That must be banished from from the night. Spoon mike mitchell. This is tricky for me as much. I like all these items. I might say perhaps based on the first half of the episode this will seem like heresy but i might honestly say the green bean casserole of these four stupid. I think this is a tough decision. You got you got. You gotta lose one and it's not going to be pleasant see. I think that would have been my answer to also banishing green bean casserole. Emma what about. Let's go back to the. I agreed with the turkeys. 'cause i think that bacon unnecessary turkey's already so much we don't need to bake into it but cranberry sauce is the only like acidic thing on your thanksgiving play. It like cuts all the fat of everything. I feel like i really like to get rid of. It would be hard. But i also don't really love green bean casserole that much. You know what. I'm going to cut any of that fat. Gimme gimme all three meals. Three cranberry back to the bogs. You go back to the cranberry bogs. Why did you know that. I was and we were in cape cod. We went to the see. The ocean spray cranberry bogs. Yeah they're cool. There was an ocean spray. Boggs when we picked cranberries. Now i do think it's ocean spray that owns like all the bugs on the south shore. Yeah i think so yeah mitch. Is it possible that this was the mitchells. Just trying to return to their ancestral home. The blogs we do the i my irish roots are from. We live in bogs. Basically all right next one. Let's not aware which potato dish has to go. These are the options mashed potatoes with gravy garlic mashed potatoes. Candied yams and sweet potato casserole. So you got your you get your your yams and your sweet potatoes lumped in with the savory potatoes to make this a little bit more of a challenge this is this is difficult. I think you're not going to agree with me here. Wise because look. There's two mashed potato choices so people are going to be like you get one the mashed potatoes right. And no you don't gotta i think i'm going to get rid of the sweet potato casserole. I'm also going to get rid of one of these sweeter dishes. However i will get rid of the candied yams and this is my issue. I just always the the marshmallows on top never quite clicked with me. I'm just like this is. This is just a little too much. I don't know i. I would maybe get rid of candy. Am suez between those two. Yeah i say candied yams because that's too much like dessert. And there's already so much deserted thanksgiving plus i love mashed. Potatoes comes for the rest of my life. You know what. I'm going to make it unanimous by by candy yams i'm going to keep the sweet potato casserole instead hell yeah candied yams item which must be banished all right next step which cranberry sauce has to go now. Here we have only two options. Not the usual four third. If you scroll down a little bit it's the guy on the skateboard drinking the ocean spray. Cranberry juice yes. The famous tick talker. I would keep that guy for sure. Sure he's staying. He staying so fresh chunky sauce or jellied can sauce which one has to go fresh chunky or jellied canned wogs. You know my answer already by to that. Fresh chunky sauce. Gimme the canned. come on. yeah. I'm with mitch. Wow by the way. Fresh chunky and jellied canned both feel like words. That can be used to describe you and me. I think i would say jellied. Canned stays and i think a single item which wants to be banished as fresh chunky sauce. I've had some delightful fresh chunky. The cranberry sauces. But i like the jellied can. It's it's like we talked about on a recent episode and this is a preference of natalie's of just like the canned corned beef hash being sometimes preferable to the fresh corn beef hash it just. It's just the context. The texture of cranberries when the in the the non canned one. it's usually like whole cranberries. Are pieces of actual cranberries. And it's not a great texture for a fresh chunky. Sounds like a if i was getting yelled at by karen. That's what it sounds like your first chunky man. That's what you'd say to me. Don't give crash with mr karen. You're on twitter. Karen hope you're happy. Fuck the fresh chunky. Shit i mean. Come on get that shit. Yeah we don't need it. We have one more. Which type of pi has to go. We're getting toward course now. And here are options for thanksgiving. Pumpkin apple pecan. Yup some pecan become or sweet potato. Some say sweet potato mitch. You're saying a single item which wants to be banished. Is the pecan pie immediately. No no no no. No no no practicing his pecan advantage on pi. No that's this is fake fake shoes. Oh you were just pronouncing it. Okay yes pecan or pecan and apple pies are both staying. Wow my question is sweet potato versus pumpkin. I don't know what god. I'd have to do. A side by side. I really do for sweet potato and pumpkin but i might get rid of pumpkin. Because i think it's overrated I have a lot of fondness for pumpkin pie due to my In my late grandmother on my father's side and that was always a thing that she would prepare delightful pumpkin a delightful apple. So those two are staying. Also that's because your grandfather was pumpkin head right. Yeah i mean that's kind of the family. Shame we don't talk about that much that he was that your grandpa the murderers pumpkin. Pumpkin head yeah Anyway the white house has been trying to move past that is that too old and obscure of a reference. Does anyone know who pumpkin head anymore. I mean i think it's fine for our podcast. I'm sorry jigsaw better. Is that what you want. you want. You want jigsaw. Mentions this is. This is why this pie. One is seems like something jigsaw would set up himself. Yeah it's this is a this is a difficult one and you're not sure what exactly what choice you're gonna have to make but as far as me. A single item has to go. It's i think i might get rid of the. i might exile the sweet potato mckinley. We have that sweet potato casserole from earlier. You know what point. That's maybe my calculator. Because i saved sweet potato casserole before i'm with you i've my issues that are just had so many bad pumpkin pies but that also goes with sweet potato too so sweet potatoes gone. Yeah i've had. I've had some not great pumpkin pies. I agree. I did a good one. That's good. I've had some really bad apple. Pies to pecan is the one that never lets me down. Yeah what do you think. I agree if we're going to keep sweet potatoes and like the savory portion of the meal even though they're kinda sweet then i think they got it. Oh from desert also. I don't think i've ever never elected for sweet potato by if there's other options sweet potato pie is our choice. As far as what is what item is going to be. I thought that was the last one. There's a bunch more. We'll just do one more we'll do. Which bread has to go. this is a good one. I like this is hard. Which bread has this this which which of these items must be exile. We've got dinner rolls. We got crescent rolls. We got pop overs. And we got buttermilk biscuits all right this is. This is kind of easy for me. Just because i don't associate them with thanksgiving as much Yeah and. I think that there are a little too heavy for thanksgiving is the buttermilk biscuits will go. I love him. Don't get me wrong. Wow but if it is a thanksgiving dinner the buttermilk biscuits are too heavy. You got other food to eat. And they just like the pop overs in crescent rolls and dinner rolls to me are like lighter and i can show them down my throat. Easier buttermilk biscuits are just a little too heavy. They go in this instance boy. I bet a lot of our listeners. South of the mason. Dixon line are and their hair's out here. You heard a new englander decrying buttermilk biscuits i trump lost. And now this a. I am going to say of these. As far as not having an association with thanksgiving for me it's crescent rolls. I think the crescent rolls are what i'm taken and i'm tossing out of there. Wow and wait a minute. They're coming back because of their boomerang. Form factor gotta duck duck in time. You ducked in time and they hit pumpkin. Had your grandfather was behind us about to kill. You know gramps emma emma. What do you think which which item has to be exiled here. I kind of agree. Oh i agree with both biscuits feels like too heavy for thanksgiving dinner. And we'd ever had crescent rolls. My mom always gets these whole wheat oatmeal roles. And they're the they're like a little sweet and they're the best thing in the world. So i always just want those but i think yeah. I think he's going to have to get rid of the the biscuits i think biscuit. Wow wow biscuits wins by majority. And hey emma good choice. That was thanksgiving. Food must be banished. A new segment here on the podcast. Just like a restaurant. We value your feedback. Let's up into the feedback. And hey we have a voicemail today. I'm going to go ahead and share this in one second. Hey alex peter from knowing calling. I got a question for you. What's your favorite norwegian food. I know you know of a bunch of them. also. I got a podcast. Chickened out of love. You guys burger bar for life piece. Wow this is ally their burger. Boy i mean he started out like Molasses boy level speaking. And then he and then he he sped up to the micro machine guy level right. yeah he really really accelerated. There was peter from norway asking our favourite norwegian food. Do you have do either of you have anything that comes to mind when you think of the foods scandinavia. Hey emma be sure to a bleep out. His pop podcast. Okay yeah sorry no other choice. Yeah no thank you. We saw what happened with the broadcast. Now we gotta fucking the sleeping. Giant awakened gotta juggernaut were competing with norwegian food I'm actually going to google leads. Don't they fish. I am norwegian. my ancestors are norwegian. Grandmother spoke norwegian. And i should know this. And i just don't i have some norwegian heritage nor his question should have been weap- name norwegian dish. I know i know smoked. Salmon is like a common thing in norway. Yeah it's a. I i mean. I just looked at a list of traditional norwegian foods. Did you understand what any of it said. No most of these. I just never heard of. Here's a big thing in norway. Lamb norwegian lamb. I'm looking i'm looking. I'm looking at a picture. That comes up for traditional norwegian food and it looks like a plate of bones. Yeah i saw that as well. I don't know what's going on. There is norway. Trolls are from there. I think there's just a bunch of ogres up there. it is. Norway is the troll. It's the troll. Country isn't it. It's i mean it's either. Trolls are it's it's some sort of mythical being is up there. Yeah i think so. That explains the the plate of bones rate. This is so hard to even find a list of traditional new he region foods. That's easier said okay. Here's one we're gonna die just reading another lesson. I know it loot fisk is. I don't know if i've ever eaten it. But i know it's just like a. It's like a cured fish. But it's cured him like salt and lie. Which is yeah. I have heard of ludicrous. Have not put it in my in. My body lefta is one or left see. Traditional flat breads for christmas and holidays. So that's one option. Here's here's our potato and butter and milk batter. I got my favorite neural norwegian food. Belgian waffles. tender. Potato dumplings called kumla. No my other names like crew club or club So there you go. Luda fisk is. The mentioned is a gelatinous fish dish. God gelatinous fish just like that sounds so gross it really does sound revolting. Wrong but pizza. Grandiose i saw. I saw that that's a brand. They have their oil steak famous junk food dish from whalemeat. I think still legal in norway. Yeah they don't give jessica fox see. My grandmother was norwegian. She was an awful cook. Wow i don't think she ever made anything. Traditional wise nor region people say norway a fixture laws. Yeah shit. what's going on up there. Maybe you know what. Maybe you're the real trolls who can mirror fucking whale. Leaders pickled herring pickled herring. I think is all right. Sounds bad croom. Cocky or croom cake which is a common sweet dessert dish. Kind of looks like a waffle cone with some sweet cream inside some fresh cream inside and then the national dish of norway is far recall. Which is mutton or lamb whole black pepper cabbage wheat flour and potatoes in their jack. It kind of looks like a just a big old pot roast made with mutton. Orlando like a stew. Kinda yeah like a big stewed meat and then at the bottom of this list and this loss the sod or ssd saad. That looks pretty good. Yeah i would say you know what i'm going to say. My favorite is also belgian waffle. Agri belgian waffles. Definitely wins and then saad look. It shows that we're going to try now. The hundreds are going to come after me. Because i may fund norway so much the famous troll hunters the troll the famous troll hundreds of norway leave the troll huntington me but i wanna say saad wogs without trying it. It's a national dish. It looks good cool. I think norway super cold isn't it like it's super cold up there. I think they're similar to sweden where they like. I mean they. I think traditionally they used to pickle a lot of it was like all about serving food in the few months so that you could live through the bruin. Yeah those cold winters and also just like the super long nights able to deal with depressing. The flat bread looks pretty good too. Hey i'm into that. Let us know your favorite norwegian foods if you have them hashtag nor way spelled w. e. I g. h. And hey if you have a question or comment wrote the world of chain restaurants. Sheamus doi's podcasts at gmail.com or leave us voicemails three zero. I just want to say that if meat is one of them just don't bother responding. Don't put whalemeat in there or leave us a voicemail at eight three zero godo. That's eight three zero four. Six three six eight four four and to get the job boys double our weekly bonus episode. Join the golden or platinum plate club at patriae on dot com slash doboy. 's there you go mitch all this talk of all these thanksgiving sides. It's making me so hungry. Wow are you going to do anything about it. I think it'll be go. How saluda fisk. Hey you know what i'd like to do. Eat luda fisk with ludicrous. That's an episode persinger. If you're listening. You're chris bush. Yeah fired get ludicrous. Books and then fired. Yeah episode of doboy zone next time for the spoon man mike mitchell. I'm nick weicker happy z. On the next door boys double. It's the return of the mash off. Friends of the show eva anderson and my kanfer join for remote friendsgiving as we prepare different thanksgiving course. Who's cuisine reign supreme. We won't really know. Get the doors double. Every tuesday only patriot dot com slash. Doboy 's sources for this week's intro are in the episode description. That was a hit gum podcast.

boston chicago disneyworld dwayne john mcdonald Blades co O.'neil row han group Pongia Capital partners Captain d sun capital stephen colo arthur cores newton disney zack de la almond Mike mitchell mitch dropkin mike drumstick
Fall Preview for Investors

Motley Fool Money

40:10 min | 1 year ago

Fall Preview for Investors

"Hope you're having a great labor day weekend. Thanks for checking out our fall preview episode and it's brought to you by net sweet the business management software that handles every every aspect of your business in an easy to use cloud platform download their free guide seven key strategies to grow your profits today at nets dot com. Tom slash fool. Everybody needs money. That's why they call it money all <music> from pool global headquarters this motley fool money. It's the molly full money radio show. I'm chris. He'll join me in studio this week. Senior analyst jason moser andy cross good to see was always gentlemen. It is our labor day weekend fall previews special. We've got a conversation with restaurant industry expert david hankins but guys. Let's take a step back from the news of the week and think about the rest of twenty nine thousand nine. We've got apples apple's event in september. We've got disney's video streaming service that launches in november and of course the most important time of the year for so many retailers with thanksgiving. I giving christmas all the holidays anti cross. Let me start with you. What's going to be on your radar. This fall in terms of business related event chris. I don't know if you've paid attention to what's happening to big tech this year but apparently there's some not so fans of what's happening with them from the the investigations from the d._o._j. From the f._t._c. department justice <hes> the f. t. c. making some <hes> investigations what happens starting january is in california they they had passed the the c._p._a. The california consumer privacy act so there's a lot of conversation as he's company. All companies really are now now have to deal with g._p. Are over in europe now with c._c._p._a. In california so what i'm really watching the continue conversation around the regulatory environment <hes> the antitrust environment what is happening from the likes of facebook amazon apple alphabet google how these is companies continuing to manage a landscape win <hes> congressional investigations and regulatory bodies continue to come after them so ahead of the launching and the c._c._p._a. Going into effect in january. I'm kind of watching how these companies continue to evolve this landscape. You think it's possible any of the politicians on either side of the political aisle running for president in twenty twenty might take some shots at big tech over the next twelve to be the next eighteen months. Chris is gonna be just fascinating to walk their watch from the political landscape. You know even over the next few months ahead of january. I'm just watching to see how this company and it's been a lotta daughter's doll dollars lobbying but just how do they continue to talk about privacy regulatory issues from the big picture for them jason moser. What about you yeah well. I mean you mentioned <hes> disney streaming service and that's really that's one of the things i'm excited to watch because number one. I think as time goes on here we're learning more about what disney laws is going to be what it's going to offer offer and i mean we were talking about this before taping. It really does seem like they have a lot of stuff for every age group from babies to teenagers to adults like like us and <hes> i think it was really fascinating to see at the the d. twenty-three conference. They add here recently where they were starting to talk about. All the different stuff that disney is a company is doing doing and they pulled you know pulled back the card. A little bit on this streaming service announced a lot of the content you know it was impressive to me that some somebody on the management teams of the executive live team had the wherewithal to say you know what let's go ahead and take pre sign ups because people are going to be really enthusiastic about this content right as we show it all to them. We'll get people to go ahead and sign up for this thing early. Remember it then launches november twelfth <hes> at sixty nine. That's a great deal six ninety nine a month. It's it's really hard to argue with that. They're going to bundle it of course with e._s._p._n. Plus and hulu ad-supported product for people who want more than just the disney plus but it's also worth noting. They have a deal out there by two years. Get the third year free. I mean it's almost it's kind of like mac and costco. You're doing yourself a disservice. If you don't subscribe at this point in now i i mean they're setting themselves up to have even more pricing power through this. I think it's gonna be fascinating to watch how this plays out over the rest of the stream landscape in the coming years well and also you think about the ripple effects just to the other big players in the video streaming space. Presumably we're going to get more information from apple about apple plus and let's not forget comcast looming out there heading into twenty twenty <hes> they say they're on track to launch n._b._c. Universals <hes> streaming services well and of course a little company called netflix off little company called net flicks. I mean i think all of these possibles these potentials. They are just that at this point. I think it's gonna be really fascinating to see how this plays out on netflix folks just because they're gonna lose so much content so quickly not only are they losing that content but they're really losing the potential for that future content as well so again i feel like netflix is one one of those staples that a lot of people can subscribe to. I just wonder how much more they're gonna be able to raise prices given the content wars. It seems like the last few months of the year there's there's really more noise for investors than there is at any other time during the year <hes> particularly as we head into the fall andy you get more people beating the drum for a potential recession as we mentioned the presidential primaries are heating up to be a lot of noise so that makes it easier for investors to miss s. things. What is something you wanna. Highlight encourage investors not to miss chris. I put this out on twitter. There's always been a wall of worry that that the media loves to talk about and certainly we have issues that are real brexit the u._k. May leave the e._u. Out a deal we have an inverted yield curve which which historically has has <hes> imply that maybe we'll have recessions on the way we have earnings growth. That's only going to be about two to three percent for the s. and p. Five hundred company this year so it's not like things are completely looming are completely completely <hes> cheery and chris you mentioned the political environment but i think it's really important for investors to maintain think about their perspective so <hes> we are long term investors. I think when you see these kinds of concerns you have to understand that if i can't stomach volatility maybe i should have a little bit more cash than the sideline so really understanding your investi mentality. If you're investing for like you're you're <hes> and as i am for my daughters education which is ten plus years away. That's a lot of a time to be able to compound returns and so the the blips of the volatility may see not as much of a worry but i think it's really it's really important for investors to understand their mindset and really focused on their goals and invest accordingly to someone about you a little bit in line with what he was talking about there at the beginning of the show i just you know we're coming into a very polarizing election cycle here. In twenty twenty in i just would encourage investors not to miss the forest for the trees and what i mean i mean by that is as with every election season. We're going to see a lot of political posturing. We're gonna see a lot of promises made with the hope that those promises made. We'll get the people making those promises elected now. We all know generally speaking. It's really really tough to actually uphold those promises because you can't just call the shots yourself right. We live in a democracy after all <hes> <hes> but but we do see a lot of posturing and i think that what that can do number one. It can create some fear. I think we're hearing a lot about how antitrust concerns ends play out with companies like alphabet is on microsoft and facebook and apple. I personally i. I think that politicians are missing. The point there with antitrust concerns turns. I think probably more along the privacy line like you were talking about the industry <hes> andy but i think that this creates opportunities potentially over the coming year and beyond when you see all of this political posturing the headlines that go on the market reacts to the stuff day after day and <hes> that volatility certainly create some windows i would encourage investors is to keep keep focus on the forest not the trees and make sure and keeps them money ready because there will be some opportunities. I think all right before we head into the break one business prediction. It can be about a company a industry a c._e._o. Give me something andy. I think we may see berkshire-hathaway. Make an acquisition. We talked about this in april. We all tossed out some ideas there. I said sherwin williams that might be a a little bit too big. <hes> he owns southwest. Maybe could be moody's maybe travelers. I think <hes> as stocks maybe go through this volatile title period jason just mentioned you know with interest rates relief continuing to fall and they probably will fall looks like i think we might see warren buffet and berkshire wrath. We put some of that massive cash. They have <hes> on the balance sheet to work. We talk about having a watch list of stocks for when we have a little bit of cash and opportunity arises safe to assume warren buffett also has his own one. Oh yeah yeah he doesn't it's very valuation centric and that's why i was looking at travelers. A forty billion dollar mark cap sales at one point eight times book and berkshire already owns two point three percent of it or mccormick coming of course mccormick. Do you have a little bit traveler stock. You're there wants to take yeah. I do not anymore no i. I did work for a spell about a year before i came up here all right very good business wall run insurer. Give me one prediction yet christo bulls. Don't take this the wrong way. I think that libra facebook's libra initiative at the very least will be put on hold really. I think facebook libra initiative give as we know it. Today is going to be dead in the water. I just don't give this thing a chance. In its current form. There are too many too many regulatory concerns to begin with but we're already seeing seen some of the partners. They're signing up for this express some concern. Some of the partners are talking about backing out in all it takes is a couple for the rest of fall in line ultimately. When you look at the problem of facebook is trying to solve the problem they say they're trying to solve and bringing more services to the un banked and under bank listen. That's admirable but inventing a new currency ain't the solution chris so i think they need to go back to the drawing board. I just don't understand how this moves forward. Our email addresses radio at full dot com for any crypto bulls who wanna i send a note and we'll be sure to forward jason coming up our fall preview rolls on with more stock ideas so stay right here. You're listening to motley fool muddy and as always people in the program may have interests in the stocks. They talk about in the motley. Fool may have formal recommendations for against so by herself stocks based solely on what you hear of back to motley fool money chris sale here in studio chasing moser and andy cross. It's full preview twenty nine thousand nine you safe to say it's been a hot one for i._p._o.'s but jason i'll start with you. Is there a private company out there that you'd like to see make the leap to the public market chris. There is an it's not chick-fil-a label it or not <hes> as you know i had up are augmented reality service here at the molly full in one company. I really would love to be able to get in there as niantic <hes> antics. The anti is the creator of pokemon go. Perhaps you've heard of it. <hes> their follow up with harry potter wizard's unite. Maybe not as big of a hit as as pokemon go but still the technology is pretty sound. <hes> niantic used to be a part of google actually and google spun out on its own. Google owns a a little piece of it. I think maybe around six percent of there is talk of going public <hes> earlier in the year. They raise some more money <hes> to about four billion dollar valuation so just a company. That's doing a lot of neat things things with augmented reality and gaming technology. I suspect we will see them. Go public and i suspect that we'll have him on my watch. List is shorter andy. What about you chris. I'm bill not the peleton john s. one that just filed sometime this week and i'm looking at straw. It's company that handles it online tracking fitness tracking you may use drove across. I know you're runner. Runner strada means strive in swedish has forty two million users adds one million users a month they. I don't think they have any site to go public but but it's a really sticky business for sticky service. If you'd like to track your fitness online it's very scalable as a community of users eighty percent attorney user base is outside the united states so it's a business that i use a lot and it's <hes> one that i would love to see a little bit more funding behind them. The last valuation wasted was about four hundred million so it's not a small company but still not a huge one either. We don't have an exact date on when we work is going public but the all all the reporting is their targeting an i._p._o. In september which one of the three of us is bringing the popcorn for that my the only one who thinks that's going to be a memorable i._p._o. Either for good reasons for bad. I think we all need to bring the bob porn is it'll probably be very <hes> very entertaining so one of the things we talk about with stocks is the whole concept concept of leash. How long a leash are you going to give a stock in your portfolio so jason. What's a stock you think whether you own it or not. The needs to be on a short leash right now. Yeah i mean i'll preface this by going back to a year ago. My leash stock on fall preview. Show was aaa in fast forward today. It's up about one hundred percent so you're welcome investors. <hes> i in in so <hes> you know this year's leave stock you know i'm i'm putting tesla on a short leash in a couple of the reasons if you look at the companies financials just a snapshot of companies financials the i have a hard time believing that even one person out of one hundred would would say oh yeah i want to invest in that because their financials look atrocious i mean the actually don't even have the operating income to cover the interest expense and that's that's a problem and so the company is always resorting to sort of financial chicanery more or less to keep things going <hes> so why would people invest in it will clearly elon musk and his vision vision and that's fine. I appreciate that i plotted i like moscow have been a very public and saying we need more people like him but i do think that he needs to get things in or in prioritize what matters most to him because as we talk more about the potential for global risk recession geopolitical risk that may come about when we start looking at some some of these companies and how they may perform in tough economic times tesla is set up to have a very rough go of it if we run into a buzzsaw years. I think investors need to keep a very close eye on andy. What about you jayme. Oh you're not the only one with a little bit of egg or burrito on his face. I i think i was i was bullish on the bank stocks coming into this year and obviously with the straightened vibrant. We've seen in not place to go. I still think it's going to be a low interest rate environment for now. I think it's going to be a lower interest rate environment so that doesn't portend well for the banks access financial former bank of the internet which had done so well really in kind of helping to to grow online nine banking as a small banks two billion dollar bank <hes>. I just think this one is going to struggle because so many of the big banks now are continuing to invest in online banking combing is hiring more techies than they are bankers these days so with a low rate interest rate environment different environment than and when they were growing their business and one of the first ones out there. I think access financial as a place that i just don't think it's going to be a long-term winner from here. Well i'll just add as a group. The general sports retailers not the individual ones. I'm certainly not talking about nike and their individual stores or even for that matter a company like columbia n._b._a. Sportswear which has bricks and mortar locations selling their own stuff. I mean you look back over the past five years that stock more than doubled but just and we talked about this recently on on this show the more i look at the environment that footlocker dick's sporting goods hibbitt that they're all operating in. I just think i would stay far away from them. It's not to say they're all going the way of sports authority but it really looks like a tough environment for the general sports retailers. It's difficult to come up with a compelling reason business to why they should prosper <hes> before we wrap up. Let's go to the flip side. What is a stock jason that you are even more bullish on now when you were a year ago yet. It's one that i own. It's one that i recently added <hes> more shares <hes> to my position and that's oetzi <hes> going through the most this recent quarterly numbers here for the second quarter. I mean the company continues to do so many good things with its with its niche craft market audience <hes> active sellers on the platform grew to over two point three million active buyers more than forty two point seven million in their network pushed through about one point one billion dollars in gross merchandise sales sales for the quarter and so if you look at those metrics those core metrics over time they have done nothing but go up into the right. These guys are just doing a lot of great things <hes> and it it is all bringing bringing it down to the bottom line. It's profitable company and they make decent healthy amount of cash flow there <hes> josh silverman c._e._o. Has been there. I think for just a little over two years is just unruly some tremendous things i like his thinking about leadership and about the team that his symbols there at sea and in the retail market writ large and how he shapes his his team in regard to that view there you look at the things that they're doing. They've got some catalysts on the horizon with free shipping initiative. They're introducing a new unified platform called oetzi ads and they just wrapped up this acquisition of a company called reverb which is essentially like at sea but it's for musical instruments. Do it adds another unique dynamic to that network that they didn't in have before <hes>. I think there's a lot to look forward to this company and across what about you. I still like the trade desk symbol t. d.'s a ten billion dollar market cap leader <hes> <hes> in helping play helping big clients place ads online in the non walled gardens not facebook not alphabet but if you are a a a client who's looking to place ads online and more and more into like connected t._v. Chris as we continue to use things like roku apple streaming you mean fire stick. <hes> the trae helps their clients reach more and more people in those newer environments is run by jeffrey and he founded the company. He's built a wonderful culture owns nine percent of the business <hes> and it's just continues to grow at forty to fifty percent of the year and as i look at the market and the market evolving online i just think these connected devices as we are looking at different ways to embrace entertainment. I think advertising support is going to be continue to be a place to go in to invest and trade desk making those investments as doing well interesting that these two companies operate in spaces that on the on paper you would think who who would try to launch an advertising business who try to launch a retailer when amazon looms out there anyway interesting stuff andy cross chasing mas. Thanks for being here. Thanks chris up next. We're talking in restaurants and beverages with industry expert. David hankins stay right here. You're listening to motley fool money. Welcome back money for money. I'm chris hill. David hankins is a a senior principal at technomic a global consulting firm for the food service industry recently. I got the chance to talk with david about a range of industry issues including the arises delivery chick-fil-a success trends to watch and more but i began our conversation by asking him about the current state of the restaurant business <music> based on traditional metrics that we would usually look at or the health of the industry things like consumer confidence. Things is like unemployment disposable income. All of those are are extremely healthy right now. I think you could argue that you know some of those are probably the best metrics we've seen in in in ages or you know in a in a long period of time and yet the restaurant business i would say is is challenged and certainly not in decline. It certainly not <hes> you know people are still eating out but it's not growing. We're essentially in a in a state where where <hes> traffic and by traffic. I mean people you know. People's transactions are people. Visiting restaurants is essentially flat. <hes> the growth is coming primarily through price increases and or mix change and by exchange. I mean adding higher priced higher margin margin items to the menu where consumers are spending more and so most of the growth that's coming from the industry is really being driven by those to <hes> <hes> you know by those two activities by those initiatives price increases in exchange and so what you fundamentally have is business that's growing <hes> <hes> or or not growing based on people coming in and and fundamentally we worry about that because the value equation starting to get skewed in restaurants it's to the point where <hes> and this has been going on for some time but we're the you know. The value for a family of four or five dine out is is becoming. I mean unattainable is becoming so expensive that people aren't doing it and so i think what you see is people spend to a level right and so as prices go up in the restaurants on some people are spending to that and what that means. They're not increasing their frequency. They're not increasing visits and so the industry is growing. We have the higher restaurant industry industry pegged to grow about four point four percent in two thousand nineteen and about four percent in two thousand and twenty so so it's certainly not unhealthy but again you know most of that growth is being driven by price increase and some of the underlying fundamentals remain pretty challenging much more challenging than we would expect given how good the economy is been for the last couple of years. You know we talked about this recently on motley fool money the the relative health of consumer spending in america right now it's in good shape and if you're a retailer then then it comes down to execution and there are certainly major retailers that are doing well executing well both through ecommerce and in stores <hes> and then you have others that just aren't getting it done and i'm i'm thinking about the restaurant industry in similar ways that for restaurants that are executing the high level <hes> then they're probably going to be better position than others and i say all of that is a prelude to talk about delivery because it seems like delivery is now one of those things for restaurants that is table stakes that if you don't have a delivery strategy then and you're probably not gonna survive the next ten years is that reasonable reasonable and let me back up to your first point because i think execution is key but i think what we've seen in restaurants as sort of a dichotomy appear whether restaurants are meeting to different need states right and one is the experiential need states date where places like independent restaurants excel <hes> and that's one reason chain sit down restaurants or struggling is because they don't necessarily provide a unique peak differentiated experience so on the one hand. You've got this experiential factor which is critical for that dining occasion and then the other needs state that restaurants frantz are <hes> you know really migrating towards convenience and so you really need to be executing at a high level in probably one of those areas and so fast food right i mean mcdonalds and all the drive through and and increasingly delivery is going to meet that need states of <hes> convenience food on demand and then you know people are still dying out and using their dining dollars entertainment dollars right at the you know the the more they sit in and watch netflix at home. I mean there's still a need to go out and socialize and and see your friends and so- dining becomes was that entertainment dollar and when you when you want to be entertained you're not necessarily going to go to a non differentiated chain restaurant right. You're going to go to a local restaurant on. You're gonna go someplace that has a great drinks program or is known for something where you're gonna get something. You can't normally get so. That's sort of the state of where we aren't so the execution that you referred to. I think has to be looked at in either. Are you executing on a unique point of difference or are you executing against the convenience given that consumers have what we would call hyper choice now. There's so many food options available now and so how do you then appeal to hyper choice. Well you need to be on the the apps that they're using for <hes> food on demand so grub hub ubereats post mates and all of those <hes> and you know i would argue that a lot of restaurants without delivery would probably you know the industry would be even in <hes> a bigger state of misery right now without delivery because delivery right now and just to give you some stats on it because we've been following delivery now for some time <hes> <hes> if you count third well delivery overall about a forty billion dollar business about seven percent of restaurant sales right now that's overall delivery every both full service in limited service includes the domino's drivers that deliver their own pizza as well as post mates new breeds and grubbing all of those but third party delivery <hes> in two thousand eighteen about ten point two billion dollars so if you put that in the context and if you just said all right in aggregate the delivery is is ten billion dollars <hes> that if you sort of assume that was one chain restaurant that would be the fourth largest chain restaurant in the country in so delivery has gone grown to such an extent that you're right. It's table stakes and how you do it and whether you have your own drivers or whether you're using one of these third party delivery apps <hes> is up for discussion but <hes> but but it absolutely is critical because that's how consumers are behaving now and on that convenience driven occasion that i talked about delivery is increasingly the go-to solution for those consumers few days as ago. I saw a term in the restaurant industry that i'd never seen before and i'm hoping you can explain it for me. What is a ghost kitchen. So a ghost kitchen is essentially a well and there's a number of terms for right so ghost kitchen dark kitchen headless restaurant these all refer to essentially kitchens that are creating food for the delivery occasion so they do not have any kind of sit down area at all they only cater to delivery and so what has happened as these <hes> you know as delivery has grown restaurant tours as well as the third party providers have found that you know perhaps we don't need all of these in store seats beats or perhaps you know we can make living only by delivering food not necessarily by having servers and waitstaff and all of this stuff and so we've seen and it's hard to get a number around how many of them there are right. I mean it's it's not as big as you'd think but they're certainly on the west coast and you know in places like new york you have some of these where they get set up and essentially the only real real estate they have is that space on the app <hes> with all the growth in these third party delivery services. None of them are making money right now and and you know times are good and people are willing to pay twelve dollars for their mcdonald's delivery right right. I mean you know on a six dollar meal. They're gonna pay. They're gonna pay a lot more but people have some extra money in their pocket and they're feeling good about it but i have a sense that if and when a recession recession hits that these guys are gonna get hit pretty hard and so you know for anyone building a long term strategy on a <hes> dark kitchen then ghost restaurant whatever you wanna call it. I think they've gotta think twice about that because i'm not sure that long term it's necessarily a solution. It's a great great idea right now but we'll see how it plays out over the next three to five years well. Let's talk about a big restaurant. Mcdonald's franchisees came out earlier this year in a letter to company management and said loud and clear we want you to prioritize a premium chicken sandwich and this is aimed squarely rarely at chick fillet which is not open on sundays so the most recent things i've seen from mcdonald's management sprint was pretty lukewarm in terms of a response you obviously covered the industry a lot more closely than i do is mcdonald's working working on this and if they're not should they be so the whale answer that is to say that that everybody wants to be chick-fil-a at this point right i mean chick-fil-a has executed beyond anyone's wildest imagination <hes> in in terms of just their growth right. I mean they're now over a ten billion dollar chain. They grew almost fourteen percent last year <hes> and have been on this upward the trajectory where they're doing you know a very high volume with for chain that is to your point is not open on sundays so oh to a large degree. Is it about the chicken. Yeah listening chick-fil-a does a great chicken sandwich <hes> they use a pressure cooker which is very hard to execute you <hes> and you know mcdonald's <hes> it would be very hard for them to do that type of chicken in mcdonalds so i mean the way chick-fil-a does how's their their chicken is a little bit different but listen i mean chick-fil-a his success is not only driven by the chicken sandwich but it's driven by the overall excellence and the way they've structured their business right so the owner operators that they have <hes> the fact that you know each owner typically only only runs one restaurant right i mean they don't have big franchisee groups like mcdonald's or some of the other big chains <hes> most of the individual franchisees own one restaurant and they do that intentionally to make sure that that owner operators focused solely on growing that business <hes> the service in the hospitality ability that you get when you walk into a chick-fil-a second to none and and is unique among quick service restaurants for you know for doing that and so so yeah listen i mean the chicken sandwich is great and i think they've got you know they. They obviously have a great product that people are clamoring for and they line up the door for but but the secret that chick-fil-a is not only in and the the product it's in holly treat their employees and how they treat their guests and so you know. I think you can argue yeah. We want to have a great chicken sandwich but unless you're doing everything else a chick-fil-a doing you can have the best chicken sandwich in the world it you know it may help a little bit but you're never going to replicate what chick flays done if unless you replicate the entire model and that's something that is very hard from donald or any other book service restaurant to do what trends should investors be watching over the next few two years that answer coming up right after the break so stay right here. You're listening to motley fool money. Go beer on gratitude quick shadow to net sweet. If you don't know your numbers you don't know your business and the problem that growing businesses have that keeps them from knowing their numbers. This is the patchwork quilt of business systems. You know what i'm talking about one system for accounting another for sales and other inventory. It's big an inefficient efficient and it takes too much time too many resources and that hurts the bottom line introducing net suite by oracle the business management software that handles every aspect of your business in an easy to use cloud platform that sweep gives you the visibility and control that you need to grow with net sweet you save time money and unneeded headaches by managing sales finance accounting orders and h._r. Instantly right from your desktop or phone. That's why nets that's why is the world's number one cloud business system and right now. That's offering you valuable insights with a free guide. It's called seven key strategies to grow your profits. It's a netflix dot com slash. That's net sweet dot com slash fool to download your free guide seven key strategies to grow your prophets. Nets we dot com. Tom slash fool. Welcome back the motley fool money. I'm chris hill. Let's get back to my conversation with food food and beverage expert david hanks. What is something on your radar right. Now that you think is going to be growing in the next couple of years ears. It could be an individual restaurant. It could be a restaurant concept. What should we be keeping our eyes on well. There's a couple the things that is we give presentations we talk about trends and i would say the two that are most of interest to people right now. People in the industry would be plant based proteins and i referenced earlier the impossible walker right and so people are people are not suddenly going vegan vegetarian. You're carrying but there is a a overwhelming surge in demand for plant based alternatives to meet and whether it's because of meatless list mondays whether it's because of sustainability and the perception that need is harming the planet. There's a lot of things that go into it. <hes> you could argue. It's health and wellness muscle. Though if you look at something like the impossible opera actually has more calories and fat than traditional whopper does so <hes> you know clearly they're selling that not necessarily because of health but because of other things <hes> so i would argue that plant based proteins are <hes> something and you know you could argue. It's already here but it's something thing we you know we keep seeing more and more chains that are getting involved with that. The other thing is <hes> what the impact impact of a legalization of marijuana is going to have on the industry <hes> and that's true not only in the context of how it impacts the consumer visit but also what it's doing to the menu right so <hes> a lot of interest in c._b._d. As a as an ingredient <hes> within <hes> <hes> within different menu items whether it's beverages cocktails whether it's food items now there are still some federal legislative issues and need to you you know really be handled before most big-name factor start throwing their hat into this ring but <hes> you know marijuana's wanders legal up in canada and it's legalized in a number of states and so i think that's something that the industry is starting to try and figure out you know what what is going on with this and how do we take advantage of that so i mean at least from a product category perspective those are two big things i mean delivery and off premise or things that we keep hearing about <hes> <hes> you know and those i would say those are kind of three big things that <hes> you know probably most talked about when when we go to an industry conference or or you know when you talk to a restaurant tour about what's impacting could impact their business. What is the thing we should be watching being with beverages over the next few years because it really seems particularly if you look at public companies that have a foot in the hard seltzer space. It really seems it's like hard. Seltzer is the hot new thing it is and as a <hes> generation x. person. I guess i equated to zima back in the eighties and nineties right. I'm glad i'm not the only one now also listen but listen here. Here's the hard truth of the matter and do a a lot of research around beverage. Alcohol is that for how challenge the restaurant business is the beverage alcohol part of the restaurant and bar businesses growing even slower right and so what you end up having is you know if you're a restaurant that sells alcohol not only are you face with these overall traffic challenges that we've been talking about but now you gotta get people to to order a drink whence they come in the restaurant and <hes> you know essentially volume on on beer wine and spirits has all been essentially flat spirits is doing a little bit better beers ben in a slight decline and the only reason you know keeping up his craft beer and even that starting to slow now and wind has been challenged especially in casual dining and so <hes> again what's happening is is a change in consumer suma right there drinking less but they're drinking better <hes> a lot more <hes> pre-game especially among younger consumers where they don't wanna spend restaurant prices when they go out to eat so they'll oh drink home. <hes> you got all these delivery services that are offering <hes> alcohol where you can essentially get it on demand again right through drizzly and those types of things <hes> and so you know the the bar business is is challenged and so even more so than than the food side of things <hes> you know if you're selling alcohol you're trying to figure out how we can capture that beverage occasion so low alcohol all drinks because people aren't drinking as much alcohol <hes>. We're seeing a lot more mock tales right. I mean a alcohol-free cocktails and then and then these things like ulcers and again you know i it's i'm probably not the target market for it but it is something that has you know taken over its light refreshing. If you look at you know some of the not alcohol beverage categories that are growing sparkling water is one of the fastest growing beverages right now whether it's sold in grocery stores and restaurants restaurants and so this kind of takes you know that the seltzer sparkling water sort of trend and adds a little bit of a twist a little bit of a spike to it and i think that's <hes> <hes> you know it's a it's obviously captivated a lot of millennials and generation z. consumers which i think is who is aimed at <hes> and it's something that <hes> you know his already got to be bigger than cider right insider been around a long time and the fact that this exploded the way it has <hes> you know oh tells me that certainly there's a lot of interest right now and i think the you know the the question is in the staying power because leg zima which you know when i was in college was sort the next thing and within five years it was gone <hes> these seem like they have a little bit more staying power given the demographic interest in and focus. They have <hes> but you know that's the underlying trends are are clear in terms of low alcohol refreshing. You know aimed at the at home occasion. I mean all of those. Things are really helping drive. <hes> you know things like the <hes> despite seltzer david thanks so much for being here. Thanks for having me. I appreciate it. You can follow david on twitter at david hankins and you can learn more at technomic dot com. That's going to do it for this. Week's edition of motley article money are engineers austin morgan. The shows mixed by steve reuter our producers macarena. I'm chris hill. Thanks for listening. We'll see you next week.

chris hill facebook netflix andy cross disney david hankins chick-fil-a jason moser motley Google california Tom slash twitter david apple apple europe
Weekly Wrap: Kavanaugh, MeToo, Bert & Ernie

It's Been a Minute with Sam Sanders

43:40 min | 2 years ago

Weekly Wrap: Kavanaugh, MeToo, Bert & Ernie

"Support for this NPR podcast and the following message come from Hulu with their new original drama. The first from the creator of house of cards and starring Sean Penn, exploring the lives of the astronauts taking their first steps towards Mars. The first is now streaming all episodes only on Hulu. Hey, y'all, daddy sneak on the show NPR's senior weekend edition editor Barry, Hardiman and NPR political editor, Arnie's bible. All right. Hey, all from NPR. I'm Sam Sanders. It's been a minute berry. Arnie happy earth, wind and fire week month here. This is amazing. Suspicious. This is like I am ready. Let's just let it play for a second. I do remember. So we're playing this song September because it turns forty this year, and that date mentioned in the song September twenty. First that happened this week, I'm I'm older than the song. No one was gonna know, unless you said it, edit it, cut it. Oh my God. So it's always a good week to play this song. But this week is an extra week to play this song before I thought more about it. I want to thank my guests for being here from DC today. Berry Hardiman as said, senior editor at NPR's weekend edition, and Arnie cycle editor NPR politics who used to edit me back in the day. So this song turns forty this year, so we need to celebrate it. And I want to talk a little bit about the back story of the song which is literally one of the greatest songs of all time. I say it and I mean it, but Dan, Charles wrote a short oral history of September for NPR a few years ago, and he asked an expert about why it feels like everyone can't get enough of this song and you want to hear them repeat over and over again. He talked to Jeffrey parrots who's a professor in why use Tisch school of the arts. And the professor said, the court structure of the song makes it seem like they could go on forever. He says, quote, there's four chords in the. Or is that just keep moving forward and never seem to land anywhere. It's right. The cords just keep going and you just want to keep dancing, right? Other funds. You don't want the summer to end that same thing. Another fun fact about this song, the most iconic lyric of the whole thing is about right. Not even real words. There's a backstory to this. One of the songwriters of the song Allee Willis, she told NPR win the leader MAURICE white. Put that body. I in the song. She was like, you're going to change that the real words, right? And he kept saying, no. And so in the final vocal session, Allee Willis told MAURICE white. She said, what the f. does body. How mean? And he said, who the f. cares? Then he goes on to say, and I just, I kinda, he says, quote, never let the lyric get in the way of the group. Yes, because the lyric is the groove on this is the guess. Yes, my brain. So happy earth, wind and fire week month life back at ya. Yes. Also listeners talking about fun stuff and fun songs and things. We're going to have a very fun live show in the LA area, October second, I'll be talking with. Comedian guy, Brandon. It's gonna be fun. That'd be laughs and drinks. Get your tickets at KPCC dot ORG slash inperson. Right. As always gonna start by having my panelist described their week of news and only three words. Arnie you're up. I, hey, say my three words are not so fast. What are you talking about? I'm talking about Brad Kavanagh. Aren't we all? Yes, before we get into it, I want you to just catch us up to what we know as we tape. This is a story that seems to turn left and then right every five minutes. Yes. So what we know is that there is this allegation from this woman professor, Christine, Blasi Ford. She was, you know, when she was fifteen years old, she says she and Brett cavenaugh the nominee for the supreme court were at a party and that he sexually assaulted her right Cavanaugh has not budged in categorically denying the saying. I wasn't even at the party. You know, that was like on Sunday. That was on Sunday. Oh my God, that was on Sunday, not so. Fast. You're right. That's the reason I say not so fast is because until then it seemed like bright Cavanaugh was cruising towards confirmation like it was just going ahead and Republicans are really celebrating, and they were gonna get this big win before the midterms. And then this comes out and it's like, hang on. Hold up, and a lot of people were thinking back of course to Anita hill and Clarence Thomas in nineteen Ninety-one where Anita hill spent a day testifying and being grilled by an all male Senate Judiciary committee about her claims of sexual harassment. Right bury, yes. So I mean, like looking back on Anita hill, looking at this today, are there parallels? Are there differences? Does it seem like deja vu to, you know? Well, first of all, I was a tiny child during the. Second of all, but I will say while there are as Arnie has has said, well, there are some parallels. We are also in a world of partisanship that we could never have imagined a tribal a tribal moment that is so dug down and speaking to how was partisan. I can't help feeling as I watched his saga unfold all week that both parties are using this woman. Oh, yeah, are using her for their objectives. You can see plainly that Democrats would love to have this be the thing that people are thinking about as go into the voting booth in November for the midterms and so would Republicans. Yeah. One of the points that has been sticking with me is also that you know, who is the information going to benefit when this all comes out because it's going to inform public opinion, but seems like pretty much all the Democrats have their mind made up that they're against this guy, and there are a handful of centrist Republicans people like Susan. Collins and Lisa Murkowski who are usually in the middle of these debates, they say they want to see her testimony, but they're not backing an FBI investigation. They're saying, basically, like you offered to testify, come testify, were we're moving on? Who do you think this is? I mean for me, when I look at the calculus, I'm who is it hardest for us at red state, Democrats that are running in states that Trump won. Is it moderate Republicans like Collins and Murkowski? Is it just Republicans that are nervous about a potential Blue Wave and women who you know and and women, suburban women who they need to? I mean, I think it's Republicans, probably. I mean, I think sort of more than red state Democrats, I think more than received Democrats because I think red state Democrats sorta now having out, oh, they now have something that they can write say. Although it was interesting because Claire mccaskill was like, I'm not. I'm gonna oppose him now, but it's because of his views on campaign finance. It was really like there was a lot of really interesting, but with Republicans, it's sort of like if he doesn't get on the court, that's a huge blow. But. If he does get on then, is that going to anger, female voters and even more like we've seen women out in the streets, supporting Democrats, you know, we look back at Anita hill and the backlash to that was in nineteen ninety two, that there was a record. Number of women elected to congress berry high. Do you have three words I do well, I, as you know, probably like seven thousand words, but that's how I like to boil it down to a good riddance. Good, rid exit riddance. Which a lot of people I'm gonna just diverge from it and say, a lot of people don't know that the words that we use in speech have most of them do come from Shakespeare. He was the first person who coined that phrase. A good riddance is pause. Yeah, berry Hardiman on the show talking about Shakespeare who would have thought the last time I did my three words. They were Shakespeare too. So I just wanted to look. I'm on a roll. It's going to be great. I'm going to do Tolstoy at some point anyway. No, I'm just kidding. I'm not going to do that. Don't worry. I'll do real housewives, so any in any case, a good riddance. I the the wave of of essays of of of explanations from men who have been pushed out of the public sphere for me to the gene Gamez as the John hawkenberry is even a those guys for folks that don't know. Okay. Who who doesn't know John Gucci. It is amazing. He's way more famous than he ever was. Get nasty. You get famous right as John good mashed who was a former CBC hosts, John hawkenberry. He is a former NPR host. He was at talk of the nation and then went to the takeaway at WNYC where he was fired for for a series of metoo allegations. Before this, we had Louis c. k. sort of coming out and and giving his first show. And I think also he's on sorry. But in the specific case of hawkenberry and Gamez he, there is a heaven. I've been punished long enough essay one in the New York review of books and one in Harper's magazine. An and like one was like seven thousand words, so my God. But somewhere in those seven thousand words today way the trauma and the effect of their actions on women. No, they were really the it was. It was so the thing that was so and this is why I say it was a good riddance to begin with. I can envision a world where can I know. Oh, I can. I can envision a world where a man does take responsibility for his actions and says, you know, I have really apologized. I have thought about people. This is this is what restorative Justice is in in. You know, in places that don't that aren't like the public sphere of me too. I can envision that, but, but it really hasn't happened very much. I it was sort of what happened to these women and how are these women doing and really like thinking about the the, the, the transgression you have meant saying. But what about me? When can I come back? There is a, I mean, it's it would be funny if it were not so serious, but you know, hawkenberry saying, literally, in the second paragraph, I've got these trophies these Peabody's in an in an attic. You know, it's like, well, boo. And I was also going to say the thing that has stuck with me this week has been essays from women who have been assaulted and have talked about their attacker. Coming to them and sort of bearing their soul and saying, I have been carrying the weight of what I did to you and saying, basically the the thing that has allowed me to move forward has been the attacker coming and talking about what wait this has been on them, and then them affirming my value as a human being. Right. And again, wants to the power that the attacker has. Yeah, just holds over victim, which is why when I took it back to Christine, buzzy Ford. I mean this and regardless of what the truth is a matter is, although I do think we need to believe people's experiences, men and women when they when they have them. But regardless of what the truth of the situation is, what torture for this woman to have been docs on Twitter to have had all of like I had to flee her home. Yes. NF Lear home had a whole new trauma. I, it's it. It boggles the mind. And when I think about that, I get so. Tired and I want to send like a howler to John domes-. She's the Harry Potter reference y'all? Yes, I have three words. I wanna hear him game of chicken. Is that Shakespeare? I'm just getting. Harry Potter. I would. He deliver game of chicken and shake, you know, that's a good. I'm going to think about it. Yes. So I'm talking about really two things. One this game of chicken between Senate Democrats and Republicans over this cabin. I hearing, but also another game of chicken that we probably haven't been watching enough given the other news of this week, there is an ongoing and escalating trade war raging on between the US and China, and it's getting pretty hot this week Trump announced more tariffs on China, ten percent tariff starting September twenty fourth on two hundred billion dollars of Chinese goods. That's crazy. And then so Trump is also threatened to tax even more imports, some two hundred and sixty seven billion dollars of imports from China if China retaliates. But here's where this game of chicken gets really interesting. You guys, China is running out of things to tear of. Right? Yeah. Import enough things from the US to keep terrifying stuff to match the US because the US imports so much from China, we, we just almost have an a limitless list of stuff to go through, actually found the list on the White House website. It is a few dozen pages long, and it seems as if if Donald Trump keeps doing this, he might win that game chicken. He might just out here of China, right? We just have leveraged because we buy so much more from China than they buy from us. Right. And I would have never thought when Donald Trump during the campaign was talking about hitting China hard. I would've never thought that it would have gotten this far. Secondly, I would've never thought that the American public would have just kind of shoulders shrugged at all. And I would've never thought that we might end up in a situation where Trump actually gets a win out of this. I think it's really interesting I, this is one of the things that we like. You know, we talked so much about the the, the outsized. Moves that that Trump has made as far as trade goes. And often I do think that in the media, we talk about them in this. It's a scary way you know we, but if this, like you say, if he gets a win out of this that is going to, I think that's going to be important in the midterms convert a lot of Trump supporters who've been affected by tariffs. You know, people like farmers and bigger cultural states saying, you know what? Maybe we'll take a short term hit, but like we believe in the long game, we believe this is going to work out well, and it's just another instance where all of the conventional thought and conventional political and economic thought about what would happen if you did this, it's thrown out the window. I'm sure a year ago, economists all across the country. In world said, if any US president institute, this many, tariffs, it'll throw the world into economic chaos, not yet. All right time for a break coming up. We're going to talk about McDonald's employees across the country going on strike this week over what they say is a pervasive culture of sexual harassment in their workplaces. We'll hear from too low wage service employees. You're listening to. It's been a minute from NPR. We'll be right back. Support for this NPR podcast and the following message come from weeks dot com. A web platform for creating your own professional website with wicks, whether it's your first time, creating a website or you're a longtime pro, you can do it yourself. Choose from hundreds of stunning templates or start from scratch with dragon, dropped technology and powerful web features. Join over one hundred twenty five million people already using wigs to create their own websites. Goto w I x dot com to create yours today. So what will you create. Support also comes from Netflix and they're upcoming film. Hold the dark, a gripping, psychological thriller directed by Jeremy sold in the revenge and harm unfold and the treacherous Alaskan wilderness. When it retired, wolf expert is summoned to investigate a child's disappearance, a riveting examination of human nature and the mysteries of the wilderness starring Jeffrey Wright. Alexander Skarsgard and Riley Keough watch the new film. Hold the dark, September twenty. Eighth only on that flicks high in the neon gone host of NPR Spanish podcast. Relented we're back with the new season with thirty six stories from all over Latin America and the Latino community here in the US from one of the most controversial trials in Puerto Rico's history to the Venezuelan migrant crisis listens. If I'm warranty on the NPR one app or wherever you get your podcasts. We are back. You're listening to. It's been a minute from NPR the show where we catch up on the week. That was here with two great guests today. Arne Saipem NPR politics editor and buried Hardiman senior editor at NPR's weakened addition, I, I'll feel good, Sam earth, wind and fire day, you know, write fire life. Yes. Now signed for segment that we call long distance where we call up somebody somewhere in the world and talk with them about the news. All the focus this week has been on Brett Cavanaugh and his supreme court nomination. So it was very easy this week to miss another story. And that was about McDonald's across the country. This week, McDonald's employees walked out of the job to protest. What they say is a pervasive culture of sexual harassment in McDonald's stores berry on Jesse, this I did. Yeah. I was impressed an unsurprised that that culture existed. Yeah. My first job was McDonald's. I started working there when I was in high. School, and I hadn't thought about that job for a long time. But then when I saw that these strikes happen and I said, oh, yeah, sounds right. Sounds right. Because we treat people in service industries terribly. Yeah. Yeah. And so this strike actually comes after multiple cases of harassment were filed by McDonald's employees with the US Equal Employment Opportunity commission. This is the federal agency that examines he's kind of complaints, and so we put a call out this week asking for listeners or anyone who was working in McDonalds, working in the food service industry to see what it's like for them. So we actually caught up with Katie who lives in the Cleveland area. She's worked for years McDonald's. We didn't use her last name. She didn't wanna lose that job. But she told me about multiple instances of harassment that she's experienced at her colleagues experienced from co workers and also from customers. There was a group of three men Powell in their early forties. They came through and you know, they were staring at me like like, and. And making grows common. And then they started asking me how old I was, and I was seventeen. I told them that and then they asked me what time I got off work. They said they'd be waiting for me around in the parking lot and I was terrified. I ended up calling my mom to come pick me up because it was, I think, eleven at night. I had school the next day, and that was just one story that she told me. She had countless incidences of young people who were underage being harassed by co workers by customers, and it's just like ongoing. These kind of experiences they happen at more places than just McDonald's. We thought up Ashley main a low from Tucson, Arizona. She has worked in the food industry for years right now. She has a job at the Dutch eatery and refuge in Tucson, and she told me what work in the service industry looks like for her. Hey, Ashley there? Yes, I'm here. How are you? I'm well, thanks. How are you? I'm good. I'm good. Glad to talk with you. You're in Tucson? I am into. John? Yeah. So what do you do out there in Tucson? So I am a bartender waitress, but doing that for about seventeen years into on. Okay. Have you ever experienced sexual harassment at work this workplace repulses. Yeah. I mean, more times than I can even count to be honest, it happens frequently. So what is the most common type of of this harassment? It really, you know, for the most part, it things like touching putting your hands on, you know, around someone's ways, you know, maybe or around their shoulders or and more often than not. I, if that's all it is, if it's a touch, I almost never say anything, but there was a particular instance I had. I did have a guy trying to me or you know, he grabbed me and kiss me on the lips and full man, and I pushed him away and I. This is pretty early in my disturbing Grier. I was pretty young then early twenties or though, and I just, oh, wow, you're so funny that growth don't do that kind of played it off like it wasn't a big deal. And then I went in the back and I was just like, just like wretch ING. It's gotta be rough. Oh, that's gotta be rough. How do you feel in a moment after a thing like that happens because it seemed as if you're saying that there's a ton of stuff that you just have to let slide to keep doing your job. Yeah, yeah, there is made me feel gross play, you know, because that's not in in my real life. I would never let anyone get away with that, but sometimes it's just not worth is specially when I'm trying to make some money off these people, you know, and I'm depending on them, leaving me a nice tip. And then I hate to say this too, but the higher that chat goes, you're more you're kinda willing to put up with me because you don't wanna lose out on that money, but it's not okay. It's not okay. Not okay. Not okay. But does that they sit here and I the by, you know, I hear myself justifying the, but it's not really justifiable like, have you ever had a situation where you left the job because of harassment? No, I've never actually. Laughed a job because of the harass why now? I mean, I don't know. 'cause I, why would never just leave a job without having something else I as for I, you know, I've got two kids. I can't be without the money. Yeah. Yeah. So this week across the country, employees of McDonald's stores went on strike over what they claim is pervasive culture of sexual harassment at McDonald's across the country. Do you think things like that will change anything. I don't know. It'd be completely on a like, I'm all about everyone speaking their minds, and I think everyone should speak their mind, but you know, a mass protest like that walking out of your business. I just I don't always know that that's really the way to make permanent and progressive changes in. So what do you think needs to happen for the kind of culture that you work in this culture of kinda just repetitive, pervasive harassment. What needs to change to make that stop in your mind? Argument to be made in a lot of people argue that if they got rid of pipping culture in general, it would help get rid of sexual harassment. One I well, because then maybe that you know, they won't feel as they won't feel like they have to put up with sexual harassment in order to make their money. Personally, I don't think that the case at all, I like my pets. I liked it been culture. It's a great way for people to make money. Any in a flexible job environment and how do we change it? I mean, I know what I do is I speak up more and I say to people like, hey, we can be cool, but we can be cooled. Aren't you touching you that way? They don't really make it big deal about it. I just I say that and continue on with my day, and usually that's that once I've said that before, like, all right. All right. You know what I mean? A thing that I hear about a lot and some of the trainings that happen in jobs where people rely on tips, you know, they'll say, well, you should smile. You should be extra nice. You should do this. You should do that to get that tip. Is there a certain push from the managers to kind of enable this climate for your arrest? Ya? I mean, I I would be lying if I haven't said. I mean, I've been through corporate trainings, some national chain. Chains, some local chains, and almost all of them when they're talking about ways to increase tips. If you can get as a shoulder touch in that second, increase your tips, ten percent, Bob, blah, blah, blah, blah. So yeah, I mean, that's definitely in training syllabus in restaurants across the country. Last question there are going to be people hearing this conversation who go to restaurants and bars where they will interact with servers like yourself. What do you want those customers to know before they go to their next restaurant and interact with someone who is relying on them for tip, we are there to provide a service, but we are not anybody's serving. Your waitress is somebody's mother sister brother. They just want to be treated with respect and we will happily bring you your dishes and make your meal as wonderful as it can possibly be. And the more respect you treat us the better dining experience. You're gonna have appreciate that. Hey, well, Ashley, thank you so much for your time. I really appreciate it. Thanks, Sam. It was super nice to talk to you. Thanks again to Ashley for sharing her story and wow that he goes through a lot. Yeah. Yeah. You know, she has such a great exuberant personality, you know, and this idea of like, you know that this has to be part of her life is. So, I mean, the combination of being a woman in the world, and then a woman in a service industry is just so toxic to, you know, to certain kinds of men. And I'm so glad we're paying attention to the story. We've been talking about highly visible men, men in major positions of power, but there are men in positions of everyday power. And I'm sorry, I'm going to go to Oprah for a second because the Oprah metoo speech at the Golden Globes. I think the power of that speech was that she was standing up in front of Hollywood while they're industry was being up ended in the wake of Harvey Weinstein, and she's saying it's domestic workers. It's hospital workers, and so often the stories just get overlooked well, and then it's just like the kinds of conversations that women have at various levels of employment. You have white collar employees talking about things like advancement in the job when they discussed me to more equal pay, but for service workers, they're still talking about just being safe. Yeah, they just don't want to be skirting. Yeah, I used to be a cocktail waitress and I, you know, one thing that I look back on is that a lot of the harassment of that job which was steady and ongoing was baked in. I used to cocktail at this bark and the out. Outfits were made so that if you were to crouch down at the table, it would be you would be in a situation where much of you was showing that wouldn't normally be showing on the job. It was baked in that was the uniform. They gave me it was a miniskirt that would have been better as a turtleneck you know? And once again, there's the tip in culture, right? Which is a huge part of this, and it was really interesting to hear the caller say that you know she likes the Tippin culture and there's a huge debate over whether or not that's a good thing or bad thing for service workers, but what should be about is how do their job? Yeah. Yeah, it service and humanity and those things are sort of the same and you should receive that humanity return to our podcast listeners. We have another me too conversation in your podcast feed right now, our latest Tuesday episode, the episode right before this one, it's all about the metoo movement and sports. I talked with bridie Farrell. She's a former speed skater, and she tells me all about how she came forward with her story of sex. Abuse by a man who she thought was a mentor and also skating idol. All right. We're going to lighten the mood in just a bit with my favorite game who said that. But first, a friend of mine who goes by Tom will take things away. All right. It's called in a minute is what's this? What's called? It's been a minute. You're listening to. It's been a minute with Sam who Sam Sanders. Okay. You're listening to. It's been a minute with Sam. Sanders. We'll be right back. Support for this podcast comes from the William t. grant foundation at w. t. grant foundation dot org. Hi, this is Peter cycle for twenty years. Wait, wait, don't tell me as an making fun of the news with comedians and celebrity guests. We got silly number expedition, terrible impressions. If you think the news is a joke, wait till you hear our show new podcast episode. They're available every Saturday. You're listening to. It's been a minute from NPR the show where we catch up on the week. That was, I'm Sam Sanders here with two guests today. Arne cycle editor at NPR politics and berry Hardiman senior editor at NPR's weekend edition. Thank you both for hanging today. You are. So, yeah, it's time for my favorite game who said that. The game is quite simple. I share a quote from the week, you all have to guess who said that or get the story it refers to or get a key word or get close or just wait until I give you enough clues to figure it out. I'm not a stickler Sam. Good. Yeah, I am. I've never been good at this game. Already in the lead fun thing about this game. It doesn't matter if you're good enough because the winner gets absolutely nothing. Nice. You guys ready for the first quote? Yes, yeah, you can tell me who said you can tell me what I'm just get close. It is ready quote, even though they are identified as male characters and possess many human trait characteristics as most Sesame Street Muppets do they remain puppets and do not have a sexual orientation Ernie and Bert. Yes, yes. So very, got it more technically correct. Aren't you got the keywords I should see Arnie's face that's city. I we both. Got it right. We were. We were building on each other's corrected. Yeah, there was a mind meld here in DC. Yeah, I'm gonna give you both half a point. Thank you. Okay. Point point. Okay. So this quote comes from sesame workshop. This is the company that makes Sesame Street, the iconic children's a puppet show. They were responding to new speculation over whether to Sesame Street characters who happen to live together Burton Ernie speculation over whether or not they're gay. This all came about because Mark Saltzman who wrote a bunch of episodes for the show for more than thirteen years in a recent interview, he said that when he wrote for the characters, he thought of Bert and Ernie as gay that led to all of the internet getting into fights over whether these to puppets are gay. It was finally sesame workshop who makes the show was like. They're a sexual this debate heaps happening. Remember when the supreme court legalized gay marriage, the cover the New Yorker, yes, it was underneath shorthand head on their shoulders watching the ruling that cover again. Can I just tell you how to me at least this sesame workshop statement feels so hypocritical because they're sitting here saying, well, burden. Ernie don't have a sexual orientation. Meanwhile, you got criminal in MS piggy making out onscreen. Yeah, going from breakup to make ups every other episode right there. Clearly sexual also eighty. Your child is clearly a gay icon. I just can't wait. Could why did they? I mean, I don't mean to be don't ask, don't tell about it, but why do we have to address it? Like why. I just don't wanna see it that what you say at all, you know? Yeah. And there's so much background here. I mean, there is the person who's writing the character saying this at the same time originally they were based off of Jim Henson and his best friend, right? Which was a platonic relationship that we know about their relationship. Oh, well, that's a good point. As far as we know it was talk. Yeah, I, it just seems to me like, couldn't we allow it to be roommates for one person and longtime partner for another like it couldn't it be wanted to Sesame Street, right? That's the kind of the point of stories you get to imagine what you want. Yes. Also, Bert, Ernie if you're listening, I'm with you whatever the case you be you. That's right. This game is tied one all ready for the next quote. Yes, we're actually going to play the tape of this one here who said, thank you. Honor just to be it's an honor just to be Asian. Who said that was that Sandra. Oh. Way to go Arnie. So the iconic actress, Sandra, oh, she said that in a skit at this week's Emmys there was an entire skit full of songs and such mocking Hollywood's self-congratulatory attitude towards diversity. So they were making fun of the way that Hollywood pats on the back for doing these big grand gestures towards diversity while actually a lot of things don't change. So in spite of the skit and all this diversity talk and besides the awards, having the most diverse list of nominees in history, the ratings were down to just over ten million viewers and most of the winners were still white. Yeah, it was like they were trying to be self aware, but they were so self aware if you actually pay attention to the substance of the ceremony, it was really weird. It's it's a classic Hollywood patting themselves on the back for thing that that isn't. But it also she like Sandra, oh, is a perfect example of a person who. No matter what gets it and gonna wind and just comes out in force being her. And you know, having truly like one the year with killing eve, which you and Arnie have both watched killing eighth. Right. Oh, well, not too many shows to watch. No, I'm the person who watches the Emmys and then goes and watches all the shows that it it is so good. It is a combination spy assassin show and Lucille ball comedy. I can't. It is really both of you. I will admit in this day and age in these times. And in this news climate, I kind of only watch happy TV. Now I make is I will say this guy's it. It is so much fun there, half hour episodes like they're sad things happen, but it is. It will make you happy by the end. That's a love it. Last quote, y'all ready? This is actually really hard, but also hilarious. Okay. Here's a quote will eat the meat, and if we don't eat all of it will donate it. None of it goes to waste will have the high tanned and have. Boots made out of it who said that somebody shoot Bambi name another animal a pig. An animal that's in the water. In the water that people don't like a shark, no Yankees you? No, nothing gang. I can only think of wreckage. Just tell you. Yeah, an alligator. This story I'm from from Boston. All right. Let me tell you the most Texas story I've ever seen in my life. I love this story. I did hear this. This is awesome. Aren't then what is it? Tell us army. Okay, so this is the woman who's dog was eaten by an alligator? No, her miniature horse. Okay. Oh, my God. Even weirder. So she says, she says that years ago, she believes an alligator kills one of her miniature horses and she swore vengeance. So recently she killed a twelve foot, five hundred eighty pound alligator. This is a woman named Judy beat Cochran. She's a great grandmother and the mayor of Livingston Texas icon. She says, she followed all the hunting and permitting rules. So it was legal for her to do this, but she was going to seek vengeance for her miniature horse. She was like, I'm going to get right in. I'm going to get that a habit. I love it. Also like, all right, we got a great grandma who is a mayor of a small town in Texas who also owns miniature horses, famous. We be best friends. Yes, duty come into my life. She says, none of the meat from the alligator will go to waste. She's gonna make boots out of that skin. This is just. I just love how also this story is out of Texas. But when I I saw the headline I was like, oh, that's Orta. Lorde. So I'm gonna go ahead and give this one Canada, Arnie Shantanu. No, you should give it to Arnie. That would definitely aren't. I saw the headline go by on Twitter, right? All your face light up like like Ernie and I was into it. That means aren't a you one. Congratulations, of course. As you know, you don't get anything right, bragging rights and this time with you all all right listeners. Now it's time to end the show as we do every week, we ask our listeners to share with us the best thing that happened to them all week when courage folks to brag unbelie hit the tape, hey, Sam, Daniel from Atlanta here. The best thing that happened to me this week is that I got to spend every waking minute of my week with my four month old son. This is my last week of parental leave. In the past six weeks us boy spin our days with bottles, diaper changes, walks rolls over owed episodes of the Americans, and of course, lots of naps. I'm sad. It's over, but I'm sure glad happy. It's only Monday, but I feel pretty. Confident saying that the best part of my week already happened. He is yesterday my baby girl learned to walk. Hi Sam. This is Aaron in Littleton, Colorado, and the best thing that happened to me this week is I adopted a beautiful five year old pit bull mix Saint Hazel. This is Kate from Oregon, and the best thing about my week was spending the weekend with my grandmother, celebrating her ninety second birthday. She's an amazing woman and has taught me many things among these things is how to properly fold a fitted sheet. My husband and I just closed on the perfect house in the perfect neighbourhood high San, this is Lydia on. Sergio, we're outside the US embassy in Paris, France. And the best thing about our week is that after three years of doing long distance and a year of paperwork and lots of flights Sergio's k. one fiancee's visa was approved. Hello. This is Teresa from tro Pennsylvania. The best part of my week was seeing my son and your show's producer Brent Mary, his beautiful wife acacia in a lovely. Outdoor ceremony in Washington DC with dinner under the great Big Sky. It was a wonderful day and I wish them the very best. It was so nice to meet so many people dear in their lives. Thanks, have a great day. Bye of the show of you had a good week to have a great weekend. Oh. Mom Theresa. I was at that wedding. I had the blessing in honor of getting to walk acacia in stock down the aisle. Thanks to all the other voices. You heard there. Daniel broke Aaron semi dog photos, Kate Becky. Sergio when Lydia and of course prince mom Teresa Bachman. It was great thing last weekend listeners, we hear all of these come in. Thank you so much for sharing them. You can send me your best thing of your week. Any point throughout the week. Just Email me the sound of your voice in that file to Sam. Sanders at NPR dot ORG, Sam Sanders at NPR dot org, special. Thanks to two of the best parts of my week. My guest today, Barry Hardiman senior editor for NPR's weekend edition and only Saiful editor for NPR politics. Thank y'all and thank earth, wind and fire for making this bop of a bop, September. We're going to bring it back about. I can't believe this on this forty years old. It sounds like it could have been made yesterday. It's time though. I cannot stop dancing to it like it's not. I will always get out on the floor. I mean, same say for now. This week, it's been a minute was produced by unbeliev Sassari Kumara daveramsey and help from Darius Raphael. Thank you. Dr you should coming down from New York to help us out this week. Our editor is the Felix Ordina Hopman and a big boss is NPR's VP of programming on your grandma listeners refresh your feet Tuesday morning. We're going to have a very, very fun episode for you. I am talking with one of the breakout stars of HBO's insecure, Natasha, Rothwell. She plays Kelly, the friend with the SAS in the class, and the one liners and zingers. She's delightful. We're gonna talk check for that. Tuesday. Also listeners we're doing a very special episode next month all about coming out day and we want to include coming out stories from you. You could be on the show talking to me about how you came out. Hit me up, sent me an Email and tell us why we should talk with that. Thank you all for listening. I hope you weakens are just delightful until next. Time. I'm same. Sanders talk soon. This is seriously the best of all time. Yeah. Support for this podcast and the following message come from internet essentials from Comcast, connecting more than six million low income people to low cost, high speed internet at home. So students are ready for homework class graduation and more now they're ready for anything.

NPR Sam Sanders Arnie Shantanu harassment US NPR McDonald editor Donald Trump senior editor Berry Hardiman NPR China Burton Ernie professor Brett Cavanaugh Ashley Jeffrey Wright Twitter Trump