{"type":"rich","version":"1.0","provider_name":"Transistor","provider_url":"https://transistor.fm","author_name":"FULL COMP: The Voice of the Restaurant Industry Revolution","title":"Fighting the Good Fight: Celebrity Chef Rick Bayless","html":"<iframe width=\"100%\" height=\"180\" frameborder=\"no\" scrolling=\"no\" seamless src=\"https://share.transistor.fm/e/8f8ca88b\"></iframe>","width":"100%","height":180,"duration":2375,"description":"It's been really interesting to see chefs who are normally concerned with running a restaurant suddenly lobbying Congress, all in an effort to show how restaurants tie the whole nation together, economically and culturally. Today we discuss the fight for the survival of our industry and our planet with one of the chefs leading the charge.\nClick to sign up for our weekly newsletter.\nClick here to book time on my personal calendar.\nClick here to download our Restaurant Recovery Guide.\nWant to streamline your front-of-house operations and increase sales? Head over to http://restaurants.yelp.com/fullcomppodcast to claim your free page and learn more about these powerful tools for your business.\nSHOW NOTES\n\n How Rick started in sustainability\n Rick has always been a “greater good” person\n  Working together for the future of community\n  Willing to sacrifice for the greater good\n  To be sustainable, a restaurant needs a difference economic model\n  organic/ethical produce is more expensive\n  Most restaurants break-even or lose money\n  Rick’s restaurant loses money\n  Ways Rick is redefining his restaurant\n  Commitment to local producers\n  Revising pay structure\n  20% service charge on all checks\n  Use service charge to pay FOH & BOH staff\n  Hired back staff at a slightly lower hourly rate\n  Split additional gratuity between FOH staff\n  Is the industry ready to reopen?\n  Have we had enough time to reflect?\n  Issues need to be addressed before reopening\n  Open-book management\n  All staff know the business financials\n  Having a strong culture\n  Being open with staff about anxieties and fears\n  Frontera has long-term staff\n  Multigenerations\n  Retirement age staff\n  50% split men and women\n  Independent Restaurants’ Coalition has a weekly summit\n  Speakers to advice on different issues\n  Advocating for the Restaurant’s Act\n  25% of unemployment comes from the restaurant industry\n  Less than 8% of PPP loans went to restaurants\n  Restaurants’ Act would ensure a cash grant for...","thumbnail_url":"https://img.transistorcdn.com/6OAanP6N7rKCCEP4OYgZT_i74QmCwgk2rH1cSWqhfvs/rs:fill:0:0:1/w:400/h:400/q:60/mb:500000/aHR0cHM6Ly9pbWct/dXBsb2FkLXByb2R1/Y3Rpb24udHJhbnNp/c3Rvci5mbS8zYzkz/MGQ5M2Y5MWZmM2E0/NGM3MzFmNzQ0OGZl/NDhhYi5qcGc.webp","thumbnail_width":300,"thumbnail_height":300}