{"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":"Food Fight Series: Celebrity Chef Andrew Zimmern","html":"<iframe width=\"100%\" height=\"180\" frameborder=\"no\" scrolling=\"no\" seamless src=\"https://share.transistor.fm/e/fd6baecf\"></iframe>","width":"100%","height":180,"duration":2885,"description":"What are the folks at the top of our industry doing to help us and themselves? On today's show, we chat with four-time James Beard award-winning TV personality, chef, writer, teacher and social justice advocate, Chef Andrew Zimmern. Andrew has not only reached the pinnacles of success, he'd done so while supporting and advocating for independent restaurants. Today we talk about the where we are and where we're headed as an industry and what we can do to help each other. \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 3-pronged strategy for moving forward during the Covid crisis\n Not getting stuck in one metric or business model. Being fluid and flexible\n Covid give us a chance to review our businesses\n Many sectors of the hospitality industry were already broken - Covid accelerated the demise\n  Building back the right way\n  Reviewing pricing, menus, HR\n  Realigning our motives for being in the hospitality industry\n  Many people joined to become famous or seek wealth\n  This can be poor for mental health as stardom is fleeting\n  Stay in the industry because of love, not to get rich\n  Wolfgang Puck took a huge risk coming to America and struggled alot in his early career. His passion led to his stardom.\n  There is a low barrier to entry to become a restaurateur\n  Anyone with finance can open a restaurant\n  The restaurant life seems “sexy” and appealing to anyone who loves dining out\n  The restaurant business is extremely fragile to run well - pennies business with slim margins\n  Reflecting as a practice\n  Andrew has a daily reflection practice he learned whilst becoming sober\n  Taking regular inventory of problems e.g pros and cons lists\n  Writing...","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}