Podcasts about restaurant workers

In this episode, Tudor discusses the implications of the One Fair Wage initiative in Michigan with State Representative Bill Schuette. They explore how this initiative, while seemingly beneficial, has detrimental effects on restaurant workers and small businesses. The conversation highlights the need for vigilance in understanding ballot measures, the role of media in shaping public perception, and the disconnect of leadership in Michigan. The Tudor Dixon Podcast is part of the Clay Travis & Buck Sexton Podcast Network. For more visit TudorDixonPodcast.comSee omnystudio.com/listener for privacy information.

Michigan bar and restaurant workers oppose a 2018 ballot proposal, set to take effect next year, that would increase minimum wage in Michigan, but end tipped wages. WWJ's Luke Sloan has your evening update. (Photo Credit: kazuma seki/Getty Images)

Tiffany Langston is a storyteller and communications strategist with over 15 years of experience in the nonprofit sector. She has led communication efforts for organizations like Good+ Foundation and Climate Nexus. Tiffany holds a Master's in Communication from the University of Memphis and a Bachelor's in Communication from the University of Miami, focusing on Motion Picture Production and Sociology. She resides in Queens, New York, and is the Board Secretary for the Restaurant Workers' Community Foundation. For her food writing, she has been nominated for a James Beard Media Award. She enjoys playing poker, figure skating, and volunteering with Rescuing Leftover Cuisine and Meals on Wheels in her spare time. Tiffany discusses the importance of documenting your skills, experiences, and achievements in your Resume, CV, and bio, which are your personal marketing tools. To learn more about Tiffany Langston, visit https://www.linkedin.com/in/tifflangston. www.TheAcclivity.com https://www.linkedin.com/indrlorenmhill/ https://twitter.com/drlorenmhill https://www.youtube.com/channel/UCc7Pj53_iGc2M9GcZN1AgLA

In “Where There's (Southern) Smoke, There's Help for Restaurant Workers,” Gravy producer Evan Stern introduces listeners to the Southern Smoke Foundation, a relief organization dedicated to providing a safety net for food and beverage workers. As the pandemic reminded us, restaurants aren't just places where people go to satisfy hunger. The best ones reflect, anchor, and at times help define the communities they serve. From diners and drive-thrus to chophouses, maintaining them is a group effort made possible by managers, line cooks, servers, and cleaning staff, whose duties are essential and frequently challenging. They also comprise one of the largest labor forces in the US. Even so, these same workers often lack health coverage, live shift to shift, and don't have the option to work remotely. In times of unforeseen hardship, they might find themselves forced to choose between paying for housing, groceries, and medical care. In the absence of governmental reform, the Southern Smoke Foundation is working to respond to and call attention to these needs. Southern Smoke helps facilitate free mental health counseling and puts immediate cash in the hands of laborers in need. In this episode, we'll learn of its history from Houston-based chef and founder Chris Shepherd, who was inspired to take action in 2015 upon learning his friend and sommelier had been diagnosed with MS. From there, we'll learn about how forces like Hurricane Harvey and the 2020 pandemic reshaped the charity's focus. Finally, Charles Parra tells how Southern Smoke stepped in when his bartending career was upended after a major accident. This episode explores why efforts to make this industry more equitable are worth pursuing. As Shepherd asks, “We are there to serve and take care of people, but who takes care of us?” Learn more about your ad choices. Visit megaphone.fm/adchoices

On Thursday, the governor stopped in Sarasota again, to talk about robust hurricane response and school reopening. We asked Ron DeSantis about climate change and the lack of flood insurance. Next: A video has gone viral about a black teenager being harassed by neighbors when he went searching for a phone signal in his gated Sarasota neighborhood after Hurricane Milton. Jamee Kerber has the details. Then: 250 warehouse workers at a big food distributor in Sarasota are voting this week to join a union. Amid the hurricane chaos, the company suspended, without pay, two employees who are key organizers. We talked to one of them. Then: The hurricane has wrecked restaurants and hotels on the barrier islands, and hundreds of restaurant and hotel jobs have been lost. Dayana Melendez is looking at relief efforts for those workers. Next: A solar entrepreneur in Sarasota is proud about how her devices held up during and after the storm. Noah Vinsky plugs you in.Finally: Schools have reopened, after clearing some hurdles. 

Rep. Mike Harris, Michigan House of Representatives. He represents the 52nd District. Democrat majority lets down restaurant workers

Original Content Creator: Pedro “Mr.BetonYou” SantiagoOriginally published 9/29/2024 at https://www.youtube.com/watch?v=WraPQlP2V5gAmericans are at a BOILING POINT! Gig Workers are Struggling and Restaurant Workers are frustrated. Lets take a look at a recent incident involving a Gig Worker that doesn't speak English while picking up Food Orders...Should he be allowed to work the apps? Support this podcast at — https://redcircle.com/the-gigtube-podcast/donations

The provincial election campaign officially kicks off on Saturday. What are the top issues for B.C. voters? We speak with CBC's Provincial Affairs reporter Katie De Rosa, and take audience calls from across the province to find out which election issues are important you to.Then, we hear an insider perspective of working in restaurants from CBC's Langara Read-Mercer Fellow Jamie Mah, and ask our audience for their stories about what it's like to work in the restaurant industry.

On Thursday's show: The City of Houston appears likely to hike its tax rate, as it faces a budget shortfall and unexpected costs from multiple disasters. We learn more and find out what the increase might cost the average homeowner. And the council has delayed its push to require developers to build sidewalks or pay a fee for new construction.Also this hour: On the anniversary of President John F. Kennedy's “moon shot” speech at Rice University, in which he challenged America's scientific community to get to the moon and back, we ask you: what's the next big “moon shot” that Greater Houston can achieve? What's the one big challenge we should marshal our will, time, and resources to meeting? We welcome your suggestions at talk@houstonmatters.org.Then we learn about an area nonprofit that helps fund medical and mental health care services for Houston's restaurant and bar workers. It's called I'll Have What She's Having, and it's holding a Rock & Roll Picnic on Sunday at the Last Concert Amphitheatre featuring music and a lot of food from a number of area chefs and restaurants.And Houston poet Ayokunle Falomo talks about his new collection, called Autobiomythography of, ahead of a book launch tonight at Kindred Stories.

The battle over raising the minimum wage for tipped workers and permitting tip pooling bounces to the Massachusetts ballot this November. Saru Jayaraman, President of One Fair Wage and Director of the Food Labor Research Center at UC Berkeley, argues that the current tipped wage structure perpetuates low pay and high turnover. Although the wage increase would occur over five years, opponents assert the mandate would be detrimental to some small and independent restaurants and could fail to increase employee job satisfaction and retention.  This episode is part of the Tipping and Wage Series where we explore the various angles of this debate with restaurant owners, advocates, academics, and consumers to gain a deeper understanding of the bottom line. Boston University School of Hospitality Administration is committed to presenting topics shaping the hospitality industry's future with thoughtful and constructive discussion that respects different perspectives. We welcome your input and feedback. Email us at shadean@bu.edu  Tipping and Wages Series podcasts: The Psychology of Tipping with Michael Lynn, Ph.D., Professor of Services Marketing, Cornell University's School of Hotel Administration The matters that Massachusetts Restaurant Association wages for (and against) with Stephen Clark, President of MRA Restauranteur's Dilemma of Balancing Equity and Economics with TJ Callahan, co-founder and owner of Farm Bar California Raises Minimum Wage for Fast-Food Workers with Chris Simms, CEO and Founder of Lazy Dog Referenced in this podcast: Always Essential, Still Waiting for Change: Service Worker Fatalities and Inequities During COVID and Post-Pandemic, March 2024 Dean's Distinguished Speakers Series with Saru Jayaraman, presented by BU School of Hospitality, February 7, 2024 Press Release: Department of Labor Renews Multi-Year Initiative to Provide Enforcement, Outreach, Education for Restaurant Workers: 85% of investigations find violations in fiscal year 2021 The “Distinguished” podcast is produced by Boston University School of Hospitality Administration. Host: Arun Upneja, DeanProducer: Mara Littman, Director of Corporate and Public RelationsSound Engineer and Editor: Andrew HallockGraphic Design: Rachel Hamlin, Marketing Manager Music: “Airport Lounge" Kevin MacLeod (incompetech.com)Licensed under Creative Commons: By Attribution 4.0 Licensehttp://creativecommons.org/licenses/by/4.0

Find out more about this Twin Cities restaurant that is the focus of our Sawkar Salute. 

Find out more about this Twin Cities restaurant that is the focus of our Sawkar Salute. 

Ohio bars and restaurant workers push back against $15 minimum wage

A new sober support group is aiming to help food and service professionals. Chef Max Bredenkoetter explores the challenges of addiction in the food industry, and discusses his pop-up event series "Temperance Kitchen.” Also, Sauce Magazine's Meera Nagarajan delivers another order of new spots to eat and drink, including a new salad-centric restaurant that grows its own lettuce.

Chef Bennett Depew, Director of Italian for Sysco of the Carolinas. The discussion covers the rising popularity of Italian cuisine in America, particularly in the Carolinas, and the evolution of Italian cooking from traditional dishes to novel ingredients like 'nduja and Taleggio cheese. Chef Bennett shares insights on how the Italian segment of the restaurant industry uniquely thrived during the pandemic due to the travel-friendly nature of Italian cuisine. They delve into how restaurants can maintain profitability amidst changing trends like gluten-free diets and the use of technology to streamline operations. The conversation also touches on the importance of work-life balance in the restaurant industry, the role of Cisco in supporting local businesses, and the benefits of utilizing technology and local sourcing to improve restaurant operations and menu offerings.   00:00 Welcome to the North Carolina Food and Beverage Podcast 00:49 Introducing Chef Bennett Depew: A Deep Dive into Italian Cuisine 01:13 The Evolution and Resilience of Italian Food in America 04:57 The Art and Zen of Pasta Making 10:32 Navigating the Business Side: From Chef to Cisco Specialist 16:40 The Journey to the 'Dark Side': Transitioning from Chef to Sales 22:45 Reflecting on the First Day and Sales Experiences 22:56 The Evolution of Work-Life Balance in the Restaurant Industry 24:02 Improving Quality of Life for Restaurant Workers 25:45 The Impact of Minimum Wage Laws on the Restaurant Industry 27:55 Rethinking Tipping and Sales Commissions in Restaurants 29:17 Leveraging Technology for Restaurant Efficiency 33:35 Exploring Italian Cooking Trends and Ingredients 39:10 The Significance of Local Sourcing and Cisco's Role 42:13 Big Business Supporting Small: A New Era of Convenience On the mic this week: @trujillo.media @weisswine Join our Facebook family: @NCFandBPod Follow us on Instagram: @ncfbpod Support our Sponsors: Welcome SYSCO as our Title Sponsor!! Drink better coffee - get Carrboro Coffee Roasters Here

This Women's History Month, The Rose celebrates trailblazers within the breast cancer community. Waitresses and restaurant workers throughout the city struggle to access basic healthcare. As we celebrate Women's History Month, we're reminded of Dr. Lori Choi, a woman fighting for change. As the founder of I'll Have What She's Having, an organization dedicated to improving healthcare access for those in the restaurant industry, she provides unique insight as to why we need improved public policy. And how cultural differences and financial barriers can prevent individuals from receiving necessary care. This episode is a call to action to prioritize health and take steps to improve healthcare access for all women, especially those in underserved communities and challenging professions. Please consider sharing this episode with your family and friends at therose.org. Your action may save the life of an uninsured woman.See omnystudio.com/listener for privacy information.

On this week's season six premiere, restaurant professional, Leila Dayan, tells us about a lovely spring day in NYC that starts with a picnic in Brooklyn, a rooftop hang, dancing in Bushwick, a naked jacuzzi, and a saving grace MTA bus at the end of the night!Check out Leila on InstagramHave fun like LeilaDonate to the Restaurant Workers' Community FoundationThis week's Rachel's Recs: Michael's & going outside!They Had Fun on Instagram, Youtube, and our website

Working in a restaurant can be a rewarding job, but it also comes with its fair share of hazards and challenges.In this episode, guest John Demeglio discuss work place hazards and workers Comp. We take you behind the scenes to explore the hazards and struggles that waiters, bartenders, and chefs encounter daily. From juggling overloaded trays to navigating through spills and broken glass, the service industry is rife with hidden dangers that often go unnoticed. *Our experience not legal advice*What You'll Discover:The physical toll of carrying heavy trays and constant motion.The emotional stress of dealing with demanding customers.The unexpected dangers lurking in the restaurant environment.Valuable information about how workers comp works.Watch us on YouTube https://www.youtube.com/@themodernwaiterpodcast?sub_confirmation=1Follow us on Instagram https://www.instagram.com/themodernwaiterpodcast/More Info https://www.themodernwaiter.com/See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Some workers have seen their wages increase thanks to a ballot initiative D.C. voters passed last year. Still, they worry about full implementation if it means people stop tipping.

In a first, Bourbon Lens podcast joins forces with its sibling podcast, Cocktails with Friends, on this week's special episode to celebrate Old Fashioned Week. Old Fashioned Week is October 13-22, 2023.  We're joined by Lynn House with Heaven Hill to discuss the Old Fashioned Week campaign. We talk about tips for making the classic cocktail, Elijah Craig's whiskey lineup, and the charitable element of this 10-day long celebration. If you want to join the fun, participating bars are searchable via a map on the “Find a Bar” widget on their website. Stream this episode on your favorite podcast app and be sure to drop us a review while you're there.  We are thankful for everyone who has supported us over the last 5 years. The biggest shoutout to our growing Patreon Community of supporters! As always, we'd appreciate it if you would take a few minutes time to give us feedback on Bourbon Lens podcast. If you enjoy our content, consider giving us a 5 Star rating on your favorite podcast app, leave us a written review, and tell a fellow bourbon lover about our show. Follow us @BourbonLens on Instagram, Facebook, & Twitter.  And please check out our Patreon to learn how you can support our endeavors, earn Bourbon Lens swag, be part of Bourbon Lens Tasting Club, and more. If you have any comments, questions, or suggestions, please email us at Info@BourbonLens.com. Check out our BourbonLens.com to read our blog posts, whiskey news, podcast archive, and details on our upcoming single barrel picks. Cheers,Scott and JakeBourbon Lens   About Old Fashioned Week: Elijah Craig first launched Old Fashioned Week in 2020 to support the food and beverage industry in a moment of crisis. Over the past three years, donations of more than $300,000 have been given to Restaurant Workers' Community Foundation and Southern Smoke Foundation. Elijah Craig is proud to continue hosting Old Fashioned Week in 2023, and support Southern Smoke in directly benefiting the bar and restaurant community. In 2022, Old Fashioned Week more than doubled participation with over 4,100 bars featuring Elijah Craig Old Fashioned riffs on their drink menus. In 2022, Old Fashioned Week raised $100,000 to benefit Southern Smoke Foundation, and directly impact members of the food and beverage industry. That October, with the help from Elijah Craig's donation, Southern Smoke Foundation provided more than 80 no-cost mental health counseling sessions to industry workers nationwide through their mental health program, Behind You, and distributed $109,775 in emergency relief grants to workers affected by crises including natural disasters; the Jackson, Mississippi water crisis; and other unforeseen events. For more details on Old Fashioned Week, check out their official website OldFashionedWeek.com or ElijahCraig.com. If you'd like to learn more about Southern Smoke Foundation, or donate directly, head to Southern Smoke Foundation's Website. Image Credit: Old Fashioned Week banner's courtesy of Elijah Craig

Welcome to the Wednesday Edition of the Business News Headlines for this the 11th day of October. Glad you're here again. The markets jumped up and down early in the session but then investors got wind that the Central Bank may be pausing any benchmark interest rate hikes for at least until later.  That did have an impact. Also, make sure you click ahead for our interview with Willem Cornelisse from The Netherlands about an important substance key to so much manufacturing. While the substance is a danger during manufacturing there is no substitute available yet. Should the ban happen some key manufactured components would be hit very hard.  Meanwhile, if you want to reach us on social media and if you're on Threads you can find  us @Insight_On_Business. And you can hook up with us all day on Twitter or "X" @IOB_NewsHour and on Instagram.  Here's what we've got for you today: The Fed Minutes from today; The Social Security cost of living adjustment; Big news from the world of energy; The broken student debt crisis and an example; Some Prime Day data for you...what you are buying; Food news from Chipotle...sort of; The Wall Street Report; Restaurants and Restaurant Workers. To listen to our conversation with business owner Willem Cornelisse from The Netherlands and his company Cornelisse Trading which is deeply concerned about the manufacturing process and a move to ban a substance in the EU that is sure to spread to the U.S.  To listen click this link. Thanks for listening! The award winning Insight on Business the News Hour with Michael Libbie is the only weekday business news podcast in the Midwest. The national, regional and some local business news along with long-form business interviews can be heard Monday - Friday. You can subscribe on  PlayerFM, Podbean, iTunes, Spotify, Stitcher or TuneIn Radio. And you can catch The Business News Hour Week in Review each Sunday Noon on News/Talk 1540 KXEL. The Business News Hour is a production of Insight Advertising, Marketing & Communications. You can follow us on Twitter @IoB_NewsHour...and on Threads @Insight_On_Business.

Mayor Brandon Johnson's administration and the Illinois Restaurant Association struck a compromise Wednesday to raise tipped workers' minimum wage over the next five years. The measure still needs approval from the full Council before it goes into effect. Reset checks in with WBEZ city government and politics reporter Tessa Weinberg and Saru Jayaraman, president of One Fair Wage.

On this episode of THE COCKTAIL GURU PODCAST, hosts Jonathan & Jeffrey Pogash talk with bartender, beverage consultant, drinks writer, and hospitality workers' advocate John deBary, the multilingual author of Drink What You Want and the just-published Saved by the Bellini, former corporate bar director at Chef David Chang's Momofuku, and Co-Founder of Restaurant Workers' Community Foundation. All brought to you by JP Wiser Canadian Whiskey --- Send in a voice message: https://podcasters.spotify.com/pod/show/thecocktailgurupodcast/message Support this podcast: https://podcasters.spotify.com/pod/show/thecocktailgurupodcast/support

Sam Toia, President of the Illinois Restaurant Association, joins Bob Sirott to talk about the City Council’s proposal of fair wages for restaurant workers and what we can do to help out family-owned restaurants.

Meet Katherine Coker. We spend the hour talking about Wage Theft in Pennsylvania, Indiana & the US. We talk about some specific cases and scenarios of Wage Theft in PA & NE IN. We also have some other labor news and some great informational links below as well. You can find Katherine on TikTok at Katherine.Coker She also has some great WAGE THEFT Schwag you can access for doing that subtle thing of posting stickers in the community. You can follow her on YouTube KatherineCoker as well. She has some great writings you can learn from at her SubStack page linked here. The Philly Department of Labor website specific to Wage Theft is linked here.  The HAll's Restaurant chain in NE Indiana has been charged in Federal Court for Wage Theft. The Department of Labor's Hour & Wage Division District Director Aaron Lewis said Luke Hall, GM of Don Hall's Factory Restaurant, agreed to change his business' practices, but he reportedly refused to pay back wages owed to his employees. Read about the DOL case from this Federal Court Filing. Here is the DOL's article detailing the Halls case. If you are in the Service Industry check out some of the resource links we have provided below.  The Economic Policy Institute is a resource you should use as a Working Famly. They are at EPI.org Also check out this article on Wage Theft in America today. Read about the recovered Billions in Wage Theft here.  In the Union News section we talk about the Strike in Erie PA by UE Local 506 & 618 members, Follow the link for more details.  Another resource for Restaurant Workers is ROC United - ROCUnited.org  An example of a community group developed to help exploited workers, check out Chicago based ARISE Chicago.  For Indiana Department of Labor  Wage and Hour Division nformation check it out here WAGE & HOUR - this is an stark example of a Republican ran state, very weak offerings if you need help. The state proves they do not support Working Families, they just provide the bare minimum required and then they underfund that.  Thanks for listening, Find us on the web at My Labor Radio and on Twitter we are @mgevaart 

  Do we stop to think, when enjoying a meal at a favorite restaurant, about what is happening in the back of the house? While servers and bartenders are working hard, their counterparts, dishwashers, food runners and bus boys, face far greater challenges. In Washington DC, less visible workers receive hourly pay as low as $3.89 and depend on tips distributed by “the house” to make minimum wage. But tips are not always shared, just one form of wage theft in the industry. These workers, primarily women, and often undocumented immigrants, are vulnerable to exploitation. Restaurant Opportunities Center DC is disrupting unjust practices by this powerful sector through organizing and advocacy. ROC teaches workers about their rights, trains them in the skills needed for higher-paid positions and advocates for policies that empower them. On this episode of Power Station, ROC organizers Miguel Castro Luna and Norma Vasquez share that for undocumented workers without access to federal funds, the pandemic is not over. Many are still struggling to pay back rent. ROC's Earned Sick Leave and Excluded Workers Campaigns have led to huge legislative wins. We can join them in demanding enforcement and justice.    

Do you play pickleball? There are pickleball courts popping up all over the place! We play some of our favorite talkbacks from the iheart radio app! You can always leave us a message on the iheart app. What is good in your life? We want to spread the joy! Is there something that people assume before they actually get to know you? We end the show talking to restaurant workers and how they think that Mother's Day is the absolute worst day to work!

Do you play pickleball? There are pickleball courts popping up all over the place! We play some of our favorite talkbacks from the iheart radio app! You can always leave us a message on the iheart app. What is good in your life? We want to spread the joy! Is there something that people assume before they actually get to know you? We end the show talking to restaurant workers and how they think that Mother's Day is the absolute worst day to work!

This week on Meat and Three, we are examining what happens the moment the check arrives. We hear about the lived experience of being a tipped worker before turning to academics and advocates to explain the history and politics of tipping. Then, we talk to an expert on pay-what-you-can restaurants on the role of such establishments in the fight against food insecurity. Oftentimes, the ways we pay for our food goes unquestioned yet these guests prompt us to reimagine paying for our meals to better support the dignity of workers and eaters alike. This week teaches us that a few dollars can make a big difference. Join us next week to talk about big money as we explore the role of banking and finance in the food industry. Further Reading:Saru Jayaraman is the President of One Fair Wage and the Director of the Food Labor Research Center at University California Berkeley. Listen to Shiftwork by the Restaurant Workers' Community Foundation on Heritage Radio NetworkYou can read more about the history of tipping and its origins in the Reconstruction period here. Learn more about Restaurant Workers United on their website or on twitter @restaurauntwrkrs. You can follow the work of One World Everybody Eats at their website. Look for the “Find A Cafe” tab to see if there is a pay-what-you-can cafe near you. Check Taste Community Restaurant in Fort Worth Texas.Keep Meat and Three on the air: become an HRN Member today! Go to heritageradionetwork.org/donate. Meat and Three is powered by Simplecast.

One of our best Sundial conversations: Carlos “Beto” Ortiz, the creative director of Humans of the Kitchen, joins Carlos Frías to talk about the digital platforms he created where he shares the stories of the back of the house of the hospitality industry. We originally aired this conversation on February 2023.

All Local 4pm Update for March 7th 2023

Carlos “Beto” Ortiz, the creative director of Humans of the Kitchen, joins Carlos Frías to talk about the digital platforms he created where he shares the stories of the back of the house of the hospitality industry.

Dom Giordano reveals the next target of the overbearing IRS, waiters and waitresses and their tips via credit card payment. (Photo by Getty Images)

For anyone who has ever worked in the food service industry, the word ServSafe will likely bring back painful memories of some of the most mind-numbing, waste of time online courses in the world. But, as New York Times reporter David Fahrenthold has uncovered, there's a much more sinister side to the infamous food safety software. David's been a reporter since 2000, where he started as an intern on the night shift desk at The Washington Post. Eventually he made his way to the political analyst desk, covering much of the Obama and Trump Administrations. He earned his Pulitzer in 2017 for his investigation into Trump's charitable givings, exposing a web of misallocated funds for personal debts. In his recent New York Times article “How Restaurant Workers Pay for Lobbying to Keep Their Wages Low,” David cracks open how The National Restaurant Association, the largest foodservice trade association in the world, utilizes the fifteen dollar fee from required ServSafe courses to fund their own lobbying efforts. That means the money from millions of frontline restaurant workers goes into the pockets of the lobbyists that are often the key blockers of reform regarding hourly wages, healthcare, and benefits. We wanted to sit down with David today to learn why he wanted to pursue the subject of ServSafe and The National Restaurant Association, the effectiveness of ServSafe, and what this means for the greater restaurant industry. This is a really special episode, one that's important for everyone regardless of position in the food industry to listen to, so without further ado…let's bring it in!

GIVING RESTAURANT WORKERS A STAKE IN THE GAME Chef Justin Cucci has implemented a pioneering, self-funded 100% Employee Stock Ownership Plan at his Edible Beats restaurant group. He has started some of Denver's most interesting restaurants including Root Down, Linger, El Five, Vital Root, Root Down DIA, and Ophelia's Electric Soapbox. I'm interested to speak with him about it, as the only restaurant I've ever been to that has an employee ownership plan literally has the worst service of any restaurant I've ever been to (Casa Nueva in Athens, Ohio) so I want to know how he plans to keep things working well under this type of arrangement. Super cool for his employees though! He's on at 12:35 to discuss.

How COVID-stress, a tipped minimum wage locked in since 1991, and lobbying from the National Restaurant Association have pushed restaurant workers—and the industry as a whole—to the brink of crisis. Guest: Saru Jayaraman, President of One Fair Wage and the Director of the UC Berkeley Food Labor Research Center. If you enjoy this show, please consider signing up for Slate Plus. Slate Plus members get benefits like zero ads on any Slate podcast, bonus episodes of shows like Slow Burn and Amicus—and you'll be supporting the work we do here on What Next. Sign up now at slate.com/whatnextplus to help support our work. Learn more about your ad choices. Visit megaphone.fm/adchoices

How COVID-stress, a tipped minimum wage locked in since 1991, and lobbying from the National Restaurant Association have pushed restaurant workers—and the industry as a whole—to the brink of crisis. Guest: Saru Jayaraman, President of One Fair Wage and the Director of the UC Berkeley Food Labor Research Center. If you enjoy this show, please consider signing up for Slate Plus. Slate Plus members get benefits like zero ads on any Slate podcast, bonus episodes of shows like Slow Burn and Amicus—and you'll be supporting the work we do here on What Next. Sign up now at slate.com/whatnextplus to help support our work. Learn more about your ad choices. Visit megaphone.fm/adchoices

How COVID-stress, a tipped minimum wage locked in since 1991, and lobbying from the National Restaurant Association have pushed restaurant workers—and the industry as a whole—to the brink of crisis. Guest: Saru Jayaraman, President of One Fair Wage and the Director of the UC Berkeley Food Labor Research Center. If you enjoy this show, please consider signing up for Slate Plus. Slate Plus members get benefits like zero ads on any Slate podcast, bonus episodes of shows like Slow Burn and Amicus—and you'll be supporting the work we do here on What Next. Sign up now at slate.com/whatnextplus to help support our work. Learn more about your ad choices. Visit megaphone.fm/adchoices

How COVID-stress, a tipped minimum wage locked in since 1991, and lobbying from the National Restaurant Association have pushed restaurant workers—and the industry as a whole—to the brink of crisis. Guest: Saru Jayaraman, President of One Fair Wage and the Director of the UC Berkeley Food Labor Research Center. If you enjoy this show, please consider signing up for Slate Plus. Slate Plus members get benefits like zero ads on any Slate podcast, bonus episodes of shows like Slow Burn and Amicus—and you'll be supporting the work we do here on What Next. Sign up now at slate.com/whatnextplus to help support our work. Learn more about your ad choices. Visit megaphone.fm/adchoices

New Tuesday, New episode! This week in Asian American politics: - K-Pop group Omega X wins its lawsuit against Spire Entertainment, its abusive management company. - Rikers Island may not close, even though the whole plan in NYC was to close Rikers to build "smaller" jails in Chinatown and 4 other locations. But now Eric Adams is saying not only is Rikers closing up in the air, he still wants the 4 new jails. Cop city! - Workers in China lose their jobs and protest. The catch is these jobs are the essential ones. - Restaurant workers have to pay for training, and many of them get their certificate through Servsafe. The twist? Servsafe uses that money to lobby against minimum wage increases for restaurant workers - ChatGPT is not racist. Yet. -- CHECK US OUT ON SOCIAL MEDIA: Our memes are so good Asian people will mention them when they meet us in real life. ➤ Instagram: https://instagram.com/politicallyasianpodcast/ ➤ Twitter: https://twitter.com/politicasianpod ➤ Website: https://politicallyasianpodcast.com -- INQUIRIES: politicallyasianpodcast@gmail.com -- SUPPORT US ON PATREON (currently fundraising for episode transcription services and a video editor): https://patreon.com/politicallyasian -- MUSIC by Clueless Kit: https://soundcloud.com/cluelesskit Song title: live now -- ALGORITHM? Chinese American Politics, Korean American Politics, Japanese American Politics, South Asian politics, Asian American politics, AAPI politics, Asian American Political Alliance, Asian American leader, Asian American Protests 1960s, Asian American policy, Asian leftist, Asian American leftist, Asian American leftist podcast

On today's episode of All in the Industry®, Shari Bayer's guest is Andrew Chason, Co-Founder of FRESH MGMT, which manages the careers of some of the world's most influential chefs and tastemakers, including José Andrés, Kristen Kish, Aarón Sánchez, Roy Choi, and Nyesha Arrington. FRESH is a full-service, boutique management company dedicated to helping its clients build lasting legacies through content, brand partnerships, live and virtual events, technology, value-add investment opportunities, and social good. A 20-year talent management and marketing veteran, Andrew was among the first to recognize that food-entertainment would have a similar impact on pop culture as film, TV, sports, and music, and that chefs could become cultural icons. Prior to launching FRESH, he was head of CAA Culinary, a division of leading entertainment and sports agency Creative Artists Agency (CAA), which focused on representing high-profile culinary personalities. Today's show also features Shari's PR tip to keep things fresh; Industry News Discussion on José Andrés' new TV series, "Jose Andres and Familly in Spain" (Discovery Inc.); Jeremy Allen White's 2023 Golden Globes win for best performance by an actor in a TV musical or comedy for "The Bear" (fx/hulu); and how restaurant workers are helping to pay for lobbying to keep their wages low via The New York Times; plus, Shari's Solo Dining experience at Daytrip, an award-winning wine bar with fermentation-driven party food in Oakland, CA. Photo Courtesy of Andrew Chason.Listen at Heritage Radio Network; subscribe/rate/review our show at iTunes, Stitcher or Spotify. Follow us @allindustry. Thanks for being a part of All in the Industry®. Heritage Radio Network is a listener supported nonprofit podcast network. Support All in the Industry by becoming a member!All in the Industry is Powered by Simplecast.

This hour, Vermont Edition airs a recent episode of Brave Little State exploring how local restaurants are coping with the shortage.

Did you know that restaurant workers have united to correct unfair labor practices in the workplace? Join Food Sleuth Radio host and Registered Dietitian, Melinda Hemmelgarn, for her interview with Teofilo Reyes, Ph.D., Chief Program Officer for Restaurant Opportunities Centers United. Reyes describes the major unfair labor practices among restaurant and food service workers, including wage theft, poverty wages, and lack of access to health care and time-off for rest and recovery. He discusses the stress of Covid, the basic tenets of the Restaurant Workers Bill of Rights. and how we can offer support.Related website:   https://rocunited.org/bill-of-rights/

In this episode Kevin talks to Eva Putzova of ROC United about the Restaurant Workers Bill of Rights (RWBR) . About the RWBR: The early weeks of the COVID pandemic gave us a glimpse into the necessity for widespread solidarity with restaurant and other essential workers. The last few years, if not before then, showed […]

Many Vermont restaurants are understaffed and struggling to stay open. Khrista Trerotola of Waitsfield wants to know,  “What happened to all the restaurant workers? Where have they gone? And what are they doing now?”To answer Khrista's question, Josh Crane tells the story of one restaurant, from the very beginning to the end of an era. Also, he finds out what the people who used to work there are up to now.To see photos from Josh's reporting, check out our website.Josh Crane reported and produced this episode, and did the mix and sound design. Editing and additional production from Lynne McCrae and the rest of the BLS team: Angela Evancie, Myra Flynn and Mae Nagusky. Ty Gibbons composed our theme music; other music by Blue Dot Sessions and XTaKeRuX.Special thanks to Nicholas Martin and all the other former restaurant workers who shared their stories with us. Also thanks to our colleagues Bob Kinzel, Liam Elder-Connors, Henry Epp, Lexi Krupp, Nina Keck and Mark Davis.As always, our journalism is better when you're a part of it:Ask a question about VermontVote on the question you want us to tackle nextSign up for the BLS newsletterSay hi on Instagram and Reddit @bravestatevtDrop us an email: hello@bravelittlestate.orgMake a gift to support people-powered journalismTell your friends about the show!Brave Little State is a production of Vermont Public.

In this episode, Eric and Sara Joy listen to the story of Kevin Finch, the Executive Director of Big Table and a former pastor who was moonlighting as restaurant critic. During his days as a pastor and a restaurant critic, Kevin was exposed to the high levels of need that existed among workers in the hospitality industry. As he sought a way to provide help and care for this often overlooked sector, he could not find a single nonprofit that was dedicated to serving this particular community. Then he received a very unusual and distinct calling from God to step up to the plate to address this need. This calling led Kevin to begin Big Table in 2009, a nonprofit solely dedicated to meeting the needs of workers in the restaurant and hospitality industry. Operating on a referral model, Big Table helps cover rent, provide cars, assist navigating health issues, etc. for those in the hospitality industry. Kevin impresses upon listeners the need to really see the people in your community and neighborhood who are so often overlooked because these relationships are too often viewed as purely transactional. He sparks a new way of thinking and a new population to consider when it comes to caring for the least in your neighborhood.Sara Joy and Eric also speak with two field guides who provide more insight into the work of Big Table and the needs that so many service and hospitality industry workers face in their daily lives. Paul Cunningham, head pastor of La Jolla Presbyterian Church, shares how his church helped establish a Big Table presence in the San Diego area. Through funds and connections to the local restaurants, the church has been a catalyst for expanding Big Table to southern California. Paul also shares how their collaboration with Big Table has inspired his congregants to be kinder and more generous people to those with whom they come in contact in the service industry. He reiterates the importance of seeing the unseen people in the community and caring for them in tangible ways.Eliza Harris Juliano, another field guide for this episode, provides a helpful perspective from urban planning as she notes that housing and transportation costs together are large factors that affect the livelihood of hourly wage workers, like those in the restaurant and hospitality industries. She highlights that when workers have to live far from their job, they are more dependent on reliable transportation which can be costly when it comes to maintaining a car. She also points out that deficient and/or unreliable public transit is another hurdle that these workers face, particularly when being late to a job because of a slow bus can actually cost them their job. Providing affordable housing in places near jobs and increasing public transit infrastructure to serve these areas are ways this sector of the community can be better supported. In that regard, she encourages listeners to pay attention to zoning and advocate for better policies that create the places where people of all socioeconomic classes can live together.Episode ContributorsKevin Finch is the Executive Director of Big Table based in Spokane, Washington.Rev. Dr. Paul Cunningham is the Head Pastor of La Jolla Presbyterian ChurchEliza Harris Juliano is a Principal in the Urban Design studio and serves as the firm's Director of Urbanism at Canin Associates based in Orlando Florida.Access more Show Notes with pictures and resources related to this episode. Sign up for the free online Community Forum on November 22, 2022 to discuss this episode with Eric, Sara Joy, and Chris and other podcast listeners. Register today!More information about this podcast and helpful church and urbanism resources can be found on The Embedded Church website.Related ResourcesBig TableBig Table | Serving Hope VideoLa Jolla Presbyterian ChurchThe Center for Neighborhood TechnologyYes In My Backyard (YIMBY)Yes In God's Backyard (YIGBY)Arbitrary Lines: How Zoning Broke the American City and How to Fix It by M. Nolan GrayKey Terms- Affordable Housing- Inclusionary Zoning- Missing Middle Housing- NIMBY (Not in my backyard)- YIMBY (Yes in my backyard)- ZoningShow CreditsHosted and Produced by Eric O. Jacobsen and Sara Joy ProppeEdited by Adam Higgins | Odd Dad Out Voice ProductionsTheme Music by Jacob ShafferArtwork by Lance Kagey | Rotator Creative

Tressa chats with The Merry Widows, a group of women who were brought together through the loss of their husbands, but have stayed together, becoming good friends, helping each other through the tough times and laughing a whole lot along the way.  The Merry Widows Podcast https://themerrywidows.libsyn.com/ Pittsburgh Restaurant Workers Aid https://pghrestaurantworkersaid.org/ Have a story of GENEROSITY or KINDNESS to share with us? Please email us: yinzaregood@gmail.com Please visit our website and follow us on Instagram and Facebook: www.yinzaregood.com Instagram: @yinzaregood Facebook: @YinzAreGood

Settle in for a discussion of F. Scott Fitzgerald's most famous work like you never heard it in school: by three highly distractible people who curse a lot, one of whom hasn't read the book. We cover the first four chapters (of 9) and give you plenty of fun historical tidbits, like Fitzgerald's abandoned title ideas, the true meaning of the book, and why there are so many goddamn gin and fruit cocktails everywhere. Rachel advocates the firebombing of Duke University. Jackie frightens a new friend. Theo discovers a new way to advertise the podcast. Topics include: Get Out of Jail Free cards, eternal bleeding, a Stephen prank, a restaurant staffed by aliens, mascot murder, ham/lox/pickled ginger/egg sacs, Emeril Lagasse, the second cousin of the Devil, costumed baby acts, Yahoo Answers, boys' clubs, Jackie's ancestral home, Oxford suspicion, and a very emotional nose.  ★ Support this podcast on Patreon ★

Earlier this week, Grubhub announced New Yorkers could order a free lunch -- but they apparently didn't tell restaurants in the city the plan, and chaos ensued. So for people who own or work in restaurants, call in and tell us how things are going — from the Grubhub debacle to dealing with the latest COVID upswing and more.