restaurant industry

The Joe Biden administration announced highly anticipated updates to Title IX. The new rule expands protections for LGBTQ+ students and sexual assault survivors. But it stops short of addressing the rights of trans athletes. Then, we’ll get into the outrageous hoops rich people jump through to get out of paying state taxes. Plus, we’ll weigh in on swapping seats on airplanes and more in a round of Half Full/Half Empty!

Here’s everything we talked about today:

• • “How to Avoid State Taxes? New York Rich Use Private Jets” from Bloomberg

• • “New Title IX rules protect LGBTQ+ students, avoids trans athletes” from AP News

• • “New Title IX rules offer ‘comprehensive coverage’ for LGBTQ+ students and sexual violence survivors” from The 19th

• • “As drive-thrus get bigger, some cities aren’t lovin’ it” from Marketplace

• • “Make robots like Boston Dynamics’ new Atlas hairy” from The Verge

• • “Washington, D.C., is a test case for phasing out the tipped minimum wage” from Marketplace

• • “Pringles Crocs: New shoes, ankle holster and crisp flavor unveiled” from Axios

• • “The Four Most Divisive Words on a Flight: Will You Swap Seats?” from from The Wall Street Journal

We love to hear from you. Send your questions and comments to makemesmart@marketplace.org or leave us a voicemail at 508-U-B-SMART.

When Ted Xenohristos and two childhood friends opened their first sit-down Greek restaurant in 2006, they had no idea it would eventually grow into CAVA, a sprawling national chain that serves stuffed pita sandwiches and salads. Raised by Greek immigrants, the three founders understood how to make great food, but were rookies at running a restaurant–maxing out their credit cards, and learning the hard way that you should never write dinner orders on sticky-notes. As the restaurant tried to raise its profile by selling its hummus and tzatziki to grocery stores, it continued to lose money. But eventually the founders decided to hire Brett Schulman as their boss. Brett had invaluable experience in the snack food industry, and predicted that CAVA’s Mediterranean cooking would take off among health-conscious diners. He was right. Today, CAVA is a publicly-traded company with over 280 restaurants across the country.

This episode was produced by Sam Paulson with music by Ramtin Arablouei and Sam Paulson.

Edited by Neva Grant, with research from Rommel Wood.

Our engineers were Gilly Moon and Patrick Murray.

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When the #MeToo movement gained momentum in exposing abuses at the highest levels of power, the restaurant industry was exposed as a chief offender. In 2020, the James Beard Awards, the food world’s main kingmaker, announced that there would be no winners in either 2020 or 2021 after allegations against several top chefs.

Brett Anderson, a contributing writer on The Times’s Food desk and a former member of the awards committee, discusses the attempts to hold the industry to account.

Guest: Brett Anderson, a food correspondent for The New York Times.

Background reading:

• Early indications suggest that the new vetting process for the James Beard Awards is vulnerable to failure in several ways.
• Behind the cancellation of the 2020 and 2021 James Beard Awards were worries about chefs’ behavior and a lack of Black winners.

For more information on today’s episode, visit nytimes.com/thedaily. Transcripts of each episode will be made available by the next workday

This week Jason is joined by New York City restaurant and nightclub owner, Will Makris!   

Will has spent the last two decades thriving in the New York hospitality industry, now owning several restaurants and nightclubs that have turned into some of the city’s hottest spots for celebrities and high profile customers from around the world. His unconventional career route to success has provided inspiration to entrepreneurs everywhere by sharing how to network, take risks, and bet on yourself. 

Will gives insight to his best advice for analyzing the people you associate with, the behind the scenes of Zero Bond, how crowds change in the nightlife scene, what goes into a members club, the blueprint he advises from someone interested in getting into the bar, membership, or restaurant space, and what role AI could play in the industry down the line. Will also reveals how the city plays a role in the approach, why the host is the best job to have in a restaurant for networking, his approach to gaining investors, how is love of hospitality keeps him motivated, how quick high quality dining is the way to go these days, and the importance of patience for the consumer. How much does it cost to start something like Zero Bond? How do you market for a membership based club? Who does he get most starstruck by? What is the  hardest job in the restaurant industry? Where do consumers overspend? 

Will reveals all that and so much more in another episode you can’t afford to miss! 

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Please note that this episode may contain paid endorsements and advertisements for products and services. Individuals on the show may have a direct or indirect financial interest in products or services referred to in this episode.

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It’s golf. It’s not golf. It’s Topgolf. Pro-tip, download the app & book ahead of time to Come PlayAround on Half-Price Tuesday, or any other day.

Produced by Dear Media.

Today's episode is an original interview with the guys from the VCR Group! We discuss their beginnings in the food industry, restaurant owner pet peeves, the true creator of the everything bagel, and what the VCR Group's true mission is all about.

Enjoy! Let me know what you thought.

Tweet Me! @garyvee

Text Me! 212-931-5731

My Newsletter: garyvee.com/newsletter

Check out my new NFT project: veefriends.com

Join the VeeFriends Discord: https://discord.gg/veefriends

Checkout my new co-hosted podcast with DraftKing’s founder--Matt Kalish on all things sports, business, and alternative investing: https://linktr.ee/propsanddropspod

For more info on the guests of this podcast:

vcrgroup.com

@rodolitz instagram

@chefcapon instagram

@vcrgroup instagram

"Being the first to close is one thing. But I don't want to be the last to open,” says iconic restaurateur Danny Meyer in his second Rapid Response interview. After shutting his iconic New York City restaurants, laying off 2,000 staffers (with hopes to re-hire) and returning a $10m PPP, Danny finds himself reconsidering nearly everything about his business model. Even before the coronavirus lockdown, the restaurant industry had a slew of “preexisting conditions,” Danny says. Now those weaknesses have become exposed, putting at risk the future of hospitality — one of America’s core industries. Danny’s Union Square Hospitality Group is reimagining what and HOW their restaurants serve; rethinking how they generate revenue; and exploring new cost structures, like a bold new relationship with landlords. It’s all in the hopes, says Danny, of getting back to business, with customers safely at their tables, and the teams back together. Interviewed by editor Bob Safian.

Read a transcript of this episode at https://mastersofscale.com

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What do you do when you can’t serve customers in cafes and carry on business as usual? You try unusual things, says Panera CEO Niren Chaudhary. Forced to close cafes and restructure teams, Panera is leveraging its advantages (like a robust e-commerce system) to launch a slew of initiatives, from Panera Grocery to contactless delivery to Together Without Hunger, providing 500,000 meals to food banks across the U.S. It’s not the same Panera, says Chaudhary, but a Panera that will make it into the post-pandemic world. Interviewed by editor Bob Safian.

Read a transcript of this episode: https://mastersofscale.com

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Dan Kluger, award-winning chef and owner of NYC’s Loring Place joins me on the podcast to reveal what really happens behind the scenes of a bustling restaurant, why every detail of your craft matters, and how to create the perfect experience for every guest.

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