Why restaurants can’t find workers (with restaurateur Mark Bucher)

0 Anmeldelser
0
Episode
189 of 391
Længde
30M
Sprog
Engelsk
Format
Kategori
Økonomi & Business

DC restaurateur Mark Bucher explains what’s behind the “labor” shortage (hint: it’s the wages), the role that restaurant owners need to play in stopping the “churn and burn” model of low-wage workers, and the future of the restaurant industry post-Covid.

Mark Bucher is the co-owner of Medium Rare, a decade-old steakhouse with three locations in D.C., Arlington, and Bethesda. During the pandemic, he established “Feed the Fridge”, a project that places refrigerators around the DC metro area and pays local restaurants to fill them with fresh meals daily.

Twitter: @MediumRareDC

DC restaurateur: There’s no staffing crisis. There’s a wage crisis. https://wtop.com/business-finance/2021/07/dc-restauranteur-theres-no-staffing-crisis-theres-a-wage-crisis/

Feed the Fridge: https://feedthefridge.org/

Minimum wage hike boosts customer experience: https://news.cornell.edu/stories/2021/08/minimum-wage-hike-boosts-customer-experience

Restaurant industry unharmed by modest minimum wage hikes: https://news.cornell.edu/stories/2016/01/restaurant-industry-unharmed-modest-minimum-wage-hikes

Website: http://pitchforkeconomics.com/ Twitter: @PitchforkEcon Instagram: @pitchforkeconomics Nick’s twitter: @NickHanauer


Lyt når som helst, hvor som helst

Nyd den ubegrænsede adgang til tusindvis af spændende e- og lydbøger - helt gratis

  • Lyt og læs så meget du har lyst til
  • Opdag et kæmpe bibliotek fyldt med fortællinger
  • Eksklusive titler + Mofibo Originals
  • Opsig når som helst
Prøv nu
DK - Details page - Device banner - 894x1036

Other podcasts you might like ...