Yes, Seattle is expensive now, and yes, Canlis is fancy, but this burger 'n' fries costs a LOT. Food critic Bethany Jean Clement judges: worth it or no way? https://t.co/c8RoyG8TZr
@kh@ReadExpedite If any business cannot afford to pay its staff and relies on free labor, then by definition it is not a business.
Generalizing a single restaurant's failure to create a good business across the whole industry is, frankly, insulting to many that do it well and ethically.
@nickkokonas @uncle_chaddy Right? You should write an op-ed. I'd happily read it. The math is simple, but often restaurant owners seem to turn the other way.
Also, it IS possible to be great and still take care of your team. Indeed, it may be that only by taking care of your people is greatness truly sustainable. Here’s to all those willing to try. 2/2
Big news today about one of our favorite restaurants in the world--wishing @ReneRedzepiNoma all the best on his journey. There are two true narratives here: Without question, sustainable fine dining is a tough nut to crack, and there is much work to be done. 1/2
@nickkokonas @uncle_chaddy I'm shocked how often I hear of a young chef's dream being a tiny 20 seat restaurant that serves very expensive food. A near impossible model. Something has to give.
@cameronstrang It’s shocking how powerful fear can be. It will drive people to insanity. Perhaps it’s why Jesus said Do not be afraid and Fear not more than anything else (at least I think that’s true).