About this episode
Just because the entire restaurant industry has been thrown for a giant loop by the pandemic, it doesn't mean that it can't come out smarter and stronger on the other side.
For Episode 8 of Mise-en-Place, chef/host Robert Belcham returns to a topic that can make a lot of that happen - a no-tipping or 'hospitality-included' business model.
Already on the road to the Big Reset is chef Carl Heinrich, co-owner of Richmond Station, one of the bright lights of Toronto's Financial District. His iteration of hospitality-included restaurant operations has been receiving lots of attention...and not all of it welcomed. Carl and Robert walk through the challenges still on the table.
Someone who has publicly supported Carl's efforts is Dr. Sylvain Charlebois, an academic researcher in food systems at Dalhousie University, op-ed columnist for The Globe and Mail a/k/a The Food Professor. He offers Robert his perspective on how this model also supports the socioeconomic recovery of the foodservice sector.
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