We’re now 27 months from the day the hospitality world stopped to help mitigate or at least help keep a worldwide pandemic in check.

 Some talked about this as an extinction level event. Which for some operators came true. But as an industry it survived and is beginning to show signs of  opportunities for those willing to take the risk of opening new stores.

There were many new words and phrases we learned, ghost kitchens, virtual restaurant, native delivery, meal kits, pay equity, no-tipping and a new normal etc.

What was the new normal we all talked about.. We all thought it was a chance to rebuild in a way that was vunerable to low margins and better at taking care of our employees.

In this mix was the discussion keeping the antiquated component of tips and how they are currently being used to subsidize compenstion. Are there answers? There are and all it takes is the determination to acknowledge the change.

Eater; Gratuity Still Not Included

Cornell Study; Restaurant Tipping and Service Quality: A Tenuous Relationship

Music;

Road of Fury -John Abbot

Ball and Chain Blues- Peter Crosby