Episodes
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Los Angeles is getting yet another top restaurant as Seoul’s top BBQ restaurant Daedo is coming to town and they’re bringing a lot of their amazing ingredients with them.
On this episode of the Happy Mouth podcast, chef Nyesha Arrington and restaurateur talk about Daedo’s history -- starting next to Seoul’s meat market in 1964, what makes the Hanu beef they use so special, recreating that taste in America, and the different ingredients Daedo will be exporting.
Listen to Philip and Nyesha discuss Daedo: Daedo was established in 1964 in Majang-Dong, Seoul’s meat market
Daedo specifically uses Hanu beef, known for its more complex flavor and richness
However, since Hanu beef is rarely exported outside of South Korea, Daedo will be using prime-grade beef wet-aged directly on the premises, giving a similar taste
Daedo’s new LA location will feature items exported from South Korea like umami soybean paste from Chiri Mountain and cubed kkakdugiLinks:
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Eater - Seoul’s most celebrated barbeque restaurant, Daedo, has arrived in Koreatown
Eater - 12 best Korean barbeque spots in Los Angeles
Wikipedia - Hanwoo
Lone Mountain Wagyu - Intro to wet-aged vs. dry-aged beef
Korean Bapsang - Kkakdugi recipe
Daedo Sikdang - Website
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Airports aren’t often known for their high-class food and luxurious accommodations. But one company is looking to change that, bringing world-class food and even a way to expedite your TSA screening.
On this episode of the Happy Mouth podcast, restaurateur Philip Camino and chef Nyesha Arrington talk about The Salon lounge opening at LAX and what parent company PS is aiming to do. Nyesha and Philip talk about some of the services customers can expect at The Salon, as well as what type of food and drinks could appear on the menu.
Listen to Philip and Nyesha discuss airport lounges: PS is an exclusive offsite terminal at LAX at $4,000 per visit to stay in a private suite
Each visit to PS includes in-suite massages and facials, haircuts, complimentary airport parking and car detailing, and gourmet snacks
PS is opening a new luxury airport lounge at LAX called “The Salon”
Visits to The Salon will only cost $695 per person
The Salon still offers perks like expedited TSA screening, car detailing, and a personal drive to your aircraft’s door on the tarmac
The Salon will have a rotating cocktail list and a food menu inspired by California and the Mediterranean thanks to LA’s H.Wood Group
Co-CEO Joshua Gausman believes people are looking to make travel more of an experience, especially coming out of the coronavirus pandemicLinks:
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Travel + Leisure - LAX is about to open what may be the most luxurious lounge a US airport has ever seen
ReservePS - Website
Robb Report - This exclusive new lounge at LAX is so luxe it lets you skip those long security lines
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While many cities around the country have created temporary delivery fee caps for third-party food delivery apps during the coronavirus pandemic, San Francisco is going a step further and it’s angered two food-delivery app giants.
DoorDash and Grubhub are going after San Francisco after the city made its delivery fee cap permanent. Citing the move as “unconstitutional,” the food-delivery apps are fighting back against a cap of 15%.
Listen as restaurateur Philip Camino and chef Nyesha Arrington discuss third-part food-delivery apps, the delivery fee cap, and what it all means for those working in the hospitality industry.
Listen to Philip and Nyesha discuss San Francisco’s delivery fee cap: In April 2020, many cities enacted temporary delivery fee caps to relieve some pressure from struggling restaurants at the start of the pandemic
The caps were usually around 15% of the food order and were meant to be a temporary solution until restrictions lifted and restaurants could resume 100% of their normal capacity
Prior to these caps, fees could range from 20%-40%
Third-party food delivery apps rely on fees charged to customers and restaurants to cover things like credit card processing, driver pay, and marketing campaigns
San Francisco’s Board of Supervisors unanimously voted to make the fee cap permanent in June, earning the praise of the Golden Gate Restaurant Association, though San Francisco Mayor London Breed chose to not sign it
DoorDash says they aren’t able to cover driver pay, operations, credit card fees, and marketing costs while fees are capped at 15%
To make up the difference, new fees are popping up for consumers
DoorDash and Grubhub filed a joint complaint against San Francisco to the U.S. District Court, alleging the delivery fee cap to be “unconstitutional” and a “dangerous overreach” of local government power
Grubhub and DoorDash are suing the city for damages and to put a stop to the delivery fee capLinks:
Happy Mouth Podcast Instagram
Restaurant Business - DoorDash and Grubhub sue San Francisco over delivery fee cap
Restaurant Business - San Francisco to permanently cap third-party delivery fees
Restaurant Business - DoorDash says delivery fee caps are hurting order volumes
Restaurant Business - DoorDash unveils tiered pricing plan for restaurants
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It’s Meatless Monday and Panda Express is making one of their classics without meat.
That’s right, the orange chicken can now be ordered without the chicken! Panda Express has teamed up with the Beyond Meat team to bring a plant-based twist on their classic orange chicken dish.
Listen as chef Nyesha Arrington and restaurateur Philip Camino give you a little history lesson on Panda Express’ orange chicken, Beyond Meat’s foray into chicken, and how this new plant-based dish might stack up to the original.
Listen to Philip and Nyesha discuss orange chicken: Panda Express chef Andy Kao created the famous orange chicken dish in 1987, four years after the first store opened
Panda Express has served more than 80 million pounds of orange chicken since 2016 alone
Panda Express chef Jimmy Wong spent more than a year working with Beyond Meat to develop the product
It will have the same size, taste, and texture of the original orange chicken
Beyond Meat recently launched plant-based chicken tenders nationwide
Beyond Meat’s plant-based chicken tenders are made with fava beans and peas and have 14 grams of protein per serving
The dish is only available for a limited time in select locations in New York City and southern CaliforniaLinks:
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Restaurant Business Online - Panda Express transforms its signature original orange chicken into a plant-based dish
Restaurant Business Online - Beyond Chicken Tenders launches on restaurant menus nationwide
Panda Express - Our family story
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Pasta can save the environment! No, really.
The world is turning away from single-use plastics as people start recognizing their environmental impact. Plastic drinking straws are among the worst offenders, with millions littering U.S. shorelines alone. But several companies believe pasta could be the perfect answer and products are hitting store shelves near you.
On this episode of the Happy Mouth podcast, chef Nyesha Arrington and restaurateur Philip Camino talk about pasta straws. Philip and Nyesha cover the environmental impact plastic straws have had, their more eco-friendly alternatives, and how pasta straws could offer the sustainability people want without the hassles that come with metal and paper straws.
Listen to Philip and Nyesha discuss pasta straws: Bans on plastic straws have gained a lot of traction in recent years, seeing several states and cities phasing them out
Companies like Starbucks and Disney World have banned plastic straws company-wide
Recycling machines can’t process single-use plastic straws, seeing them wind up in the ocean as trash
About 18 billion pounds of plastic ends up in the ocean every year and plastic straws are one of the top-10 contributors
During a 5-year clean-up project, researchers found almost 7.5 million plastic straws on U.S. shorelines
Scientists estimate plastic straws can take 450 years to break down with some remaining forever
Paper straws take 30-60 days to properly decompose but some people have found they can disintegrate a little too easily in their drinks
Metal straws are a good alternative since they are reusable but the energy needed to make a metal straw is equivalent to 150 plastic straws
Pasta straws have begun popping up in restaurants around the country, including Primi and Popina in New York
You can find gluten-free pasta straws made from rice and tapioca flour from brands like Pasta Life
Pasta straws still dissolve after about 45 minutes but can last longer than paper straws
Pasta straws are also a little pricier, coming in at about double the cost of paper strawsLinks:
Happy Mouth Podcast Instagram
New York Magazine - Restaurants from Popina to Bar Primi use these nifty straws made of pasta
National Geographic - Forever is a long time
Our Last Straw - Facts and figures
Pasta Life - Gluten-free pasta straws
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While it’s easy to mix up the restaurants you dine at, it’s not so easy to switch up the restaurants you work at. That is, until President Biden signed orders giving restaurant workers more freedom to change between jobs.
On this episode of the Happy Mouth podcast, chef Nyesha Arrington and restaurateur Philip Camino explain what a poaching clause is and discuss Biden’s hopes that targeting these restrictions will help boost market competition.
Listen to Philip and Nyesha discuss poaching clauses:
Biden is specifically targeting anti-poaching agreements.
A new executive order will allow restaurant workers to take on certain jobs without being as restricted, allowing employees to change jobs more freely.
The government will be limiting how much a restaurant or other employers can restrict their workers legally from hopping over to a competitor.
Biden is hoping to boost competition in the market.
The White House also declared that eliminating the non-competes and anti-poaching clauses were a top priority of the bill.
This bill comes as one of 72 policy changes that Biden has made in order to foster greater competition and drive prices down.Links:
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Photo Credits
Restaurant Business - President Biden Takes Aim At Anti-Poaching Agreements
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Do you love a good Big Mac or some McNuggets? We’ve got great news for you! McDonald’s is officially launching a loyalty program, My McDonald’s Rewards, where you can earn points and rewards from your orders.
On this episode of the Happy Mouth podcast, restaurateur Philip Camino and chef Nyesha Arrington discuss McDonald’s new loyalty program, what it entails, and how it compares to the other loyalty programs in the industry.
Listen to Philip and Nyesha discuss My McDonald’s Rewards:
At the beginning of July, McDonald’s launched the My McDonald’s Rewards.
Their competition in this space includes Starbucks, Dunkin’, Wendy's and more.
Over half of Starbucks’s transactions at company-owned locations are members of the program.
Panera Bread’s loyalty program has 40 million members with over half of their transactions from those members.
Papa John’s program has 20 million loyalty members with almost half of their transactions from the program.
Wendy’s launched a program last year that has already gained 13 million members.
Currently, McDonald’s sees about 20 million people using their app.
McDonald’s tests of this program have been met with great success.
The app can earn points for free food, allow you to order and skip the line, and creates overall efficiency.
Before the pandemic, 70% of McDonald’s customers used the drive-thru but since the pandemic, that number has risen to 90%.Links:
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Restaurant Business - McDonald’s Has Big Hopes for it’s Loyalty Program
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You don’t need a dedicated storefront to make great food. With the rise of virtual brands and ghost kitchens, companies are producing and delivering food out of underutilized kitchens and making a killing.
Owners of virtual brands like Umami Burger, C3 is partnering with companies to expand into even more locations. They’ve recently raised $80 million in a Series B funding round to help boost their expansion efforts as they utilize ghost kitchens.
Join restaurateur Philip Camino and chef Nyesha Arrington as they take a closer look at what hospitality companies like C3 are doing and the boom of ghost kitchens and virtual brands on your favorite food delivery apps.
Listen to Philip and Nyesha discuss C3: C3, known as Creating Culinary Communities, recently raised $80 million in a Series B funding round
C3 is a food tech company that has several virtual restaurant brands, including Umami Burger, Krispy Rice, and Sam’s Crispy Fried Chicken in ghost kitchens
C3 recently partnered with the point-of-sale integration company Chowly, giving more than 10,000 partners access to C3’s virtual brands
This allows partners to create additional revenue streams by allowing C3’s virtual brands to work out of their kitchens
C3 is looking to expand to 12,000 locations by 2021, leasing an assortment of hospitality and retail spaces to open food halls and physical locations for its virtual restaurants
They plan to open a 40,000 sq/ft food hall at Brookfield Manhattan West in NYC
They also agreed to acquire a 24,000 sq/ft food hall in Atlanta by 2022
C3 recently started their Citizens Go app, allowing customers to order from multiple virtual brands in one order
Dickey’s Barbeque Pit recently announced plans to add 100 ghost kitchens to its operations via a partnership with Combo Kitchen
In a deal with Nathan’s Famous, Franklin Junction will operate Arthur Treacher’s also out of 100 ghost kitchens before 2022Links:
Happy Mouth Podcast Instagram
Restaurant Dive - C3 raises $80M to grow virtual brand footprint
Restaurant Dive - Dickey’s to add 100 ghost kitchens through Combo Kitchen partnership
Restaurant Dive - C3, Chowly partner to bring virtual brands to 10K restaurants
C3 - Website
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With the Restaurant Revitalization Fund leaving more than a quarter-million applicants unfilled, states are beginning to step up and help out the hospitality industry. Several states have created their own restaurant funds to help with things like lost revenue, equipment, and worker shortages.
On this episode of the Happy Mouth Podcast, chef Nyesha Arrington and restaurateur Philip Camino break down the various states that have created their own restaurant funds.
Listen to Philip and Nyesha discuss state-created restaurant funds: The SBA shut down the RRF on July 14
265,000 applicants didn’t receive money
The National Restaurant Association asked governors, mayors, and other state officials to launch state-based funding
New York’s 2021 budget includes $25 million dedicated to the New York Restaurant Resiliency Grant Program and $35 million for the Restaurant Return-to-Work Tax Credit
The Restaurant Resiliency Grant awards funds to restaurants that give meals to under-represented communities
The Return-to-Work Tax Credit allows restaurants that lost at least 40% of their revenue to receive a $5,000 tax credit for each worker they rehire
Businesses can apply for 10 workers rehired, with a maximum of $50,000 for tax credits
New Jersey Governor Phil Murphy signed 6 bills that give additional help to small businesses in the state, including a relief package for $30 million dedicated to bars and restaurants
$20 million is set aside for grants for restaurants and operators with the other $10 million given to entities that purchased in-bulk restaurant meals for those in need
There’s a $25 million fund for new restaurants, retailers, and other service providers to help restore storefronts empty as a result of COVID-19
Ohio has set aside $100 million for a restaurant grant fund
Restaurants, bars, coffee shops, food, trucks, cafeterias, and other businesses can apply for grants of $10,000, $20,000, and $30,000; depending on revenue lossesLinks:
Happy Mouth Podcast Instagram
Happy Mouth Podcast - July 12, 2021: SBA Shutting Down The RRF
Restaurant Dive - Tracking 2021 state restaurant aid
Restaurant Dive - NRA urges states to offer grants as RRF runs dry
Restaurant Dive - NY passes budget that includes $60M in restaurant relief
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Happy Fun Friday, Happy Mouth! It’s the end of the work week so let’s talk about where people are working. With remote work becoming more common, people are working in all different places. One such place is NYC restaurant Kindred, which has converted it’s outdoor dining area into a workspace.
On this episode of the Happy Mouth podcast, restaurateur Philip Camino and chef Nyesha Arrington discuss Kindred and what their workspace entails. They also delve into the benefits of this space both for the customer and the restaurant.
Listen to Philip and Nyesha discuss Kindred’s new CoWorking space :
After the pandemic hit them hard, a wine bar called Kindred has converted some of its outdoor space into a remote workplace where workers can rent a table for the day.
Guests can rent a table from 10am-4pm for just $25.
The space offers free drip coffee, Wi-Fi, full bathroom access all day, as well as options to order lunch and beverages or stay through Happy Hour.
Every table comes with a charging station.
This space now accounts for about 10% of their sales.
By the end of May, Kindred saw around 230 unique guests and by the end of June, their numbers were around 300 unique guests.
A Tik Tok feature has also drawn traffic and attention to this CoWorking space.
Social media has a large influence in the restaurant industry.Links:
Happy Mouth Podcast Instagram
CNBC Tech to Table - NYC’s Kindred pivots during Covid, turning its restaurant by day into remote office space
Kindred
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If you don’t eat meat or are just craving a breakfast patty then you’re in luck! What if we told you your breakfast patty could be made from fungus? With plant-based food on the rise, Nature’s Fynd is a Chicago-based food/tech start-up exploring using fungus as a meat alternative.
On this episode of the Happy Mouth podcast chef Nyesha Arrington and restaurateur Philip Camino discuss the specifics of Nature’s Fynd and their products, who is investing, and the health and sustainability benefits of their meat alternative, Fy.
Listen to Philip and Nyesha discuss Nature’s Fynd and their fungus meat alternative:
Investors include Jeff Bezos, Bill Gates and Al Gore.
Plant-based food sales have increased by 43% in the past 2 years and in 2020, plant-based food sales surpassed $7 billion, which is up by 27% from 2019.
Fungi based proteins are high in protein, fiber, amino acids and also are low in saturated fat.
Founder Mark Kozubal discovered a microbe called Fusarium strain flavolapis and fermented it to create the protein ingredient Fy.
Founded in 2012, Nature’s Fynd recently raised $158 million and plans to have their patties and dairy free cream cheese in stores this year.
As a representative of the Food Sustainability Movement, one of their missions is promoting sustainability and reducing our global carbon footprint.
Fy has 50% more protein than tofu and only 10% of the fat ground beef has.
Taste tests have been met with very positive reviews.Links:
Happy Mouth Podcast Instagram
CNBC Tech to Table - Bezos, Gates back fake meat and dairy made from fungus as next big alt-protein
Nature’s Fynd
Plant Based Foods Association - Retail Sales Data
Sprouts Farmers Market - Survey by Sprouts Looks into New Year Eating Habits, Reveals Young Americans are Likely to Shift Away from Meat
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Not one, not two, but SIX restaurant chains are being sold right now. With a lot of market activity occurring around chain restaurants, what better time to take a look at how this will affect the industry than now?
On this episode of the Happy Mouth podcast, restaurateur Philip Camino and chef Nyesha Arrington delve into the recent buying of these chains and what factors likely led to these purchases. They also discuss the impacts this may bring about for the industry.
Listen to Philip and Nyesha discuss the recent buying of chain restaurants:
Since SweetGreen and Krispy Kreme deals, 6 more deals have been announced.
June 24th: Lee’s Famous Recipe Chicken is being sold to Artemis Lane Partners.
June 25th: BBQ Holdings plans to purchase Village Inn and Bakers Square for $13.5 million.
Fat Brands plans to acquire Global Franchise Group for $442.5 million.
June 30th: Panera will sell Au Bon Pain to the Ampex Brands Family of Companies.
July 1st: The largest franchisee of Jack in the Box will buy Taco Cabana for $85 million.
July 2nd: Logan’s RoadHouse will buy J. Alexander’s and sister concepts for $220 million.
Causes: Operator fatigue, increased sales, long-time deals, and low interest rates.Links:
Happy Mouth Podcast Instagram
Restaurant Business - Everybody is Buying Chains Right Now
Restaurant Business - Logan’s Roadhouse Parent Agrees to Buy J. Alexander’s for $220M
Restaurant Business - Jack In The Box’s Largest Franchisee Agrees to Buy Taco Cabana for $85M
Restaurant Business - Panera Bread Sella Au Bon Pan to a Yum Brands Franchisee
Restaurant Business - Johnny Rockets Owner Is Buying Global Franchise Group for $442.5M
Restaurant Business - Lee’s Famous Recipe Chicken to be Sold to Artemis Lane Partners
Restaurant Business - Famous Dave’s Parent is Buying Village Inn and Bakers Square
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Anthony Bourdain was one of the few true rockstars of the hospitality industry. He reached acclaim not just for his time as the executive chef at Brasserie Les Halles but for his no-holds-barred style of writing and his Emmy award-winning television shows.
On this very special episode of the Happy Mouth podcast, chef Nyesha Arrington and restaurateur Philip Camino look back on Bourdain’s life, his accomplishments, and what he meant to the hospitality industry. Nyesha also speaks about her personal experiences with Bourdain and what he was like behind the scenes.
Listen to Philip and Nyesha discuss Anthony Bourdain: Anthony Bourdain first got started in the hospitality industry after graduating from The Culinary Institute of America in 1978
Bourdain first reached fame after his article “Don’t eat before you read this” was published in the New Yorker, covering what it was really like as a chef in a restaurant
He then expanded the article into the best-selling book “Kitchen Confidential,” relaying wild stories of drugs, sex, and the real life of the restaurant world
Bourdain also launched several shows, including “A Cook’s Tour” and “No Reservations”
During one episode of “No Reservations,” Bourdain and his crew were trapped in a Beirut hotel while the Israel-Lebanon conflict broke out, which was nominated for an Emmy award
Bourdain was able to highlight cultures and cuisines often ignored by the mainstream during his show “Parts Unknown”, celebrating areas like Libya, Armenia, and Ethiopia
In one episode, President Barack Obama and Anthony Bourdain had a beer together at a local restaurant in Vietnam
The documentary “Roadrunner” takes a look at Bourdain’s life and careerLinks:
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Amazon - Kitchen Confidential Updated Edition
CNN - Cnn’s Anthony Bourdain dead at 61
Explore Parts Unknown - Website
Travel Channel - Anthony Bourdain
Roadrunner - Movie
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Oh, how we hardly knew ye Restaurant Revitalization Fund.
After serving just 105,000 restaurant operators over less than a single month, the RRF is officially being shut down by the SBA. Despite having a total of $26.8 billion in funding, the RRF flew through its allotted amount of money quickly. With lawsuits alleging discrimination and the rescinding of thousands of grants, some are viewing the RRF as a complete failure.
On this episode of the Happy Mouth podcast, restaurateur Philip Camino and chef Nyesha Arrington take a look back at the RRF and its pending shutdown. Nyesha and Philip also discuss if the RRF was a failure and what should have been done differently.
Listen to Philip and Nyesha discuss the RRF ending: The RRF opened for applications on May 3, 2021, receiving more than 186,000 applicants in the first two days
The RRF had been funded with $28.6 billion, with $5 billion earmarked for small businesses -- Which ran out in just 21 days
Women, veterans, and those who are socially and economically disadvantaged received priority
That priority treatment spurred several lawsuits against the Small Business Association (SBA), including one that was successful
The SBA has rescinded almost 3,000 awards from those prioritized individuals
A bill was introduced in the Senate to refill the fund with a proposed $60 billion, though it’s struggling to find bipartisan support
The SBA has announced they’ll disable the RRF portal on July 14, meaning they’ll no longer accept applications
The SBA awarded money to 105,000 restaurant operators before funds ran out, though 265,000 applications didn’t receive any moneyLinks:
Happy Mouth Podcast Instagram
Restaurant Business - SBA pulls the plug on the Restaurant Revitalization Fund
Restaurant Business - SBA stops Restaurant Revitalization Fund payments after courts rule they’re discriminatory
Independent Restaurant Coalition - Contact Congress
Deeper Dive podcast - Is there any hope for the Restaurant Revitalization Fund?
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Move over Uber Eats and GrubHub, there’s a new challenger emerging.
Snackpass is making serious waves after recently raising $70 million from investors, joining the likes of Uber Eats, GrubHub, and DoorDash. With a focus on pickup orders instead of delivery, Snackpass is aiming for college towns where users are wary of high delivery fees. They hope to use the investment to expand into several new and large markets, offering serious competition for the food delivery app giants.
Restaurateur Philip Camino and chef Nyesha Arrington discuss Snackpass’ recent Series B funding, their expansion plans, and how cities imposing fee caps could change the landscape for food delivery apps.
Listen to Philip and Nyesha discuss Snackpass: Snackpass started in 2017 and by 2019 had gained $21 million in funding
In June, Snackpass raised another $70 million through Series B funding
The most recent investment raises the valuation of the company to more than $400 million
Snackpass focuses on pickup orders rather than delivery and is targeting college towns where cash-strapped users want to avoid high delivery fees found on competing apps like GrubHub and UberEats
Unlike food delivery apps that have fees as high as 30%, Snackpass commissions begin at just 7% for restaurants
Snackpass is using this investment to expand their teams as well as move into new markets in New York, Los Angeles, Miami, San Francisco, Chicago, Washington D.C. and Austin, Texas.
Currently, Snackpass has over 500,000 users in 13 college towns with users ordering an average of 4.5 times per monthLinks:
Happy Mouth Podcast Instagram
Restaurant Dive - Social e-commerce platform Snackpass raises $70M
Tech Crunch - Snackpass gobbles up $70M at a $400M+ valuation as its social food ordering platform crosses 500k users
Eater - Will permanent fee caps actually rein in delivery apps
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Would you like to add guac to that? If so, your Chipotle burritos and bowls could cost a little more thanks to an avocado shortage.
On this episode of the Happy Mouth podcast, chef Nyesha Arrington and restaurateur Philip Camino talk about the avocado shortage, what’s causing it, and how that’s having a massive impact on the fast-casual restaurant’s menu and stock prices.
Listen to Philip and Nyesha discuss the avocado shortage: According to Chipotle CFO Jack Hartung, the company has “diversified” its avocado sourcing to counteract any seasonal shortages
Chipotle’s tip avocado suppliers come from Mexico, Peru, and California
Mexico is the top supplier but regularly ships fewer avocados during the hot summer months, typically offset by an increase in production in Peru
California steadily supplies about 12% of the overall avocado supply
Avocados make up between 5%-10% of Chipotle’s ingredient costs, which can have massive impacts on the company’s margins and stock prices
The Hass Avocado Board is projecting a 5.8% decline in third-quarter avocado sales compared to the same time last year, which will make it more costly for Chipotle to make its guacamole
Avocado prices have been up-and-down in 2021, seeing a 26% decrease in prices in the first quarter due to an influx of shipments from Mexico
By the second quarter, avocado prices jumped up 4% and have increased another 6% already in June
Chipotle has been facing the worker shortage head-on, looking to attract 20,000 new employees, increasing wages to $15-per-hour by the end of June and introducing referral bonuses of up to $750 per hire
The company has already raised menu prices by about 4% to offset increased wages but could need to raise prices again due to the avocado shortage
Rising avocado prices have already impacted Chipotle’s stock earnings, knocking it down 10-12 cents per share in the third quarter already
However, shares of Chipotle (CMG) are up 5% this year so far, creating a market value of $42 billion for the companyLinks:
Happy Mouth Podcast Instagram
CNBC - Falling avocado shipments could hurt Chipotle’s margins, analyst says
CNBC - Chipotle hikes prices to cover the cost of raising wages
Market Watch - Chipotle could take a hit from higher avocado prices
CNBC - Chipotle to hike wages, debut referral bonuses in attempt to hire 20,000 workers
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One of the hottest topics within the hospitality industry is the worker shortage. The coronavirus pandemic saw many restaurants shut their doors for at least a little while, leaving many workers out of a job. With restaurants opening back up, workers aren’t quite as eager to return, leaving most restaurants understaffed.
On this episode of the Happy Mouth podcast, restaurateur Philip Camino and chef Nyesha Arrington sit down with Brad Metzger. Brad’s the owner of BMRS, a recruitment and placement agency specifically for the hospitality industry.
Nyesha and Philip talk with Brad about the worker shortage currently plaguing the hospitality industry. Brad provides his unique insight about important topics like just how bad the current shortage really is and whether the industry is close to returning back to normal.
Links:
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BRMS - Website
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The U.S. Department of Labor recently proposed changes to the 80/20 rule, altering what type and amount of work qualifies for the tip credit. While the hospitality industry is beginning to recover from the impact of the coronavirus pandemic, there’s also a worker shortage thanks in part to low wages and a reduction in tipping.
Restaurateur Philip Camino and chef Nyesha Arrington break down the DOL’s proposed changes to the tip credit and the impact they’ll likely have on both restaurant owners and employees. From the need to improve the employee experience to how changes in pay could impact menu prices, Nyesha and Philip provide valuable insight to get to the most important parts of the new guidelines.
Listen to Philip and Nyesha discuss the tip credit: In the United States, employers can pay employees as low as $2.13 per hour as long as a majority of that employee’s work is tipped work
In 43 states, employers can claim a credit against the tips employees earn to make up the difference in hourly rate to $7.25 to meet the federal minimum wage
The 80/20 rule has come under some scrutiny in recent years as the Department of Labor rescinded it in 2018 due to many employers claiming it despite not meeting the regulations
By the end of 2020, the DOL released the Final Tip Rule but delayed it for adjustments
Under President Donald Trump’s administration, the 2020 tip rule favored the employer’s use of the top credit, allowing them to claim it even when employees were performing non-tipped work
Under the DOL’s guidelines, servers can’t perform non-tipping work as more than 20% of their duties
The newly proposed tip rule puts limits on the type and amount of non-tipped work an employee can do for the employer to claim the tip credit
That non-tipped work has to support the job of a server including tasks like folding napkins and preparing silverware
The DOL says these new guidelines came as an effort to further support tipped workersLinks:
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Restaurant Business - DOL proposes change to 80/20 tip credit rules
Restaurant Business - DOL delays discontinuation of 80/20 rule on servers’ pay
Waller - Restaurants must be aware of the 80/20 rule
We have a lot more content coming your way! Be sure to check out our other shows:
Full Comp
The Happy Mouth Morning Show
Restaurant Marketing School
The Playbook
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The Restaurant Revitalization Fund was a massive hit, earning nearly 200,000 applicants in the first two days. But nearly two months after sending out the first checks, the SBA has been rescinding some RRF grants without a clear explanation.
Hosts Philip Camino and Nyesha Arrington break down the latest RRF updates and RRF information. They discuss what issues the RRF has had thus far, the beginning funding mistakes that led to these issues, and what it could mean for those restaurants who had awards rescinded.
Listen to Philip and Nyesha give a RRF update: RRF money ran out quickly, getting applications for $65 billion despite just $28.6 billion being earmarked
In Tennessee and Texas, 3 restaurants sued the SBA for distributing the funds in a discriminatory way
Though some applicants have already received their funds, the SBA has sent over 3,000 letters to rescind its awards, including to women and military-owned restaurants and disadvantaged individuals
Owners whose grants were taken away will see “fully canceled” on their application status
However, those applications will be kept in place and on the date they're filed so that businesses with rescinded grants won’t have to file a new application and will be further up the line if the SBA receives more funds
In the 3rd round of rescinded grants, the SBA sent out a letter that sometimes incorrectly said businesses had applied for the SVOG (Shuttered Venue Program) or defaulted on an SBA loan, making them ineligible for the RRF
Despite all the issues, the SBA has remained mostly silent, creating further frustrationLinks:
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National Restaurant News - SBA remains silent on RRF confusion
Restaurant Business - More restaurants have their RRF awards rescinded
Restaurant Dive - SBA rescinds more RRF grants
Happy Mouth podcast - RRF gets 186k applicants in first 2 days
Happy Mouth podcast - Revisiting the Restaurant Revitalization Fund
We have a lot more content coming your way! Be sure to check out our other shows:
Full Comp
The Happy Mouth Morning Show
Restaurant Marketing School
The Playbook
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Nearly everyone loves a good chicken wing. Well, it seems like too many people are enjoying wings, creating a national chicken wing shortage.
To combat the shortage and increasing chicken wing prices, Wingstop has looked at the rest of the chicken. Wingstop partnered with delivery app Doordash to create the virtual brand Thighstop as a ghost kitchen -- serving thigh versions of their famous chicken wings.
Listen as restaurateur Philip Camino and chef Nyesha Arrington break down the chicken wing shortage, Wingstop’s ingenuity, and what this could mean for the brand and their competitors.
Listen to Philip and Nyesha discuss chicken wings: Demand for chicken wings has been up 7% during the pandemic
Despite increased demand, chicken and labor shortage are creating supply issues
In 2020, Wingstop exceeded $1 billion in digital sales, 60% of the company’s $2 billion in total sales
Wingstop’s digital sales increased 25% from 2019 to 2020 thanks in part to a new delivery system being introduced
CFO Michael Skipworth said Wingstop saw a 25.8% increase in wing prices in one year, even after forming a price-mitigation strategy with their biggest poultry suppliers
Wingstop partnered with the delivery app to open the virtual restaurant Thighstop as a ghost kitchen at 1,400 locations
While Wingstop has created Thighstop, they won’t be putting thighs on their regular menu, choosing to build the brand separatelyLinks:
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Associated Press - Chicken wing shortage forces restaurants to adapt
Restaurant Dive - Wingstop surpasses $1B in digital sales in 2020
Restaurant Dive - Wingstop debuts virtual brand focused on chicken thighs
Newsweek - Chicken wings shortage sees prices rise in restaurants across U.S.
We have a lot more content coming your way! Be sure to check out our other shows:
Full Comp
The Happy Mouth Morning Show
Restaurant Marketing School
The Playbook
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