The 'FairKitchens' Movement Addresses The Unhealthy Culture In Today's Kitchens

On this episode of The Barron Report, Paul talks with Chef Kelly Fields of Willa Jean in New Orleans, Chef Naama Tamir of Lighthouse in New York City, and Chef Einav Gefen Executive Chef at Unilever Food Solutions to talk about the 'FairKitchens' movement, driven by Unilever Food Solutions. 

The 'FairKitchens' movement is a response to cultural issues that we have seen spotlighted in recent months in our industry. But the truth is a lot of these issues have been around since the beginning.

The mission is to empower chefs and foodservice leaders to create a culture within their operations to facilitate a positive, sustainable workplace. 

"...to make this an attractive industry, to make it sustainable, a cultural shift needs to happen in how we run kitchens and consequently how we run restaurants in general," says Chef Gefen. 

The idea is to create kitchens that are "progressive kitchens" built upon an agreed value system.  "T.E.A.M.S." stands for; Talk openly, Excite passion, Act as one, Make time, and Say 'good job'. 

Chef Kelly Fields runs a "progressive kitchen" and says when she is building a team, "...the most important thing that I approach… is that we are all one team - My team is empowered to act as one..."

If you are part of a kitchen, you know about the pitfalls. According to Unilever Food Solutions research, young people are leaving the industry. Their research shows that 60 percent of young chefs feel that there is little opportunity for career progression, 74 percent feel sleep deprived to the point of exhaustion and one in four have experienced physical abuse. 

"...Lighthouse is a human-centric restaurant,"  Chef Tamir says. "We pay a lot of attention to the well-being and mental state of our staff." Chef Tamir makes sure to give everyone an opportunity to be heard so that they can express any issues that they may be having.   

To learn more listen to the podcast above and visit www.fairkitchens.com

SHOW NOTES

09:21 - What Is State Of The Workforce?
12:30 - Connecting The Dots. 
14:45 - The Community's Perspective. 
17:30 - T.E.A.M.S.
29:08 - What's Next?

01:25 - 'FairKitchens' Mission.
03:31 - Chef Kelly Fields' Team Building Philosophy. 
05:17 - The Research.
07:27 - Pay Attention To The Well-Being Of Your Staff.

 
 

Building a Rockstar Team for Your Restaurant

Building a Rockstar Team for Your Restaurant

On this episode of The Barron Report, brought to you by Kabbage, we dive into Agricole Hospitality brands to see how they manage hiring and staff.

In 2011, Ryan Pera and Morgan Weber teamed up to open Revival Market, a butcher shop inspired by City Meat Market in Yoakum. It has since evolved to become a full-service breakfast/lunch restaurant and butcher shop. The success of Revival prompted the duo to open Italian restaurant Coltivare, where Morgan developed the cocktail menu, in 2014.

While building the spirits list and managing the bar program at Coltivare, Morgan's interest in bourbon continued to grow. Once he ran out of room for bourbon on the back bar at Coltivare, the idea for Eight Row Flint, aptly named after the variety of corn first used in American whiskey, was born. Eight Row Flint was named one of the best new bars in the country by Playboy in 2016.

Now with 7 different brands under the Agricole Hospitality umbrella, Weber and Pera are starting to get a knack for building top quality teams. From constantly interviewing to patiently grooming their team, this organization has unlocked some key attributes of a successful brand. Listen along with the show notes below to see how you can start attracting top-quality candidates, too!

Read More