Roy Choi

I don't know if they're going to be made because now that things are getting back open and stuff, everyone's kind of rushing back to the same things. This was an opportunity for us maybe to take a step back, put value into food again, raise some prices a little bit, maybe put a surcharge on certain things, maybe a certain form of like,

I don't know if they're going to be made because now that things are getting back open and stuff, everyone's kind of rushing back to the same things. This was an opportunity for us maybe to take a step back, put value into food again, raise some prices a little bit, maybe put a surcharge on certain things, maybe a certain form of like,

I don't know if they're going to be made because now that things are getting back open and stuff, everyone's kind of rushing back to the same things. This was an opportunity for us maybe to take a step back, put value into food again, raise some prices a little bit, maybe put a surcharge on certain things, maybe a certain form of like,

Kind of like a tax in a way, but like a good tax, you know, where it's shared amongst people. And I think it's also a philosophy and a mindset of like, we shouldn't want people to live less than. And I think that's the most important thing to think about, whether it's farming or restaurant business or any service business.

Kind of like a tax in a way, but like a good tax, you know, where it's shared amongst people. And I think it's also a philosophy and a mindset of like, we shouldn't want people to live less than. And I think that's the most important thing to think about, whether it's farming or restaurant business or any service business.

Kind of like a tax in a way, but like a good tax, you know, where it's shared amongst people. And I think it's also a philosophy and a mindset of like, we shouldn't want people to live less than. And I think that's the most important thing to think about, whether it's farming or restaurant business or any service business.

The entry point is also the ending point, you know, and that's the problem with the system. There's no way to progress within it. Right. You have to change stations, right?

The entry point is also the ending point, you know, and that's the problem with the system. There's no way to progress within it. Right. You have to change stations, right?

The entry point is also the ending point, you know, and that's the problem with the system. There's no way to progress within it. Right. You have to change stations, right?

Yeah, it's the right idea. A lot of big restauranteurs like that, the problem is it doesn't trickle down to the mom and pop. So I think that...

Yeah, it's the right idea. A lot of big restauranteurs like that, the problem is it doesn't trickle down to the mom and pop. So I think that...

Yeah, it's the right idea. A lot of big restauranteurs like that, the problem is it doesn't trickle down to the mom and pop. So I think that...

We need those leaders like Danny Meyer or Thomas Keller or whoever the case may be to create the systems and then use their power to demand that these systems trickle down to everyone and become a model for the whole industry itself because they're the leaders of our industry.

We need those leaders like Danny Meyer or Thomas Keller or whoever the case may be to create the systems and then use their power to demand that these systems trickle down to everyone and become a model for the whole industry itself because they're the leaders of our industry.

We need those leaders like Danny Meyer or Thomas Keller or whoever the case may be to create the systems and then use their power to demand that these systems trickle down to everyone and become a model for the whole industry itself because they're the leaders of our industry.

A lot of employees are holding out for that right now, hoping that the industry itself will change. I'm just fascinated by what's potentially on the table for everyone right now. What I want to just state also is that it doesn't mean that there shouldn't be affordable food because there should, right? But the argument right now that we're facing because of the pandemic is

A lot of employees are holding out for that right now, hoping that the industry itself will change. I'm just fascinated by what's potentially on the table for everyone right now. What I want to just state also is that it doesn't mean that there shouldn't be affordable food because there should, right? But the argument right now that we're facing because of the pandemic is

A lot of employees are holding out for that right now, hoping that the industry itself will change. I'm just fascinated by what's potentially on the table for everyone right now. What I want to just state also is that it doesn't mean that there shouldn't be affordable food because there should, right? But the argument right now that we're facing because of the pandemic is

is that the reason why it's so flawed is the only answer is not just that we as a consumer need to pay more for food. The reason why we need to either pay more or look at the whole system is because it's not that everyone is not making enough. It's just that all of the costs around them what you're making in a restaurant doesn't allow you to live within a city. Right, where the restaurant is.

is that the reason why it's so flawed is the only answer is not just that we as a consumer need to pay more for food. The reason why we need to either pay more or look at the whole system is because it's not that everyone is not making enough. It's just that all of the costs around them what you're making in a restaurant doesn't allow you to live within a city. Right, where the restaurant is.