Tommy Myers

Hi Ben, it's Tommy Myers here of Oaxaca. Here's a question for you. When we set up Oaxaca, we really focus on the bigger picture. An unusually high number of vegetarian dishes, sourcing from great small suppliers, and using tech to help with low energy consumption, food waste recycling, etc. But unless your food is delicious, none of that cuts the mustard. How much of your success is down to ethics? How much do your customers actually care about good practice? I'd love to know what you think. Can't wait to listen to the pod.