In this episode, hosts Gordon and Jose discuss issues plaguing the restaurant industry, including labor shortages and customer expectations. They analyze a New York Times article by food reporter Corey Mintz, who proposes solutions related to tipping policies and operational models. The hosts also discuss how technology, like artificial intelligence in dynamic pricing, can be leveraged to improve profitability. They take into account examples of businesses implementing non-tipping policies and the importance of adopting innovative strategies to deal with dwindling profit margins and labor shortages. 00:00 Introduction: The Problem with Your Favorite Restaurant 00:27 Meet the Hosts: Gordon and Jose 02:30 The Current State of the Restaurant Industry 02:41 Workforce Issues and Management Challenges 11:03 Proposed Solutions: Rethinking Tipping and Customer Expectations 15:18 Dynamic Pricing: A Technological Solution 18:56 Conclusion: Embracing Change for a Sustainable Future Article referenced: https://www.businessinsider.com/restaurants-america-eating-out-crisis-your-fault-labor-shortage-tipping-2024-2

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“What did the council decide on item 42?” — answered with the speaker and the moment.

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