We at OpenTable are thrilled to be a media partner for the 7th Annual Chefs Collaborative Summit on April 10-12 in New York City, where influential chefs, restaurateurs, and thought leaders will gather to discuss the theme of “Good Food Is Smart Business.”
Ahead of the weekend, we talked to Chef Renee Erickson, who will be sitting on a panel as part of a keynote conversation around wages and tipping in the industry. For her restaurants Renee seeks out food grown organically, produced by people who are paid properly and proud of their work. But those criteria open a big can of worms when it comes to the pricing of food — and it’s not always clear to guests what it’s worth.
We asked Renee how chefs and restaurateurs can approach new business models, support their employees, and create a healthier industry as a whole. Here are five ways she has made it work.