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How Daniel Patterson Is Tightening The Racial And Gender Gap In The Restaurant Industry

From bartenders to servers, line cooks, and food runners, he found front-of-the-house employees were working fewer hours and making much more money than their counterparts.

From the outside, it may appear that Daniel Patterson is running his Alta Group outposts in California just like any other restaurateur. But behind the scenes, this Michelin-starred chef has been building a program with his team to tighten the gender, racial, and wage gaps in the restaurant industry, especially in the fine-dining space.

Patterson’s efforts have played out in a number of different ways, all of which are focused on removing implicit bias in management and creating more equitable pathways for employment. In all the restaurants that fall under his Alta Group umbrella, he’s changed and standardized his practices in hiring and distribution of wages as a way to level out the playing field.

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This Experimental Restaurant Concept Aims To End ‘Food Deserts’

Their food is priced according to the median income of each neighborhood.

Photo courtesy of Everytable.

With the support of a large “Shark Tank” investment and in the midst of an already successful crowdfunding campaign, Everytable is a radical restaurant concept that serves meals with a side of social justice.

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Slacktavists Turn Into Activists At These Rowdy Dinner Parties

Fighting for a cause has never been more fun.

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THE GOOD NEWS:

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