Restaurant Relevance - The podcast Nathan Jarvis

In this episode, I talk with researchers about the impact of large changes in a minimum wage on restaurants and how restaurateurs would try to adapt to them.

Guests:

Dr. Toni Repetti - https://www.linkedin.com/in/tonirepetti/

Dr. Susan Roe - https://www.linkedin.com/in/susan-roe-3b8b295/

Article link: https://digitalscholarship.unlv.edu/hotel_fac_articles/146/

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00:00 Welcome

00:15 In this episode

01:03 Author introduction

02:55 30,000 foot overview

03:49 Origin of this research

05:22 Focus on LARGE changes in wages

07:47 Pricing and/or labor

09:19 Highlights of findings

11:43 Pricing was the primary answer

12:23 Other factors that might make a difference

14:13 Pricing will be influenced more than labor hours

15:00 What increase could cause you to close your restaurant

17:56 How operators would adapt

21:40 Other interesting findings

21:51 Advocate for a phase in feature to raises

22:59 What's next with this research?

26:14 Ways for operators to get involved with resaerch

27:35 If you were an operator, how would you use this data?

33:18 This is useful even if the minimum wage doesn't change

34:34 Recap

36:30 Closing

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Your host

Nathan’s LinkedIn - https://www.linkedin.com/in/nathan-jarvis-82ab719/

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Where can I listen to Restaurant Relevance – the podcast?

· Anchor - https://anchor.fm/restaurantrelevance

· Spotify – https://open.spotify.com/show/5L7snh4IQ6OZ7eYp7ZXOuZ

· Google podcasts - https://www.google.com/podcasts?feed=aHR0cHM6Ly9hbmNob3IuZm0vcy82OTdjNThlNC9wb2RjYXN0L3Jzcw==

· Breaker - https://www.breaker.audio/restaurant-relevance-the-podcast

· Pocket casts - https://pca.st/0viog2zs

· Radio Public - https://radiopublic.com/restaurant-relevance-the-podcast-6B7Bbq

Thanks to @StreamBeatsbyHarrisHeller

Tracks “Rehearsal” and “Oxnard” from Groove

#restaurantrelevance #minimumwage #restaurantmanagement

Please note that this podcast is distinct from Dr. Nathan Jarvis’s teaching and research roles with the University of Houston. As with all academic research, data is contextual and designed to provide ideas for operators. However, no guarantees can be made for its effectiveness, etc. Restaurant Relevance – the Podcast, its employees, guests and affiliates assume no liability for the application of the information discussed.

In this episode, I talk with Dr. Craig Lee from the University of Otago, New Zealand about whether restaurants are modern or traditional and how they innovate.

Guests:

Dr. Craig Lee - https://www.linkedin.com/in/craig-lee-66a86b51/

Article link: https://www.sciencedirect.com/science/article/pii/S0278431921002346?via%3Dihub

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Your host

Nathan’s LinkedIn - https://www.linkedin.com/in/nathan-jarvis-82ab719/

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00:00 Intro

01:07 In this episode

01:55 Guest intro

04:03 30,000 ft overview

05:44 Origin story of this study

06:26 Innovate or die...yet many successful restaurants for years

07:58 Traditional v modern and how each are innovating

09:19 Focusing on managerial side of restaurants and SMEs

12:25 Why has most of the research been on chains or large restaurant groups

13:47 PSA: independent operators want to help?

14:36 Interviewing 35 operators in Sardinia

16:00 Theories: Realist Capitalist Lens v Creative

18:25 Interpretivist and subjectivist

21:41 Initial surprise in the results

24:04 Modern, Traditional, Hybrid - differences and similarities

25:58 Was the food difference impact how they innovated?

27:00 Product, process, service, marketing, and management

28:41 Examples of this categorization

29:53 More on this hybrid concept

30:36 Building on Kai-Sean Lee's work

33:43 Hybrid - not a category, but on a sliding scale

37:12 Once you know where you are on the scale, then you can innovate

39:21 Teaching moment on how science "works"

45:06 What else beyond this?

52:44 Management innovation gives you a longer lasting edge

53:34 Recap

55:03 Academics and restaurateurs working together

57:22 Closing

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Where can I listen to Restaurant Relevance – the podcast?

· Anchor - https://anchor.fm/restaurantrelevance

· Spotify – https://open.spotify.com/show/5L7snh4IQ6OZ7eYp7ZXOuZ

· Google podcasts - https://www.google.com/podcasts?feed=aHR0cHM6Ly9hbmNob3IuZm0vcy82OTdjNThlNC9wb2RjYXN0L3Jzcw==

· Breaker - https://www.breaker.audio/restaurant-relevance-the-podcast

· Pocket casts - https://pca.st/0viog2zs

· Radio Public - https://radiopublic.com/restaurant-relevance-the-podcast-6B7Bbq

Thanks to @StreamBeatsbyHarrisHeller

Tracks “Rehearsal” and “Oxnard” from Groove

#restaurantrelevance #restaurantinnovation #restaurantlife

Please note that this podcast is distinct from Dr. Nathan Jarvis’s teaching and research roles with the University of Houston. As with all academic research, data is contextual and designed to provide ideas for operators. However, no guarantees can be made for its effectiveness, etc. Restaurant Relevance – the Podcast, its employees, guests and affiliates assume no liability for the application of the information discussed.

In this episode, I talk with Dr. Chad Borkenhagen about how chefs share their secrets, why, and how it matters.

Guests:

Dr. Chad Borkenhagen - https://www.linkedin.com/in/chadborkenhagen/

Article link: https://www.sciencedirect.com/science/article/abs/pii/S0304422X16300717?via%3Dihub

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Your host

Nathan’s LinkedIn - https://www.linkedin.com/in/nathan-jarvis-82ab719/

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00:00 Welcome

00:15 In this episode

01:22 Guest introduction

01:59 30,000 ft view

03:01 Origin of the research

04:28 Why the journal Poetics?

06:03 Interviews and kitchen observations

10:25 Where "open source cooking" comes from

12:16 The openness to share

14:59 Development along side Food TV and the internet

18:06 Did this sharing show up in other aspects of the culinary world?

20:47 Ideas from the food manufacturing space

26:57 More like publishing - putting your name to the idea

27:48 Peer based recognition

31:47 Open, yet designed for other peers

34:55 Why the tacit / explicity knowledge split means people can't just rip off your ideas

36:59 Everyone will know if you rip off someone else

38:16 The role of status and prominence

41:43 Culinary ethics

42:17 How do you give credit someone in the culinary field

44:40 New culinary roles

46:57 How people are motivated

48:06 If you owned a restaurant, how would you use this research?

51:28 To recap

53:46 Closing

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Where can I listen to Restaurant Relevance – the podcast?

· Anchor - https://anchor.fm/restaurantrelevance

· Spotify – https://open.spotify.com/show/5L7snh4IQ6OZ7eYp7ZXOuZ

· Google podcasts - https://www.google.com/podcasts?feed=aHR0cHM6Ly9hbmNob3IuZm0vcy82OTdjNThlNC9wb2RjYXN0L3Jzcw==

· Breaker - https://www.breaker.audio/restaurant-relevance-the-podcast

· Pocket casts - https://pca.st/0viog2zs

· Radio Public - https://radiopublic.com/restaurant-relevance-the-podcast-6B7Bbq

Thanks to @StreamBeatsbyHarrisHeller

Tracks “Rehearsal” and “Oxnard” from Groove

#restaurantrelevance #restaurantlife #chefsecrets #cheflife

Please note that this podcast is distinct from Dr. Nathan Jarvis’s teaching and research roles with the University of Houston. As with all academic research, data is contextual and designed to provide ideas for operators. However, no guarantees can be made for its effectiveness, etc. Restaurant Relevance – the Podcast, its employees, guests and affiliates assume no liability for the application of the information discussed.

In this episode, I talk with researchers from Oklahoma State University  about their research into ethnic food trucks and how the factors of  authenticity, guest satisfaction, memorability of the experience, and  positive word of mouth interact.  Guests: Mr. Kiyan Shafieizadeh - https://www.linkedin.com/in/kiyan-shafieizadeh-01924938/  Dr. Willie Tao - https://www.linkedin.com/in/cwtao/  Article link: https://www.sciencedirect.com/science/article/abs/pii/S0278431920303522   ---
00:00 Welcome
01:57 In today's episode
02:55 Guest introductions
04:19 30,000 foot viewpoint
05:36 Origin of research
09:17 Food trucks as a way to try things
10:38 Theory: EDT again!
13:15 Types of quality: core, external, delivery
17:58 Concept and context match
18:30 Measuring risks
22:55 What the study found
23:35 Authenticity perceptions effects quality perceptions
25:02 Different dimensions of quality results
26:43 Which comes first? MDE, satisfaction, or word of mouth
28:07 The "flowchart" of the process
29:38 Defining "ethnic food trucks"
35:01 The impact of "hygiene" risk
40:39 Could this help ethnic restaurants as well?
44:34 What's the next step in this research?
48:16 If you owned a food truck, how would you use this research?
53:00 Recap
--- Your host Nathan’s LinkedIn - https://www.linkedin.com/in/nathan-jarvis-82ab719/  ---  Where can I listen to Restaurant Relevance – the podcast? • Anchor - https://anchor.fm/restaurantrelevance  • Spotify – https://open.spotify.com/show/5L7snh4IQ6OZ7eYp7ZXOuZ  • Google podcasts - https://www.google.com/podcasts?feed=aHR0cHM6Ly9hbmNob3IuZm0vcy82OTdjNThlNC9wb2RjYXN0L3Jzcw==  • Breaker - https://www.breaker.audio/restaurant-relevance-the-podcast • Pocket casts - https://pca.st/0viog2zs • Radio Public - https://radiopublic.com/restaurant-relevance-the-podcast-6B7Bbq     Thanks to @StreamBeatsbyHarrisHeller Tracks “Rehearsal” and “Oxnard” from Groove  #restaurantrelevance #foodtruck #authentic #wordofmouth #satisfaction  Please note that this podcast is distinct from Dr. Nathan Jarvis’s  teaching and research roles with the University of Houston. As with all  academic research, data is contextual and designed to provide ideas for  operators. However, no guarantees can be made for its effectiveness,  etc. Restaurant Relevance – the Podcast, its employees, guests and  affiliates assume no liability for the application of the information  discussed.

In this episode, I talk with Dr. Kathy LaTour from Cornell University about her recent research on education wine consumers, comparing the differences between the traditional, analytical approach and a more holistic approach.

Guests:

Dr. Kathryn LaTour - https://www.linkedin.com/in/latour-kathryn-a5138677/

Primary article link: https://journals.sagepub.com/doi/abs/10.1177/1938965520978382?journalCode=cqxb

Secondary article link: https://www.hbs.edu/ris/Publication%20Files/18-107_582d03d9-92fd-4290-8cc3-d720848ef6a8.pdf

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01:51 In this episode

03:02 Author introduction

06:01 30,000 ft viewpoint

09:45 Paradox of wanting education but being overwhelmed

11:42 Having ambiguous experiences

14:05 Motivation by pleasure or growth

18:29 Identifying guests by their motivation

19:00 Holistic tasting method

21:29 Imposing your own structure

22:46 2 Important aspects: Story and Visual

23:59 Using crayons when tasting wine

25:41 Artistic tendencies of Master Somms

26:11 Major findings

26:46 Experts, Aficionados, and Novices

28:55 Liking the wine more when using the holistic method

30:08 Holistic method for operators

31:56 Using an app

33:29 How generations do provide insight on wine users

36:02 Were there generational differences?

37:32 Creating an emotional response to the wine

38:17 How would you use this in operations?

40:47 How would you use this research?

42:50 For wine educators

44:44 Does this relate to personality or learning style?

46:59 Recap

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Your host

Nathan’s LinkedIn - https://www.linkedin.com/in/nathan-jarvis-82ab719/

---

Where can I listen to Restaurant Relevance – the podcast?

· Anchor - https://anchor.fm/restaurantrelevance

· Spotify – https://open.spotify.com/show/5L7snh4IQ6OZ7eYp7ZXOuZ

· Google podcasts - https://www.google.com/podcasts?feed=aHR0cHM6Ly9hbmNob3IuZm0vcy82OTdjNThlNC9wb2RjYXN0L3Jzcw==

· Breaker - https://www.breaker.audio/restaurant-relevance-the-podcast

· Pocket casts - https://pca.st/0viog2zs

· Radio Public - https://radiopublic.com/restaurant-relevance-the-podcast-6B7Bbq

Thanks to @StreamBeatsbyHarrisHeller

Tracks “Rehearsal” and “Oxnard” from Groove

#restaurantrelevance #wineappreciation #holistic #holistictasting #wine

Please note that this podcast is distinct from Dr. Nathan Jarvis’s teaching and research roles with the University of Houston. As with all academic research, data is contextual and designed to provide ideas for operators. However, no guarantees can be made for its effectiveness, etc. Restaurant Relevance – the Podcast, its employees, guests and affiliates assume no liability for the application of the information discussed.

In this episode, I talk with researchers from the University of Houston to discuss their recent research on how craft beer consumers react to possible mergers and acquisitions of “craft”, “artisanal”, and/or “local” beer brands. Turns out it all depends on why they drink your beer.

Guests:

Dr. Tiffany Legendre – https://www.linkedin.com/in/tiffany-legendre-shin-a5046565/

Dr. John Bowen – https://www.linkedin.com/in/bowenjohn/

Article link: https://www.emerald.com/insight/content/doi/10.1108/IJCHM-01-2020-0024/full/html

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Your host

Nathan’s LinkedIn - https://www.linkedin.com/in/nathan-jarvis-82ab719/

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00:00 Welcome

02:02 In this episode

03:05 Author introductions

05:00 30000 foot overview

06:17 Origin of the research

07:38 "Craft", "Local", "Artisanal"

11:06 Identity stigmatization, dissonance, and coping

15:35 Consumers views on acquisitions depend on what happens

17:59 How much the identity changes

18:52 Surveying craft beer consumers

20:57 The difference between what people say about themselves and what they do

24:00 Identify through the Brand or the Craft Category

25:15 Identity: Neither

26:34 Identity: Brand AND Category loyal

27:29 Identity: Category loyal only

28:57 Identity: Brand loyal only

30:14 How to cultivate the brand and category loyal consumers

32:31 Acquired by national or another local company?

36:09 The need for communication with the consumer

40:36 Protecting your employees during the transition

41:21 Many guests and employees are willing to give you a chance

44:51 Building upon this research

47:33 How would you use this to run an operation?

51:29 Recap

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Where can I listen to Restaurant Relevance – the podcast?

· Anchor - https://anchor.fm/restaurantrelevance

· Spotify – https://open.spotify.com/show/5L7snh4IQ6OZ7eYp7ZXOuZ

· Google podcasts - https://www.google.com/podcasts?feed=aHR0cHM6Ly9hbmNob3IuZm0vcy82OTdjNThlNC9wb2RjYXN0L3Jzcw==

· Breaker - https://www.breaker.audio/restaurant-relevance-the-podcast

· Pocket casts - https://pca.st/0viog2zs

· Radio Public - https://radiopublic.com/restaurant-relevance-the-podcast-6B7Bbq

Thanks to @StreamBeatsbyHarrisHeller

Tracks “Rehearsal” and “Oxnard” from Groove

#restaurantrelevance #craft #artisanal #food #localfood

Please note that this podcast is distinct from Dr. Nathan Jarvis’s teaching and research roles with the University of Houston. As with all academic research, data is contextual and designed to provide ideas for operators. However, no guarantees can be made for its effectiveness, etc. Restaurant Relevance – the Podcast, its employees, guests and affiliates assume no liability for the application of the information discussed.