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Join Oregon Restaurant & Lodging Association at the table for conversations relating to Oregon’s restaurant and lodging industry. Host Greg Astley, ORLA’s Director of Government Affairs, speaks with industry leaders, policymakers, and business experts about challenges, opportunities, and successes in the world of Oregon hospitality.
Episodes
Monday Jan 23, 2017
Monday Jan 23, 2017
In face of a higher minimum wage and income disparity between front-of-the-house and back-of-the-house employees, two Portland restaurateurs share how and why they have embraced the gratuity free restaurant model. Scott Dolich and Andy Fortgang discuss the cultural shift for both guests and employees in their restaurants, plus offer advice for others thinking about implementing a no-tipping system.
Advocacy watch - 1:10
Introductions - 5:15
No-tipping transition - 8:46
The future of restaurants - 28:25
One-house system - 34:45
Guests:
Scott Dolich, Park Kitchen
Andy Fortgang, Le Pigeon & Little Bird Bistro
Guest host: Lori Little, Oregon Restaurant & Lodging Association
This episode of Boiled Down is sponsored by:
Sysco Portland: http://www.syscoportland.com/
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