An eloquent, highly researched argument for why restaurant employees' pay and benefits are a vital measure of quality in American dining. Revealing interviews with well-known chefs and restaurateurs (including Craft's Tom Colicchio and Chipotle's Monty Moran) whose work is leading the movement to combine fair wages and restaurant success. Features 14 case studies of "high road" and "low road" employment practices, including McDonald's, Subway, Taco Bell, Chipotle, In-N-Out Burger, Olive Garden, and Denny's. Includes diners' guides to highest--and lowest--scoring restaurants for worker pay and benefits in each sector of the restaurant industry. Offers actionable ways for restaurant owners, employees, and diners to positively effect change in this massive sector of the American economy. [from publisher web site]
Oxford; New York: Oxford University Press. 235 pages.
Call number: HD8039.F72 U564 2016