The hospitality industry had to quickly pivot to keep afloat during the COVID-19 pandemic. We saw changes in how food was prepared and packaged, how customers paid, and where they dined. However, with restaurants and businesses opening their doors once again, customers want to make some of those changes permanent. One such change was restaurants using QR codes to create contactless menus, something a lot of people want to stick around.

On this episode of the Happy Mouth podcast, chef Nyesha Arrington and restaurateur Philip Camino do a deep dive on the rise of QR codes in the industry. Philip and Nyesha talk about how QR codes have been utilized during the pandemic, the stats driving their continued use, and how the industry is adapting.

Links:

Happy Mouth Podcast - Instagram

Molly Baz’s cookbook - “Cook This Book”

QSR Web - Consumers prefer mobile pay

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The hospitality industry has gone through one of the worst times in recent history due to the COVID-19 pandemic and there were bound to be changes in the aftermath. While much of the focus has been on how restaurants have survived, all jobs in the industry have been impacted and are being forced to evolve in the wake of the pandemic, including food critics.

On this episode of the Happy Mouth podcast, restaurateur Philip Camino and chef Nyesha Arrington take a look at the changing role of food critics, both during and after the coronavirus pandemic. From prominent critics leaving their publications or even their careers to how restaurant reviews have gotten more diverse, it’s a changing landscape for both critics and those working in restaurants.

Links:

Happy Mouth Podcast - Instagram

Restaurant Business Online - Restaurant critic’s job has changed

Eater - How the past year changed restaurant criticism

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We’re back again for another Fun Friday edition of the Happy Mouth podcast, and it’s a tasty one. On this episode, chef Nyesha Arrington and restaurateur Philip Camino sit down with chef Mei Lin -- James Beard finalist and winner of season 12 of Top Chef.

Philip and Nyesha taste Daybird’s now-famous Szechuan hot chicken sando, discussing with chef Mei about what ingredients, techniques, and inspirations help to make the sandwich so special. They also talk about chef Mei’s background, her experience on Top Chef, and the difficulties of opening a new restaurant during a global pandemic.

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Daybird LA - Instagram

Daybird LA - Website

Happy Mouth Podcast - Instagram

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The Michelin Guide is back and they're dining just like the rest of us.

Despite Michelin inspectors having to deal with things like masks and outdoor dining, Michelin’s “Still Serving” initiative is awarding stars and highlighting some of the accomplishments of the industry’s most resilient from Washington D.C., Chicago, and New York.

On this episode of the Happy Mouth podcast, restaurateur Philip Camino and Chef Nyesha Arrington talk about Michelin’s “Still Serving” initiative, what it’s like to work in Michelin-starred restaurants, and the difficulties of serving high-quality food during the coronavirus pandemic.

Links:

Michelin - Still Serving

Eater - Bib Gourmand winners

Washington Post - Michelin resumes operations

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Tipping has always been a hot-button issue, spawning arguments on television shows like Seinfeld or movies like Reservoir Dogs. But things got even tougher for tipping etiquette during the coronavirus pandemic. Whether because of the rise of food delivery apps and their fees, the financial squeeze individuals felt, or a million other reasons; tipping etiquette took a massive hit.

On this episode of the Happy Mouth podcast, restaurateur Philip Camino and chef Nyesha Arrington discuss the role of tipping in a restaurant, how COVID-19 impacted tipping etiquette around the country, and even an LA restaurant that’s running on a hospitality-based business model without tipping.

Links:

Restaurant Hospitality - Pasjoli runs on a hospitality-based business model

Fast Company - The ulgy truth about tipping during COVID-19

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Michelin stars have long been one of the biggest awards a chef and restaurant can win, truly defining them as “world class.” On this episode of the Happy Mouth podcast, chef Nyesha Arrington and restauranteur Philip Camino dig into the history of the Michelin Guide -- From what the guide’s original purpose was, the brothers that first created it, what all three Michelin Stars actually mean, and even Michelin's newest initiative called the "Green Stars."

Links:

Washington Post - Michelin will resume awarding stars

Michelin - Still Serving

GreenQueen - Michelin’s Green Star rating explained

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Though the hospitality industry is built around amazing food made with fresh ingredients, not everyone in the country has the same level of access to even the essentials. Known as food deserts, there are growing areas where people can’t find or afford things like fresh produce. With an estimated 1-in-9 Americans dealing with food insecurity in 2018 and the COVID-19 pandemic only making it worse, food deserts are a serious problem affecting the country.

On this episode of the Happy Mouth podcast, chef Nyesha Arrington and restauranteur Philip Camino take a dive into food deserts and food insecurity. From what is a food desert to the impact it can have on children and wellness, Philip and Nyesha look at some of the sobering statistics facing the United States right now and some of the ways we can begin addressing those problems.

Links:

Michigan State University - How COVID-19 affects food deserts

CNN - Groceries are getting harder to find

Feeding America - COVID-19

Medical News Today - Impact of food insecurity on health

Feeding America - What is food insecurity

Hanks’ Mini Market - Instagram

Simply Wholesome - Website

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On this episode of the Happy Mouth podcast, chef Nyesha Arrington and restauranteur Philip Camino dive into Dustin Vitale’s incredible story. After his mother was diagnosed with terminal bladder cancer, Dustin resolved to take her on the trip she’s wanted to go on since she was a little girl -- to the pyramids of Giza in Egypt. Using her Philly cheesesteak recipe that includes a pound of shaved ribeye, Dustin got to cooking and raised more than $18,000, booking the trip for his whole family. Philip and Nyesha sit down with Dustin to share the details of his story with the world.

Links:

Dustin Vitale - Instagram

Philadelphia Inquirer - Cheesesteak fundraiser

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On this episode of the Happy Mouth podcast, chef Nyesha Arrington and restauranteur Philip Camino are back to discuss the latest updates on the Restaurant Revitalization Fund. The SBA released more details about when restaurants can apply, when they’ll start cutting checks, and what money has already been set aside.

Links:

SBA - RRF details

SBA - RRF program guide

SBA - RRF application sample

SBA - COVID-19 relief options

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While the COVID-19 pandemic forced people to stay in their homes, food delivery apps allowed them to still have a great meal. After more than a year of the pandemic, the ubiquity of food delivery has completely changed the hospitality industry, seeing as high as 90% of restaurant sales happen off-premises over the last year.

On this episode of the Happy Mouth podcast, restaurateur Philip Camino and chef Nyesha Arrington discuss how food delivery apps have impacted the hospitality industry. Nyesha and Philip break down the effect on marketing and visibility for businesses, the fees and challenges restaurants face using these apps, and even the rise of ghost kitchens in the wake of the pandemic.

Links:

CNBC - How delivery apps changed the restaurant business

QSR - Takeout and delivery is now essential to customers

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