The restaurant business these days is muddled with confusion. We sat down with owner Sean Degnan, Chef Drew Smith and Freelance Writer Jenn Rice to make some sense of it. Here's what we learned:

• Ceviche proper cook times
• What is the kō än community hub
• What is the most fair way for restaurant workers to be compensated & should back of the house and front of the house workers have the same pay structure
• What it's like to and why align yourself with a legendary restaurant
• Where did $2.13 minimum wage come from

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The NC F&B Podcast is Produced and Engineered by Max Trujillo of Trujillo Media

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