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/

---

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

---

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 #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

---

Your host

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

---

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

---

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

---

Your host

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

---

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

---

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   ---

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

---

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

---

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

---

Your host

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

---

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

---

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.

In this episode, I talk with researchers from the University of Mississippi about their recent research about the use of facial recognition in quick service restaurants.

Guests:

Ms. Olena Ciftci - https://www.linkedin.com/in/olena-ciftci-a4801a190/

Dr. Cindy Choi - https://www.linkedin.com/in/cindy-choi-b4490180/

Dr. Katerina Berezina - https://www.linkedin.com/in/eberezina/

Article link: https://doi.org/10.1016/j.ijhm.2021.102941

---

Your host

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

---

00:00 Opening   01:51 Guest introductions   04:36 In 2 sentences, would you explain   06:22 Facial recognition in restaurants since 2015   09:19 Why loyalty programs and payment   10:17 Theory as base of research   11:56 Perceived trust and security   17:05 Are guests ready to use facial recognition in restaurants?   19:43 Guests are already using facial recognition in other areas of life   20:42 How accurate is the technology   23:24 Is this applicable to other restaurant segments?   24:59 What's next for this line of research?   26:42 If you were a restaurant owner...   27:49 Cost of the technology   30:24 Facial recognition in events   31:10 Understanding why people choose NOT to use it   33:34 Recap

---

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 #facialrecognition

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 about their work investigating the surfaces in restaurants which are clean and dirty, compared to guest perceptions.

Guests:

Dr. Tony Kim - https://www.linkedin.com/in/tony-kim-1b0149130/

Dr. Sheryl Kline - https://www.linkedin.com/in/sherylkline/

Article link: https://www.emerald.com/insight/content/doi/10.1108/IJCHM-08-2020-0822/full/html

---

Your host

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

---

00:00 Welcome

01:00 In this episode

01:47 Guest introductions

04:27 30,000 ft viewpoint

05:38 Restaurants responsibility to customer expectations

06:49 Relationship between expectations and actual cleanliness

07:38 Does it look dirty?

09:04 What is ATP and why?

11:46 High touch versus low touch

13:35 Consumers think about surfaces through their own surfaces

14:26 Theory - Expectation and Disconfirmation Theory

16:17 EDT - a maintenance factor

16:35 What did consumers think about high and low touch surfaces?

19:38 How perceptions line up with ATP readings - the dirty areas

21:19 Room for improvement

22:38 More frequently? More thorough? More sanitizing?

24:39 Cleaning AND Sanitizing

28:23 How do you apply this research to the current covid situation

32:40 If you had to pick just a few to focus on

34:31 Make things touchless

35:37 What are the limitations of this research?

37:25 Surfaces which are high touch might change

38:15 What would you do if you were the manager?

40:45 Recap

41:47 Closing

---

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 #foodsafety #covidfood #restaurantlife #restaurantcleanliness

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. Anil Bilgihan from Florida Atlantic University about his recent research about how to use smells to enhance the guest experience.

Guests:

Dr. Anil Bilgihan - https://www.linkedin.com/in/anil-bilgihan-70214320/

Article link: https://www.emerald.com/insight/content/doi/10.1108/IJCHM-06-2020-0637/full/html

---

Your host

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

---

00:00 Welcome

00:57 This episode

01:34 Guest introduction

02:30 30,000 ft viewpoint

03:51 Is scent marketing new?

04:30 The new car smell

06:14 Restaurant examples of scent marketing

08:30 Not just a smell, a smell that lines up with the brand

09:13 Theory of cognitive balance

11:41 Atmospherics

13:28 Why did you study these variables?

14:52 Determining if a smell is congruent with a brand

17:04 Getting guests to rate scent congruence

20:07 Anti-cafe study

21:53 Study inside anti-cafe

23:23 Scents and time / money spent

24:49 What's next for this research?

27:46 What would you do if you were running a restaurant?

28:00 How the best scents might change

30:18 Recap

31:10 Other suggestions

---

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 #scentmarketing #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. Karen Byrd from at Purdue University to discuss her recent research on how guests have perceived food safety in restaurants, delivery, and at home and what restaurants can do to make sure guests are aware of how safe the food is.

Guests:

Dr. Karen Byrd - https://www.linkedin.com/in/karen-byrd-2a204ab/

Article link: https://www.sciencedirect.com/science/article/abs/pii/S027843192030373X

---

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 #foodsafety #covidfood

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.