The Hospitality Harbor

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Today, we're discussing a significant development in my home state of Missouri: the repeal of the state's voter-approved paid sick leave law.
How much does it cost when a sick worker infects a kitchen or classroom?
It's not just about economics. It's about dignity. About respecting the people who keep the state running, from school bus drivers to dishwashers.

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What's inside this bill and how these changes could directly impact you, your wallet, and your community. 

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A hidden crisis lies behind the smiles, sizzling pans, and polished service. In this profoundly personal and unflinching episode, we explore the mental health emergency facing the hospitality industry—an industry that demands everything and often gives very little back.
With suicide rates among chefs and service workers alarmingly high, we uncover the roots of the problem: toxic culture, low wages, burnout, substance abuse, and silence.

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Have you ever noticed how few menus round up their prices to the nearest dollar?
Instead, that's not just a tradition. It's science — a pricing strategy rooted in human psychology. At The Hospitality Harbor, we dug deep into the world of charm pricing, interviewing real restaurateurs and menu designers.

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We explore the authentic stories, challenges, and triumphs behind the restaurant industry. I'm your host, Cherven Desauguste, and today we're discussing a topic every restaurant dreads yet few are truly prepared for: the influence of a single review.

#review

#restaurant

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The hospitality industry has long been intertwined with a colonial structure of labor, one that draws heavily upon histories of servitude and racialized exploitation. Though hospitality markets itself as a sanctuary of rest and indulgence, the experience becomes a negotiation when your mere existence is viewed through suspicion. This selective hospitality strips away the promise of comfort, transforming it into a form of conditional privilege that could be revoked at any moment if gratitude for merely being allowed in falters. 

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Today, we are addressing an important issue that impacts everyone in the hospitality industry. The sector is often associated with charm, fantasy, and enjoyment; however, beneath this appealing exterior lies a troubling culture where sex, power, and silence intersect, resulting in trauma and shattered lives.

#HospitalityIndustry  
#WorkplaceHarassment  
#SexTrafficking  
#LaborRights  
#Feminism  
#PowerAndAbuse

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Once was considered a scrap cut, one of the least desirable parts of the cow. It was often left to Enslaved people, Poor communities, Immigrants, or working-class families. Oxtail has seen a significant increase in demand and price in recent years. In July 2024, the average wholesale price for oxtail reached $14.19 per pound, up from $4.99 per pound in April 2015. Supply chain issues Feed cost increases Oxtail is now trendy and globally — popular in Caribbean, African, Korean, and soul food dishes. As more cultures embrace oxtail, demand keeps rising—labor-intensive Labor shortages in processing plants and high demand.

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The restaurant industry is notorious for its high-stress environment, impacting front-of-house (FOH) employees and back-of-house (BOH) staff, owners, and managers. The intense atmosphere often leads to burnout, anxiety, and exhaustion. The hospitality sector, including servers, bartenders, and hosts, frequently encounter numerous financial hurdles due to the nature of their roles. Today, we'll hear insights from two women actively working in hospitality, sharing their experiences with the unique challenges of the restaurant industry.

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We look at the ramifications that Tariffs have on various dimensions of the restaurant business, taking into account the policies of the Trump Administration. The challenge that's headed if the government doesn't come to an agreement and an effective way to stay afloat during this high cost of goods, 

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