Food Fight Series: Chef Danielle Leoni

LISTEN TO THIS EPISODE! I can think of few times in my life I've walked away from a conversation so fired up!  Today, we had the opportunity to chat with Chef Danielle Leoni, chef/owner of The Breadfruit & Rum Bar, who's fighting for sustainability in both the food we eat and the industry at large. Chef Leoni has been a food fighter from the beginning. Her positions on responsible sourcing and a holistic approach to hospitality have garnered her attention from prominent organizations like the James Beard Foundation, but it's the pandemic has brought her message to the masses.  Click to sign up for our weekly newsletter. Click here to book time on my personal calendar. Click here to download our Restaurant Recovery Guide. Want to streamline your front-of-house operations and increase sales? Head over to http://restaurants.yelp.com/fullcomppodcast to claim your free page and learn more about these powerful tools for your business. SHOW NOTES Beginning in campaigning for the hospitality industry during Covid Breadfruit and Rum Bar closed due to safety Decided takeout model wasn’t suitable Sent a letter to Governor with suggestions to help independent hospitality businesses Over 1000 business owners signed the letter Ideas put to the Governor Stop all penalties for sales tax payments 24month payment plan for sales tax Waive fees for liquor licenses - this was accepted Moratorium on commercial evictions - this was accepted Clear guidelines for reopening of hospitality businesses No intentions of reopening soon Covid has given us a lifetime opportunity We shape our food system Hospitality workers are not respected Seen as having “jobs” and not careers The “paid help” Hospitality shouldn’t be valued any less than other industries The cost of reopening What is the cost of giving team member fair wages? Raising prices The restaurant has no value is customers won’t compensate You can’t retire on a James Beard award Profits are minimal Most restaurants are treading water Initiatives for change Seafood sustainability Equity for women Health of the oceans Getting funding for the disadvantaged Everyone thinks it is really easy to be in the restaurant business It is not our sole responsibility to fix the food system Speak up for inequalities Pick up the phone to politicians Now is the best time to ask for systemic change Goal for the future To be seen as professionals and be paid equally and fairly Advice for restaurateurs Put thoughts and beliefs on paper Allow patrons and other business owners to support Find a representative and demand change