Re-thinking Restaurants

from The Vollrath Feed · host Nate Woelfel, Justin Pehrson, Chef Erling Wu-Bower

Timestamps 0:21 – Today is a special episode 2:03 – Listening is important 3:51 – Custom products 7:02– The future of restaurants 10:45 – Chef Erling Wu-Bower joins the show 11:09 – Chef Erling’s foodservice journey 16:38 – Challenges that come with opening 19:45 – The importance of adaptability 23:40 – Cooking with your senses 26:16 – Common restaurant pitfalls 31:52 – Evaluating tipping 49:15 – Labels and tent poles 56:06 – Dining out as a chef 57:42 – Staying on top of trends 1:01:51 – Chef Erling’s mantras 1:03:46 – A bit of reflection 1:09:12 – Outro

Episode metadata supplied by the publisher feed · Published Apr 19, 2022

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What this episode covers

Chef Erling Wu-Bower, partner at Underscore Hospitality Group in Chicago, Illinois, joins the show to discuss the challenges that come with opening restaurants. Then, Chef Erling shares his feelings on the culture of tipping in restaurants and what needs to change moving forward.

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Re-thinking Restaurants

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This episode was published on April 19, 2022.

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