Andrew Talks to Chefs

SPECIAL REPORT: Gavin Kaysen on the Restaurant Industry's Unique Challenges

Episode Summary

In the first of a series of nightly special reports for the industry at this time of crisis, Minneapolis-based chef-restaurateur Gavin Kaysen joins us to discuss the unique challenges faced by the restaurant industry.

Episode Notes

At a time of industry crisis, we are proud to offer a new series of special reports that will air Monday - Friday for at least the next month. The episodes are intended as a place for restaurant professionals and enthusiasts to virtually gather daily to hear the thoughts of industry leaders, employees, experts, and others who have important viewpoints to share. Each episode will feature one or two interviews plus news and commentary from Andrew, and will be approximately 30 minutes in length.

Our first guest is Gavin Kaysen, the Minneapolis-based chef-restaurateur behind Spoon and Stable, Bellecour, Bellecour Bakery, and Demi. Gavin shares his thoughts on what makes the restaurant industry's challenge at this moment unique, the effect of restaurants' survival on the greater food chain, how to most productively interact with your local civic leaders, and the opportunity for improvement presented when the crisis has passed.

Our great thanks to S.Pellegrino for making these special reports possible.

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Andrew Talks to Chefs official website

Soigne Hospitality (Gavin Kaysen's Restaurant Group)

Milion Gallons (soup program mentioned in this episode)