Masters in Business

Interview With Saru Jayaraman: Masters in Business (Audio)

Feb 20, 2016
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Episode notes
1
Introduction
00:00 • 2min
2
Saru Jayaraman on the End of Tipping
01:39 • 2min
3
The Importance of Ethical Eating in Restaurant Labor Employment
03:21 • 2min
4
The Horrors of the Restaurant Industry
04:56 • 2min
5
The Diners Guide to Ethical Eating
06:29 • 2min
6
The NRA and the Restaurant Industry
08:34 • 2min
7
The Problem With Tipping
10:04 • 2min
8
The Importance of Tips in the Restaurant Industry
11:36 • 2min
9
The Importance of a Minimum Wage for Restaurants
13:08 • 1min
10
The Cost of Going Out to Eat
14:35 • 2min
11
The Impact of the Minimum Wage on the Restaurant Industry
16:26 • 2min
12
The Proliferation of the Low Wage Economy
18:35 • 2min
13
The Frat House Mess of the Restaurant Industry
20:35 • 2min
14
Forked: A New Standard for American Dining
22:12 • 2min
15
Olive Garden's Typhoid Optional Workplace
23:54 • 2min
16
The Myth of Starting a Restaurant and Owning It
25:31 • 2min
17
The Segregation of Fine Dining in New York City
27:05 • 2min
18
The Role of Racial Diversity in Restaurants
28:49 • 2min
19
Five Guys Burgers
30:32 • 1min
20
The Subsidization of Mexican Restaurant Workers
31:56 • 2min
21
Forked: A Guide to Restaurant Research and Writing
33:29 • 2min
22
Starbucks Is the New McDonald's
35:02 • 2min
23
The Problem With McDonald's
36:45 • 2min
24
The Problems With Local Food Sources
38:17 • 2min
25
How to Become a Restaurant Advocate
40:01 • 2min
26
The Immigrants' Journey to Happiness
41:51 • 2min
27
Danny Meyer's Move to Eliminate Tipping
43:25 • 2min
28
Tips for Millennials in the Restaurant Industry
44:59 • 2min
29
Design and Make 2023
46:43 • 2min