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Bobby Stuckey: Pay Equity and Immigration Two Main Issues in Restaurant Industry

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Bobby Stuckey: Pay Equity and Immigration Two Main Issues in Restaurant Industry
Bobby Stuckey is a Master Sommelier, he’s a restaurateur and the man who helped build the wine program at Thomas Keller’s French Laundry restaurant. But he likes to introduce himself simply as a "restaurant worker."
 
In the video below, which shows Stuckey presenting at this year’s Welcome Conference in New York, the accomplished hospitality professional talks about his constant need to be on the floor in his restaurant. 
 
The theme of the Welcome Conference for 2016 was all about ‘being present’ and using this as his anchor, Stuckey discussed what he calls “static noise” – heavy issues that affect staff in the restaurant industry every day. 
 
Stuckey says he encounters two major examples of static noise with staff working in restaurants, two issues he believes are holding back the industry. The first is immigration and the second is pay equity. 
 
Stuckey touches on both of these issues and how they need to be addressed if the restaurant industry in the US is going to go forward – he also makes a passionate point about just how integral the line cook is to the culture of the country. 
 
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