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Right At The Fork

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Jan 18, 2017

We had the opportunity to talk to Kevin Alexander, who published a 3-part series on the Restaurant Bubble recently on -- reporting on the factors converging to create big problems for restaurants all over the US.  From a glut of talent and investment money, with a dearth of resources to staff kitchens properly, there aren't enough eaters and cooks out there to support this explosion.  Local restaurateur Kurt Huffman offers his perspectives regarding celebrity chefs, labor pools, compensation and tipping policies, as we once again delve into the challenges facing the industry.  San Francisco's Jim Angelus shares his recent experiences at his Bacon Bacon franchise, and how smaller might be more manageable and profitable.

For reference in this podcast:

This episode of Right at the Fork is sponsored by:
Zupan's Markets:
Portland International Auto Show:
Leanne Bach with M Realty:
Portland Food Adventures:

Music: "I Can't Stand the Rain" by Arielle Verinis.
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