Changing restaurants for the better
Donation protected
I have always loved eating in restaurants. Growing up, we didn't have a lot of money, but my parents managed to take us out to eat as often as possible. As things got better for my family, we dined out more often, and I began to relish those weekly restaurant trips. Special occasions would loom on the horizon; the thought of going to Mother's Day brunch at a fancy hotel would make my mouth water for weeks. Picking a restaurant for my birthday became the most exquisite ordeal, exposing my family to more and more exotic cuisines. The Summer that I turned 14, we took our first overseas trip to Europe and everything just clicked. The simplicity with which the French approach haute cuisine had me enraptured immediatly. Spanish spices and hillsides covered in fragrant olives awakend my senses. English Fish 'n Chip shops gave me that decadent bite of crispy perfection and I was hooked, pun intended, for life. Finishing my Grande Diplôme at Le Cordon Bleu in Paris, France was just the beginning of my restaurant adventures.
On TV celebrity chefs lead glamourous lives in sparkling clean kitchens, but most people in the restaurant industry don't have such a nice experience. During my time in this industry, I have seen all kinds of abuses. One restaurant owner for whom I worked would split my paycheck into "two jobs" in order to avoid paying me overtime. Fighting him with legal action would have cost more than I could have afforded (especially since I was being underpayed) and would have cost me my job as well. Colleagues of mine have reported time theft, stolen tips, erratic scheduling, and other abuses that can make it hard to succeed in any capacity. Most line cooks are not payed a living wage, and either live cheaply with too many people in a dwelling, or work several jobs just to afford the basic necessities of living. Very few restaurant employees have any kind of safety net, savings, insurance, or upward mobility. Job descriptions mean very little, and can change on the whim of management or ownership. We do this out of love and passion, but that doesn't mean restaurants shouldn't be better, more honest places to work.
For a long time, I have been thinking of ways to make the restaurant industry a better place. Lobbying, running for office, or creating a union are all decent ideas, but none of those embrace my expertise: running restaurants. I have the experience, the education, and the passion, but what I don't have is the money. After cooking school, I had to work my way up from the bottom. I have been dealt some tough hands over the last ten years, and have myself been the victim of many of the above abuses. The lessons learned along the way have humbled me, but also given me the drive to carve out my own space in the restaurant industry, and go into business for myself. What better way to affect change in an industry than by leading by example?
I need your help! I know I'm asking a lot, to help me set up my own business. The reward will not be tangible for many of you, as it will require traveling to Colorado to see the results. I pause at this point at the audacity of my request, but I must blaze forward believing in the worth of my cause. If I meet my goal, there will be at least one restaurant in Colorado dedicated to creating an atmosphere of respect and improving the community. My employees will receive sick leave. Many people don't know this, but most servers and cooks will work right through an ilness because missing a shift could be the difference between making or not making rent. As such, they risk spreading the illness throughout the restaurant and the community. I will work with people's schedules, honoring agreements made during the interview process. My restaurant will pay cooks and servers more equally, and cross train employees to learn the challenges facing one's colleagues on the job. I will serve fresh, sustainable food that is locally sourced when possible. Cooks will be taught Cordon Bleu techniques to take with them and grow in the industry.
You might be asking, "what kind of restaurant am I funding?"
A lot of that depends on what space is available, demographics, funds raised, local competition, and other factors. No matter the size, the philosophy will remain the same. I have run restaurants large and small, and am prepared for the challenges facing both types of operations. With fourteen years' expeirence in both kitchens and the dining room, I am ready to take on this opportunity.
Thanks for your support,
Ned Robinson
On TV celebrity chefs lead glamourous lives in sparkling clean kitchens, but most people in the restaurant industry don't have such a nice experience. During my time in this industry, I have seen all kinds of abuses. One restaurant owner for whom I worked would split my paycheck into "two jobs" in order to avoid paying me overtime. Fighting him with legal action would have cost more than I could have afforded (especially since I was being underpayed) and would have cost me my job as well. Colleagues of mine have reported time theft, stolen tips, erratic scheduling, and other abuses that can make it hard to succeed in any capacity. Most line cooks are not payed a living wage, and either live cheaply with too many people in a dwelling, or work several jobs just to afford the basic necessities of living. Very few restaurant employees have any kind of safety net, savings, insurance, or upward mobility. Job descriptions mean very little, and can change on the whim of management or ownership. We do this out of love and passion, but that doesn't mean restaurants shouldn't be better, more honest places to work.
For a long time, I have been thinking of ways to make the restaurant industry a better place. Lobbying, running for office, or creating a union are all decent ideas, but none of those embrace my expertise: running restaurants. I have the experience, the education, and the passion, but what I don't have is the money. After cooking school, I had to work my way up from the bottom. I have been dealt some tough hands over the last ten years, and have myself been the victim of many of the above abuses. The lessons learned along the way have humbled me, but also given me the drive to carve out my own space in the restaurant industry, and go into business for myself. What better way to affect change in an industry than by leading by example?
I need your help! I know I'm asking a lot, to help me set up my own business. The reward will not be tangible for many of you, as it will require traveling to Colorado to see the results. I pause at this point at the audacity of my request, but I must blaze forward believing in the worth of my cause. If I meet my goal, there will be at least one restaurant in Colorado dedicated to creating an atmosphere of respect and improving the community. My employees will receive sick leave. Many people don't know this, but most servers and cooks will work right through an ilness because missing a shift could be the difference between making or not making rent. As such, they risk spreading the illness throughout the restaurant and the community. I will work with people's schedules, honoring agreements made during the interview process. My restaurant will pay cooks and servers more equally, and cross train employees to learn the challenges facing one's colleagues on the job. I will serve fresh, sustainable food that is locally sourced when possible. Cooks will be taught Cordon Bleu techniques to take with them and grow in the industry.
You might be asking, "what kind of restaurant am I funding?"
A lot of that depends on what space is available, demographics, funds raised, local competition, and other factors. No matter the size, the philosophy will remain the same. I have run restaurants large and small, and am prepared for the challenges facing both types of operations. With fourteen years' expeirence in both kitchens and the dining room, I am ready to take on this opportunity.
Thanks for your support,
Ned Robinson
Organizer
Ned Robinson
Organizer
Glenwood Springs, CO
