Specialty Food Magazine

Spring 2020

Specialty Food Magazine is the leading publication for retailers, manufacturers and foodservice professionals in the specialty food trade. It provides news, trends and business-building insights that help readers keep their businesses competitive.

Issue link: https://www.e-digitaleditions.com/i/1220124

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Page 26 of 75

Phillis Engelbert is the owner of The Lunch Room LLC, which operates The Lunch Room Diner & Canteen, The Lunch Room Bakery & Cafe, and Detroit Street Filling Station in Ann Arbor, Mich. Contrary to the position of many restaurant operators, Engelbert supports a higher minimum wage, and places employee compensation high on her list of priorities for the business. Jill Weber is the owner of three restaurants in Philadelphia: Jet Wine Bar, Rex 1516, and Cafe Ynez, and she has been outspoken in her opposition to the new tariffs that are being levied on certain food products imported from Europe. Danea Horn, who founded the plant- based Burger Patch restaurant in Sacramento, Calif., along with her husband, Philip Horn, is seeking to shift the gender equation in the restaurant industry. The Horns last year launched an initiative called #GrilPower, through which they are asking restaurant operators to commit to hiring women to fill half of their back-of-the-house and management jobs by the end of this year. Wages, Tariffs, Gender Equality: Restaurant Operators Speak Out on Industry Issues BY MARK HAMSTRA 24 SPECIALTY FOOD SPECIALTYFOOD.COM 24 SPECIALTY FOOD SPECIALTYFOOD.COM Q&A T he restaurant industry is under relentless pressure not only from competition, but also due to regulatory changes such as minimum wage increases and new tariffs on imported foods, and pressure to re-examine work environments in the wake of the #MeToo movement and several high-profile cases of workplace discrimination and harassment. Specialty Food spoke with three restaurant owners about how they are coping with these challenges. PHOTO: TOM HUYNH

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