Happy Mouth

Los Angeles is getting yet another top restaurant as Seoul’s top BBQ restaurant Daedo is coming to town and they’re bringing a lot of their amazing ingredients with them.

On this episode of the Happy Mouth podcast, chef Nyesha Arrington and restaurateur talk about Daedo’s history -- starting next to Seoul’s meat market in 1964, what makes the Hanu beef they use so special, recreating that taste in America, and the different ingredients Daedo will be exporting.

• Daedo was established in 1964 in Majang-Dong, Seoul’s meat market
  
• Daedo specifically uses Hanu beef, known for its more complex flavor and richness
  
• However, since Hanu beef is rarely exported outside of South Korea, Daedo will be using prime-grade beef wet-aged directly on the premises, giving a similar taste
  
• Daedo’s new LA location will feature items exported from South Korea like umami soybean paste from Chiri Mountain and cubed kkakdugi
  

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Airports aren’t often known for their high-class food and luxurious accommodations. But one company is looking to change that, bringing world-class food and even a way to expedite your TSA screening.

On this episode of the Happy Mouth podcast, restaurateur Philip Camino and chef Nyesha Arrington talk about The Salon lounge opening at LAX and what parent company PS is aiming to do. Nyesha and Philip talk about some of the services customers can expect at The Salon, as well as what type of food and drinks could appear on the menu.

• PS is an exclusive offsite terminal at LAX at $4,000 per visit to stay in a private suite
  
• Each visit to PS includes in-suite massages and facials, haircuts, complimentary airport parking and car detailing, and gourmet snacks
  
• PS is opening a new luxury airport lounge at LAX called “The Salon”
  
• Visits to The Salon will only cost $695 per person
  
• The Salon still offers perks like expedited TSA screening, car detailing, and a personal drive to your aircraft’s door on the tarmac
  
• The Salon will have a rotating cocktail list and a food menu inspired by California and the Mediterranean thanks to LA’s H.Wood Group
  
• Co-CEO Joshua Gausman believes people are looking to make travel more of an experience, especially coming out of the coronavirus pandemic
  

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While many cities around the country have created temporary delivery fee caps for third-party food delivery apps during the coronavirus pandemic, San Francisco is going a step further and it’s angered two food-delivery app giants.

DoorDash and Grubhub are going after San Francisco after the city made its delivery fee cap permanent. Citing the move as “unconstitutional,” the food-delivery apps are fighting back against a cap of 15%.

Listen as restaurateur Philip Camino and chef Nyesha Arrington discuss third-part food-delivery apps, the delivery fee cap, and what it all means for those working in the hospitality industry.

• In April 2020, many cities enacted temporary delivery fee caps to relieve some pressure from struggling restaurants at the start of the pandemic
  
• The caps were usually around 15% of the food order and were meant to be a temporary solution until restrictions lifted and restaurants could resume 100% of their normal capacity
  
• Prior to these caps, fees could range from 20%-40%
  
• Third-party food delivery apps rely on fees charged to customers and restaurants to cover things like credit card processing, driver pay, and marketing campaigns
  
• San Francisco’s Board of Supervisors unanimously voted to make the fee cap permanent in June, earning the praise of the Golden Gate Restaurant Association, though San Francisco Mayor London Breed chose to not sign it
  
• DoorDash says they aren’t able to cover driver pay, operations, credit card fees, and marketing costs while fees are capped at 15%
  
• To make up the difference, new fees are popping up for consumers
  
• DoorDash and Grubhub filed a joint complaint against San Francisco to the U.S. District Court, alleging the delivery fee cap to be “unconstitutional” and a “dangerous overreach” of local government power
  
• Grubhub and DoorDash are suing the city for damages and to put a stop to the delivery fee cap
  

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It’s Meatless Monday and Panda Express is making one of their classics without meat.

That’s right, the orange chicken can now be ordered without the chicken! Panda Express has teamed up with the Beyond Meat team to bring a plant-based twist on their classic orange chicken dish.

Listen as chef Nyesha Arrington and restaurateur Philip Camino give you a little history lesson on Panda Express’ orange chicken, Beyond Meat’s foray into chicken, and how this new plant-based dish might stack up to the original.

• Panda Express chef Andy Kao created the famous orange chicken dish in 1987, four years after the first store opened
  
• Panda Express has served more than 80 million pounds of orange chicken since 2016 alone
  
• Panda Express chef Jimmy Wong spent more than a year working with Beyond Meat to develop the product
  
• It will have the same size, taste, and texture of the original orange chicken
  
• Beyond Meat recently launched plant-based chicken tenders nationwide
  
• Beyond Meat’s plant-based chicken tenders are made with fava beans and peas and have 14 grams of protein per serving
  
• The dish is only available for a limited time in select locations in New York City and southern California
  

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Pasta can save the environment! No, really.

The world is turning away from single-use plastics as people start recognizing their environmental impact. Plastic drinking straws are among the worst offenders, with millions littering U.S. shorelines alone. But several companies believe pasta could be the perfect answer and products are hitting store shelves near you.

On this episode of the Happy Mouth podcast, chef Nyesha Arrington and restaurateur Philip Camino talk about pasta straws. Philip and Nyesha cover the environmental impact plastic straws have had, their more eco-friendly alternatives, and how pasta straws could offer the sustainability people want without the hassles that come with metal and paper straws.

• Bans on plastic straws have gained a lot of traction in recent years, seeing several states and cities phasing them out
  
• Companies like Starbucks and Disney World have banned plastic straws company-wide
  
• Recycling machines can’t process single-use plastic straws, seeing them wind up in the ocean as trash
  
• About 18 billion pounds of plastic ends up in the ocean every year and plastic straws are one of the top-10 contributors
  
• During a 5-year clean-up project, researchers found almost 7.5 million plastic straws on U.S. shorelines
  
• Scientists estimate plastic straws can take 450 years to break down with some remaining forever
  
• Paper straws take 30-60 days to properly decompose but some people have found they can disintegrate a little too easily in their drinks
  
• Metal straws are a good alternative since they are reusable but the energy needed to make a metal straw is equivalent to 150 plastic straws
  
• Pasta straws have begun popping up in restaurants around the country, including Primi and Popina in New York
  
• You can find gluten-free pasta straws made from rice and tapioca flour from brands like Pasta Life
  
• Pasta straws still dissolve after about 45 minutes but can last longer than paper straws
  
• Pasta straws are also a little pricier, coming in at about double the cost of paper straws
  

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While it’s easy to mix up the restaurants you dine at, it’s not so easy to switch up the restaurants you work at. That is, until President Biden signed orders giving restaurant workers more freedom to change between jobs.

On this episode of the Happy Mouth podcast, chef Nyesha Arrington and restaurateur Philip Camino explain what a poaching clause is and discuss Biden’s hopes that targeting these restrictions will help boost market competition.

Listen to Philip and Nyesha discuss poaching clauses:

• Biden is specifically targeting anti-poaching agreements.
  
• A new executive order will allow restaurant workers to take on certain jobs without being as restricted, allowing employees to change jobs more freely.
  
• The government will be limiting how much a restaurant or other employers can restrict their workers legally from hopping over to a competitor.
  
• Biden is hoping to boost competition in the market.
  
• The White House also declared that eliminating the non-competes and anti-poaching clauses were a top priority of the bill.
  
• This bill comes as one of 72 policy changes that Biden has made in order to foster greater competition and drive prices down.
  

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Do you love a good Big Mac or some McNuggets? We’ve got great news for you! McDonald’s is officially launching a loyalty program, My McDonald’s Rewards, where you can earn points and rewards from your orders.

On this episode of the Happy Mouth podcast, restaurateur Philip Camino and chef Nyesha Arrington discuss McDonald’s new loyalty program, what it entails, and how it compares to the other loyalty programs in the industry.

Listen to Philip and Nyesha discuss My McDonald’s Rewards:

• At the beginning of July, McDonald’s launched the My McDonald’s Rewards.
  
• Their competition in this space includes Starbucks, Dunkin’, Wendy's and more.
  
• Over half of Starbucks’s transactions at company-owned locations are members of the program.
  
• Panera Bread’s loyalty program has 40 million members with over half of their transactions from those members.
  
• Papa John’s program has 20 million loyalty members with almost half of their transactions from the program.
  
• Wendy’s launched a program last year that has already gained 13 million members.
  
• Currently, McDonald’s sees about 20 million people using their app.
  
• McDonald’s tests of this program have been met with great success.
  
• The app can earn points for free food, allow you to order and skip the line, and creates overall efficiency.
  
• Before the pandemic, 70% of McDonald’s customers used the drive-thru but since the pandemic, that number has risen to 90%.
  

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You don’t need a dedicated storefront to make great food. With the rise of virtual brands and ghost kitchens, companies are producing and delivering food out of underutilized kitchens and making a killing.

Owners of virtual brands like Umami Burger, C3 is partnering with companies to expand into even more locations. They’ve recently raised $80 million in a Series B funding round to help boost their expansion efforts as they utilize ghost kitchens.

Join restaurateur Philip Camino and chef Nyesha Arrington as they take a closer look at what hospitality companies like C3 are doing and the boom of ghost kitchens and virtual brands on your favorite food delivery apps.

• C3, known as Creating Culinary Communities, recently raised $80 million in a Series B funding round
  
• C3 is a food tech company that has several virtual restaurant brands, including Umami Burger, Krispy Rice, and Sam’s Crispy Fried Chicken in ghost kitchens
  
• C3 recently partnered with the point-of-sale integration company Chowly, giving more than 10,000 partners access to C3’s virtual brands
  
• This allows partners to create additional revenue streams by allowing C3’s virtual brands to work out of their kitchens
  
• C3 is looking to expand to 12,000 locations by 2021, leasing an assortment of hospitality and retail spaces to open food halls and physical locations for its virtual restaurants
  
• They plan to open a 40,000 sq/ft food hall at Brookfield Manhattan West in NYC
  
• They also agreed to acquire a 24,000 sq/ft food hall in Atlanta by 2022
  
• C3 recently started their Citizens Go app, allowing customers to order from multiple virtual brands in one order
  
• Dickey’s Barbeque Pit recently announced plans to add 100 ghost kitchens to its operations via a partnership with Combo Kitchen
  
• In a deal with Nathan’s Famous, Franklin Junction will operate Arthur Treacher’s also out of 100 ghost kitchens before 2022
  

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With the Restaurant Revitalization Fund leaving more than a quarter-million applicants unfilled, states are beginning to step up and help out the hospitality industry. Several states have created their own restaurant funds to help with things like lost revenue, equipment, and worker shortages.

On this episode of the Happy Mouth Podcast, chef Nyesha Arrington and restaurateur Philip Camino break down the various states that have created their own restaurant funds.

• The SBA shut down the RRF on July 14
  
• 265,000 applicants didn’t receive money
  
• The National Restaurant Association asked governors, mayors, and other state officials to launch state-based funding
  
• New York’s 2021 budget includes $25 million dedicated to the New York Restaurant Resiliency Grant Program and $35 million for the Restaurant Return-to-Work Tax Credit
  
• The Restaurant Resiliency Grant awards funds to restaurants that give meals to under-represented communities
  
• The Return-to-Work Tax Credit allows restaurants that lost at least 40% of their revenue to receive a $5,000 tax credit for each worker they rehire
  
• Businesses can apply for 10 workers rehired, with a maximum of $50,000 for tax credits
  
• New Jersey Governor Phil Murphy signed 6 bills that give additional help to small businesses in the state, including a relief package for $30 million dedicated to bars and restaurants
  
• $20 million is set aside for grants for restaurants and operators with the other $10 million given to entities that purchased in-bulk restaurant meals for those in need
  
• There’s a $25 million fund for new restaurants, retailers, and other service providers to help restore storefronts empty as a result of COVID-19
  
• Ohio has set aside $100 million for a restaurant grant fund
  
• Restaurants, bars, coffee shops, food, trucks, cafeterias, and other businesses can apply for grants of $10,000, $20,000, and $30,000; depending on revenue losses
  

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Happy Fun Friday, Happy Mouth! It’s the end of the work week so let’s talk about where people are working. With remote work becoming more common, people are working in all different places. One such place is NYC restaurant Kindred, which has converted it’s outdoor dining area into a workspace.

On this episode of the Happy Mouth podcast, restaurateur Philip Camino and chef Nyesha Arrington discuss Kindred and what their workspace entails. They also delve into the benefits of this space both for the customer and the restaurant.

Listen to Philip and Nyesha discuss Kindred’s new CoWorking space :

• After the pandemic hit them hard, a wine bar called Kindred has converted some of its outdoor space into a remote workplace where workers can rent a table for the day.
  
• Guests can rent a table from 10am-4pm for just $25.
  
• The space offers free drip coffee, Wi-Fi, full bathroom access all day, as well as options to order lunch and beverages or stay through Happy Hour.
  
• Every table comes with a charging station.
  
• This space now accounts for about 10% of their sales.
  
• By the end of May, Kindred saw around 230 unique guests and by the end of June, their numbers were around 300 unique guests.
  
• A Tik Tok feature has also drawn traffic and attention to this CoWorking space.
  
• Social media has a large influence in the restaurant industry.
  

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If you don’t eat meat or are just craving a breakfast patty then you’re in luck! What if we told you your breakfast patty could be made from fungus? With plant-based food on the rise, Nature’s Fynd is a Chicago-based food/tech start-up exploring using fungus as a meat alternative.

On this episode of the Happy Mouth podcast chef Nyesha Arrington and restaurateur Philip Camino discuss the specifics of Nature’s Fynd and their products, who is investing, and the health and sustainability benefits of their meat alternative, Fy.

Listen to Philip and Nyesha discuss Nature’s Fynd and their fungus meat alternative:

• Investors include Jeff Bezos, Bill Gates and Al Gore.
  
• Plant-based food sales have increased by 43% in the past 2 years and in 2020, plant-based food sales surpassed $7 billion, which is up by 27% from 2019.
  
• Fungi based proteins are high in protein, fiber, amino acids and also are low in saturated fat.
  
• Founder Mark Kozubal discovered a microbe called ​​Fusarium strain flavolapis and fermented it to create the protein ingredient Fy.
  
• Founded in 2012, Nature’s Fynd recently raised $158 million and plans to have their patties and dairy free cream cheese in stores this year.
  
• As a representative of the Food Sustainability Movement, one of their missions is promoting sustainability and reducing our global carbon footprint.
  
• Fy has 50% more protein than tofu and only 10% of the fat ground beef has.
  
• Taste tests have been met with very positive reviews.
  

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Not one, not two, but SIX restaurant chains are being sold right now. With a lot of market activity occurring around chain restaurants, what better time to take a look at how this will affect the industry than now?

On this episode of the Happy Mouth podcast, restaurateur Philip Camino and chef Nyesha Arrington delve into the recent buying of these chains and what factors likely led to these purchases. They also discuss the impacts this may bring about for the industry.

Listen to Philip and Nyesha discuss the recent buying of chain restaurants:

• Since SweetGreen and Krispy Kreme deals, 6 more deals have been announced.
  
• June 24th: Lee’s Famous Recipe Chicken is being sold to Artemis Lane Partners.
  
• June 25th: BBQ Holdings plans to purchase Village Inn and Bakers Square for $13.5 million.
  
• Fat Brands plans to acquire Global Franchise Group for $442.5 million.
  
• June 30th: Panera will sell Au Bon Pain to the Ampex Brands Family of Companies.
  
• July 1st: The largest franchisee of Jack in the Box will buy Taco Cabana for $85 million.
  
• July 2nd: Logan’s RoadHouse will buy J. Alexander’s and sister concepts for $220 million.
  
• Causes: Operator fatigue, increased sales, long-time deals, and low interest rates.
  

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Anthony Bourdain was one of the few true rockstars of the hospitality industry. He reached acclaim not just for his time as the executive chef at Brasserie Les Halles but for his no-holds-barred style of writing and his Emmy award-winning television shows.

On this very special episode of the Happy Mouth podcast, chef Nyesha Arrington and restaurateur Philip Camino look back on Bourdain’s life, his accomplishments, and what he meant to the hospitality industry. Nyesha also speaks about her personal experiences with Bourdain and what he was like behind the scenes.

• Anthony Bourdain first got started in the hospitality industry after graduating from The Culinary Institute of America in 1978
  
• Bourdain first reached fame after his article “Don’t eat before you read this” was published in the New Yorker, covering what it was really like as a chef in a restaurant
  
• He then expanded the article into the best-selling book “Kitchen Confidential,” relaying wild stories of drugs, sex, and the real life of the restaurant world
  
• Bourdain also launched several shows, including “A Cook’s Tour” and “No Reservations”
  
• During one episode of “No Reservations,” Bourdain and his crew were trapped in a Beirut hotel while the Israel-Lebanon conflict broke out, which was nominated for an Emmy award
  
• Bourdain was able to highlight cultures and cuisines often ignored by the mainstream during his show “Parts Unknown”, celebrating areas like Libya, Armenia, and Ethiopia
  
• In one episode, President Barack Obama and Anthony Bourdain had a beer together at a local restaurant in Vietnam
  
• The documentary “Roadrunner” takes a look at Bourdain’s life and career
  

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Oh, how we hardly knew ye Restaurant Revitalization Fund.

After serving just 105,000 restaurant operators over less than a single month, the RRF is officially being shut down by the SBA. Despite having a total of $26.8 billion in funding, the RRF flew through its allotted amount of money quickly. With lawsuits alleging discrimination and the rescinding of thousands of grants, some are viewing the RRF as a complete failure.

On this episode of the Happy Mouth podcast, restaurateur Philip Camino and chef Nyesha Arrington take a look back at the RRF and its pending shutdown. Nyesha and Philip also discuss if the RRF was a failure and what should have been done differently.

• The RRF opened for applications on May 3, 2021, receiving more than 186,000 applicants in the first two days
  
• The RRF had been funded with $28.6 billion, with $5 billion earmarked for small businesses -- Which ran out in just 21 days
  
• Women, veterans, and those who are socially and economically disadvantaged received priority
  
• That priority treatment spurred several lawsuits against the Small Business Association (SBA), including one that was successful
  
• The SBA has rescinded almost 3,000 awards from those prioritized individuals
  
• A bill was introduced in the Senate to refill the fund with a proposed $60 billion, though it’s struggling to find bipartisan support
  
• The SBA has announced they’ll disable the RRF portal on July 14, meaning they’ll no longer accept applications
  
• The SBA awarded money to 105,000 restaurant operators before funds ran out, though 265,000 applications didn’t receive any money
  

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Move over Uber Eats and GrubHub, there’s a new challenger emerging.

Snackpass is making serious waves after recently raising $70 million from investors, joining the likes of Uber Eats, GrubHub, and DoorDash. With a focus on pickup orders instead of delivery, Snackpass is aiming for college towns where users are wary of high delivery fees. They hope to use the investment to expand into several new and large markets, offering serious competition for the food delivery app giants.

Restaurateur Philip Camino and chef Nyesha Arrington discuss Snackpass’ recent Series B funding, their expansion plans, and how cities imposing fee caps could change the landscape for food delivery apps.

• Snackpass started in 2017 and by 2019 had gained $21 million in funding
  
• In June, Snackpass raised another $70 million through Series B funding
  
• The most recent investment raises the valuation of the company to more than $400 million
  
• Snackpass focuses on pickup orders rather than delivery and is targeting college towns where cash-strapped users want to avoid high delivery fees found on competing apps like GrubHub and UberEats
  
• Unlike food delivery apps that have fees as high as 30%, Snackpass commissions begin at just 7% for restaurants
  
• Snackpass is using this investment to expand their teams as well as move into new markets in New York, Los Angeles, Miami, San Francisco, Chicago, Washington D.C. and Austin, Texas.
  
• Currently, Snackpass has over 500,000 users in 13 college towns with users ordering an average of 4.5 times per month
  

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Would you like to add guac to that? If so, your Chipotle burritos and bowls could cost a little more thanks to an avocado shortage.

On this episode of the Happy Mouth podcast, chef Nyesha Arrington and restaurateur Philip Camino talk about the avocado shortage, what’s causing it, and how that’s having a massive impact on the fast-casual restaurant’s menu and stock prices.

• According to Chipotle CFO Jack Hartung, the company has “diversified” its avocado sourcing to counteract any seasonal shortages
  
• Chipotle’s tip avocado suppliers come from Mexico, Peru, and California
  
• Mexico is the top supplier but regularly ships fewer avocados during the hot summer months, typically offset by an increase in production in Peru
  
• California steadily supplies about 12% of the overall avocado supply
  
• Avocados make up between 5%-10% of Chipotle’s ingredient costs, which can have massive impacts on the company’s margins and stock prices
  
• The Hass Avocado Board is projecting a 5.8% decline in third-quarter avocado sales compared to the same time last year, which will make it more costly for Chipotle to make its guacamole
  
• Avocado prices have been up-and-down in 2021, seeing a 26% decrease in prices in the first quarter due to an influx of shipments from Mexico
  
• By the second quarter, avocado prices jumped up 4% and have increased another 6% already in June
  
• Chipotle has been facing the worker shortage head-on, looking to attract 20,000 new employees, increasing wages to $15-per-hour by the end of June and introducing referral bonuses of up to $750 per hire
  
• The company has already raised menu prices by about 4% to offset increased wages but could need to raise prices again due to the avocado shortage
  
• Rising avocado prices have already impacted Chipotle’s stock earnings, knocking it down 10-12 cents per share in the third quarter already
  
• However, shares of Chipotle (CMG) are up 5% this year so far, creating a market value of $42 billion for the company
  

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One of the hottest topics within the hospitality industry is the worker shortage. The coronavirus pandemic saw many restaurants shut their doors for at least a little while, leaving many workers out of a job. With restaurants opening back up, workers aren’t quite as eager to return, leaving most restaurants understaffed.

On this episode of the Happy Mouth podcast, restaurateur Philip Camino and chef Nyesha Arrington sit down with Brad Metzger. Brad’s the owner of BMRS, a recruitment and placement agency specifically for the hospitality industry.

Nyesha and Philip talk with Brad about the worker shortage currently plaguing the hospitality industry. Brad provides his unique insight about important topics like just how bad the current shortage really is and whether the industry is close to returning back to normal.

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The U.S. Department of Labor recently proposed changes to the 80/20 rule, altering what type and amount of work qualifies for the tip credit. While the hospitality industry is beginning to recover from the impact of the coronavirus pandemic, there’s also a worker shortage thanks in part to low wages and a reduction in tipping.

Restaurateur Philip Camino and chef Nyesha Arrington break down the DOL’s proposed changes to the tip credit and the impact they’ll likely have on both restaurant owners and employees. From the need to improve the employee experience to how changes in pay could impact menu prices, Nyesha and Philip provide valuable insight to get to the most important parts of the new guidelines.

• In the United States, employers can pay employees as low as $2.13 per hour as long as a majority of that employee’s work is tipped work
  
• In 43 states, employers can claim a credit against the tips employees earn to make up the difference in hourly rate to $7.25 to meet the federal minimum wage
  
• The 80/20 rule has come under some scrutiny in recent years as the Department of Labor rescinded it in 2018 due to many employers claiming it despite not meeting the regulations
  
• By the end of 2020, the DOL released the Final Tip Rule but delayed it for adjustments
  
• Under President Donald Trump’s administration, the 2020 tip rule favored the employer’s use of the top credit, allowing them to claim it even when employees were performing non-tipped work
  
• Under the DOL’s guidelines, servers can’t perform non-tipping work as more than 20% of their duties
  
• The newly proposed tip rule puts limits on the type and amount of non-tipped work an employee can do for the employer to claim the tip credit
  
• That non-tipped work has to support the job of a server including tasks like folding napkins and preparing silverware
  
• The DOL says these new guidelines came as an effort to further support tipped workers
  

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The Restaurant Revitalization Fund was a massive hit, earning nearly 200,000 applicants in the first two days. But nearly two months after sending out the first checks, the SBA has been rescinding some RRF grants without a clear explanation.

Hosts Philip Camino and Nyesha Arrington break down the latest RRF updates and RRF information. They discuss what issues the RRF has had thus far, the beginning funding mistakes that led to these issues, and what it could mean for those restaurants who had awards rescinded.

• RRF money ran out quickly, getting applications for $65 billion despite just $28.6 billion being earmarked
  
• In Tennessee and Texas, 3 restaurants sued the SBA for distributing the funds in a discriminatory way
  
• Though some applicants have already received their funds, the SBA has sent over 3,000 letters to rescind its awards, including to women and military-owned restaurants and disadvantaged individuals
  
• Owners whose grants were taken away will see “fully canceled” on their application status
  
• However, those applications will be kept in place and on the date they're filed so that businesses with rescinded grants won’t have to file a new application and will be further up the line if the SBA receives more funds
  
• In the 3rd round of rescinded grants, the SBA sent out a letter that sometimes incorrectly said businesses had applied for the SVOG (Shuttered Venue Program) or defaulted on an SBA loan, making them ineligible for the RRF
  
• Despite all the issues, the SBA has remained mostly silent, creating further frustration
  

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Nearly everyone loves a good chicken wing. Well, it seems like too many people are enjoying wings, creating a national chicken wing shortage.

To combat the shortage and increasing chicken wing prices, Wingstop has looked at the rest of the chicken. Wingstop partnered with delivery app Doordash to create the virtual brand Thighstop as a ghost kitchen -- serving thigh versions of their famous chicken wings.

Listen as restaurateur Philip Camino and chef Nyesha Arrington break down the chicken wing shortage, Wingstop’s ingenuity, and what this could mean for the brand and their competitors.

• Demand for chicken wings has been up 7% during the pandemic
  
• Despite increased demand, chicken and labor shortage are creating supply issues
  
• In 2020, Wingstop exceeded $1 billion in digital sales, 60% of the company’s $2 billion in total sales
  
• Wingstop’s digital sales increased 25% from 2019 to 2020 thanks in part to a new delivery system being introduced
  
• CFO Michael Skipworth said Wingstop saw a 25.8% increase in wing prices in one year, even after forming a price-mitigation strategy with their biggest poultry suppliers
  
• Wingstop partnered with the delivery app to open the virtual restaurant Thighstop as a ghost kitchen at 1,400 locations
  
• While Wingstop has created Thighstop, they won’t be putting thighs on their regular menu, choosing to build the brand separately
  

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The most expensive spice in the world, saffron is an essential part of Central and South Asian cuisine. Unfortunately, its labor-intensive harvesting means it hasn’t become widely used in the United States. That is until Mohammad Salehi started Heray Spice as a way to ethically source Afghanistan saffron to the chefs and home cooks in America.

Listen as chef Nyesha Arrington and restaurateur Philip Camino give you some amazing facts about saffron and discuss Mohammad’s amazing journey from interpreter to saffron farmer.

• Mohammad Salehi was born and raised in Afghanistan to a farming family
  
• He became an interpreter for the U.S. Army, then moved to Chicago in 2014
  
• Mohammad’s family had farmed wheat and chickpeas before turning to saffron in 2002, which was made more profitable thanks to the U.S. and U.N. extending support for saffron after the fall of the Taliban
  
• Mohammad started Heray Spice, a nod to the Persian city “Herat” where the spice is rumored to have originated
  
• Heray Spice employs 28 families in Afghanistan to grow saffron, offering training, tools, and other resources to help set them up, with a focus on ethical sourcing
  
• Heray’s farmers harvest the saffron by hand -- the traditional method
  
• While Heray focuses on sourcing saffron to chefs, home cooks can also buy the spice through Heray’s website
  
• Mohammad plans on adding other quality spices, including cumin and Afghanistan’s popular green tea
  

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Get aboard the IPO train!

Krispy Kreme and Sweetgreen are going public as they’ve announced their IPO plans recently. With valuations in the billions, both companies are primed to do big things in the near future and potentially even become one of the new, big faces of fast food in the United States.

Join restaurateur Philip Camino and chef Nyesha Arrington as they take a look at Sweetgreen and Krispy Kreme’s IPO plans, what both companies could be looking to do by going public, and the hurdles they’ll have to face afterward.

• Krispy Kreme went public once before, back in 2000
  
• JAB Holding bought Krispy Kreme for $1.35 billion in 2016 and made the company private
  
• Krispy Kreme’s revenue increased by 17% to $1.12 billion in the 2020 fiscal year, nearly matching their 19% average increase in revenue since 2016
  
• Krispy Kreme has reported net losses over the last 3 years due to investing revenue back into the business
  
• The company currently has $1.2 billion in debt
  
• Krispy Kreme filed documents for a $100 million IPO back in May but is now hoping to raise anywhere between $560 million - $640 million
  
• With shares expected to sell for $21-$24, there’s an implied valuation of $3.46 billion - $3.96 billion
  
• Sweetgreen officially announced its IPO plans recently
  
• After raising $156 million in January, Sweetgreen’s valuation is at $1.78 billion
  
• Sweetgreen recently underwent a brand redesign, changing logos and designing a new app
  

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For the first time in more than a year, people are spending more money at restaurants than on their groceries. It’s yet another sign that the hospitality industry is bouncing back in a big way as the coronavirus pandemic begins to fade away and consumers return to normal life.

Join chef Nyesha Arrington and restaurateur Philip Camino as they break down the details of restaurant spending compared to grocery spending. Philip and Nyesha also share their thoughts on why the dynamic has flipped, how restaurants might have to start charging more, and how Amazon’s purchase of Whole Foods could continue to change things after the pandemic.

• Customers are spending more at restaurants than on groceries for the first time since February 2020
  
• Prior to the coronavirus pandemic, restaurant sales exceed grocery sales
  
• In April 2019, restaurant sales were $63.62 billion compared to $57.25 billion for groceries
  
• In April 2020, restaurant sales plummeted to just $29.9 billion -- a 30-year low
  
• At the other hand, grocery sales skyrocketed up to $75 billion in March 2020 thanks in part to panic buying, COVID-19 restrictions, and the ease of grocery delivery apps
  
• As of May 2021, restaurant sales totaled $67.3 billion -- an increase from pre-pandemic times
  

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Not everyone is ready to give up their meat. But that doesn’t mean it has to come from factory farms either. Through the use of regenerative farming practices, farms are putting great products on the table while letting nature thrive.

Doniga Markegard from Markegard Family Grass-Fed Farms joins chef Nyesha Arrington and restaurateur Philip Camino. Doniga shares her insights straight from the pastures, including how she’s seen more biodiversity and improved mineral content on the farm, as well as happier and healthier animals all without needing pesticides, chemical fertilizers, and hormones.

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The chicken sandwich wars are heating up as a new competitor jumps into the ring.

With Burger King launching their new “CH’King” sandwich, the QSR giant appears to be taking shots at some of their biggest competition. Burger King called out Chick-fil-A in a tweet and is donating money for every sandwich sold in June -- Pride month.

Listen as chef Nyesha Arrington and restaurateur Philip Camino break down the chicken sandwich wars, Burger King’s philanthropy, and what they’d put on a fried chicken sandwich of their own.

• Burger King launched their new “CH’King” fried chicken sandwich nationwide on June 3
  
• Ellie Doty, chief marketing officer of Burger King North America, said they’ve been working on the sandwich for 2 years
  
• Burger King’s new “CH’King” fried chicken sandwich features a potato bun with pickles and a savory, spicy sauce
  
• Burger King is the latest QSR (Quick Service Restaurant) entrant into the chicken sandwich wars, joining the likes of McDonald’s, Popeyes, and Wendy’s
  
• Burger King took a shot at competitor Chick-fil-A by saying customers can get their chicken sandwich on Sundays
  
• Chick-fil-A hasn’t always been the biggest supporter of the LGBTQ community, donating to organizations with controversial views on marriage equality
  
• Burger King will donate 40 cents to The Human Rights Campaign for every chicken sandwich sold in June
  
• The Human Rights Campaign is the largest LGBTQ civil rights organization
  

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Profee, the blend of protein shake with cold-brew coffee, is the latest viral food trend making its way around social media. But do we really need extra protein? And could it actually be harmful?

On this episode of the Happy Mouth podcast, chef Nyesha Arrington and restaurateur Philip Camino take a closer look at profee to see what’s going into it, what people are getting out of it, and whether people are focusing too much on protein and putting themselves at risk.

• Profee is simply a combination of protein shake with cold brew coffee
  
• Profee has gone viral on TikTok
  
• The beneficial components of Proffee are the coffee’s antioxidants and the protein shake’s energy boost and muscle repair properties
  
• For those that want to try this viral trend, registered dietitian Amanda Frankeny says to look for short and pronounceable ingredients in your protein shake but look out for added sugars
  
• American adults eat around 100 grams of protein per day, which is double the recommended daily amount
  
• Overconsumption of protein can give you side effects like nausea, headaches, and indigestion. Chronic overconsumption of protein can put people at risk for vascular disorders, cardiovascular disease, or kidney and liver problems
  

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What if I told you that you could eat beef, chicken, and duck that never once stepped foot on a farm yet is incredibly sustainable and free of animal cruelty? That’s the mission of Uma Valeti, the founder of Upside Foods (formerly Memphis Meats), who has pioneered a way to grow meat in laboratories.

Join hosts Nyesha Arrington and Philip Camino as they take a closer look at Valeti, Upside Foods, and the possibility of sustainable meat coming to tables. From the reasoning behind Valeti starting Upside Foods and the investor attention the company is getting all the way to their thoughts on if lab-grown meat makes its way to fine dining establishments.

• Uma Valeti, originally a cardiologist, is the founder of Upside Foods/Memphis Meats
  
• His goal was to find a sustainable alternative to raising cattle without sacrificing the delicious meals we all love
  
• According to Upside Foods, we’ll have 10 billion mouths to feed worldwide by 2050
  
• In 2016, Upside Foods created the world’s first meatball from beef grown in labs
  
• In 2017, they created the world’s first cultured chicken and duck
  
• In 2020, they had the largest Series B funding round, bringing in $161 million
  
• In total Upside Foods has raised $180 million
  

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There’s no doubt the coronavirus pandemic had massive impacts on everyday life and business. However, for all the bad of COVID-19, it helped people prioritize things differently. One such area was in food and agriculture.

On this episode of the Happy Mouth podcast, restaurateur Philip Camino and chef Nyesha Arrington take a look at the coronavirus’ impact on food and agriculture funding. From record-setting numbers to an emphasis on creating more stable and sustainable food supply chains, the pandemic has seen far more eyes on the hospitality, food, and agricultural side of the United States.

• Food and agricultural startups garnered $22.3 billion in venture funding over the last year, a record high and twice as much as raised the year before
  
• 2020 was the first year since 1994 in which restaurant food consumption fell below in-home consumption
  
• At times during the pandemic, people found empty grocery store shelves due to panic buying and interruptions in the food supply chain
  
• In 2011, only $3 million in venture funding went to agriculture tech over 42 deals while only $1 million went to food tech companies across 22 deals
  
• According to a study by Finistere Ventures, food tech companies raised around $17.3 billion across 631 deals in 2020, with 68% going to e-commerce and delivery businesses
  
• Meal kits alone raised %6.2 billion
  
• E-commerce companies raised $5.3 billion in the food-tech category
  
• Ag-tech companies attracted around $5 billion across 416 deals in 2020
  

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It’s nearly June 19th, which means it’s nearly Juneteenth.

On this very special episode of the Happy Mouth podcast, chef Nyesha Arrington and restaurateur Philip Camino talk about Juneteenth’s meaning and history, and the strides black chefs have made in the hospitality industry in recent years. Philip and Nyesha also highlight three black chefs deserving of some special praise.

• Juneteenth is celebrated on June 19th
  
• On that day in 1865, General Gordon Granger arrived in Galveston, Texas and freed what we have on record as the last enslaved people in the United States
  
• Though President Abraham Lincoln had issued the Emancipation Proclamation in 1862, slavery continued throughout the country with an estimated 250,000 still being enslaved.
  
• In some cases, slave owners refused to release their slaves until forced to in-person by Union armies and officials
  
• Before 2020, the hospitality industry had gone 14 years without seeing a black chef win any best chef or outstanding restaurant categories of the James Beard awards
  
• As of last year, around 17% of chefs and head cooks were black, which is roughly 5% higher than the national average in other industries
  
• Between 2007-2012, the number of black-owned eating and drinking establishments increased by almost 50%
  
• Over the last two years, six black chefs have won James Beard awards in best chef of outstanding restaurant categories
  

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Legendary chef and a pioneer of the “slow food” movement, Alice Waters, is slated to open her first restaurant in nearly 40 years. The restaurant will reportedly open in the Hammer Museum in Los Angeles and feature the mindset Waters became famous for promoting.

Listen as chef Nyesha Arrington and restaurateur Philip Camino discuss what Waters’ return means for the industry as a whole, for Los Angeles, and for the slow food movement.

• Alice Waters helped shape California cuisine and pioneered the “slow food” movement in 1986
  
• The slow food movement was founded as a counter to fast food, which was rapidly growing at the time
  
• Slow food promotes locally sourced food, regional cuisines, and a seasonal eating style
  
• Waters opened her famous Chez Panisse in 1971 on the philosophy of the slow food movement
  
• Waters’ new restaurant will reportedly be in the Hammer Museum in Los Angeles
  
• While there’s currently no name or many details about the restaurant, Hammer Museum representatives said it will “highlight wholesome foods sourced from local farms dedicated to responsible and regenerative farming practices”
  
• Waters will reportedly open the restaurant with a team including chefs David Tanis and Jesse McBride

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On this very special episode of the Happy Mouth podcast, chef Nyesha Arrington and restaurateur Philip Camino talk to Tail Up Goat co-owner and sommelier Bill Jensen.

Michelin recently named Bill their sommelier for Washington D.C., a prestigious honor for anyone in the hospitality industry. Philip and Nyesha talk to Bill about his impressive wine list and the process behind creating it.

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Is Elon Musk getting into the restaurant business? According to Musk himself, he has plans to create old-school drive-in experiences at Supercharger locations. While many thought Musk was just joking around, a few trademarks filed under Tesla point to Musk being serious.

Listen as restaurateur Philip Camino and chef Nyesha Arrington take a look at Musk’s plans, Tesla’s recent trademark and permit applications, and how a drive-in restaurant makes a little too much sense in this case.

• Elon Musk is the CEO of Tesla
  
• In 2018, Musk tweeted he plans to create an “old-school drive-in” at a new Tesla Supercharger locations in Los Angeles
  
• While some thought Musk might have been joking, Tesla applied for permits to build a restaurant and supercharger station in Santa Monica
  
• The project seemed to take a backseat over the last few years until Musk tweeted about the subject again in April 2021
  
• At the beginning of June, Tesla applied for three trademarks in the “restaurant services,” “pop-up restaurant services,” “self-service restaurant services,” and “take-out restaurant services”

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Danny Meyer’s 2006 book, “Setting the Table” has been considered a must-read for anyone in the hospitality industry since it was published. But has the coronavirus pandemic highlighted some issues with a “customer is always right” mindset?

On this episode of the Happy Mouth podcast, chef Nyesha Arrington and restaurateur Philip Camino reflect on Meyer’s book and how times might have changed.

If you’re on the East Coast of the United States, you’re undoubtedly hearing a lot of buzzing right now. That’s because Brood X cicadas are back and wreaking havoc. However, one person’s problem is another’s delicacy.

Join chef Nyesha Arrington and restaurateur Philip Camino on this fun Friday episode of the Happy Mouth podcast as they talk about people eating cicadas. While the flying bugs might not be on a lot of dinner plates in the United States, insects are a regular part of diets around the world. That has some in this country starting to look at cicadas as a snacking option.

• Brood X cicadas are surfacing as we enter summer
  
• Depending on the type of cicada, they emerge from the ground every 13 or 17 years
  
• Cicadas emerge to mate for a few weeks, leaving behind offspring that burrow back into the ground to repeat the cycle
  
• While cicadas are a nuisance to most, some people believe they’re a great snack
  
• Roughly 2 billion people around the world consume insects in their regular diet
  
• More than 1,900 bug species have been reported as food worldwide
  
• While cicadas are edible, the U.S. FDA warns against eating them if you have a seafood allergy
  
• According to one social media chef, cicadas have a buttery or nutty flavor
  
• The cookbook “Cicada-licious” -- published in 2004 -- tells you how to prepare and cook them in almost every way
  

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On this episode of the Happy Mouth podcast, chef Nyesha Arrington and restaurateur Philip Camino are taking a look at New York reopening.

All eyes are on New York after Governor Andrew Cuomo officially reopened the state. Many are watching to see how the hospitality industry handles the reopening as a sign of things to come across the rest of the country. With New York joining the list of states reopening, there’s hope business will soon be booming.

• Governor Andrew Cuomo officially reopened New York
  
• Cuomo reduced restrictions on masks, social distancing, and indoor dining
  
• New York was hit especially hard by the coronavirus pandemic
  
• The state had 2.1 million cases with 948,000 being in New York City
  
• As of January 2021, over 333,000 people left New York City entirely per the USPS
  
• The city lost an estimated $34 billion in income due to the lack of tourism and people leaving
  
• New York restaurants lost an estimated $10.3 billion in revenue and 122,400 restaurant jobs were lost as well
  
• That has led 1,000 restaurants to have closed as of January 2021
  
• While Cuomo has given the green light to reopen, restaurants are dealing with worker shortages that are keeping them from opening 100%
  

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On this episode of the Happy Mouth podcast, restaurateur Philip Camino and chef Nyesha Arrington take a look at Sweetgreen’s rebrand.

After struggling during the coronavirus pandemic, laying off nearly 20% of its corporate staff, Sweetgreen is looking to come out on the other side stronger. The fast-casual salad chain unveiled a new brand identity that will better represent their ethos as they plan a U.S. IPO that could come as early as this year. Listen as Nyesha and Philip break down Sweetgreen’s new rebranding efforts and what it could mean for a company trying to bounce back after the pandemic.

• Sweetgreen unveiled a new logo in May, along with adjustments to their social media, packaging, uniforms and mobile phone app to better portray their ethos
  
• They’ve vowed to be carbon neutral by 2027
  
• Sweetgreen wants to “reimagine fast food” and make healthy foods more accessible
  
• Sweetgreen announced its first “drive-in” restaurant in Highlands Ranch, Colorado
  
• In order to expand into the suburbs with this “drive-in,” Sweetgreen has had to streamline its operations
  
• Tennis champion Naomi Osaka is Sweetgreen’s newest brand ambassador and its youngest investor
  
• Sweetgreen is planning a U.S. IPO that could come in 2021, having been recently valued at $1.78 billion
  

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Once the coronavirus pandemic hit U.S. shores and the lockdown began, people began hitting the bottle, seeing alcohol sales rocket. With restaurants struggling to stay afloat throughout the pandemic, several states looked to boost revenue with to-go alcohol sales. Now, more than a year after the start of the pandemic, some states are looking to make to-go alcohol a permanent law.

On this episode of the Happy Mouth podcast, chef Nyesha Arrington and restaurateur Philip Camino take a look at the latest states to make to-go alcohol sales permanent and what the change in philosophy could mean -- both positive and negative.

• Between March 22 and March 29 -- 10 days after the WHO declared coronavirus as a global pandemic -- liquor sales rose 204%
• Throughout the pandemic, alcohol sales outpaced previous years
• The potential reasons why alcohol sales shot up and stayed high
• Restaurants typically make between 30%-40% of their revenue from alcohol sales
• 14 states and the District of Columbia have approved of regulations allowing restaurants to sell to-go alcohol permanently
• 6 more states have approved of extending to-go alcohol until at least 2022
• At least 15 other states are debating active bills to keep this legislation in place
• The potential risks and benefits of to-go alcohol becoming more widespread

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As anyone in the hospitality industry can attest, food can drive emotion. However, thanks to a 2017 study that’s just starting to gain some traction, we now have a better idea of the link between diet and mental health. Join restaurateur Philip Camino and chef Nyesha Arrington as they look at the SMILES trial and the impact of things like sleep and diet on mental health.

• What the SMILES trial studied
• A CDC study found exercise dropped the number of poor mental health days by 40%
• The SMILES trial stands for Supporting the Modification of lifestyle In Lowered Emotional States
• Participants of the trial had been officially diagnosed with a major depressive episode and screened for poor dietary intake
• The SMILES trial used a modified Mediterranean Diet which includes fish, fresh fruits, and vegetables
• Over three months, 32.3% of the participants that received the modified Mediterranean Diet fit the criteria for remission of their depression, compared to just 8% in the control group

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On today’s Fun Friday episode of the Happy Mouth podcast, restaurateur Philip Camino and chef Nyesha Arrington take a look at the oldest restaurants from around the world.

Financial services provider NetCredit dug through historical data to find the oldest restaurants around the world. And when we mean the oldest, we’re going back more than 1,000 years. Nyesha and Philip take you on a journey around the globe to the five oldest establishments, giving you a taste of what’s on the menu at each one.

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On this episode of the Happy Mouth podcast, chef Nyesha Arrington and restaurateur Philip Camino discuss how Yelp is helping LGBTQ business owners.

With June being Pride Month, Yelp is doing its part to boost the LGBTQ community. As more people have been searching for local LGBTQ-owned businesses, owners can now self-identify on the site. With the new search filter, customers can now more easily find and support LGBTQ-owned businesses in their area. When paired with the “Open for All” filter added in 2018, customers can find safe spaces to celebrate Pride and support the community.

• June is officially Pride month
  
• Yelp noticed searches for LGBTQ-owned businesses in the U.S. increased by 150% last April compared to the previous year
  
• Yelp implemented a free LGBTQ-owned business filter for owners to self-identify
  
• In addition, Yelp will display rainbow-colored map pins that will identify these businesses
  
• While this will help owners, Yelp hopes this and an “open to all” label will help create a safe space for customers as well
  
• Yelp added a Black-owned filter last year after noticing a 7,043% increase in black-owned businesses between May 25 and July 10 of 2020
  
• The app EatOkra helps users find local black-owned restaurants and saw a 4,000% increase in downloads between May 2020 and April 2021

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While big chains have been recovering better than independent restaurants, not everything is smooth sailing. McDonald’s could have a fight on their hands as franchisees are pushing back against the fast-food corporation trying to collect technology fees. With stores closed due to the coronavirus pandemic and millions on the line, this battle might not be quick to end.

Join restaurateur Philip Camino and chef Nyesha Arrington as they discuss the rising franchise fees from restaurants like McDonald’s and Subway, and what could be coming next in the battle with franchisees.

• McDonald’s sales were up 9% in the first quarter compared to the same time in 2019
  
• Same-store sales in March increased 13.6% from the previous year
  
• McDonald’s has ordered franchisees to pay $423 a month on uncollected past technology fees, which total $70 million
  
• Franchisees are saying McDonald’s has not proven the fee is owed and have experienced previous fee increases without a reason why
  
• The National Owners Association saw almost 75% of the 225 members surveyed support owner leadership filing an injunction to stop the collection of the fees
  
• While KPMG is conducting an independent audit to settle the matter, the conflict has been going on since December
  
• Subway has also raised fees franchisees must pay, increasing the royalty payment by 25%

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As the country begins to lift coronavirus restrictions and people feel more comfortable with going out, some of the things the hospitality industry did to survive appear to be sticking around. But what trends will make the cut in this post-COVID world?

Join restaurateur Philip Camino and chef Nyesha Arrington as they take a look back at some of the hurdles restaurants and bars had to overcome over the last year and what trends could stick around as the United States comes out the other side of the coronavirus pandemic.

• Texas Governor Greg Abbott recently signed House Bill 1024, which allows restaurants to serve to-go alcohol permanently following the coronavirus pandemic.
  
• Bars and restaurants have relied on the previously temporary to-go alcohol measures.
  
• Bars and restaurants turned to outdoor dining during COVID-19 restrictions and are still utilizing that space as restrictions on capacity are being lifted.
  
• The L.A. Al Fresco Program provides grants for restaurants in low-income neighborhoods to create permanent outdoor dining
  
• The hospitality industry embraced technology like QR codes to make ordering easier and safer during the coronavirus pandemic.
  
• Some restaurants turned to remote workers for some tasks and robots for others as they battled a shortage of workers
  
• According to the National Restaurant Association, over 84% of operators are struggling to staff their restaurants
  
• A significant amount of restaurant workers reported steep drops in tips while seeing an increase in hostility during the coronavirus pandemic

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Predictions at the beginning of the coronavirus pandemic were doom and gloom with some believing a third of all U.S. restaurants would close. But with the pandemic winding down, thankfully, those predictions appear to have been far more alarmist than reality.

Restaurateur Philip Camino and chef Nyesha Arrington break down the latest restaurant closure numbers from the National Restaurant Association and how they fall quite short of expectations. Nyesha and Philip provide a little insight on what might have saved some restaurants from closing and what might be in store for the future of the industry’s recovery.

• The USB predicted 1-in-5 restaurants would close, while Aaron Allen and Associates believed 1-in-3 restaurants would permanently close due to the coronavirus pandemic
• The National Restaurant Association polled thousands of restaurants in the first half of April.
• They found that about 90,000 restaurants are either permanently or long-term closed, which is down from the 110,000 reported in December. That’s less than 14% of the country’s restaurants.
• Sales have been trending upward with a month-to-month increase.
• 44% of operators expect their April-June sales to surpass March’s sales
• 90% of operators said they will continue to maintain their expanded outdoor dining.
• This surge in business could be due to the start of Summer, easing tensions as more people get vaccinated, and because of restrictions loosening after the long lockdown.
• Still, April 2021 sales are down about 2% from pre-pandemic, which accounts to about $1.3 billion across the entire hospitality industry

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Eric Sze is one of the hottest young chefs out there right now. Not only is he a member of Eater’s New Guard for 2021, Chef Eric has been going above and beyond for his community and his heritage.

On this Fun Friday episode of the Happy Mouth podcast, chef Nyesha Arrington and restaurateur Philip Camino sit down with chef Eric to talk about how he reconnected with his Taiwanese heritage to launch his restaurant, 886, and how it’s not only survived the pandemic but found a way to give back to those most in need.

• Chef Eric Sze is a member of the 2021 Eater New Guard
• Chef Eric’s new restaurant, 886, had to pivot during the pandemic. He changed the menu to be more deliverable and lowered prices to make meals more affordable while improving the outdoor experience.
• Eric founded a grassroots initiative called “Enough is Enough” which brings awareness to the hate crimes against Asian Americans.
• Chef Eric is opening up a new restaurant in Brooklyn called WenWen, named after his wife and mother.
• WenWen will be celebrating and embracing chef Eric’s Taiwanese heritage with unique dishes
• When the pandemic hit, chef Eric and his business partner decided every penny would go to the employees, even over the landlord and vendors

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Independents are getting another big boost as we come out of the coronavirus pandemic. Grubhub, one of the top food delivery apps, announced they’re launching a commission-free platform for independent restaurants and bars.

On this episode of the Happy Mouth podcast, restaurateur Philip Camino and chef Nyesha Arrington discuss Grubhub’s new platform, Grubhub Direct. Nyesha and Philip break down what benefits the new platform will bring and what other solutions exist for independents. They also share their insight on just how helpful this service might actually be for smaller restaurants that need a web presence.

• 90% of restaurant sales were off-premise at one point during the pandemic
• Over 50% of adults have used a delivery app in the past year
• Grubhub Direct allows independents to create customizable ordering websites and provides access to customer data
• To sign up, there will be a $99 set-up fee and $49 monthly hosting fee for Grubhub Direct, plus standard credit card processing fees
• However, all fees are being waived through May 2022 if you join the waitlist now
• UberEats and DoorDash have been offering a similar service

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Due to the tightening of personal budgets, the lack of reliable public transportation, and the restrictions put in place during the coronavirus pandemic, food insecurity rose significantly in the United States. But thanks to stimulus checks and other programs, hunger rates dropped almost immediately.

On this episode of the Happy Mouth podcast, chef Nyesha Arrington and restaurateur Philip Camino discuss the hidden issues of food insecurity and how the government’s stimulus checks, the increase of SNAP benefits, and federal waivers for free school lunches have helped to turn the tide during a worldwide crisis.

• What is food insecurity?
• 38 million Americans lived on food stamps prior to the coronavirus pandemic
• The price of groceries grew 2.6% in April 2020 -- the biggest month-to-month increase since 1974
• 1-in-9 people experience food insecurity while that rate goes up to 1-in-5 for Black individuals
• During the pandemic, over 42 million people have experienced food insecurity
• 80% of households spent their first stimulus check on food and continue to do so
• Adults that reported not having enough to eat dropped by 18% after March’s stimulus check

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As the world looks to combat global warming, some scientists are taking a closer look at cow burps. While that might sound funny, livestock account for a significant percentage of global greenhouse gases thanks, in large part, to cattle burping methane. Scientists might have found the ideal solution in seaweed though.

On this episode of the Happy Mouth podcast, chef Nyesha Arrington and restaurateur Philip Camino dive into the UC Davis study that is turning heads and stopping burps. Philip and Nyesha talk with one of the scientists behind the study, Breanna Roque, to hear the details about how one type of seaweed is cutting greenhouse gas emissions from cattle by up to 82%.

• The emission of greenhouse gases accelerate global warming drastically
• Livestock accounts for 14.5% of global greenhouse gases
• A cow will belch about 220 pounds of methane a year, which is 28-times more potent than carbon dioxide in warming the atmosphere
• Ermias Kebreab -- a professor at UC Davis -- and his Ph.D. candidate Breanna Roque conducted a study that supplemented a portion of cattle’s feed with high-fiber alternatives like seaweed and found a 60% reduction in cow methane
• Seaweed inhibits an enzyme in the digestive system that produces methane
• In a blind study, there was no difference in the flavor of beef and milk produced from cattle fed seaweed
• The active component in seaweed that combats methane production in cattle is bromoform

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Food deserts are a serious issue, especially in urban areas like Los Angeles. For Jamiah Hargins, he wasn’t going to let the lack of grocery stores near his neighborhood stop him from feeding his family fresh produce. After starting a garden and swapping crops with neighbors, Jamiah started a full-fledged micro farm in his front yard, feeding around 50 families high-quality fruits and vegetables.

On this episode of the Happy Mouth podcast, chef Nyesha Arrington and restaurateur Philip Camino take a look at Jamiah’s journey. From small beginnings and starting Asante Microfarm to his mission to fill Los Angeles with micro farms, this is a great story addressing a major problem.

• Jamiah Hargins found it difficult to find fresh produce in his West Adams neighborhood.
• After swapping fruits and vegetables with neighbors, Jamiah started Crop Swap LA, centered on growing food in unused spaces
• Food deserts aren’t just for poor areas, with neighborhoods like View Park -- where the median household earnings are more than $92,000 a year -- not having a grocery store within a mile.
• Jamiah’s micro farm -- Asante Microfarm -- is just 970 square feet but grows over 600 plants and feeds around 50 families.
• Jamiah and other volunteers set aside 10% of every harvest for local families in need
• Asante Microfarm uses an irrigation system that recycles water, using just 8% of the water needed to maintain a front lawn of grass.
• Jamiah has a goal to set up 400 micro farms across Los Angeles

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At the start of the COVID-19 pandemic and lockdown, one restaurant has been going above and beyond to help Baltimore. On today’s episode of the Happy Mouth podcast, restaurateur Philip Camino and chef Nyesha Arrington talk about the Famous Fund.

What started as a bet between a Baltimore restaurant owner and Barstool founder Dave Portnoy turned into nearly $500,000 raised to help local restaurants during a time of crisis. With major donations from people like Baltimore Ravens football players and a ton of small donations coming from individuals, the Famous Fund has helped nearly 20 restaurants so far.

• The Famous Fund started as a bet between Jimmy’s Famous Seafood co-owner John Minadakis and Dave Portnoy of Barstool Sports
• The Famous Fund surpassed their $100,000 goal, getting to just shy of $500,000 thanks to massive donations from people like Baltimore Ravens cornerback Marlon Humphrey and left tackle Ronnie Stanley
• The fund has already helped several local restaurants

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The long-awaited Restaurant Revitalization Fund was flooded with applications immediately, showing just how many businesses were in need. On this episode of the Happy Mouth podcast, restaurateur Philip Camino and chef Nyesha Arrington take a look at the early days of the RRF and the ending of the PPP.

Nyesha and Philip dive into where initial RRF applications came from, how much they’ve already helped small businesses, and whether they believe the fund will need to be re-upped. They also take a look at the PPP as it begins to wrap up, including how it’s running out of funds early for the second time.

• 186,000 eligible businesses applied for the RRF in the first 2 days
• RRF applications came from all 50 states
• RRF funds are starting to be dispersed
• Roughly 61,700 applications came from restaurants and bars with revenues of $500,000 or less
• More than 50% of total applicants came from places owned by women, veterans and the socio-economically disadvantaged, which were priority groups for the RRF
• 26% of operators are predicting a return to normal operations within the next 6 months, up from 17%
• The PPP has run out of funds for most lenders
• The SBA will continue funding outstanding approved PPP applications

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