The Industry Standard
The Industry StandardThe mission of The Industry Standard is to help you learn from the experience (and mistakes!) of a seven-time Michelin star recipient chef and current owner of three restaurants--and to develop your own restaurant without wasting time or money.
| Platform |  | Pricing | Freemium | Publishes | Twice weekly |
|---|---|---|---|---|---|
| Issues | 69 | Subscribers | Read | theindustrystandard.substack.com |
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#69 Are You Ready To Be a Chef?
When Elizabeth and I moved to San Francisco in 2004, I had in my head that I was ready for my first Executive Chef position. I’d worked in kitchens on and off for almost ten years, and full-time for the last four (after culinary school). I’...
#68 Money
How does money flow through your operation? More specifically, how does money get from the guest’s bank account to yours? How much of it gets through? That’s the subject of today’s article.
#67 Best New Chefs, Cowboy Boots, and Santeria
In a heroic effort to find common conversational ground among three generations, my brother-in-law John offered this idea during a lull in family-dinner conversation one night: a “Memories” playlist on Spotify. He’d created his own, and it ...
#66 An Open Letter to Paul Lynch
Dear Mr. Lynch,
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