After clocking 13 Emmy nominations, The Bear clearly appeals to all kinds of viewers. But those working in the service industry watched extra closely. Unlike glitzy celebrity food shows and semi-scripted cooking competitions, the FX series actually gets to the heart of hard work: 16-hour shifts, troubleshooting a POS system, waiting for the godforsaken gas inspection, and watching an endless snake of tickets pulsing from the printer, all while putting out a damn good plate of food. While there is plenty of commentary about the industry out there, there are few outlets — from fictional TV shows to digital publications — solely dedicated to telling stories for and by restaurant and bar workers.
So recently, we've been quietly working on how to provide something more directly to our audience in the trade, and expand upon the industry coverage already found on Eater. Our aim is to zero in on the pressing issues industry pros are tackling on a daily basis: navigating financial obstacles, grappling with staffing issues, combatting ever-changing technology, or coming together as a community. This should be a space for hospitality experts to share their perspective, and explore how the world of food and drink is a complicated but beautiful place. What we came up with is a newsletter collaboration with our friends at Punch called Pre Shift. This will be a biweekly look at what matters in hospitality at the current moment, from the standpoint of the people who are actually on the line and behind the bar.
We know that, as journalists, we aren't always the best people to tell a story. Though a lot of staffers at Eater and Punch are former (or current) members of the service industry — an occupational overlap explored in this week's interview with Saveur owner Kat Craddock — the idea behind this project is to pass the mic. Every other Monday, the newsletter will feature voices of chefs, cooks, servers, bartenders, somms, brewers, recipe testers, restaurateurs, and other industry thought leaders.
They will explore what it's like to lead the dining program at a working farm. Or work a shift as a bouncer at a Detroit dive. What a labor-intensive cocktail or dish really costs to make. How bars and restaurants are handling delivery apps and AI. Why representation matters in the kitchen and front of house. And while Pre Shift is meant for the pro, it's also a worthy behind-the-scenes look for anyone who is super excited about restaurants and bars (takes one to know one).
The first newsletter lands on August 14, and we'd love for you to come along for the ride. Sign up now.
—Jess Mayhugh, managing editor, Eater and Punch
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