Beyond the Plate: How Restaurants Do Well by Doing Good

Why communities and markets thrive when restaurants invest in their people and the planetHalf of all restaurants will fail before their fifth year in operation.With food, rent, and energy costs skyrocketing, restaurant owners struggle daily to keep the lights on.In today’s climate, it can seem like an unattainable luxury to pay higher wages or source sustainable ingredients.Beyond the Plate reveals why it is an imperative. Katherine Miller presents engaging profiles of Michelin-starred chefs and James Beard award nominees and winners such as Jill Marie Tyler of Rye Bunny in Washington, DC, and Kyle and Katina Connaughton of SingleThread in Sonoma County, who share the secrets of running just, green, and profitable restaurants.By reducing waste, partnering with local farmers, and developing worker-forward business models, they are cutting costs, creating uniquely delicious menus, and providing a top-flight dining experience.These eateries are not just keeping the doors open. They are ch