The challenge within the restaurant industry is that there is a hidden negative culture reinforced by bad practices and praised by many. This goes unspoken by employees and unseen by consumers, because industry culture and the fear of speaking up pushes employees back.
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The challenge within the restaurant industry is that there is a hidden negative culture reinforced by bad practices and praised by many. This goes unspoken by employees and unseen by consumers, because industry culture and the fear of speaking up pushes employees back.
STATISTICS
Of chefs feel pushed to the breaking point.
Data from : https://www.fairkitchens.com
Chefs have suffered physical abuse.
Of chefs feel sleep deprived to the point of exhaustion.
RESEARCH INSIGHTS
INDUSTRY INFRASTRUCTURE
CULTURE
GENDER
PHYSICAL/ MENTAL
INDUSTRY INFRASTRUCTURE It is a very time-consuming industry with lack of rules and HR department. It is usually a very stressful environment with minimum or no managerial skills required for employees.
Results from 1-1 interviews conducted with more than 10 employees from the restaurant industry
Your boss sets a meeting on Monday and you planned to taking Sunday off but you want to see 10 course tasting menu and it doesn’t matter, you go in. Or you are waiting for your New York Times review and you were working like 100 days in a row before that review comes and it is just completely unhealthy. Female chef, 48 years
Results from 1-1 interviews conducted with more than 10 employees from the restaurant industry
CULTURE It is a very casual culture since there are almost no rules. Drinking at work is common and there is a boys club culture with disrespectful jokes and comments is common between peers.
Results from 1-1 interviews conducted with more than 10 employees from the restaurant industry
When you are cooking you have a very casual culture and we are all friends and friendly - One minute you are joking and laughing and the next minute is like “Why did you fuck this up?” “I didn’t fuck this up - I didn’t even touch it” “You fucked it up, I saw you” - And then you get into an argument, and that's normal. Female Chef, 34 years old
Results from 1-1 interviews conducted with more than 10 employees from the restaurant industry
GENDER It is a very male dominant environment in which women are perceived inferior for being more “sensitive� and need to work harder than men to be respected.
Results from 1-1 interviews conducted with more than 10 employees from the restaurant industry
I walked into the kitchen in South Carolina as a chef and I also worked front of the house. And the guy just saw me, sat down and refused to work. It took me probably a month and a half to get these guys up and I had to completely turn the kitchen around. But I gained a respect. Female chef, 50 year old
Results from 1-1 interviews conducted with more than 10 employees from the restaurant industry
PHYSICAL / MENTAL Because of the infrastructure and culture of the kitchen environment, there is a lot of anxiety from employees, that don’t have resources to release stress.
Results from 1-1 interviews conducted with more than 10 employees from the restaurant industry
I think most people have anxiety issues but we don't have the luxury to go to therapy because we are not insured, so a lot of cooks are using a lot of drugs or alcohol to kind of help with anxiety and that can get out of control very quickly. Female Chef, 34 years old
Results from 1-1 interviews conducted with more than 10 employees from the restaurant industry
OPPORTUNITIES
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Existing restaurant rating platforms don’t take into account what happens inside the restaurants, so consumers don’t prioritize it when choosing a place to eat. What else is it known for? Is there physical abuse?
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Sanitary violation Taste Price Location Comfort and quality Local sourcing Healthy
WHAT IF
there was a platform that informed consumers about what happens within the kitchen industry? Intervening in their decision making process to help them choose restaurants based on a new set of criterias.
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Customer service & hospitality Staff beneďŹ ts Staff diversity & inclusion Safe space & supportive environment Ethical Misconduct mentions Sexual assault mentions Employee work overtime
INTRODUCING
https://restaurantfromwithin.invisionapp.com/public/share/Z314WX9PC4#screens/477761869
HOW IT WORKS?
Platform that shares unseen and unspoken stories with Share unseen stories to
Rethink their criteria when choosing a place to eat
See other stories and feel a sense of belonging and compelled to share more
Feel an urge to change from consumer pression and story sharing
Share their stories anonymously with
RESTAURANT EMPLOYEES
CONSUMERS
Treats with more respect & dignity Push to change
RESTAURANTS
VALUE PROPOSITION
Share as an act of protest -
Raise awareness to the problem By the use of story-sharing they can build strength and peer-identity between them Sense of community building Share as an act of protest
VALUE PROPOSITION
Sense of community building.
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Choose restaurants based on a new set of criterias. Educative understanding that values should taste as good as food Reframe how they chose restaurants based on ethical choices. Transparency towards restaurant work environment Share as an act of support
VALUE PROPOSITION
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Influence restaurants to create behavioural change within the industry, causing a positive impact on the industry’s culture.
VALUE PROPOSITION
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LAUNCH PLAN
MARIANA LUSTOSA
PAT HONGVISEDCHAI
JIDA TIANTONGNUKUL
Our Team Designer of ideas & CHO Specialist in Researching, Planning and Communicating
Designer of Conceptualizations & CHO Specialist in Designing, Doing infographics, Researching and Conceptualizing ideas
Designer of technology & CHO Specialist in Graphic Designing, Conceptualizing ideas, and Tech savvying