It’s the New Year so Executive Producer Andy Harris and Chef Andrew Gruel would be remiss in not taking a brief look back at 2015 and then looking ahead to 2016 in the active hospitality sphere. It’s been a big year.
There are some major issues hanging over this universe including the possible elimination of tipping pioneered by Danny Meyer’s Union Square Hospitality Group and a labor shortage in the back-of-the-house.
Also an update on the long-delayed California Dungeness Crab season. The latest is that there are certain fisheries in Southern California where Dungeness Crab can now be harvested. The authorities advise to enjoy the body meat only and avoid the entrails. Until this is all resolved with certainty Chef Andrew is substituting other fresh crab varieties in his restaurants just to be absolutely safe.