Show 325, May 25, 2019: Chef Andrew Gruel, Co-Host and Founder of Slapfish Restaurant Group – “Ask the Chef”

Andy Harris and Andrew Gruel at the Fifth Anniversary of the SoCal Restaurant ShowOur own Chef Andrew Gruel of the Slapfish Restaurant Group joins us with another informative “Ask the Chef” segment. He’s in Albuquerque, NM right now opening the 2nd Slapfish there. With the Summer grilling season on the horizon it’s great to have a real working chef in our corner always providing handy and practical advice!

Chef Andrew responds to a vexing tipping question. The issue is whether it’s appropriate to tip on the pre-tax check or the check with the sales tax added on. With the California sales tax now averaging 10 per cent in most areas this makes a difference on the total of the gratuity.


Show 153, January 2, 2016: Chef Andrew Gruel, Co-host & Founder, Slapfish Restaurant Group

Andrew Gruel at the AM830 KLAA StudiosIt’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.


Show 143, October 24, 2015: Co-Host Chef Andrew Gruel, Slapfish

Andrew GruelOur regular Guest Host, Chef Andrew Gruel of Slapfish, has been on the road. We’ll hear about his Pop-Up Dinner series in Williamsburg, Brooklyn and other news of note .

Chef Andrew was just in Williamsburg, Brooklyn doing three-seatings at Loosie’s Kitchen for his “One Night (Fish) Stand, Water–to-Table, five-course prix-fix sustainable seafood menu. Locally sourced seafood was on the menu and used in his signature lobster burger and an “ultimate” fish taco with Montauk tilefish.

Chef Andrew also weighs-in on Union Square Hospitality Group’s innovative plan to eliminate tipping in all of their 13 high-profile New York restaurants. The goal is to create a fair wage system for all employees including the back-of-the-house folks who don’t ever share in the gratuities.