FSR August 2023

First Course

PLEASE DON’T STOP THE MUSIC

FSR ’s podcast, ‘The Restaurant Inno vator.’ “A long career of thinking I was doing what was considered best, and finding there’s a lot of waste, that there’s a lot of mistreatment of both the employees in these restaurants as well as the folks who bring the food to you, and I realized the food I was cook ing was far from sustainable, and I kind of had this existential thing if I even wanted to cook anymore.” Rubba’s epiphany was two-fold: not only could he use his voice and public platform to push for positive change in the industry, but he could model a dif ferent way of doing things by building a sustainable restaurant from the ground up. “I might as well use what soapbox I do have to stand on and try to flip the script and push a better world for res taurants, whether that just be with the food when we talk sustainability or the way we ourselves operate,” he says. His awakening led to opening Oys ter Oyster in June 2021, a “dining expe rience for the future” that relies on sea sonal and local produce for its tasting menu, and ingredients that are sourced from individuals who believe in organic and regenerative farming practices. In addition to minimizing food waste and carbon footprint, Rubba and his busi ness partner, sommelier/restateur Max Kuller, believed they could make Oyster Oyster a one-of-a-kind experience in the Mid-Atlantic region. A creative menu that tastes as good as it looks has the world paying atten tion—and taking notes. Oyster Oyster received a Michelin Star in 2022, and Rubba was awarded the big prize at the James Beard Award ceremony in June: ‘Outstanding Chef,’ an honor in a national category. “We built something that was not only more sustainable for the environ ment, but for myself to not burn out in,” he adds. “We built something that was holistic for both myself and the staff, which is really beautiful.”

PLAYING BACKGROUND MUSIC has proven to create positive and engaging experiences for customers at restaurants, and can even impact purchasing decisions. Consumers in the U.S. make more than 90 billion vis its to businesses every year, and a whop ping 79 PERCENT NOTICE THE MUSIC THAT IS BEING PLAYED , according to SOUNDTRACK YOUR BRAND , which gives restaurants, bars, and retail stores an all-in-one solu tion for streaming music. While the types of music played can vary based on the venue, it can also directly impact the bottom line. In a recent survey by TOUCHTUNES —which provides a mod ern jukebox experience for thousands of restaurants and venues—five of the top songs reported by customers to enhance the atmosphere include: 1 “ Tennessee Whiskey” CHRIS STAPLETON 2 “ Blinding Lights” THE WEEKND 3 “ I Wanna Dance with Somebody” WHITNEY HOUSTON 4 “ Save Me” JELLY ROLL 5 “ Fat Bottomed Girls” QUEEN

TO LEARN MORE, CHECK OUT ‘THE RESTAURANT INNOVATOR’ ON ALL PODCAST PLATFORMS.

ADOBE STOCK

AUGUST 2023

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