Building Supportive Systems for Staff in Hospitality

Michelin-starred, James Beard award–winning chef Douglas Keane closed his wildly successful restaurant at the peak of its fame, burned out by an industry he felt was broken. A decade later, he returned with Cyrus 2.0, a completely re-engineered dining journey that now pays every employee $75,000, runs a four-day workweek, and delivers higher margins than most fine-dining peers. Harvard Business School made it a case study about it, and here in this episode, he explains exactly how he did it. 

Links:

• Cyrus Restaurant 
• Harvard Business School Case – “Cyrus: Turning a Traditional Business Model on Its Head”
• Book – Culinary Leverage: A Journey Through the Heat 
• Chef Douglas Keane 

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Music for this show is produced by Clay Bassford of Bespoke Sound: Music Identity Design for Hospitality Brands