i think that there's an error that people make where they try to basely make the thing look like steak, right? Like, i don't need it to look like steak. Just tell me it's a high protein ex i and i'm totally happy. There are some la, i had some lab grown salmon that blew my socks off in a million years. I ansuc an esnegery, nover en. It has nigersison. You couldn't tell. Couldn't tell. And that's not its scale yet. We're getting close.
Nick Kokonas joins to discuss his his company Tock (10:50), his world-class restaurant group Alinea (0:54), how restaurants can improve their operating leverage (18:05), digital experiences augmenting hospitality (39:41), why tipping needs to be replaced (44:50), the labor supply (56:16), inflation (1:00:27), employee health and more!