What is Tom Douglas’ food philosophy?

Part of our goal is to reduce the center of the plate. One of the frustrations I have about the American food system is that so much goes in the garbage in our restaurants, and that’s not just the cost of the food, but the cost of the labor to prepare it and then throw it away. I’ve challenged myself this year to figure out a way to have a conversation with our customers about the menu: "This is what we’re serving you, this is what it costs, if you’re still hungry let us know." I want to figure out how to put the food out that you might need, and if we haven’t got you yet, put some more food out. That’s a conversation that has to happen around this country, and I’d like to figure out how to make it happen.

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