Beyond the Plate: How Restaurants Do Well by Doing Good
May 2027 · Princeton University Press
Ebook
224
Pages
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infoThis book will become available on May 11, 2027. You will not be charged until it is released.
About this ebook
Why communities and markets thrive when restaurants invest in their people and the planet
Half of all restaurants will fail before their fifth year in operation. With food, rent, and energy costs skyrocketing, restaurant owners struggle daily to keep the lights on. In today’s climate, it can seem like an unattainable luxury to pay higher wages or source sustainable ingredients. Beyond the Plate reveals why it is an imperative.
Katherine Miller presents engaging profiles of Michelin-starred chefs and James Beard award nominees and winners such as Jill Marie Tyler of Rye Bunny in Washington, DC, and Kyle and Katina Connaughton of SingleThread in Sonoma County, who share the secrets of running just, green, and profitable restaurants. By reducing waste, partnering with local farmers, and developing worker-forward business models, they are cutting costs, creating uniquely delicious menus, and providing a top-flight dining experience. These eateries are not just keeping the doors open. They are changing the entire industry and the food system itself.
Miller describes how top restaurant owners and chefs are making a difference by supporting agricultural practices that improve soil health and lower carbon emissions. By paying employees a living wage instead of relying on an antiquated tipping system, they are creating stable incomes for workers and families, broadening healthcare access, and fueling economic vitality and growth.
Drawing lessons from some of the world’s most sustainable and successful restaurants, this inspirational book shows how the rewards of green and just practices go far beyond the plate, benefiting not only restaurateurs and customers but entire communities and the earth that nourishes us all.
Half of all restaurants will fail before their fifth year in operation. With food, rent, and energy costs skyrocketing, restaurant owners struggle daily to keep the lights on. In today’s climate, it can seem like an unattainable luxury to pay higher wages or source sustainable ingredients. Beyond the Plate reveals why it is an imperative.
Katherine Miller presents engaging profiles of Michelin-starred chefs and James Beard award nominees and winners such as Jill Marie Tyler of Rye Bunny in Washington, DC, and Kyle and Katina Connaughton of SingleThread in Sonoma County, who share the secrets of running just, green, and profitable restaurants. By reducing waste, partnering with local farmers, and developing worker-forward business models, they are cutting costs, creating uniquely delicious menus, and providing a top-flight dining experience. These eateries are not just keeping the doors open. They are changing the entire industry and the food system itself.
Miller describes how top restaurant owners and chefs are making a difference by supporting agricultural practices that improve soil health and lower carbon emissions. By paying employees a living wage instead of relying on an antiquated tipping system, they are creating stable incomes for workers and families, broadening healthcare access, and fueling economic vitality and growth.
Drawing lessons from some of the world’s most sustainable and successful restaurants, this inspirational book shows how the rewards of green and just practices go far beyond the plate, benefiting not only restaurateurs and customers but entire communities and the earth that nourishes us all.
Why communities and markets thrive when restaurants invest in their people and the planet
Half of all restaurants will fail before their fifth year in operation. With food, rent, and energy costs skyrocketing, restaurant owners struggle daily to keep the lights on. In today’s climate, it can see...
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About the author
Katherine Miller was named an industry leader and “Fixer” by Grist magazine and called one of the most innovative women in food and beverage by Fortune and Food & Wine. She led the James Beard Foundation’s Impact programs, including developing the Chef Bootcamp for Policy and Change. She teaches in the Sustainable Food Systems master’s program at the Culinary Institute of America and is the author of At the Table: The Chef’s Guide to Advocacy.
Katherine Miller was named an industry leader and “Fixer” by Grist magazine and called one of the most innovative women in food and beverage by Fortune and Food & Wine. She led the James Beard Foundation’s Impact programs, including developing the Chef Bootcamp for Policy and Change. She teaches ...
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