"What up FoodLab Community?
Meet Ollie, he's a cook at Slows, and will be debuting his farm to table pop-up—RESTO CHANGE O!—at St. Cece’s next Takeover Tuesday. That’s Tuesday, August 13th 6 - 10 (or whenever food runs out). See the nifty flyer attached, or attend on our FB event page.
Ollie loves food, but he is equally interested in creating an influential, triple bottom line enterprise. RESTO CHANGE O! strives to achieve this a few different ways.
"We buy our food from local farms and food producers (tantré, food field, rising pheasant, cross roads creamery, avalon), then send back the vegetables scraps for composting, and table scraps for chicken feed.
We pay each employee three ways: wages, tips and profits, and we keep all the business numbers transparent."
"We push employees to be multi-skilled, so that the tough and monotonous jobs get rotated, increasing empathy and variety while also softening the traditional barrier between front-of-the-house and kitchen."
"We practice resourcefulness in the kitchen to reduce waste and energy consumption. For example, we use cast iron skillets, which don’t require washing after every use; when we include meat in our cooking, we try to use the whole animal; we encourage diners to bring their own containers to take food home . . . things of that nature."
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