In this episode I catch up with Chef Director Jack Stein at his family’s Rick Stein restaurant Group.
Whilst Rick Stein is locked down in Australia I’d seen alot in the past ten days with Jack defending a pretty negative article in the Daily Mail. Jack has been very honest with his team and customers about the financial challenges the business is facing as a result of it’s current coronavirus related shut down. We discuss the challenges of meeting £300k a week in payroll costs with £0 revenue coming through the door, and some of the unfair accusations around how his Dad should simply ‘put his hand in his pocket’ and pay people.
We chat about the challenges specifically of operating in tourist towns in seasonal hotspots and the further complexity that is going to add to re-establishing their business. We touch on a potential insurance claim and the issues around the insurance industry thus far managing to wiggle out of claims.
We finish off with some of the great ways the industry is responding including a ‘virtual food festival’ running Easter Monday 13th April with details via Jack’s Instagram page.