Transplant & The Native

On today's episode, we sit down with Grant Gingerich, 20 year restauranteur to talk menu costs, service charges & the state of the industry.Grant is not just a restauranteur, he's a commercial RE owner as well. We have em join us to clear the air around rising costs in the hospitality industry. He has implemented service charges on his menu's/tickets & we talk about how it saved his business. We also break down some tax issues in Denver, the rising cost in labor... and of course EGGS.If you want to know why restaurants are struggling.. we pulled the curtain back today. Tune In! Become a supporter of this podcast: https://www.spreaker.com/podcast/stoned-appetit--3077842/support.