Robert Irvine has spent 23 years on how the US military feeds people, and he thinks we have lost the art of cooking. That work ended last year in a change to federal law covering Army dining halls. He tells Brian Sozzi that the new halls give soldiers a daily food allowance worth $39 that does not carry over, that the Army will now deliver a meal to a barracks room, and that two or three cooks used to feed thousands. He also says restaurant automation cannot replace the thing that actually brings customers back, and that big chains put profit ahead of people. Operating figures in this interview are his own.
Timestamps
0:00 AI is taking over the world, but AI can’t cook
1:06 Twenty-three years, and the law that had to change
3:05 What soldiers were eating before
4:15 Where the food comes from now
5:18 The $39 a day that has to be spent that day
6:46 What cruise ships worked out first
8:30 Nobody joins the military to be a cook
11:44 Two working parents and the end of home economics
13:14 The event in Brooklyn
15:28 The mistake big restaurant chains keep making
17:35 Why he would not put dynamic pricing on a menu
19:27 What he would open with $50 million
21:11 Writing the book so one restaurant a week could become any business
23:18 The hardest lesson, and learning to listen
#Restaurants #Military #PowerPlayers #YahooFinance
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