logo
episode-header-image
Dec 2023
16m 58s

10. Michelin Stars (Replay)

Freakonomics Network & Zachary Crockett
About this episode

Only the finest restaurants have a chance to bask in their glow. Sometimes, it’s a bit too bright. Zachary Crockett squints at the menu.

 

 

 

Up next
Jul 2
EXTRA: Fireworks Stands
How does an industry built on roadside pop-ups make billions of dollars in two weeks of the year? Zachary Crockett gets pyrotechnical. SOURCES:Alex Zoldan, vice president of Phantom Fireworks. RESOURCES:Phantom Fireworks 2025 Wholesale Price List."The Explosive Growth Of The Fire ... Show More
16m 44s
Jun 30
Car Washes (Replay)
Why are these sudsy roadside stops one of the fastest growing industries in America? Zachary Crockett takes a look under the hood. RESOURCES:"Private Equity Wants to Wash Your Car," by Miriam Gottfried (The Wall Street Journal, 2022)."California Labor Commissioner Recovers $282,0 ... Show More
15m 41s
Jun 23
97. Elevators
Americans take more than 20 billion elevator rides every year — and keeping them safe is an expensive proposition. Zachary Crockett makes small talk. SOURCES:Frank Christensen, president of the International Union of Elevators Constructors.Shannon Moore, service mechanic for the ... Show More
18m 14s
Recommended Episodes
Jun 2017
Much Ado About Michelin
For many chefs winning a Michelin star, or two or three, is often considered the pinnacle of their career. It could put them on the path to money and fame. But some critics claim not all stars are equal- and in an industry where receiving one could mean the difference between pro ... Show More
27m 21s
Feb 2023
What's the big deal about fine dining?
Noma – considered by some to be the ‘world’s best restaurant’ - has announced it will close in 2024. The news has prompted headlines around the world and a renewed discussion about the culture of fine dining, and whether it is sustainable as a business model. In this programme, R ... Show More
28m 46s
Jan 2022
858: Carol Lawrence Owner and President of Red Arrow Diner
With excitement allow me to introduce to you today’s guest, Carol Lawrence. Carol has over 30 years of experience managing and marketing various restaurants, including her own. She started at the age of 12 peeling potatoes. From there she worked her way up to the dishwasher, line ... Show More
2h 26m
Apr 2023
Restaurants
Ellen E Jones and Mark Kermode discuss how restaurants are portrayed throughout cinema and the small screen, from Big Night to Ratatouille. Mark is joined by film and TV journalist Roxana Hadadi to discuss an overview of the best depictions of restaurants on the silver screen and ... Show More
42m 44s
Mar 2023
Should Fine Dining Exist?
The Copenhagen restaurant Noma has consistently topped lists of best restaurants in the world. People fly in from all over the globe to pay $500 per person for the hyperlocal tasting menus dreamed up by chef/owner Rene Redzepi. But a couple months ago, Redzepi announced the resta ... Show More
30 m
Dec 2019
Missy Robbins, chef and restaurant owner: “I was working six days a week and mostly 12 to 14 hour days… when you're in it, you don't realize that it's not healthy.”
Missy Robbins is the chef and owner of Lilia and Misi restaurants in Brooklyn, NY and the co-founder of Grovehouse Hospitality. She sat down with us to share what it’s like to rise through the ranks of the restaurant business. Think: more Chef’s Table, less Monica from Friends. I ... Show More
41m 28s
Jan 2024
Meet a Shining Example of a Great Restaurant Systems Implementer
When it comes to following restaurant systems every day, restaurant owners are notorious for falling down on the job. They are just too busy in other areas and they lose sight of the daily routine things that are required to keep systems working properly. Besides, the job of a re ... Show More
45m 59s
Apr 2024
Why Restaurant Owners Must Embrace Change to Succeed in the Restaurant Industry
Four years after the pandemic, I’m working with restaurant owners who are still suffering whiplash and struggling to find a path forward for their restaurants. I don’t have to tell you, but it was an intense time. Restaurant owners went from a complete shutdown of their restauran ... Show More
15m 26s