Masters in Business

Saru Jayaraman on How We Eat Today

The way we eat today.

In our latest Masters in Business podcast, we speak with Saru Jayaraman, director of the Food Labor Research Center at the University of California-Berkeley, and co-director of the Restaurant Opportunities Centers United.

The conversation covered changes in the dining and restaurant industry, including rising minimum wages, the latest trends in eating out and the advent of no-tipping policies in some restaurants.  Jayaraman, recipient of a James Beard Foundation Leadership Award, is the author of "Forked: A New Standard for American Dining" and "Behind the Kitchen Door."

You can stream the full podcast below, or download it on Apple iTunesBloomberg, or SoundCloud. All of our earlier podcasts are available iTunes, Soundcloud and Bloomberg.

This column does not necessarily reflect the opinion of the editorial board or Bloomberg LP and its owners.

    To contact the author of this story:
    Barry Ritholtz at britholtz3@bloomberg.net

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