“It’s actually pretty easy, it’s about money”, Robert Belcham explains when asked what some of the foodservice industry’s biggest issues are today. Robert goes on to discuss his perspective of the pay structure in the industry, illustrating a chain effect of how equal pay leads to better morale, better workplace culture, better employee retention, and ultimately a more successful business. I had the pleasure of discussing this and other common foodservice issues with restaurateur, entrepreneur, Chef, and community voice Robert Belcham. This is just a snapshot of some of the insight Robert communicates on The Mise en Place Podcast, an extension of the Chef’s Table Society.