Is there a place for emotion in the food industry?

In this episode of The Mess Hall, we talk to Chef Rosalyn Darling about whether there is a place for emotion in the food industry. How do you create new food products, menu items, or experiences that solve for human anxiety, or the need for some excitement in our lives? How do you think through the entirety of the emotional experience, including for food industry workers? Is it possible to weave empathy and compassion into a restaurant or retail experience? Plus, we kick off the episode discussing our biggest hotel pet peeves, from privacy door hangers that fall off every time you open the door to the clever solutions that upgrade the hospitality experience. And Chef Darling answers The Mess Hall Five Questions, including a recommendation for another podcast that she thinks will level up your thinking.