In our latest Masters in Business podcast, we speak with Saru Jayaraman. She is the Director of the Food Labor Research Center at University of California, Berkeley, and Co-Director of the Restaurant Opportunities Centers United (ROC-United).
We discussed the many changes in the dining and restaurant industry, from labor and minimum wage issues to the newest trend of restaurant’s new “No Tipping” policies.
Jayaraman attended UCLA, for her undergraduate school work, graduating with a B.A. International Development Studies, and another B.A. Political Science, in 1995. That was followed by a Masters in Public Policy at Harvard University, John F. Kennedy School of Government in 1998, and then a J.D. from Yale Law School, 2000.
She is a recipient of the James Beard Foundation Leadership Awards, and was named to Crain’s “40 Under 40” list for 2015.Jayaraman is the author of Forked: A New Standard for American Dining as well as Behind the Kitchen Door.