Paul Constant, a writer at Civic Ventures, is cohost of "Pitchfork Economics" with Nick Hanauer & David Goldstein.Insider's this week, Guy Fieri writes about Kara Swisher's interview with him as a restaurateur.Constant writes that Fieri used "tired trickle down threats" in it and made him sound less like a man among the people.Subscribe to the 10 Things in Politics Newsletter for the latest news in politics and the economy. Loading something is currently loading. Click Sign up to receive marketing emails and other offers from Insider.Guy Fieri, a celebrity chef, was a joke less than a decade ago. New York Times restaurant critic Pete Wells' 2012 viral attack on Fieri's Times Square restaurant was so brutal that it appeared the host of "Diners, Drive-Ins, and Dives” would never completely rehabilitate Fieri.However, a lot can happen in ten years. Guy Fieri's renaissance, as I write this, is well underway. Fieri has had a tremendous financial success. He recently signed a $80 million three-year contract with Food Network and launched a nationwide chain for delivery-only "ghost chefs" as a response to the pandemic.The media elites that once ridiculed him are now giving Fieri a critical reappraisal. Fieri's charitable work is the engine of Fierissance. Fieri, who gained fame on reality TV, has donated meals to children in need and raised money. Most recently, Fieri created the Restaurant Employee Relief Fund (National Restaurant Association) which raised approximately $25 million to assist restaurant workers who lost their jobs during the pandemic.Fieri was interviewed by Kara Swisher, New York Times opinion writer. He presented himself as a down to earth everyday guy. Fieri used his platform to advocate for independent restaurants that are still suffering from the pandemic.Fieri advised politicians that they need legislation, admitting that he was "pissed" by the way the restaurant business has been left to its own devices over the past year.So far, so good. Fieri is promoting the restaurant industry that gave his start and made him a superstar. When Swisher begins to probe into specific policy decisions Fieri starts to sound less like a man for the people and more like the rich owner of an international chain restaurant. He starts to make the same tired, trickle-down threats you hear from frustrated restaurant owners when they consider raising the minimum wage.Fieri's view on government regulationsSwisher asked Fieri if he wanted lawmakers to regulate exploitative gig-economy apps like DoorDash, which are milking small businesses by charging exorbitant fees for participation in low-wage delivery services. Fieri refused.Fieri stated, "I hate regulations." Fieri said, "I don't like rules." "I think all of a sudden the government steps in and makes sure certain groups aren't able to work together, and all that stuff."Fieri continues his anti-regulatory rant by citing regulations that ban alcohol delivery in many states, and cities. These laws were quickly repealed when lockdowns began to occur. Fieri seems to believe that the only way to succeed is to lift regulations and not create more.Fieri stated that instead of passing laws to make delivery apps more equitable, it would be great if a huge philanthropist could declare, "hey, you know what?" Here's what you can do. I will make sure we are a non-profit delivery company. We'll ensure that drivers and restaurants make money. "And here you are.The difference between philanthropy & equitable wagesWealthy people love to promote philanthropy, believing it is the ultimate solution to all the world's problems. Because unlike taxes, wealthy people can control how much philanthropic giving goes.Fieri's hope for a wealthy person who will create a popular non-profit delivery app is a waste of time and does not improve the outcomes for gig workers or small businesses. However, legislation that ensures Doordash and Grubhub drivers get paid sick and family time days, such as the Seattle City Council law last year, helps workers who have suffered from the pandemic.Fieri's response to Swisher when he asks why so many restaurants are having difficulty hiring staff is even worse.Fieri stated, "It's hard to get your children to eat a healthy dinner and come hungry after they've had snacks throughout the day," adding, "Why would I go to the dinner table and eat broccoli if I just got to eat Doritos?"His "snacks", as he calls them, are the $300 weekly additional unemployment insurance payments. These were part of the previous stimulus package. Fieri claims that these payments were "awesome" during pandemic but that we have to pivot. We have to get people back on their feet."Related versus 'rich guy dismissiveness.Fieri's decision to dismiss unemployment payments of $300 for workers who lost their jobs in the junk food pandemic and promote low-wage exploitative restaurant jobs as nutritious and healthy is not only wrongheaded but also a terrible example of trickle-down nonsense.It's not a reflection of reality. Indeed, a job-search company, reports that people are seeking work in states that still offer $300 per week. Many people have seen the terrible conditions in low-paying restaurants, and decided that they would rather change careers.Higher wages mean more applicants and better-qualified workers for employers who increase their wages. Fieri instead dismissed thousands of restaurant workers who were fired for being lazy. Swisher, who asked Fieri if restaurant workers should be unionized, continued his anti-worker stance.Fieri said that the management of his restaurants is so proactive that there is no need to form a union. Fieri stated, "If a situation arises, we get involved in it and deal with it."This unsatisfactory answer does not reflect the daily experiences of workers who have suffered retaliation from HR for raising a problem or whose requests for help were ignored by management. The data clearly show that union jobs are 11% more lucrative than those in non-union occupations.Fieri was unable to speak out for restaurant workers at every opportunity he had. Flavortown, as many corporate ventures, was built on low wages and worker exploitation.Guy Fieri deserves a lot of praises for his advocacy work for independent restaurant owners. He uses his platform as a way to advocate for business owners, especially during times of pandemic.It's important to remember Fieri is a very wealthy man. He got this way because of the hard work and dedication of his employees. Flavortown is loved by customers in many countries. They love its simplicity, bold flavors, and affordable prices. Behind the scenes, Flavortown workers are fed empty trickle-down calories which keeps them poor but enriches the ones at the top.
