The Industry Serves Up Only Public ‘Staff Meal’

One of Philadelphia’s newest restaurants pays homage to the industry

'The Industry' in Philadelphia gives patrons a comfortable and casual dining experience.

Philadelphia welcomes its latest restaurant with a twist; a focus on the men and women behind the counter. Notably called ‘The Industry’, the restaurant pays homage to chefs, cooks, servers and wait staff which co-owner Heather Gleason says aren’t usually given as much credit as they deserve.

On June 6th owners Dave Garry, Gleason, and chef Szoke opened The Industry to the public serving dinners from 4p.m. to 1a.m. and late brunch in the afternoons until 4p.m. They decided to open the restaurant after years of restaurant experience.

“We’ve been in the business a long time and we were kind of like we should design a concept around our business,” said Gleason. “People are so interested in what we do so now we can give regular people a glimpse into the business.”

Every Sunday from 10p.m. to 1a.m., chef Pat Szoke serves up staff meals – a meal traditionally served to wait staff around lunch and dinner, to industry professionals and casual diners alike. For $5 to $6 anyone can enjoy what the chef cooks up and experience what it’s like to be part of a restaurant family.

“It’s whatever the chef is cooking,” said Gleason. “It’s what we eat and since the concept is designed around the industry, we offer it to the public as well.”

The restaurant is designed to make the dining experience casual and comfortable with reclaimed barn wood surrounding the space and custom made dining tables. Black and white photos of Philadelphia’s hospitality professionals taken by photographer Steve Legato grace the walls. The photos depict cooks in the kitchen, doing what they do best according to Gleason.

The restaurant offers a variety of specials throughout the week including Buckets of Champagne, which offers five-bottle buckets of High Life on Tuesdays for $10 and Monday Night Burger & Bubbles, featuring The Industry quarter-pound burger with either a glass of sparkling cava, brut rose, or a bottle of High Life.

To show commitment to those working in the hospitality business, the restaurant provides a 20 percent discount to all industry professionals.

In its second month, Gleason thinks the restaurant is doing “so good so far.”

“We’ve been doing well,” said Gleason. “We’ve built up a regular base in the neighborhood and we’re seeing a lot of new faces.”

Sean Flynn is a Junior Writer for The Daily Meal. Follow him on Twitter @BuffaloFlynn