Crain's Cleveland Business

Page 1

VOL. 39, NO. 42

OCTOBER 15 - 21, 2018

Source Lunch

Akron A city built on heavy industry is seeing big gains in software. Page 24

Cuyahoga Community College executive VP William Gary Page 27

CLEVELAND BUSINESS

The List Largest grantmaking foundations Page 18 REAL ESTATE

CHALLENGES OF BEING A FEMALE CHEF | A CRAIN’S SERIES

FORGED IN FIRE

Proposed building is good test for market By STAN BULLARD sbullard@crain.com @CrainRltywriter

co-worker in the walk-in freezer, getting “handsy,” forcing a kiss or worse. A quick review of the numbers demonstrates the landscape. According to Data USA, male chefs and head cooks account for 78.4% of all positions (345,711 such top positions nationwide), leaving roughly 22% (95,093) of the spots for women. Unsurprisingly, salaries for male chefs eclipse those of women by roughly $6,000 annually: $34,523 vs. $28,316.

Search for new office space available in or near downtown Cleveland on CoStar, the online realty data provider, and you’ll find just two smallish spaces in new buildings. One is about 20,000 square feet at Ernst & Young Tower in the Flats, and the other is about 40,000 square feet at Link59 in MidTown Cleveland. In a nutshell that reflects the Batson opening that Chicago-based Harbor Bay Real Estate Advisors hopes to fill with the proposed 12-story office building component of a project with an adjoining apartment building and ground floor retail space on Lorain Avenue across from the West Side Market in Ohio City. It’s a sharp-shooting real estate developer’s approach to Cleveland. It represents a strategy of trying to build in a downtown office market that has a 25% vacancy rate, according to the JLL Inc. brokerage firm’s new 2018 Skyline report. It takes advantage of the fact that at the rarefied level of trophy buildings such as Key Tower, E&Y and 200 Public Square, where tenants are willing to pay high rents close to what’s needed for new construction, vacancy is just 9%. Andrew Batson, director of research at JLL’s Cleveland office, said in an interview, “If you need (much) space, it’s getting hard to find it in a newer building. In textbooks, the theory is that office developers start putting shovels in the ground when vacancy is below 10%.”

SEE CHEFS, PAGE 11

SEE OFFICES, PAGE 6

Michele Gaw teaches culinary arts at Cuyahoga Community College’s Hospitality Management program. Gaw has been part of the Cleveland restaurant scene since the mid-1980s. (Tim Harrison for Crain’s)

Female chefs, owners make their own way in an often-heated, male-dominated field By JOE CREA clbfreelancer@crain.com

In the age of #MeToo, it’s no surprise that professional women chefs are among those claiming harassment — except it’s anything but a modern complaint. Generations of female culinary workers have quietly, or loudly, voiced concerns about the limitations placed on their rise to higher

pay and positions of leadership, and a seemingly endless array of personal abuse. I’ve been hearing the claims since my earliest days in restaurant kitchens and later as a reporter. Usually the stories were of verbal put-downs, manto-woman: “You’ve got no place here. You can’t handle the workload. What do you think you know?” Often the snipes were accompanied by juvenile, underhanded moves: hiding or stealing utensils,

Entire contents © 2018 by Crain Communications Inc.

The kitchen gender gap The number of chefs and head cooks in American restaurants, by gender (2016 figures): Men

78.4%

Women 21.6% Source: Data USA

messing with seasonings and more. But nearly as often the actions were physical: locking a female

Business of philanthropy << Donor-advised

funds are reaching record levels of capital. Page 13 Q&A with FORM’s Steve Cencula Page 14 Tax reform’s effect on end-of-year giving is a ‘tricky’ subject to tackle. Page 15

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