Changing a restaurant’s tipping model is challenging, but Eater Young Gun Andrea Borgen (’16) is trying to address the pay gap
of keeping restaurant kitchens staffed, and it’s clear it’s never been more important for LA restaurant owners to figure out how to keep their employees paid and their customers happy.
In spite of it all, Barcito’s model is working. Eater sat down with Borgen to talk about her thoughtful approach towards business, keeping both employees and customers satisfied, and what drives her to equalize employee pay at Barcito.“The biggest pitfall was from the standpoint of sticker shock. Our prices have always been really reasonable, even when the tip was included.
, but it’s been pretty successful. I think our regulars and guests really love it, and it fosters more genuine relationships with some of the staff.”You can talk about taking care of your employees all you want, but until you actually have something to show for it, it’s a lot of talk and not a lot of walk. Providing health insurance, stable schedules, and having a team-oriented culture for an independent restaurant is something that sets us apart.
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