Why a Chicago Restaurant Is Taking Their Most Popular Dish Off the Menu | Eater
"A second service-focused restaurant opened in 2021 that allowed the owners to renovate their original space; it implemented the higher-house-pay model and benefits designed to reduce reliance on tipping. Under this system, front- and back-of-house earnings became roughly comparable once longer hours and regular overtime for cooks were factored in, helping the owners test the feasibility of paying living wages while maintaining service-level staffing." - Corey Mintz
.png?w=88&q=75&f=webp)
