How to Prune HQ

Why Gabrielle Hamilton’s Spotted Pig Deal Fell Apart | Eater

"The chefs' primary restaurant is run according to a codified staff manual of five core values — including disarming honesty, servant leadership (the head chef prefers to be called “G.H.” and deliberately reverses traditional hierarchies by doing tasks like taking out the trash and making coffee for staff), and an emphasis on avoiding rhetorical questions so only real inquiries drive action — which they planned to transplant to the partner restaurant. Despite its influence, the business does not make its owners wealthy: one chef reportedly earns about $1,112 per week after taxes from the restaurant, supplemented occasionally by book royalties, column fees and television work, and lives modestly with family." - Monica Burton