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
Being a Parent in the Restaurant Industry Shouldn’t Be This Hard | Bon Appétit
"A follow-up restaurant launched around 2019 that opened amid the arrival of the owners' third child; its early days illustrated the difficulty of expanding a hospitality business while caring for a newborn, with the chef sometimes working service shifts while also attending to an infant." - ByLydia Kiesling