The minimum wage movement has sparked a lot of controversy, especially among restaurants. Boston Chef Chris Coombs knows a waiter or waitress salary is not enough live on and instead offers his employees livable wages, about 20-30% above the Massachusetts minimum wage.
So I think minimum wage is an interesting conversation. And I actually like to look at it as, “What defines a livable wage?” Particularly here in the state of Massachusetts we’ve seen major increases in housing, particularly in the last five years.
We really try to address the needs of our team, and we set our prices accordingly to make sure that our family, our team member, can have a strong livable wage, which is very different than the definition of minimum wage. We always set a pace that even for our lowest level employees is typically 20 to 30 percent above what minimum wage is.
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So, Boston Urban Hospitality, you know we produce a premium product, and we command a premium price, and we try and pay out a premium wage. So that’s really our theory on how we go about business. And, our guests are kind enough to support us and understand our theory on economics, internally. So we really do try and produce a livable wage for as many of our employees as possible, from dishwasher to general manager.