Veterans who went into the restaurant industry after the military share why it’s important to support vet-owned businesses.
Boston Chef Chris Coombs states his opinion on the minimum wage movement. Employees at his restaurants earn livable wages, 20-30% above the minimum wage.Effective restaurant marketing strategies can put your restaurant on the map. Chris Coombs, Chef & Co-owner of Deuxave, shares his best social media tips.Chef Chris Coombs of Boston’s Deuxave prefers the traditional tipping model for his restaurants so his employees earn livable wages versus the minimum wage.Opening a new restaurant amidst Boston’s real estate bubble is posing big challenges to local restaurants. Tapestry co-owner Meghann Ward shares her story.Without raising the minimum restaurant wage, a waiter or waitress salary isn’t enough to survive on, especially where the cost of living is so expensive.Meghann Ward, Chef & Co-owner of Tapestry, uses a teaching kitchen to train her back of house restaurant staff and has extremely low employee turnover.