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No-break buy in

If a restaurant staff knew how much a broken dish or glass cost to replace, they might be more careful when handling it—especially if they benefited from the savings in breakage. That’s what chef and Food Network star Robert Irvine does at his restaurant Robert Irvine’s nosh in South Carolina. “It says in my restaurant, ‘A broken plate costs this, a broken glass costs this,’” he said in an aside during a recent speech on restaurant technology. “My dishwasher gets a bonus every quarter based on what he saves me in breakage.”

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