“No matter what side you’re on, it’s a broken system,” said restaurateur Kevin Boehm, partner in Boka Restaurant Group, a multiconcept operation based in Chicago. His comment opened an industry panel on tipping presented on Sunday in Chicago by Union Square Hospitality Group, Danny Meyer’s restaurant company and a pioneer in exploring alternatives to compensating servers through tips. USHG introduced its “hospitality included” no-tipping policy last fall.
Since then, the model has been a hot topic of discussion in the industry, with most restaurateurs taking a wait-and-see approach as they learn from the leaders. Five of those leaders’ top learnings, hits and misses were revealed during the panel.
GET THE WHOLE STORY
Why become a member?
Log in to Restaurant Business for free access to this story and unlimited industry news, analysis and information.
Restaurant Business and the James Beard Foundation invite past and new Blended Burger Project™ participants to join a movement that strives to make burgers better by blending ground meat with chopped...