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Owners of Caven, Longway Tavern, Sylvain and Meauxbar Change the Business Model
Posted on 7/6/20 at 12:35 pm
Posted on 7/6/20 at 12:35 pm
The article is long, but here's the gist of what they're doing.
LINK
The Sylvain staff is down to 10 people, about a quarter of what it had in the past. They have specialized roles but also work across the restaurant. All serve customers at the table, all wash dishes in the back. All are now paid a base salary and have company-provided health insurance.
Parts of the new model are designed around reopening in a time of coronavirus. But the approach also aims to address longstanding industry issues laid bare by the crisis, particularly around equity and sustainability. These changes are permanent.
“This isn’t just what we do until things get back to normal, this is our new reality,” said Robért LeBlanc, founder of Sylvain parent company LeBlanc + Smith.
LINK
The Sylvain staff is down to 10 people, about a quarter of what it had in the past. They have specialized roles but also work across the restaurant. All serve customers at the table, all wash dishes in the back. All are now paid a base salary and have company-provided health insurance.
Parts of the new model are designed around reopening in a time of coronavirus. But the approach also aims to address longstanding industry issues laid bare by the crisis, particularly around equity and sustainability. These changes are permanent.
“This isn’t just what we do until things get back to normal, this is our new reality,” said Robért LeBlanc, founder of Sylvain parent company LeBlanc + Smith.
This post was edited on 7/6/20 at 12:36 pm
4
Posted on 7/6/20 at 12:48 pm to Gris Gris
Talk about ingenuity, I appreciate what these guys are doing to help themselves and their employees.
Their places will certainly be receiving my business in the future.
Their places will certainly be receiving my business in the future.
Posted on 7/6/20 at 12:54 pm to TigerRob20
quote:
Their places will certainly be receiving my business in the future.
Agreed. It also helps that Sylvain and Longway Tavern are two of my favorite restaurants in the city.
Posted on 7/6/20 at 1:12 pm to Gris Gris
The model will work and isn’t the issue. It’s basically how any QSR concept operates
The issue is generating the revenue to pull it off in a COVID and post covid climate.
That and these employees are going to flip their shite when they realize how much of their 30k salary is taxed, plus paying health insurance costs.
The issue is generating the revenue to pull it off in a COVID and post covid climate.
That and these employees are going to flip their shite when they realize how much of their 30k salary is taxed, plus paying health insurance costs.
Posted on 7/6/20 at 1:34 pm to GynoSandberg
Are they not allowing tips at all? Or just not as expected?
I know that historically, restaurants that tried doing away with tipping all failed. But I could see the model described here working if it still allowed optional tips.
I know that historically, restaurants that tried doing away with tipping all failed. But I could see the model described here working if it still allowed optional tips.
Posted on 7/6/20 at 1:37 pm to Gris Gris
well at least they are trying something to help.
Posted on 7/6/20 at 1:38 pm to LouisianaLady
tips are split evenly b/w all non-mgmt.
Non-tipping works at Gramercy Tavern, but the burger (which is life-changing) is $32.
Non-tipping works at Gramercy Tavern, but the burger (which is life-changing) is $32.
Posted on 7/6/20 at 1:48 pm to LouisianaLady
The article makes it sound like it’s salary and tips, but tips are distributed equally to all
Posted on 7/6/20 at 1:52 pm to GynoSandberg
Ah ok, that makes sense. A lot of restaurants here in BR have gone to that model during Covid. Wouldn't be surprised to see some stick with it as well.
Posted on 7/6/20 at 2:09 pm to Gris Gris
quote:
All serve customers at the table, all wash dishes in the back
I wonder how feasible this is, when your restaurant is packed? Assuming it becomes packed and 100% occupancy is allowed in the future. Seems like the wait staff wouldn't have enough time to bus tables and wash dishes too.
Posted on 7/6/20 at 2:14 pm to BugAC
quote:
I wonder how feasible this is, when your restaurant is packed? Assuming it becomes packed and 100% occupancy is allowed in the future. Seems like the wait staff wouldn't have enough time to bus tables and wash dishes too.
At 100%, I would assume they would have to hire more folks than they have now. However, like you, at 100%, I would think most would be busy at their own stations to be cross working in the restaurant. Time will tell.
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