Below, you’ll find links to coverage of our work and impact. Many refer to us as The Delta Foodservice Group, our legal name before we branded our Rethink Restaurants program. For press inquiries, please contact us.
ToastSelect a Management Model That Benefits Your Staff
New staff management models, like profit-sharing and open-book management, could make your team a whole lot happier.READ MORE
Eater BostonNon-Profit Haley House Bakery Cafe in Roxburyre-opens
Each member of the Haley House staff is fully trained on the operations of the restaurant, including how to understand and interpret the financials.. The current team completed the first intensive training session and all future hires will also receive the training,” according to a statement from the organization. “This training will allow staff to participate in critical decision-making about the business operations.”READ MORE
Boston GlobeFor more Boston restaurants, staying in business means being an open book
Area restaurateurs are embracing the challenges with a novel solution: sharing their financial information with their workers and teaching each employee — from the head chef to the dishwasher — to become an efficiency expert. Workers are then empowered to find ways to help the restaurant succeed and even share some of the gains.READ MORE
ForbesThe Big Opportunity McDonald's Is Missing
Recently, a Boston-area consulting firm, Delta Foodservice Group, began working with several clients to make the economics of the business come alive for employees in just this way.READ MORE
The group’s initial effort has focused on the Paris Creperie, a 20-employee restaurant in Brookline, Massachusetts.
Step one was to assess how much the creperie’s employees understood about the business. Though most have a high level of education, many said that the owner took home at least 20% of revenue as profit...
Boston Globe - front pageRestaurants find empowering workers leads to profits
Looking back on a career spanning 43 years, Henry Patterson sees a lot to be proud of. Bel Canto, an Italian restaurant he founded when he was just 23, became a chain. As a consultant, he has mentored dozens of Boston’s most successful restaurateurs.READ MORE
But one ugly truth nags at him: The restaurant business — his business — stands on the backs of legions of low-paid employees who toil long hours at unenviable jobs. “Most of the people who work for us have jobs that don’t go anywhere and don’t pay a livable wage,” Patterson said. “We created a monster, and I just accepted it.”
Now, he is hoping to leave a legacy promoting an unusual restaurant management technique that rewards employees, from dishwasher to waiters, for finding ways their workplace can save money and boost revenues...
Wicked LocalBrookline cafe employees say shared interest in business has helped profits, morale
If you came anywhere near Coolidge Corner during the Mindy Kaling book signing at the Brookline Booksmith last Monday night, you may have seen the line wrapped around the block — and Paris Creperie employees handing out menus and taking orders.READ MORE
One Creperie worker told the TAB with a smile that he’d sold some $400 worth of crepes at 7:30 p.m., just 30 minutes after the book signing began, and the line was still around the block.
If Paris Creperie’s employees seem especially chipper about the financials of the business, there’s a reason, apart from tips...
Wicked LocalParis Creperie onto something good
Since January, Paris Creperie, a café in Coolidge Corner, has been practicing open book management. Every last employee — from managers to dish washers to cooks — has not only had access to the café’s financial information, he or she has been required to take weekly classes to learn about how the business runs.READ MORE
In addition, any profit that the café makes is split between the business owners and the employees, so they have an incentive to make sure the business thrives, beyond just keeping their job and maybe collecting a few tips.
BC HeightsThe Heroes at Paris Creperie
Our ur longest-standing employee has been here for almost eight years now,” shift supervisor Emmit Nahil said. “The people who stay on more than a year are really inclined to be invested in the business and to invest in the quality of food, not just the business structure.”READ MORE
That’s rare in the food service industry, but not surprising when you consider the café’s work environment. It’s transparent, upbeat, and most importantly, collaborative.