Press

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.

  • Forbes

    The 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.

    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...

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  • Boston Globe - front page

    Restaurants 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.

    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...

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  • Wicked Local

    Brookline 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.

    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...

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  • Wicked Local

    Paris 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.

    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.

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