"The disparity between the front of house and back of the house, and some restaurants is four to five s," he says. "People don't realize the waiters are making three or 400 a shit an those top ress yes, hundred, yes." He adds that it's better for longevity of restaurant because we have er business and o better hospitality.
Nick Kokonas joins to discuss his his company Tock (10:50), his world-class restaurant group Alinea (0:54), how restaurants can improve their operating leverage (18:05), digital experiences augmenting hospitality (39:41), why tipping needs to be replaced (44:50), the labor supply (56:16), inflation (1:00:27), employee health and more!