What is the equity fee, and why am I seeing this charge on my bill?Updated a year ago
The Equity Fee is a 2% fee that will be added to the total of the bill before tax is applied. This fee is not a tip for your server, it is shared among the restaurant’s non-tipped staff only.
Given the current realities of the restaurant industry, we feel strongly that it is our best option to help us retain and grow our kitchen team. Many talented cooks and back-of-house employees left hospitality during COVID-19, found other vocations and have not returned. However, guest demand on the front end has never been higher; everyone is eager to enjoy life the way they did in a pre-pandemic world.
We hope the impact will be evident in the quality of food and overall experience you have when dining with us.
Our reasons for implementing this change include:
We believe this is the most transparent, honest, and fair way for our guests to show appreciation for the unsung heroes
It attracts talented, qualified cooks with the desire to become great chefs
It retains employees in an incredibly volatile employment environment
It directly rewards the kitchen staff for the success of the restaurant
It encourages constant improvement on the quality and consistency of food
It creates a culture of teamwork and elevates the expectations of the staff
Why don’t we pay our staff a fair living wage?
We absolutely do! In addition, we provide an excellent benefits package for our full-time employees, which is a rarity in the hospitality industry. The equity fee is not in lieu of a competitive wage, it is in addition to it. Every kitchen staff member is guaranteed an incremental bonus based on the restaurant's success.
Why should guests subsidize this?
The reality is you are already paying for labor. Sales of food and beverages are the only source of revenue and cover all costs to operate a restaurant.
Why not just increase menu prices?
Increasing prices would not yield the same result. Giving the non-tipped employee a percentage of sales adds value across all facets of the restaurant, creates a better guest experience, and incentivizes the kitchen staff.
Why not have options to tip the kitchen?
Unfortunately, under our state law non-tipped employees are not allowed to share any tips. To give a percentage of sales needs to be in the form of a set fee.