More and more restauranteurs are looking to address the chef and cook shortage by improving the quality of life for employees. At Clover, a fast casual restaurant chain based in Cambridge, Mass., owner Ayr Muir is hoping that raising hourly wages to $17 per hour helps slow down company turnover and lower training costs.
The owner is planning on increasing prices at his restaurant by 25 cents in gradual increments until he can pay his employees $17 per hour. Muir is hoping that the higher wages incentivize existing employees to stay and attract new hires. “Why should foodservice be an industry where you can’t earn money," he says. "Why should that be assumed, that if you make a sandwich you can’t make very much money,” Muir says. Read more.