To address the pay disparity between Kitchen and Service staff without raising menu prices, a KAP Fee (Kitchen Appreciation Program) will be added to each non-retail item. This fee helps us maintain fair menu pricing while still giving guests the option to tip service staff.

~All KAP Fee proceeds are distributed directly to our Kitchen Staff.
~While this fee supports the well-being of our team, it is completely optional and will be graciously removed upon request.

KAP Mission: The Kitchen Appreciation Program’s aim is to provide a healthy and equitable restaurant culture that :

~ Attracts better talent and fosters longer-term relationships —both of which allows further investment into education, advancement, and creativity
~ Directly rewards our Kitchen Staff for their valuable contribution to the success of the restaurant
~ Allows for more equitable compensation without inflating menu prices
~ Further instills every staff person’s relationship with quality, consistency, and timing efforts as they relate to staff and guest expectations
~ Improves upon our overall culture of cooperation and mutual respect of our entire staff and our guests

We have been diligent in requesting input from our staff, patrons, and colleagues to inform this decision and feel confident that a KAP Fee is a mutually fair solution given the current realities of the restaurant industry. Below are some of the most common questions regarding this program:

Why don’t we pay our Kitchen Staff staff a fair living wage?
We absolutely do. This KAP fee is not in lieu of the restaurant’s competitive above-market wage, it’s in addition to it. With this fee, every cook and dishwasher is guaranteed an incremental bonus based on the success of the restaurant. 

Why should guests subsidize your labor costs?
The reality is restaurant guests have always paid for labor. Sales of food and beverage are the restaurant’s only source of revenue and as such, these must cover ALL costs of operating the restaurant. And, just like food, beverage, and supplies, every cost (including labor) is getting more and more expensive. Our remedy currently is both in creating new thoughtful menu items to help offset costs of goods –but also new approaches in assisting labor expenses (such as KAP Fees). By doing this we can continue to offer items we all love —at a fair price without sacrificing anyone’s quality of living.

Why not “roll” your costs into menu pricing instead of adding this fee?
While we explored doing just this, it creates further disparity between Service Staff and Kitchen Staff –and here’s why: As tips are traditionally factored from food and beverage totals, providing separation of this fee presents guests both clarity and un-inflated menu pricing. Conversely, “rolling” this fee into menu pricing would not just unnecessary benefit our servers tips but potentially add unnecessary expense to our guests.

What about an option to leave a tip for Kitchen Staff staff?
Unfortunately (believe it or not), it’s not a legal option. According to the Department of Labor and the IRS, Cooks and Dishwashers are not “traditionally tipped employees”, and so legally, they are not allowed to share tips without the restaurant changing its entire labor structure, and thus increasing menu prices by at least 15%. Currently that’s not reasonable to the majority of our guests, and could create even larger gaps or disinsenitives between the Service Staff’s and Kitchen Staff’s potential earnings.

This seems ridiculous the way these laws are set up!
We agree 100%. Fortunately, our aim is to present our passions in a great environment while by not taking advantage of anyone, guests or staff alike. We hope to encourage you to learn more about these issues as everyone’s cost of living continues to rise. In the meantime, please keep voting and writing compelling letters to our representatives.

Please let us know if there are any other questions; happy to discuss this or anything restaurant related anytime! Thanks for your support!