“The busier you are, the more money you make.” emmaalpern reports on Santa Fe BK’s profit-sharing strategy
Illustration: Lalalimola On the second day of business at their New Mexican spot, Santa Fe BK in Williamsburg, Melissa Klein and John Watterberg take a seat in the dining room to discuss one of the guiding principles of their new restaurant. The married couple describe a recurring experience from their 20-some years in the city’s hospitality industry.
At Santa Fe, which began serving green-chile breakfast burritos and cheeseburgers in early October, they hope they have come up with a solution. Front-of-house staff will make $12 plus tips; cashiers for the daytime takeout program, who are also tipped, will make $15; and back-of-house workers will earn $18 plus what they call a surge bonus, a percentage of the restaurant’s sales during their shift .
More recently, some restaurants in the city, like the much-talked-about seafood place Dame, have instituted staffing innovations such as training cooks as servers, entitling them to a share of the tip pool when they wait tables. And when Union Square Hospitality Group’s Danny Meyer announced the end of his restaurants’ no-tipping scheme last year, he alluded to plans for a revenue-sharing model akin to the one at Santa Fe and a scattering of other restaurants around the country.
That hypothetical conversation extended to wage transparency and what they call “horizontal hiring,” meaning they are committed to training anyone on any station. Because the payroll structure should ensure that everyone earns about the same, roughly $200 per shift on a regular night, they hope people will gravitate toward their ideal position. “Everybody wants to be a bartender,” says Klein. “Everybody knows that’s where you make the most money — but that’s not necessarily true here.
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