What does a restaurant’s investment in workers have to do with the price of lunch? We break it down for you.
Mana’eesh are the cornerstone of the Reem’s menu. Every day, the kitchen produces hundreds of these flatbreads, which are composed of relatively inexpensive flour, olive oil, and yeast. Even the kishek, yogurt fermented with bulgur wheat and house-made harissa , doesn’t break the bank. Neither does a generous glug of California olive oil. But as with pizza, it’s the cheese that runs up the majority of food cost.
“Our salaried management is there through thick and thin, making the operations run whether we have sales or not,” says Assil. “That is why we see them as a necessary investment to run the business. I think there is a shift in people’s consciousness about the true cost of food and for that I’m thankful for this new chapter of Reem’s. When you create a culture centered around the people who work there, you invest in the things that make people happier and healthier.
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