Things are working out quite well for Bar Marco, the Pittsburgh restaurant that eliminated tips and put their staff members on salary. In January, co-owner Bobby Fry told Eater that he planned to give his full-time employees a base salary of $35,000 a year, plus healthcare, paid vacation, and 500 shares in the company. Plus, employees would only be asked to work a maximum of 40 to 44 hours per week. According to Entrepreneur, the unconventional model is working quite well for Fry and his team — profits are have nearly tripled in two months. Weekly profits have jumped from about $3,000 per week to $9,000 per week.
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“You cannot tell me that your business model relies on paying people below the poverty line,” he said. “You gotta have more pride in your business than that.”