Chefs and Restaurants

The Benefits of Setting Up an Open-Book Management Policy at Your Restaurant

Caroline Hatchett

Just beyond the dining room of Boston’s Mei Mei, workers produce 25,000 to 30,000 dumplings each week, most of them destined for farmers markets, and, as soon as they can secure a USDA license, to local grocery stores. The imported dumpling machine that anchors the factory can produce many more, up to 10,000 dumplings an hour according to its manual. 

“We haven’t turned it up that high yet, or we’d...