"You know, how long have restaurants been operating in our country? For quite some time, there hasn't been too much reform - I mean, you look at our health care system, it's changed over the years, with on-demand [telemedicine] and a thirst for something better."
"The unique service model at John's, which doesn’t rely on tips but instead incorporates a 20 percent service surcharge, addresses the common woes in the restaurant industry regarding staff compensation."
"Higher pay has allowed John's to grow its staff to 27 employees. The kitchen at John's is filled with cooks from lauded restaurants all over the country, from three-Michelin-starred Quince in San Francisco to Avondale's Warlord."
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