Not only do the owners of these high-end fast-food spots use top-quality ingredients — they start their employees at $12 an hour, with some now at $15. That’s literally twice as much as McD’s and BK pay around here. Harry Moorhouse and Brian Parker say they can’t understand why other employers nickel-and-dime their staffs and their customers. So they use Meyer lemons, natural ground chuck with no hormones, top-of-the-line Maille Dijon and Grana Padano cheese from Italy, and still keep burger prices at $3.25. Iconic chef Jimmy Schmidt crafts a monthly “craveables” menu with items like pastrami-spiced chicken with aioli or a burger stuffed with corned beef. Really. If they can do it, why can’t mega-corporations with mega-economies of scale pay a living wage?
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