As part of its commitment to strengthen investment in restaurant employees, growing fast-casual brand VertsKebap announced it will increase its minimum hourly wage to $10.
At the end of 2015, VertsKebap announced its plans to expand to the East Coast in 2016. In conjunction with the expansion, company leadership are making adjustments to salary and training in order to invest in the employees working hard in the 28 VertsKebap locations across Texas.
“We are beginning a journey to bring our food and restaurant atmosphere to guests outside of the state of Texas. As we become a national brand, it is vital that we attract talent who are committed to our mission and leaders in their field,” says cofounder and CEO Michael Heyne. “This is just another way we plan to become the leader in fast-casual Mediterranean food.”
Crewmembers in Texas will earn $10 an hour and will be depended on to assist in the daily in-house preparation of the chef-driven menu items being rolled out across the brand. In late 2015, VertsKebap hired Chef Jason Donoho as culinary director to refine the company’s current menu. The new menu items, like lamb meatballs and from-scratch dips, will require team members with a passion for culinary excellence.
“This increase in our hourly wage is important in our company’s goal to put our people first,” says cofounder and CFO Dominik Stein. “As we open more locations, it is important that we continue to develop great people who deliver fast and excellent service.”
VertsKebap will bring its award-winning Mediterranean restaurant concept to markets like Boston, Washington, D.C., and New York City. VertsKebap plans to open between five and 10 restaurants on the East Coast starting this summer. The company will also continue to expand in Texas, with plans to open an additional 10 locations across Dallas, Austin, Houston, and San Antonio. Overall, VertsKebap plans to open 20 new restaurants in 2016.