“We’re all a little nervous,” Thousand said. “And looking at a 50 percent increase in base pay is a pretty daunting piece. As we say in the restaurant world there’s an old rule of thumb that’s a 30-30-30 rule and 30 percent of that is labor. When you increase that base so dramatically, it does change the way you do business.” – Jamie Thousand, Owner, Satchmo’s BBQ
Thousand has had to cut two of his part-timers.