The Brigade System Helps Restaurants Succeed. Does It Also Lead to Abuse? – The New York Times

“The brigade system pushes abuse down the line and pushes credit up the line,” said Saqib Keval, an owner and a chef of Masala y Maiz, a restaurant in Mexico City that aims for a less top-down approach. “The chef-leaders become these fearless martyrs who get all the credit for the labor of the team. And the team is the one always at fault and most at risk.”

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