While Hugo’s, Eventide Oyster Co. and They Honey Paw have separate storefronts and entrances, they share a single kitchen. Each restaurant has its own line, and there is a larger prep area with a walk-in cooler. All three restaurants share the staff meal, which is served at 3:30 p.m. every day and prepared by multiple people.
“From the beginning, we didn’t want our staff meal to be an afterthought,” says Smith. “When I was working other restaurants, there were days when I would say, “Why did I wait around for this?” The meal was just such a disappointment. It totally defeated the purpose of having a family meal.”
