Why a True Team Starts with a Shared Goal — And a Shared Dollar
By Owner and CEO Angelo Eliades
In our restaurants, teamwork isn’t a buzzword—it’s the foundation of how we operate every single shift. Plenty of places talk about collaboration. But in our experience, a true team environment only exists when everyone is working toward the same goal—and sharing in the same outcome.
That belief is why every CHC Restaurant Group location operates under a complete service staff pool system.
Born From Necessity—Proven by Results
This model wasn’t created in a boardroom. It was forged during one of the most challenging periods the restaurant industry has ever faced.
During COVID, the workforce declined dramatically. With fewer available team members and an unpredictable operating environment, we needed a solution that allowed us to keep delivering a high-level dining experience—without overextending our staff or compromising hospitality.
What began as necessity quickly revealed something far more powerful: when the entire floor works together under one shared pool, the team becomes more efficient, more connected, and more invested in one another’s success.
Service improved. Communication improved. Guest satisfaction improved. And as the model matured, so did the results.
A Better Experience for the Guest
A true team can always provide a more complete dining experience.
Guests aren’t dependent on a single server’s availability or bandwidth. Any team member can refill drinks, clear plates, answer questions, or anticipate needs before they’re voiced.
The result is smoother service, faster response times, and hospitality that feels seamless—because it is shared.
Fewer Staff, Stronger Service
In a high check-average environment, efficiency matters.
Because our service staff works together instead of independently, we don’t need as many people on the floor to deliver exceptional service.
A coordinated team covers more ground, eliminates redundancy, and moves with purpose instead of overlap. This leaner approach doesn’t sacrifice quality—it elevates it.
More Money for the Team
One of the most common misconceptions about pooled systems is that they limit earning potential. In practice, the opposite is true.
Because the floor is staffed more efficiently and the tip pool is shared among fewer team members, servers consistently earn more per shift—not less. When the pool is smaller and performance is strong, everyone benefits.
Just as important, the pooled system creates a healthier work environment. There’s no jealousy, no competition over sections or tables, and no incentive to prioritize individual gain over team success.
Everyone supports one another throughout the shift—and ultimately shares in the same earnings. That shared outcome builds trust, respect, and genuine camaraderie on the floor.
A Healthier Business Model
A strong team system isn’t just good for guests and employees—it’s good for the restaurant.
Across all of our restaurants, our front-of-house labor costs average between 3.0% and 7.0% all-in, reflecting both operational discipline and team buy-in.
That balance allows us to reinvest in our people, our product, and the overall guest experience—while building sustainable, long-term restaurants.
Teamwork You Can Feel
Every CHC Restaurant Group restaurant operates under this system because it works.
What started as a survival strategy during COVID has become a defining pillar of how we operate today. It creates accountability, pride, and a culture where success is shared—not competed for.
When everyone rows in the same direction, guests feel it, employees earn more, and the restaurant thrives.
That’s not just teamwork. That’s a team.