No venue, no overhead
We do not keep a building running all month to use it for a few hours. We activate spaces that already exist and would be empty that night.
Sustainability
What we can actually sustain
We are not going to publish numbers we cannot yet measure.
Most of what you read about sustainability in restaurants is a promise with no way to verify it. We would rather say what we do today, concretely, and publish numbers once we have enough editions for them to mean anything.
Concretely
Buying for a counted table
We know how many are seated before we buy. That is the advantage of a fixed menu with a closed list: we buy what we cook.
Island product first
When the product is here, we buy it here. Not as a flag, but because it arrives better and fresher.
Fair pay
Chefs, service staff and space owners are paid what was agreed with them.
The 12% goes fully to the team
The service charge is not ours. It is split among those who worked that night, which is why we expect no tip.
Community partner
To be announced
We want to work with a nonprofit on the island. We are choosing one carefully, and we will share the details here once it is settled.