Zingerman’s Deli in Ann Arbor, Michigan, is famous for their rye bread, and has one of the most acclaimed pastrami sandwiches in the country. But the deli is leading the way in a groundbreaking management style as well.
The New York Times reported recently that Ari Weinzweig and Paul Saginaw, the duo behind Zingerman’s, are huge proponents of a strategy known as “open-book management.” Zingerman employees are encouraged to get involved with management decisions at weekly “huddles,” where they are given all the same performance and earning data as management–as well as the interpretations to understand what it all means. Then, any employee can make suggestions about the business. One employee suggested saving the egg yolks from a bar cocktail to be used elsewhere in the restaurant.
Additionally, employees are paid above the minimum wage, and are paid to attend additional classes and training–sometimes earning promotions or raises in the process. At the highest level, highly trained and longtime employees can propose their own restaurants to join the nine-establishment-strong Zingerman’s family.
Jspace had previously reported on Zingerman’s on our article asking if Michigan (including Detroit and Ann Arbor) deserved the title of Best Pastrami Sandwiches in the US, over New York and Los Angeles. Many fans praise the region’s superior, twice-baked rye bread.