We're not in this to make the biggest profit (in fact, our profit margins are so low we can't afford to sell in supermarkets, which should give you an idea). Would we be able to make the product cheaper through outsourcing and sell more by decreasing the cost? Yeah, absolutely! But we're not about that. It's extremely important to us that our employees are treated fairly and that our ramen isn't made at the expense of the people who make it. We're putting our money where our mouth is and paying all of our employees a living wage no matter what position they work, giving healthy amounts of PTO and with no questions asked days off for mental health. The first step to combating this kind of exploitation is to set up business models that incorporate the negative externalities directly into the price, rather than perpetuate the unsustainable business models that currently exist. Unfortunately, fighting for the bottom dollar often means that the employees who make the food pay the cost: minimum wage, poor working hours and no consideration for mental health or overall/general employee well-being.īeing from a culinary background, we’re intimately familiar with the kind of exploitation that workers can be subject to, and the kind of poverty people can experience even while working twelve hour days. It's well known in the food world that the cheaper your product is, the better your sales will be. We're totally aware that our ramen is higher priced than "normal ramen", but for good reason.
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