Katie Button talks about keeping employees for the long haul and making room for mistakes.

By Kat Kinsman
Updated January 23, 2020

Chefs and restaurant workers take great care of everyone else, but often they need a little help themselves. Each week, Food & Wine senior editor Kat Kinsman talks with hospitality pros about they manage their business, brain, and body for the long haul. Is there a topic you'd like to know more about or a guest you'd love to hear from? Tell us at fwpro@foodandwine.com or tweet to Kat @kittenwithawhip, and subscribe to the weekly Food & Wine Pro newsletter. Subscribe to the new Communal Table YouTube page and never miss an episode. Catch up on previous episodes here.

Episode 50: Katie Button

By the time you read this, Katie Button will be back at her restaurant and bagel shop in Asheville, NC, but she was away for a few weeks, in residence at Chefs Club in New York City. That's a terrifying thing to do when it's your own business, but Button trusts her staff at Cúrate Tapas Bar and Button & Co. Bagels, and they get to develop some new skills while she's away. It's important to her to invest in her team's development in all different ways—like paying a living wage, offering healthcare, creating incentives for employees who stick around for a certain amount of years—both because she cares, and because it makes her take a good, hard look at the kind of life she'd like for herself. During her tenure in NYC, Button opened up about the importance of therapy, the impact of a "vampire schedule" when you have a family, and the pressures of owning a business.

Learn more about Katie Button: katiebuttonrestaurants.com

Read: Cúrate: Authentic Spanish Food from an American Kitchen

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