6 Popular Restaurants Add Service Charge For Health Insurance

MINNEAPOLIS, MN — Customers of Barbette, Bryant Lake Bowl, Pat’s Tap, Red Stag Supperclub, Tiny Diner and The Bird should expect to see a three percent service charge on their checks beginning on July 28.

The eateries are part of Kim Bartmann’s restaurant ecosystem, which has provided insurance coverage to staff members since 1993. All employees who work 25 hours a week can choose from four different tiers of health plans, and dental coverage. Staff pays 50 percent of the premium and the remainder is covered by the restaurant, according to the company.

"We’ve all seen the articles about how tough it is to work in restaurants. Having health insurance is critical, even for young people who think that they’re invincible," Bartmann said in a statement.

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"I have worked for Kim for 13 years. I happily chose serving as my career and it wouldn’t have been possible if I hadn’t been offered health insurance from my employer," says Jeri Casler, a server at Bryant Lake Bowl and Barbette.

Bartmann said health insurance has been going up 20 percent to 30 percent a year for the last few years, and they can’t continue to sustain those increases. "Rather than just raising prices, we want to be transparent about our costs," she said. "We think our customers will appreciate knowing that our workers have good quality, affordable health insurance."

For Bartmann, providing health insurance to staff is an important part of her overarching vision of sustainability.

"All of our sustainability efforts -- solar panels, LEED certifications, composting, supporting local organic farms and permaculture, low-waste events -- are ultimately about human health, just like health coverage," notes Bartmann. "I’m committed to offering quality health insurance to our employees, whatever it takes."

Bartmann sees a shifting landscape ahead for restaurants and customers, and service charges will be a part of it.

"We want to continue to take care of our staff and provide great food and experiences to our guests," notes Bartmann. "To do that and be successful, I think we’ll all have to get used to service charges."

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