This candid photo from 1999 shows Fork restaurant owner Ellen Yin sharing a staff meal with employees. “Here, we were definitely tasting things from the dinner menu—we always try to introduce menu items to staff so they can relate them to our guests—but in those days we often ordered pizza, too,” recalls Yin.
In 2017, Fork restaurant turned 20 years old, a huge milestone for any restaurant. Fork has evolved through the years, attracting top culinary talent like Eli Kulp (now Yin’s partner) and becoming one of the most lauded restaurants in the city. And staff meal has changed a lot, too. “Now, it’s a much more planned and elaborate effort. We always provide something healthy including vegetables, carbs for energy, and a protein, often sustainable meat we have through our partnership with Happy Valley Meat Company.”
For all that has changed though, some things stay the same. “Staff meal is still a time when we all take a moment to share a meal and connect as a team,” says Yin.
306 Market St.