What Happens When You Raise The Minimum Wage: Chef Shares How This Decision Changed His Business Completely

Having traveled the US and resided in many states such as California, Alaska, and Florida, Kevin Roberts has experienced a vast variety of ingredients and diets that helped him along his journey as a professional chef for nearly 10 years.

In 2016, Kevin opened a new chapter in his life and founded FitChef. The small business started cooking for a handful of clients and at the beginning, it was barely delivering 40 meals a week. But attention to detail and the flavor profiles of a seasoned pro have helped it expand.

A few weeks ago, Kevin decided that his company has outgrown Mississippi's minimum wage rate.

Frederick Herzberg's motivation-hygiene theory points out that essentials such as a decent wage and civil working conditions are simply "hygiene" factors that keep employees from being dissatisfied.

According to J.D. Conway, the Head of Talent Acquisition at BambooHR, even though Herzberg's theory may be slightly dated and have its limitations, it still provides insight for business leaders looking to strengthen their organization's offerings.

Herzberg thought that employee satisfaction depends on two aspects: hygiene issues and motivators. Although hygiene issues are not the source of satisfaction, he said, they must be dealt with first to create an environment in which employee satisfaction and motivation are even possible.

Herzberg's hygiene issues are the following: company and administrative policies, supervision, salary, interpersonal relations, and working conditions.

From the looks of this post, Herzberg would probably be pleased to see the direction where FitChef is going.

According to new research of more than 600 US businesses with 50-500 employees, 63.3% of companies say retaining employees is actually harder than hiring them. FitChef is a great example of how to address this.