We Split Our Profit With the Team. Here’s Why.

A look at how Pesca shares its success with the people who make it happen, and why we think hospitality should work this way.

Hospitality has a reputation, and not always a kind one. It is known for long hours and low pay, and for treating the people who do the work as easy to replace. Our founders have never accepted that this is simply how the industry has to be. They think it is time for a change.

So in 2018, for the first time, Pesca did something most restaurants do not. We split ten thousand euros of profit among the entire team. Not the managers, not a chosen few. Everyone who helped build that year got a share of it.

It was a modest sum on paper and a big moment in the room. The thinking behind it was simple. If the people at the fish market, in the kitchen and on the floor are the reason a guest leaves happy, then they should feel that success too, and not just hear about it.

It did not stop there. Profit sharing has become part of how Pesca is built, and part of the culture we keep growing as the company does. When Pesca does well, the team does well. This is not a perk we print on a poster. It is a quiet promise to the people who show up every night and put on the show.

Why should this matter to you, sitting at the fish market with a glass in hand and a plate on the way? Because you can feel it. A team with a real stake in the place tends to stay, and to care that your evening is good. 

We believe this is the direction hospitality should move in. The people behind the experience are the heart of it, not a cost to be managed. For us it began with one decision in 2018, and we are still building on it today. Just because there is no Theatre of Fish without the people who run it. And they have earned their share of the applause.