Palmer's People

If your business suffers from high turnover, try this chef's recipe for loyalty

When Charlie Palmer was a 23-year-old star chef at the glamorous River Cafe, he had the garlic to ask the owner for a piece of the place. "I felt I was an integral part of the River Cafe, and I wanted it to be my restaurant as well as the owner's," he says, jabbing a thumb toward his chest. "I got shot down." So then Palmer went out on his own--determined to treat his staff differently.

When Palmer opened Aureole in 1988--still one of New York City's most dazzling restaurants--he created incentives unheard of in the Old World realm of...

Want the full story?

Subscribe Now


Get TIME the way you want it

  • One Week Digital Pass — $4.99
  • Monthly Pay-As-You-Go DIGITAL ACCESS$2.99
  • One Year ALL ACCESSJust $30!   Best Deal!
    Print Magazine + Digital Edition + Subscriber-only Content on

Learn more about the benefits of being a TIME subscriber

If you are already a subscriber sign up — registration is free!