Eater:

In the early days at Mei Mei, success was measured by having enough dumplings to get through the day and confirming that the bank account wasn’t empty. Today, every single staff member, from the dishwasher to the line cook, can interpret and speak to the restaurant’s entire profit-and-loss statement because, for two years now, Mei Mei has been opening its books to its staff.

This means all staff are able to see every line item associated with money coming in the door and all of the expenses the restaurant takes on — from paying its employees to keeping the lights on. Not only that, each employee actually plays a hand in working to move the bottom line, working on teams tasked with the goal of reducing costs and increasing profits for the business. If the team wants to research and vet new vendors, they have that power. If they want to change the menu prices for a fixed period of time, they’re able to do that too.

Now, it’s no longer enough for Li to share the nitty-gritty financial info with her team. She wants the public to understand it, too.

Really interesting article, whether enjoy Denver food or whether you want to run a restaurant or not.