The price of a meal at Everytable changes based on the average spending power of the community it finds itself in

When a customer enters a restaurant they have a set amount of expectations, such as waiting for a table, seating, and of course, hospitality servers. The Los Angeles-based restaurant Everytable, however, takes a different approach—customers serve themselves, have the choice to take the food home or heat it up in the establishment's microwave, and have limited seating available onsite. Also, Everytable uses a variable pricing system to accommodate changes in neighborhood income.

The restaurant chain was established by former hedge fund trader Sam Polk and former private equity professional, David Foster. It began in 2013 when Polk started with Groceryships, a nonprofit organization aimed at equipping residents in South Los Angeles with the nutritive tools and resources to combat its high levels of obesity and diabetes. Grocerships provided families with healthy-eating education, cooking classes and support groups to help community eat healthier, while remaining cost-effective.

Though many residents became involved with Groceryships, a fast food diet was popular because of its convenience. Because many of the neighborhood's residents held multiple jobs, they didn't have as much time to cook their own meals. When Foster joined Polk in 2014 to work full time, the two focused on creating a food establishment that competed with the convenience and cost of other fast food locations, while retaining the wholesome nutrition of a home-cooked meal.

The mission behind Everytable is to provide everyone with healthy food, regardless of location or income. To do this, the price of the menu varies depending on the per capita income of those living in the neighborhood. For example, a food bowl at the downtown LA Everytable location is priced at $8, whereas the same item at a South Los Angeles Everytable costs less than $4. The more expensive Downtown location helps the cheaper South Los Angeles location stay afloat by compensating for the revenue it loses.

Restaurant customers can choose to have either a cold bowl or a hot bowl, with bowls on the menu available for children. On the Everytable website, a user can read the nutritional value of all the food items and can see if a meal is gluten-free, vegetarian or a vegan.

Everytable has three locations in the Los Angeles area, with a fourth set to open in Santa Monica, California at an unannounced date.

Everytable

When a customer enters a restaurant they have a set amount of expectations, such as waiting for a table, seating, and of course, hospitality servers. The Los Angeles-based restaurant Everytable, however, takes a different approach—customers serve themselves, have the choice to take the food home or heat it up in the establishment's microwave, and have limited seating available onsite. Also, Everytable uses a variable pricing system to accommodate changes in neighborhood income.

The restaurant chain was established by former hedge fund trader Sam Polk and former private equity professional, David Foster. It began in 2013 when Polk started with Groceryships, a nonprofit organization aimed at equipping residents in South Los Angeles with the nutritive tools and resources to combat its high levels of obesity and diabetes. Grocerships provided families with healthy-eating education, cooking classes and support groups to help community eat healthier, while remaining cost-effective.