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Respect and Dignity is Essential for Delivery Providers
As an industry, it is time to show the most basic of respects to our drivers. Which means, of course if you deliver for us, you can use our restaurant’s rest room. Delivery providers, drivers, deserve real respect. Let’s act immediately and do what is right.
California’s Restaurants and Unions Forge FAST Act Agreement
Last month, labor unions and the California restaurant industry reached an agreement that promises to significantly impact fast-food chains.
Chicago Becomes Nation’s Largest City To Eliminate Tip Credit
The long “Fight for $15” effort to increase Chicago’s minimum wage driven by One Fair Wage founder Saru Jayaraman rocked the restaurant industry last...
Legal Fall Cleaning: 4 Areas To Shore Up Your Compliance And Stay Clean
There are simple steps restaurant owners can take to ensure compliance with the law before the DOL, EEOC, or plaintiff lawyers come calling
Understanding Just How Much Has Changed in Takeout and Delivery
In the ever-changing landscape of American society, the development of delivery service has emerged as an integral aspect of daily life, catering to the demands of a bustling nation reliant on two incomes to sustain their households and nourish themselves...
Exclusive Chat with Melissa Rodriguez – Culinary Virtuoso & Visionary Restaurateur
Executive Chef and Restaurateur
United Robotics Group’s New Plato ‘Cobiot’ Promises Efficient and Productive Solutions to Short-Staffed US...
There is no doubt that the restaurant and hospitality industry has returned with a vengeance. Most recent media reports talk about the extended lead times for passport applications. But behind the scenes there is a key fundamental that is creating a challenge to...
Union Teams With Southern Glazer’s Wine & Spirits To Bring New Efficiency to On-Prem...
One of the challenges of post-pandemic life has been the maintenance and management of a growth in take-out and delivery while welcoming patrons back to the bar and dining areas. For many restauranteurs and nightclub/bar owners, the first step has been to...
25 Top Women in Foodservice and Hospitality: 2023 Edition
Welcome Back! How Women in Foodservice Are Forging the New Normal: The importance of women in the restaurant industry cannot be overstated. After spending the last three years doing the heavy lifting from advocating for industry funding with Congress to...
How Attention and Responding To Key Changes Can Pay Big Dividends
As restaurateurs settle into a new year, it might be tempting to skim past the details in pursuit of big-picture goals. But over time, small oversights can snowball into mountains of unnecessary liabilities. At Meister Seelig & Fein (MSF) PLLC, we work regularly with...
Training: A Key Component in an Inclusive Workplace
As an employer, providing an effective training program is one of the most important investments you can make. The benefits include improved customer service, better product quality, more efficient processes, a safer work environment, engaged employees, and higher profits.
Top Restaurateurs and Foodservice Pros Look To New England Food Show For Solutions
An entire industry is focused on finding their next chapter. In light of this, a trip to the annual upcoming New England Food Show becomes more important than ever on a restaurateur’s agenda. Slated for April 2nd-4th at Boston’s Convention and Exhibition Center, the show offers...
Californians Put Fast Food Law On 2024 Ballot
Pencil in the date: Nov. 5, 2024. That’s the date that California voters could change the destiny of fast food not just in the Golden State but across the US. In a big victory for the fast food industry, California’s secretary of state announced late last month that enough signatures were collected...
Battle Over Fast Food Bill in California Delayed by Court Order
California passed a fast food bill last summer aimed at raising wages and working conditions. Opponents said it would raise costs and blocked it with a petition to let voters decide. California planned to enact the law Jan 1st anyway, but a group filed a lawsuit and won a temporary hold on it...
Q&A with Diana DeLucia, Publisher, Golf Kitchen
Diana DeLucia is the Publisher of Golf Kitchen and has traveled around the globe photographing and interviewing the chefs and teams behind the culinary excellence at Private Golf and Country Clubs. As a woman in a publisher’s position, she prides herself in being collaborative in...
New Jersey Food Think Tank Goes Live!
Are Covid adaptations a necessity or novelty? That’s just one of the topics covered by a group of NJ restaurants, academics from various NJ universities and other experienced food professionals when they came together with the Food Think Tank to discuss how the COVID-19 pandemic has affected...
NYC Grants Food Delivery Workers New Comprehensive Rights Package
Imagine not being able to use the bathroom at your place of work. For many New York City food delivery drivers, that has been the reality because restaurants aren’t required to provide them with bathroom access. At least not until now. Last month, Mayor Eric Adams and Peter A. Hatch announced a set of provisions aimed at...
GRUBBRR Technology Benefits Both Customer Satisfaction and Operational Efficiency
The assumption last summer (2021) was that when extended benefits ended, the restaurant and hospitality work force would return in droves. Perhaps it was the emergence of the Delta and Omicron variants or attractive career opportunities in other industries such as healthcare or construction, but...
Running Your Restaurant in the Great Resignation
You’ve heard of the Great Recession, but have you heard of the Great Resignation? The term describes the labor crisis we’re currently suffering through. While the phrase was coined as part of the 2021 labor crisis, honestly, I don’t see it changing in 2022 based on what I’m seeing today.
Nation’s Restaurants Reach Out to Teenagers To Fill Key Needs
With an acute need to find qualified staff for their restaurants, the food service industry has turned to an often-overlooked pool of talent: teenagers. It is a perfect match as fast-food chains and independent restaurants find a motivated moldable student to add to their front and back of the house teams.
Navigating The U.S. D.O.L.’s New 80/20/30 Rule
The United States Department of Labor (U.S. D.O.L.) has issued new regulations regarding what was previously known as the “80/20 Rule” and is now known as the “80/20/30 Rule.” As explained below, NY employers can largely ignore the rule with regard to pay for straight time hours but must follow it with regard to overtime pay.
3 Reasons Why QSRs Are Struggling To Hire (And The Solutions)
Restaurants are starting to completely reopen and consumers are gaining confidence to eat out again, but are restaurant workers ready to come back to work? A handful of economic factors point to the perfect storm of low supply and high demand in the hunt for hourly employees.
Two Truths About Restaurant Profits
What is a realistic profit margin for a restaurant? Have you been searching for a magic number? Do you want to know where you stack up against the competition? Are you worried that you’re leaving money on the table, or are you just looking to make money for the first time?
GRUBBRR Enables The Chicken Shack Continued Quick-Service Success
GRUBBRR, the leading innovator of self-ordering technologies, recently announced the expansion of an exclusive partnership with The Chicken Shack as the chain aggressively expands throughout North America. Designed to maximize profit, improve restaurant efficiency...
2 Myths Bloating Your Food Cost
Food costs have been rising on a weekly basis for darn near two decades now. Most restaurant operators are quick to attribute their high food cost to these price changes. On top of that, the echo chamber of the Internet keeps compounding the problem, feeding you bad info...
Implementing Mandatory Vaccination Policies: The Legal Implications
New York restaurants have begun to consider whether to implement mandatory vaccination policies for their employees. If they choose to adopt such a policy, restaurants should familiarize themselves with the recent guidance issued by the Equal Employment Opportunity Commission...
Grubbrr Brings Full Suite of Contactless Ordering to Nation’s Restaurants
The food industry’s revitalized focus on health and safety has opened a door for many businesses. With so many restaurants clamoring for equipment to meet society’s new safety standards, businesses that specialize in tech and sanitation are flourishing...
Steve Cuozzo Q&A
Columnist, New York Post
Leave Your Politics at the Door (and off Facebook) When Working for My Restaurant
Freedom of speech is firmly in the spotlight as the country wraps up what has arguably been the most hotly-contested election season in our history. It seems as if Americans, more than ever, are saying whatever they feel, whenever they want, regardless of the consequences.
New York State Sick Leave: The Major Change That No One Noticed Becomes Effective...
On April 3, 2020, New York enacted a statewide permanent sick leave law that will remain in effect after the current pandemic and its temporary protections have expired. No one paid much attention because New York was at the height of the pandemic...
Jon Taffer Teams With Fransmart To Launch Innovative Dining Concept
Award-winning hospitality and business consultant Jon Taffer has teamed with Fransmart to create Taffer’s Tavern. The concept is slated to open its first unit in Suburban Atlanta this summer, and combines a sous vide-based menu and Taffer’s Safe Dining System.
Some Considerations As The Restaurant Industry Hobbles Back Towards “Normal”
Restaurants in numerous states have been permitted to reopen for on-premises dining, whether outdoor only or indoor, with numerous anticipated restrictions. Restrictions presently in place include reduced customer capacity, prohibition on bar seating, requirements for employees - and in some cases patrons - to wear masks, and mandatory implementation of strict sanitation standards.
COVID-19 Legal Q&A for Restaurateur Employers
We have summarized the answers to the most common legal questions that restauranteur employers may have concerning compensation, working conditions, and accommodating employees who cannot work because of COVID-19-related reasons.
HUB Manhattan Confab Puts Spotlight On Issues and Profits Of Delivery
An overflow audience packed the conference room at HUB Insurance’s Midtown office last month for the latest installment of the HUB/Total Food Service Industry Seminar series. The latest topic dealt with what could only be...
Hoyt Jones Q&A
President, Jersey Mike’s Subs
Top Three Issues for the 2020 New York Hospitality Workplace
There is no reason to believe that the workplace assault against restaurants and other hospitality establishments will slow down in 2020. With a record-setting number of changes to New York State employment laws in 2019...
Foodservice: A Growing Contributor To The Nation’s Economy
One of the most interesting aspects of my job as president of the New York State and City associations was conveying to members of various legislative bodies the value that foodservice operations bring to their community...
Gov. Cuomo Presents New York Restaurants With Special Holiday Gift
With the release of a NYSDOL report about wages and payment practices, Governor Andrew Cuomo has said that he is ready to sign off on the restaurant industry saving findings and move forward
Three Decades of Changes (And Really Not Changes)
Like everything else in the world over the past three decades, today’s foodservice industry, in many ways, bears little resemblance to when I gave up the legal world full-time. Some observations of the "changes"...
When Politics Come To Your Restaurant
As the 2020 election campaigns progress and politics remain a constant source of debate, employers are sure to be faced with political activity in the workplace. New York hospitality establishments must tread carefully...