A new NRA study says the last minimum wage hike cost the industry 146,000 jobs. How will another
- Three things we learned this week. // Caterer (2055-7817);12/18/2015, Vol. 205 Issue 4905, p5
An introduction to the journal is presented in which the author discusses topics within the issue including expectations on a three percent increase in restaurant sector median salary based on the New National Living Wage, the average worth of a breakfast visit to quick-service food...
- Industry must unite against government tax mandates or risk major profit losses. Lewis, W. Ronald // Nation's Restaurant News;03/27/2000, Vol. 34 Issue 13, p26
Discusses the dilemma faced by food service and restaurant operators in the United States concerning tax mandates and minimum wage legislation. Consideration of price increases that the customer is willing to pay; Elimination of waste in business; Reduction of labor man-hours to offset higher...
- EL DERECHO ESPAÃ‘OL SOBRE COMEDORES DE EMPRESA: ACTUALIDAD Y PARADOJAS. Navarro, Antonio V. Sempere // Revista de Derecho (16081714);2011, Vol. 12, p181
Two rulings dated 1938 established the obligation of companies to make dinners available to their workers, whether this would be in the form of a place arranged for such purpose, or by even serving food. Since then no other state norm has taken care of the matter, discussing whether the old...
- Businesses need to step up on minimum wage issue. Berman, Richard // Nation's Restaurant News;3/2/2015, Vol. 49 Issue 3, p18
The article discusses the need for U.S. restaurant industry players to address the minimum wage issue. Topics covered include the obsessive focus on single-issue campaigns, the state-specific minimum wage increases, and the business investment in South Dakota. Also mentioned is the amount spent...
- Here's an idea: Say goodbye to tips. Romeo, Peter // Restaurant Business;9/1/93, Vol. 92 Issue 13, p26
Reports on the planned implementation of a service charge in lieu of tips for servers in seven states. Service fees as surcharge on guest checks; Distribution to waitstaff; Income tracking for tax purposes; Use by banquet facilities and private dining clubs; Risk of alienating customer.
- How high? Oleck, Joan // Restaurant Business;12/10/94, Vol. 93 Issue 18, p66
Focuses on the implications of the plans of lawmakers to increase the minimum wage rate to the restaurant industry in the United States. Teenagers as main workforce of the restaurant industry; Uncertainty on the impact of wage rate hike in low-wage industries such as the food service;...
- Menus reflect rising costs in restaurants around nation. Daugherty, Christi // New Orleans CityBusiness (1994 to 2008);07/24/98, Vol. 19 Issue 4, p17
Focuses on a study by the National Restaurant Association which suggests that restaurant prices increased across the United Stats. Restaurant industry's response to the increase in minimum wage; Group of employees most affected by layoffs; Increase in the cost of seafood.
- What is a Living Wage? Malveaux, Julianne // Washington Informer;8/15/2013, Vol. 48 Issue 44, p29
The author focuses on a protest by restaurant workers in Washington D.C. to demand an increase in their wages and informs that the City Council has sent legislation to Mayor Vincent Gray requiring big stores to pay 2.50 U.S. dollars an hour as minimum wage.
- NRA study confirms: Minimum wage killed new, existing f/s jobs. // FoodService Director;06/15/98, Vol. 11 Issue 6, p34
Highlights the results of a study conducted by the National Restaurant Association showing the effects of the wage increase on the restaurant industry. Elimination of more than 146,000 foodservice jobs; Increase in menu prices to consumers.