ObamaCare (PPACA) and the higher minimum wages have had a substantial impact on both our industry (Food Service) and that of many ‘labor-heavy’ organizations across the US.
The Press is trying to tell us differently:
FACT: While we have seen a drop in full-time labor in favor of part-time labor under the Affordable Care Act, as of August 2015 we had also seen 58 consecutive months of net job growth since October of 2010 – According to the Department of Labor… Read on here: IMPACT OF OBAMA CARE AND HIGHER MINIMUM WAGE REQUIREMENTS ON EMPLOYMENT
Today, California Gov. Jerry Brown’s goal to increase the state’s minimum wage to $15 is a reality– as just this Monday a deal was reached between Brown and state legislators and was the measure passed on Thursday. This makes California the first in the United States to approve a statewide $15 minimum wage.
Read more: CALIFORNIA’S MINIMUM WAGE INCREASE
In recent days, Chipotle has been very public about their mission to hire as many as 4,000 new employees in just one day. This massive hiring frenzy, while unrealistic for most restaurants, is a good reminder that operators must stick to best practices when it comes to the hiring process, particularly in the interview. Read on here: 5 THINGS TO LOOK FOR WHEN HIRING HOURLY EMPLOYEES
Burger King hiring photo credit: Mike Mozart CC by 2.0
There has been a lot of talk across the U.S. about the seemingly ever-changing minimum wage debacle. Just Tuesday, Los Angeles City Council approved the increase of minimum wage to $15 from $9 to be effective by 2020.
Read more here: Los Angeles Raises Minimum Wage to $15
You may have heard about a problem with pre-populating Section 1 of the Form I-9 — ignore it!
There seems to be some confusion among our esteemed policy-making agencies about the issue of whether it is legal or not legal to pre-populate Section 1 of the Form I-9:
read on: restaurant HR news: handling the I-9 form
Photo Credit: Flickr by Deborah Fitchett
As simple as employees snacking during shifts or as extreme as stealing cases of food right off of the delivery truck, theft has always been an issue for restaurant owners. No matter the severity, these costs add up and hurt your bottom line and profitability. By implementing simple safeguards, you can protect your operation against theft and pilferage.
Read the entire article: Brilliant with the Basics – Improve your Bottom Line by Preventing Theft
n April, the IRS announced it’s looking at new ways to utilize technology to increase restaurant tip reporting. This could include updating the voluntary tip-compliance agreements the agency currently offers restaurant companies, such as the TRAC (Tip Reporting Alternative Commitment) and TRDA (Tip Rate Determination Agreement).
Read on: Restaurant Tip Reporting- It’s the Law!