FOX5 San Diego 1/2
While the incremental increases to the minimum wage since 2017 have been an effort to pay Californians more to keep up with the cost of living, the other side of the coin is an added cost for hard-hit businesses, including those in the food and beverage industry.
Before the pandemic, restaurants employed more than 12 million people, according to the National Restaurant Association. Since March, however, the industry has been decimated, with tens of thousands of restaurants forced to shut their doors permanently. Many that have managed to remain open have had to lay off workers as well.
Food Industry Policy
Coronado Eagle & Journal 1/1
Dine.Direct offers restaurants an easy order and delivery platform that won’t take upwards of 30 or 40% of their profits for delivering their food.
ABC10 San Diego 1/1
Cloak & Petal has experimented with the system four times amid the pandemic, and found that the order amounts are similar, tips increased, and labor costs dropped.
On the Side
The Sacramento Bee 1/2
The year began with a rash of closures partially spurred by annual rent hikes and rising costs of business such as minimum wage. The dreary winter was just starting to wrap up when the COVID-19 pandemic struck California and shelter-in-place orders shut down table service.
It’s been a long holiday season of boozy hot chocolate, gingerbread cookies and thick slices of ham, and maybe you’re feeling like it’s time for a fresh start. Ever heard of Vegan January?