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The Daily Prep List: 02.10.20


Why the new higher minimum wage threatens my business

Hartford Courant 2/9

As the legislature returns to session this week, I cannot help but be concerned about a bill they passed last year. Last summer, the legislature passed — and Gov. Ned Lamont signed — a bill into law that will increase the minimum wage in Connecticut to $15 an hour by 2023.

Burlingame weighing minimum wage hike

The Daily Journal 2/8

Attempting to keep pace with pay hikes paid across the Peninsula and eventually the rest of California, Burlingame officials laid the groundwork for increasing the city’s minimum wage.

President Trump endorses federal bi-partisan paid leave legislation, plus more political updates

Nation’s Restaurant News 2/7

At the State of the Union this week, President Donald Trump used his speech to highlight the issue of paid federal leave and openly endorsed bi-partisan legislation currently before the Senate.

New York Is Eliminating the Tipped Minimum Wage—Except for Restaurant Workers

The Nation 2/7

For workers who rely on tips, sexual harassment is part of the job. That’s why restaurant workers launched a campaign to end the tipped minimum wage.

Food Industry Policy

Hepatitis outbreak traced to holiday meals at California steakhouse, officials say

The Sacramento Bee 2/9

An investigation into an outbreak of hepatitis A in Southern California centers on a Long Beach Steakhouse, health officials say.

Vegan company Miyoko’s Creamery sues California over labeling restrictions

San Francisco Chronicle 2/7

Sonoma County plant-based food company Miyoko’s Creamery filed a lawsuit against the California Department of Food and Agriculture Thursday on the grounds of freedom of speech.

On the Side

Coronavirus Forces McDonald’s, KFC Parent And More To Adjust 2020 Outlooks

Forbes 2/7

There are now more than 20,000 coronavirus cases reported worldwide. That number may very well change by the end of today. 

Millennials and Gen Z Turn to Restaurant Franchising

QSR Magazine Feb. 2020

Atlanta Subway franchisee Chris Williams was just 26 when he purchased his first Subway unit last summer. Less than two years before his store’s grand opening in July, he had been homeless and was living in his car due to financial hardships.

Restaurant Sales Climb to 4-Year High

QSR Magazine Feb. 2020

A milder winter appears to have heated up restaurants, too. Comparable same-store sales across the chain industry rose 2.3 percent in January—the biggest figure in four years, according to Black Box Intelligence’s latest report.

The Battle for Brand Value: Why Restaurants are Rejecting Third-Party Delivery

FSR Magazine Feb. 2020

For the vast majority of restaurants, joining the third-party delivery bandwagon is a must to increase off-premises sales and capitalize on the convenience-crazed movement. 

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