Restaurant News 3/9
Restaurants across the country are closely watching the debate over whether to raise the federal minimum wage, and how high it may go. While the $15 an hour minimum now looks unlikely to pass in the next few months, this is not the first time the debate has come up and it won’t be the last. As wages continue to rise, whether in individual states and cities or at the federal level, operators need to look for ways to keep labor costs under control.
San Francisco Chronicle 3/9
On this episode of the Extra Spicy podcast, Reem Assil, chef and founder of Reem’s California, talks about the struggle and necessity of transforming her Arab bakery shop in Oakland into a worker-owned operation amid the coronavirus pandemic.
Food Industry Policy
North Bay Business Journal 3/8
Two San Francisco Bay Area lawmakers want to lay out the welcome mat to consuming cocktails in the streets or as to-go orders — from now on. California Sen. Scott Wiener, D-San Francisco, has introduced a bill that would loosen restrictions on particular laws relative to alcohol consumption in public. Senate Bill 314 is designed to help restaurants and bars erecting parklets and other outdoor dining venues survive the economic crisis of COVID-19.
Critics call tipping unfair and archaic. Pandemic emboldens Chicago restaurants trying to end the practice.
Chicago Tribune 3/8
Paul Fehribach, owner of Big Jones in Chicago’s Andersonville neighborhood, has wanted to eliminate tipping at his restaurant for years. He didn’t like having the whims of customers determine how much his waitstaff got paid. Even when tips were generous, it felt wrong that the kitchen staff earned much less in comparison.
On the Side
QSR Magazine 3/9
Restaurant visit criteria has changed thanks to COVID-19. Maybe for good.
San Francisco Chronicle 3/8
In October, a group enjoyed a parade of Japanese-inflected bites and fine wine for $2,700 at three-Michelin-starred SingleThread. Now, the Healdsburg restaurant has learned it has to return the entire bill. The diner disputed the charge — which made up the entire profit margin for a day, chef and co-owner Kyle Connaughton said.