Legendary Zuni Cafe is getting rid of tips, joining a wage equity movement in the Bay Area
San Francisco Chronicle 5/6
When Zuni Cafe reopens for indoor dining in a few weeks, it’ll shift from a traditional tipping model to adding a 20% service charge to diners’ bills — a way to boost wages for the restaurant’s lowest wage workers.
Now hiring: How the labor shortage is squeezing full-service restaurants
Restaurant Dive 5/5
Foodservice workers burnt out by the segment’s recent instability are leaving for other industries or living on high unemployment benefits, sparking a staffing crisis as dining rooms open.
Food Industry Policy
California Fast-Food Workers Bill Could Serve As Model
As unions have struggled to gain a foothold in the fast-food industry, California lawmakers are looking to pass a bill that would create a sector council to set standards for fast-food workers across the Golden State, a piece of legislation experts say could serve as a model for other states and industries.
Uber’s First Quarter Shows Food Delivery’s Continuing Strength
The Wall Street Journal 5/5
Uber Technologies Inc.’s first-quarter bookings rose despite weak demand for its ride-sharing service, as sustained growth in its food-delivery business offset the slump in its core operations.
On the Side
Bay Area Chef Launches Black-Owned Food Collective and Market in West Oakland
Eater San Francisco 5/5
Bay Area chef Reign Free, founder of The Red Door Catering, launched an incubator for Black-owned food and beverage makers in West Oakland today called the Black Culinary Collective. Members will share a fully-equipped commercial kitchen to create their wares and sell them at an onsite marketplace, and will be connected to business consultants and mentorship services, as well as funding opportunities with Oakland’s Black Business Fund.
European food waste-fighting app scoops up more than 200 Bay Area restaurant and cafe partners
San Francisco Business Times 5/5
Too Good To Go aims to create a win-win for restaurants, cafes and grocers as well as customers by plugging a hole in the food system.