Sacramento Business Journal 5/26
Experts say labor shortages are likely to inflate wages. New data shows modest increases might not cut it for many hourly workers.
The Takeout 5/26
Did you know there’s a restaurant labor shortage? Restaurant owners have been complaining about it ever since states started ramping up capacity limits and vaccinated customers started filling tables again. But despite plenty of opportunities—The Washington Post reports that there are 1.7 million more unfilled jobs than there were before the pandemic—restaurant workers aren’t coming back.
Food Industry Policy
The Center Square 5/26
The California/Occupational Safety and Health Administration Standards Board will vote on COVID-19 Emergency Temporary Standard (ETS) revisions before the Golden State reopens fully on June 15. The COVID-19 ETS went into effect on Nov. 20, well before the state’s labor force had access to vaccinations, and applies to all employers, employees, and to all workplaces with three exceptions.
National Retail Federation 5/26
In the year and a half since the beginning of the global COVID-19 pandemic, many things have changed for the retail industry. Some of the most noticeable changes have had to do with consumer behavior in regard to food: People couldn’t go out to grocery stores and restaurants, so food had to come to them. Ecommerce, both for groceries and prepared food, has skyrocketed.
On the Side
The Mercury News 5/26
The sun’s shining, most pandemic restrictions on dining have lifted and new restaurants are being readied for their openings. Yes, the Bay Area’s post-vaccine summer is looking promising, with chefs and owners banking on pent-up diner demand for their new culinary options.
Food Network star and restaurateur Guy Fieri has more on his mind these days than navigating his own restaurant business out of the Covid pandemic. He’s trying to help revitalize the industry itself. Next month, he’ll give out $300,000 in grants to aspiring restaurant entrepreneurs and existing owners.