Labor
San Diego’s minimum wage will soon increase to $14
FOX5 San Diego 10/15
Some San Diego workers will see their paycheck boosted in the new year, with the city set to increase the minimum wage to $14.Statewide in 2021, the minimum wage in California for businesses with 25 employees or fewer will be $13. Employers with 26 employees or more will be required to pay $14 per hour, at a minimum.
Servers and bartenders bet their futures on getting out the vote
The Counter 10/15
Record unemployment in the hospitality industry has left nearly 4 million workers with time on their hands. So they’re text-banking, holding rallies, and fundraising for the candidates they believe can send them back to work.
How Food Delivery Apps Are Killing Restaurants
Grit Daily 10/15
Restaurants have lost 2.3 million jobs during the pandemic, according to the Independent Restaurant Coalition. In California alone, the “leisure and hospitality shrank by 14,600, the largest job loss of any industry, as hotels and restaurants continued to suffer with the sector shedding 561,900 jobs since March,” reports the Los Angeles Times.
Food Industry Policy
The important reason Panera is changing its food labels
Mashed 10/15
According to a Fox Business interview with Panera Bread CEO Niren Chaudhary, that restaurant is set to be the “first national brand to be transparent on a carbon footprint.” They will do so by introducing a menu badge called “Cool Food Meal” that will be used to label any items whose ingredients altogether have a carbon footprint lower than 5.38 kilograms.
How Millennials and Generation Z are Influencing the Restaurant Industry
The Street 10/15
As we move forward, restaurant chains should be, if not already, collaborating with these Big 4 3rd party delivery providers and offering specials or discounts to motivate people to shift to digital and continue being a customer.
Ready or not, indoor dining is reopening in Alameda County
Berkleyside 10/14
Restaurants in Berkeley, Oakland and other Alameda County cities can reopen for indoor dining at limited capacity beginning Monday, Oct. 26, under a new orange tier designation in the state’s COVID-19 reopening guidelines.
What Companies Can Do to Encourage Compliance with COVID Safety Measures
Kellogg Insight 10/12
A lot of effort goes into safely reopening offices, daycares, and other public spaces. Furniture has to be reorganized, ventilation reconsidered, touch-free devices installed, and signage added to reduce occupancy and encourage social distancing—among many other measures.
On the Side
Pumpkin Spice Season Is Here Whether You Like It or Not, Motherpumpkins
Eater SF 10/15
Prime autumnal treats season is right now. So put on your ugliest sweater, because there are so many talented local bakeries, coffee shops, and cocktail bars in San Francisco that are here to satisfy even the most basic of cravings. Here’s where to find the sweetest pumpkin pie, pumpkin cake, and pumpkin ice cream, and obviously apple doughnuts and spiced drinks.
Supply Chain Disruption Challenges Restaurants to Rethink Menus
FSR Magazine 10/15
On the restaurant end, operators are finding creative solutions to ride out the supply chain rollercoaster. In Southern California, NORMS Restaurants benefited from having saved $2 million worth in meat inventory. Without that stockpile, the micro-chain would have been in big trouble as far as its meat offerings were concerned, says corporate executive chef David Cox.
In Echo Park, a New Vegan Tasting Menu Asks Diners to Eat in Line With Their Beliefs
Eater LA 10/15
Counterpart Vegan sits at the intersection of many important topics right now, from employee empowerment to Black ownership to climate change.
