The National Law Review 10/27
Employers should ensure that the minimum wage for non-exempt employees’ wages will be appropriately increased for 2021. Since 2017, California has been working its way up to an eventual $15 minimum wage. Industry groups rallied for “pausing” 2021’s increase, but to date, there is no indication this will happen.
Point of Sale 10/27
Today the National Restaurant Association and ServSafe released an updated version of its guidelines for safe operation during the pandemic. Renamed “COVID-19 Safe Operating Guidance,” the document continues to offer direction and provide a framework of best practices for restaurants operating under new COVID-19 rules and regulations.
QSR Web 10/27
White Castle is adding as many as 10 more restaurants to its test of Miso Robotics Flippy Robot-on-a-Rail, which it began testing in several undisclosed Midwest White Castle locations earlier this fall, according to a news release from Miso Robotics in Pasadena, California. Miso Robotics said earlier this month that it was making the same robotic arm available industry-wide.
Food Industry Policy
Bon Appetit 10/27
With time on their hands and the future of their industry on the line, hospitality vets are putting their people skills to work this election.
National Restaurant Association 10/26
The National Restaurant Association joined with members from the U.S. Conference of Mayors to talk about finding ways to help restaurants stay in business as COVID-19 continues to ravage the small business landscape.
Nation’s Restaurant News 10/26
Consumers were asked which restaurants they trusted most after the COVID-19-related closure of indoor dining — these are the brands that made them feel safe.
On the Side
Visit Temecula Valley 10/27
Visit Temecula Valley is supporting California Restaurant Association Foundation (CRAF) inaugural ‘The Grateful Table® Dine Out,’ a monthlong event in November, to benefit California’s struggling restaurant community and raise funds for CRAF’s Restaurants Care® program which provides restaurant workers facing hardships with relief grants for basic living needs.
Perhaps no sector of the American economy — with the exception of the airlines — has suffered as much as the restaurant business due to the Covid pandemic. But don’t tell that to the people opening new restaurants. In what amounts to an astonishing — not to mention a totally counter-intuitive development — the number of restaurant and food service businesses starting up since spring is at near-historically high levels, according to a new study by Yelp.
Restaurant Hospitality 10/26
Americans are cautiously venturing back out into the world as they emerge from the abject fear that gripped many of them as the coronavirus pandemic struck in March, but how to coax them back to restaurants depends on who they are and on what you’re serving them, menu trend expert Jack Li told attendees of Restaurants Rise Powered by MUFSO.