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labor costs

Emerging Brands

With the tip credit disappearing, this fine-dining chef sees a more fast-casual future

 By Lisa Jennings on Oct. 10, 2023

Matt Baker of the full-service Gravitas in Washington, D.C. is stepping on the gas to grow his limited-service Baker's Daughter, an upscale bakery-cafe.

Workforce

The Biden administration wants to raise the threshold for overtime pay

 By Peter Romeo on Aug. 30, 2023

The U.S. Department of Labor is proposing to make salaried employees making less than $55,068 eligible for overtime pay, up from $38,568. The threshold would change every three years.

Workforce

What restaurants can expect under California's resurrected plan for setting restaurant wages

By Peter Romeo on Jul. 21, 2023

Working Lunch: The Industrial Welfare Commission has until October 2024 to issue its recommendations for changing pay within specific trades. Here's how that process will work.

Workforce

New York City sets a minimum wage of $17.96 for third-party deliverers

By Peter Romeo on Jun. 12, 2023

The rate will rise on July 12 en route to hitting $19.96 by 2025. It's likely to make food delivery more expensive.

Operations

6 top trends spotted at the National Restaurant Show

By Patricia Cobe and Kelsey Squire on May 23, 2023

Here are just some of what RB’s editors uncovered during the Show’s four days.

Workforce

New York City and its suburbs are looking at a wage hike to $17 an hour

By Peter Romeo on Apr. 28, 2023

The pay floor for New York City, Long Island and Westchester County would rise next year to $16 on way to $17. Other parts of the state would have a mandated minimum of $16

Workforce

4 things Howard Schultz revealed to the Senate about Starbucks

By Peter Romeo on Mar. 29, 2023

He countered his critics' barrage of incriminating facts with a few truth bombs of his own.

Workforce

Michigan court freezes minimum wage, preserves tip credit

By Peter Romeo on Jan. 30, 2023

In a win for restaurants, the state Court of Appeals essentially ensured that the status quo will persist after Feb. 19.

Food

Cook-and-serve options deliver consistently great taste with less labor

Sponsored content from our partner STOUFFER’S® on Jan. 05, 2023

As restaurants continue to face labor shortages, cook-and-serve foods make it easier on back-of-house staff to deliver on great taste and quality menu options.

Workforce

Call the scrap yard. We have a labor model to be picked up.

By Peter Romeo and Nancy Kruse on Nov. 22, 2022

Sweet & Sour: The restaurant business has grappled with labor challenges for about 40 years now, but never a situation as trying as the current one. It’s time to rethink the very nature of restaurant work.

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