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L.A. restaurants seize opportunity to push for a tip credit

Operators are using public demands for a higher wage to make their case for letting tips count toward a $15 minimum wage.

Dumb and dumber

"What part of your job is the most unnecessary, dissatisfying, unproductive, or just plain dumb?" Ask that question of your employees and get ready for some fantastic feedback.

The financial health of the nation’s restaurant industry is improving, according to statistics from the StarChefs.com Salary Survey. Executive chefs made 6.1 percent more in 2009 compared to 2008. And pastry chefs enjoyed a pay increase of 5.7 percent in the same time period.

Here are the questions converts and others close to the situation suggest restaurateurs ask themselves before deciding if a labor surcharge is right for their operation.

New York City, always an expensive town, may have just gotten more costly.

The annual—slightly off-kilter—gathering of marketing, human resources and operations leaders known as Summer Brand Camp just finished up in Dallas.

Statehouses aren't following the federal government's lead in forgoing new requirements on restaurants.

The questions below were asked by foodservice operators at a recent conference. We thought you might find them relevant to your own operation.

Forty years ago there was no expectation that a fast food job would pay a living wage, much less support a household.

By 2010, the National Restaurant Association predicts, there will be an estimated 1.7 million new jobs in the restaurant industry—and nowhere near enough U.S. workers to fill them.

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