On Friday, the Department of Labor stepped back from the Obama-era rule that would have made any salaried employee making less than $47,476 eligible for overtime. Former President Barack Obama gave the DOL guidance to update the overtime regulations in 2014, a move that would have impacted roughly 85 percent of American managers at local businesses, according to Homebase’s customer analysis report.
As soon as August 22, corporate cuts could be coming for employees at Ignite Restaurant Group. In a letter to the Texas Workforce Commission, the parent company of Joe’s Crab Shack and Brick House Tavern + Tap said it could layoff as many as 87 employees at its corporate headquarters.
A 13-year veteran of Casa Mono, Chef Anthony Sasso talks about making the leap from a classic neighborhood restaurant to “the largest space B&B has ever lived in.” That’s B&B Hospitality Group, as in Joe Bastianich and Mario Batali.
Owning and operating a successful restaurant requires compliance with a myriad of employment laws. Failing to comply with these laws can result in an expensive lesson. There are many employment law myths restaurant owners face in the context of overtime and minimum wage laws that can lead to serious consequences, but there are also steps that restaurant owners and managers can take to avoid those repercussions.
Han OakOpened: January 2016Location: Portland, OregonOwners: Peter Cho and Sun Young ParkAverage Check: $50; $35 prix fixe menuDescription: After a decade in New York City, an Oregon chef returns to his roots and explores a new culinary heritage.
Apple Texas, a franchise partner of the nation’s largest casual dining chain, has an affinity for the outlandish. In March, the 67-unit Applebee's operator unleashed a promotion many deemed “fake news” because, well, it had to be.
On a hot and humid day, a glass of wine—particularly red wine—can be a hard sell. Customers want to refresh their palates with a chilled, crisp drink. But for those who have trouble choosing between a cocktail or a glass of wine, a wine spritzer is the perfect solution.
Darden Brands reported its Q4 2017 earnings Tuesday and, yet again, the company’s premier restaurants are outperforming the casual dining segment.Olive Garden posted a 4.4 percent same-store sales increase—its 11th consecutive quarter of growth—while LongHorn Steakhouse reported its 17th consecutive quarter of same-stores sales growth and an increase of 3.
The generosity of patrons is not ordinarily among the litany of concerns that keeps restauranteurs up at night. Over the last decade, however, the division of tips among restaurant employees in Massachusetts has spawned many costly lawsuits for restaurants and other businesses.
Behind the sales metrics and calculations driving Darden forward is a much simpler story. During a conference call Tuesday, CEO Gene Lee recalled the landscape three years prior. LongHorn Steakhouse and Olive Garden were standing at the terminal with suitcases full of luggage and zero chance of fitting them in the overhead bin.
What do Danny Meyer, Tom Colicchio, and Mario Batali all have in common? They have opened restaurants inside hotels. More and more established restaurateurs are doing this, and there are pros and cons.
One of the reasons quick-service restaurants have taken market share from full-serves can be credited to perception, according to two recent studies. The latest American Customer Satisfaction Index says sit-down restaurants are reporting their worst grades in more than 10 years.
Before consumers became chef groupies and gourmet connoisseurs, the penultimate endorsement for a restaurant was: “This is where the locals eat.” In all the glam and glitter of prestigious awards, it can be easy to forget the value of that hometown advantage.
Forty percent. That’s the amount of food produced in the U.S. that the USDA estimates will end up in landfills, even as one in eight Americans go hungry. And LeanPath, a food waste tracking and management company, has found that 4 to 10 percent of food purchased by a foodservice operation is discarded before even reaching the guest.