Industry: Accommodation & Food Services
Jan. 25, 2017
Upward of 60 restaurants around the Bay Area have closed since the start of September alone, with many citing difficulties like the cost of finding and keeping good employees, rising rents, new requirements for providing health care and sick leave, and doing it all while competing with the slew of new dining options.
Jan. 18, 2017
Carpinteria-based CKE, which also owns St. Louis-based Hardee’s, is consolidating both offices in Tennessee, which will be home to 120 corporate employees. Of those, 54 are new hires, which was necessary as 51 employees, including 24 working in Carpinteria, opted not to relocate, CKE said.
Dec. 30, 2016
If you have 10 hourly employees working eight-hour shifts, five days a week and you raise the wages a dollar an hour, that comes out to a nearly $20K increase on the year. In AQ's best year -- a phenomenal year by restaurant standards -- that would have been nearly 10% of profits. . . With the introduction of Obamacare, most restaurant workers finally got the coverage they've needed for years through the employer mandate, but critics often talk about the strain it puts on small-business owners . . Semmelhack told me that in 2012 they paid $14,400 for health care costs. In 2015, they paid $86,400. That's an increase of $72K MORE per year than 2012, or 29% of their best year's profit.
Dec. 27, 2016
Most people can agree that 2016 was a hard year. And in the Bay Area, one group was hit particularly hard: restaurateurs. It seemed like every week, a beloved eatery closed, while another one opened, only to shut down a few months later. As the Bay Area continues to enjoy tech-fueled economic growth, the restaurant industry has suffered, even as the accolades–in 2015 Bon Appetit named San Francisco the country’s best food city!–continue to pile up. . . In 2017, the restaurants you go to–from the hole-in-the wall joint near your office to the fancy, anniversary dinner spot–will look different. They might be closed one day a week, to make up for their shortage of qualified staff. Your go-to dish might be more expensive, to make up for the rising minimum wage. They might be closed for good, and quickly replaced with an EDM bubble tea shop. . . Many restaurant owners see fast casual restaurants, instead of ones with full table service, as the solution to their economic woes. No table service cuts down on labor costs, offers diners a cheaper experience while shorter menus means a more efficient use of expensive labor.
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