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labor

Workforce

Adoption of a new joint-employer definition is delayed

 By Peter Romeo on Feb. 23, 2024

A federal judge has pushed back the day the controversial rule change takes effect by two weeks. He also indicated that he intends to rule soon on whether the new standard should be scrapped.

Workforce

Pay hike for couriers shakes up food delivery in NYC

 By Joe Guszkowski on Feb. 23, 2024

Customers are paying more, and couriers are working less. What it all means for restaurants is still unclear, but some fear it could get ugly.

Workforce

Union baristas hit Starbucks with 22 allegations of violating schedule regulations

By Peter Romeo on Feb. 21, 2024

The accusations, leveled in Chicago and Philadelphia, are part of a wave of stepped-up union activity in recent weeks.

Workforce

Insomnia Cookies shifts to a 4-day week at its new headquarters

By Peter Romeo on Feb. 20, 2024

The downtown Philadelphia facility also features an innovation center, but no offices. It's been designed to foster collaboration.

Workforce

Restaurants get unexpected help in protecting the tip credit

By Peter Romeo on Feb. 19, 2024

Working Lunch: A Congressional investigation is likely to throw sand into the well-oiled lobbying machinery of One Fair Wage.

Technology

Toast lays off 550 employees in restructuring

By Joe Guszkowski on Feb. 15, 2024

CEO Aman Narang said the company grew too quickly as it raced to meet demand. The cuts are intended to lower its operating costs.

Operations

Restaurants' labor situation has improved, but it's far from perfect

By Jonathan Maze on Feb. 14, 2024

The industry has regained workers, and more operators are likely to say they’re fully staffed. But labor is more expensive. Retention remains a key stressor. And jobs have moved.

Operations

A view from the fryer at Dave's Hot Chicken

By Lisa Jennings on Feb. 14, 2024

Working in the kitchen at the growing fast-casual chain offers a unique perspective on California's $20 fast-food wage coming in April. It'll be a boon for workers, but some fear a ripple effect through the economy.

Operations

Efforts to grow the restaurant labor pool face a big challenge: Time

By Peter Romeo on Feb. 14, 2024

The industry has a number of initiatives underway to pull more potential hires into the field. But the setback of the pandemic and the need for scale are deferring the payoff.

Workforce

Menu shrinkage is out. Customized, labor-saving menu strategies move in

By Patricia Cobe on Feb. 14, 2024

Cross-training, chef-driven speed-scratch ingredients and operational shortcuts help meet back-of-house labor challenges post-pandemic without sacrificing innovation.

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