Salaried quick-service employees will be entitled to overtime if they make less than about $84,000 a year. And that's just one of the other surprises the bill is packing.
It has been a journey that involved pure grit, stretching the truth at times and former first baseman Adrian Gonzalez. But this seven-unit Los Angeles chain is preparing for the next phase of growth.
We loved them once. Will we love them again? Nancy Kruse and Lisa Jennings talk about the wave of restaurant brand revivals attempting to make what's old new again.
The pioneers who created commissary-style, shared kitchens for rent have closed, pivoted or shown signs of struggle. But elements live on in a variety of new delivery-forward concepts that some call ghost kitchens 2.0.
Operators have examined their kitchens and processes and added a lot more technology while focusing on takeout. The result has been a more efficient operation.
McDonald’s and Chipotle have seen a shift in business from earlier in the day toward dinner, according to data from Placer.ai. And that shift seems permanent.
Once known for being a “third place” between work and home, the coffee chain has evolved into a convenience-focused giant serving increasingly complex, customized beverages. Keeping pace can be difficult.