Minimum wage again top priority

Congressional supporters of legislation to raise the national minimum wage rate wasted no time at the turn of the new year introducing a new plan that is certain to draw opposition from foodservice industry leaders.

The bill, sponsored by Senate Minority Leader Tom Daschle (D-SD), would add another $1.50 to the cost of hiring many new workers—enough to dampen employment opportunities for hundreds of thousands of inexperienced or unskilled job applicants across the country, critics contend.

Daschle, however, calls the proposed increase a move to "ensure greater dignity for our minimum wage workers" who cannot support a family above the poverty line.

"The purchasing power of the minimum wage is now the lowest it has been in more than 30 years," he says. "If we can afford over a trillion dollars in tax cuts for those at the top of the income scale, we can afford a dollar-fifty more an hour for those at the bottom."

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Menu Development
craft beer flight
A draw for happy hour...

Phan plans to serve beer and wine, and depending on liquor licensing, perhaps cocktails as well. “For faculty and staff on campus, it will be a really wonderful place to come to and have a glass of wine,” Wolch says. “Right now, we have The Faculty Club bar, which is a very historic spot, but this is going to be much more contemporary.”

And for morning coffee...

Phan’s plan for made-to-order coffee is bound to be a boon for both faculty and students. “We’ll have a brand-new espresso machine,” Phan says. Wolch adds, “Most of us in the Bay Area are, if not...

Managing Your Business
wurster west may 2016

At a nearly 150-year-old university, every stone column and classroom has treasured stories to tell. But with that history come the logistical challenges of operating in outdated spaces—especially for foodservice. Such is the case at University of California at Berkeley, where longtime cafe Ramona’s in Wurster Hall closed in March to make way for an updated, as-yet unnamed concept.

With little more than a steam table and coolers, Ramona’s was limited by its lack of ventilation. And, as a former classroom space, it never was intended to function for foodservice, says Jennifer Wolch...

Ideas and Innovation
chicken herbs

We make and broadcast short YouTube videos on TV monitors to educate our customers about cooking techniques, like how to cut up a chicken or what herbs and spices go well together. The monitors also are used to display daily menus, nutritional and allergen information, upcoming foodservice events and local weather forecasts.

Ideas and Innovation
leftovers containers

We use our Menu Forward idea to empower staff to develop menu items and keep leftovers in check. Product left at the end of service may be claimed by any station to become part of a new item within six weeks. I’m happy to see my star team fighting for their ideas and products; the benefit to food cost is spot-on, and my freezer has no mystery items lurking in the corner.

FSD Resources