Hot Off the Grill Edition #6
"Hot Off the Grill" - Edition #6
Introducing our sizzling new edition of newsletters: "Hot off the Grill"! We're fired up to bring you the latest and greatest industry updates, straight from the grill to your inbox. Curated by the National Restaurant Association and industry leaders, "Hot off the Grill" is your go-to source for the hottest industry topics happening across the county. So, sit back, relax, and let us serve you the freshest updates straight from the grill!
In This Issue:
- Pushing Congress to Push Back on FTC Fee Ban
- Restaurant Industry’s Record Summer Hiring
- Two Can’t Miss Webinars for Restaurant Operators
Action Needed: Tell Congress to Support Association-Backed Letter to FTC
Call to Action: Help the Association build congressional opposition to the Federal Trade Commission’s (FTC’s) proposed ban on restaurant service fees and surcharges by adding your name here.
Association POV: Sean Kennedy, breaks down the Association’s latest effort to block the Federal Trade Commission’s (FTC) proposal—and how you can help—in his latest 90-SecondUpdate. Watch here.
Why it Matters: The FTC’s proposed rule would force restaurant operators to raise menu prices, rewrite how servers are paid and create multiple menus with different pricing. It would cost operators $3.5B over 10 years to comply.
Take Action: Urge lawmakers to sign the Association-backed letter to the FTC by clicking here
Register for Youth Employment, Compliance Webinar
Mark Your Calendar: The National Restaurant Association and the U.S. Department of Labor's (DOL) Wage and Hour Division (WHD) are hosting a webinar, "Child Labor Law Compliance in the Foodservice Industry: Keeping Teens Safe This Summer," Tues., June 18 at 2 p.m. ET.
Why Attend: Make sure your team has the knowledge to successfully navigate federal child labor laws this summer.
What to Expect: The hour-long webinar will help you to ensure a safe and productive summer season.
- An overview of federal child labor laws: Ensure you're up to date with the basics.
- Permissible work hours: Learn the legal working hours for 14- and 15-year-olds.
- Prohibited jobs: Understand the jobs deemed hazardous for 14- and 15-year-olds and jobs prohibited for all workers under 18.
- Common violations: Avoid the most frequent pitfalls.
- Q&A session: Get your questions answered by WHD specialists.
Don’t Miss Out: Register here to secure your spot or watch a recording after.
Get Ready: Check out this DOL factsheet, Child Labor Rules for Employing Youth in Restaurants, or try the DOL’s employer self-assessment tool on child labor in restaurants
Check it Out: 26th Annual Summer Employment Forecast
The News: Restaurant operators will add 525K jobs this summer, according to the Association’s annual Eating and Drinking Place Summer Employment Forecast. This is the first that time demand has reached this level 2 summers in a row.
Association POV: “Restaurant jobs are particularly valuable because employees can learn a host of skills in a short time that are investments for both their business and everyday life,” said Michelle Korsmo, president & CEO of the National Restaurant Association. “According to our survey, among adults who have worked in the industry, a majority (63%) think working in the industry is extremely or very beneficial for skill development. Additionally, 79% of adults agree working in the restaurant industry is valuable for professional development and that they still use those skills like teamwork, prioritization, communication, adaptability, and attention to detail.”
Learn More: Read the full Summer Employment Forecast, which includes a state-by-state forecast of summer jobs, here.
Webinar on Tax Deductions, Policy Happening June 12
What’s Happening: To make sure you’re maximizing your business tax deductions, join Aaron Frazier, the Association’s vice president of public policy, and Jeff Aldis, Pappas Restaurants’ manager of tax, Weds., June 12 at 2 p.m. ET.
Need to Know: With key tax credits scheduled to expire in 2025, make sure you understand what’s changing and how it could impact your business.
Don’t miss: Effective use of federal and state tax policy can mean the difference between a restaurant’s success or failure. Register for the hour-long webinar, “Preserving Profit—Small Business Tax Deductions,” here
In the news…
Restaurant workers’ battle for higher minimum wage goes national
U.S. restaurants, facing high costs and cautious consumers, argue against measures to eliminate the tip credit for servers, warning this will raise menu prices and result in job losses. Eliminating the tip credit is a contentious move that businessowners say will raise menu prices and kill jobs, Michelle Korsmo, President& CEO of the National Restaurant Association, said in an interview at Bloomberg’s office in Chicago. “We have our work cut out for us,” Korsmo said last week. “The important thing for us is to get out early and say that this business model for the restaurants that employ it, it actually allows for them to keep prices on the menus lower and provide a really well-paying job.”
New overtime rule to impact businesses
The Department of Labor's new rule raising the overtime threshold to $58,656 annually, effective in stages starting this July, faces criticism from the National Restaurant Association for imposing significant cost burdens on small restaurant owners and not considering regional income disparities. Sean Kennedy, executive vice president of Public Affairs for the National Restaurant Association, said, “this rule will exponentially increase operating costs for small business restaurant owners who are trying desperately to maintain menu prices for their customers. And because DOL created a one-size-fits all rule based on national income data, rather than regional data, this change is going to disproportionately impact restaurant owners in the South and Midwest.”
Show highlights guidance for tomorrow & beyond
The 2024 National Restaurant Association Show focused on guiding the industry towards future success, emphasizing the importance of utilizing data, embracing AI, and investing in the workforce to enhance convenience, experience, wellness, adventure, and sustainability.
Drinks catering to Gen Z steal the show in Chicago
The recent National Restaurant Association Show in Chicago, attended by over 58Kfoodservice professionals, showcased the latest trends and innovations in the industry, including the increasing demand among Gen Z consumers for colorful cold beverages and snack-worthy experiences that are easy to share on social media.
Restaurant menus lean hard on "limited time offers"
Limited time offers are revitalizing the restaurant industry by attracting customers with innovative and appealing menu items, helping restaurants recover from the pandemic and stay competitive amid inflation and changing food trends.
Personalized marketing evolves into a necessity for restaurant brands
Personalized marketing has become essential for restaurant companies as consumers demand relevant messaging, with significant investments in personalization yielding increased customer loyalty and profitability.
Cardamom,caviar and other trends from the National Restaurant Show
This week on the Menu Talk podcast, Pat Cobe and Bret Thorn shared their experiences from the National Restaurant Association Show in Chicago, highlighting trends like the prevalence of cardamom, sprouted coffee, and caviar-like items.
Three key trends from National Restaurant Association Show 2024
The 2024 National Restaurant Association Show in Chicago showcased emerging technology, convenience and cold beverages as key trends, with highlights including automation and AI in foodservice, quick-cook ovens for diverse cuisines and innovative beverage options like energy drinks and prebiotic sodas.
Insights from the National Restaurant Association Show and utility
The recent National Restaurant Association Show in Chicago highlighted the evolving restaurant industry with a focus on the integration of AI and technology for efficiency while maintaining the essential human touch in hospitality and community impact.
Supply chain-vendor relationships are changing
In advance of the2024 National Restaurant Association Show, supply chain executives emphasized the importance of evolving vendor relationships, advocating for empathy and synergy to navigate supply chain challenges, foster innovation, and mitigate risks such as cybersecurity threats.
Cool finds at the 2024 National Restaurant Association Show
The 2024 National Restaurant Association Show showcased emerging trends in the restaurant industry, including innovations in protein offerings, the rise of pineapple flavors, a resurgence of mini-sized menu items and the incorporation of social media food trends.