Restaurant Strategies for Managing Minimum Wage Increases
The U.S. House of Representatives passed legislation in July to raise the federal minimum wage to $15 an hour by October 2025. Some states and cities have already voted in a higher minimum wage. What do these increases mean for restaurants and how do we respond?
Designed exclusively for Restaurants, Food Retailers and Bars, this workshop will explore strategies that today’s entrepreneur can implement to respond to change while staying relevant and profitable in an ever changing landscape.
*What is the minimum wage increase for your area?
*Should I focus on raising prices and if so, how much?
*How should I break the news to my customers?
*Trends and operational strategies to manage labor and food costs
*Driving sales using technology-based marketing and off-premise occasions
*To tip, or not to tip
Speakers: Norcal SBDC Restaurant Team Advisors Louise Dawson, Germain Michel and Trang Nguyen will be the instructors for this workshop. Combined, they have over has 60 years of experience in the restaurant industry, owning and operating successful restaurants, wine bars, QSR’s, wineries, breweries and food retail locations. They bring real-world experience and strategies to their clients from start-up through exit strategy.
This is a 2 hour workshop with plenty of extra time for Q & A.