Posted on 05/05/2024 4:45:11 PM PDT by big bad easter bunny
As a seasoned restaurant consultant deeply entrenched in the industry, I've got my finger on the pulse of what's happening.
Running a restaurant has always been a tough gig. Everyone seems to think their family recipe will turn into a gold mine, but sadly, it's not just about the quality of Grandma's lasagna. There are myriad challenges to navigate in this business.
From securing the right location and talent to nailing down a winning concept, dealing with everything from theft to insurance, not to mention the endless stream of fees, licenses, and paperwork, the restaurant industry can nickel and dime you into the ground.
Now, the powers that be in California have decided to hike the minimum wage for fast-food joints up to $20 an hour. Needless to say, this isn't sitting well with owners, especially franchisees who are already drowning in fees and inflated prices from the parent company.
With such high labor costs, the days of hiring inexperienced kids for minimum wage are numbered. It's more cost-effective to pay someone more for better efficiency. And with franchises increasingly turning to apps and unmanned kiosks to cut costs, the rise of the robots in simpler tasks is imminent.
But let's not forget the joy of dining out and the importance of supporting these businesses that enrich our lives. Governments, from D.C. down to local townships, should be doing more to support struggling restaurants.
Local governments could ease the burden by reducing the exorbitant fees and taxes that restaurants face before they even open their doors. And why should the IRS be taxing tips, which are often a lifeline for single moms and college students?
And as if things weren't tough enough, the federal government is even considering banning gas stoves in restaurants. This move is not just frustrating, it's downright infuriating. Gas stoves are essential for cooking, providing instant heat control crucial for preparing food efficiently. Plus, let's be real, natural gas is the most economical way to cook up culinary delights. Anyone who disagrees should stick to salads when dining out.
Yes, unfortunately my neighborhood is all-electric, no gas.
A commercial kitchen probably couldn’t operate with cast iron.
What good intentions? The intention is replacement of evil capitalist restaurants with government food distribution by government employees being paid a mandated wage.
Hexclad and a LOT of other brands and types of cookware work with induction stoves.
There are symbols on the packaging and web site info on cookware showing what technologies they will work with.
Do a little searching. You will be surprised.
There are induction stoves that do work poorly and the early ones weren't the best, not enough power.
Technology has improved them greatly. Don't try a cheap one.
He offers a number of “solutions” all of which amount to “government getting out of the way”. Repealing the minimum wage law would be another good step.
the current economy is once again proving that the minimum wage is zero.
It’s great that you like your induction stove.
Seriously: good for you!
I have used them. I was unimpressed.
I prefer gas.
You are high if you think Golden Corral is good food. I ate in one once a week for 5 years when I was in Kiwanis. It’s widowers food.
Commercial kitchens operate a lot different from a home kitchen.
The government should stick to running the country instead of our lives. They don’t know anything about running a restaurant and shouldn’t be dictating what source of power they use for cooking.
IMO, the government shouldn’t be running anything.
Maybe the military, but since they screw up EVERYTHING they get their paws on, we’d be far better off without them meddling in our lives for our own good.
That is why there are commercial versions of induction stoves.
I think you keep missing the point, gas is better for restaurant and cafe food production and use in their chaotic and cramped operations with multiple users and multiple shifts.
Government should not be forcing your preferred stove on the commercial cooking operations.
What could be worse than introducing open flames to a "chaotic and cramped" work space?
And you are right, government should have nothing to do with this.
How does a different and even quickly controlled heat source for cooking make any difference?
Induction, making the cookware part of the circuit allows instant application or removal of heat.
The cast iron griddles of a gas stove remain hot, still transferring heat to the pot or pan after the gas has been turned down. Induction does not.
Gas burners make the entire workplace hotter than induction does, fatiguing the workers.
Gas is still needed for ovens, but it is inefficient and dangerous on a cooktop.
“Gas is ... inefficient and dangerous on a cooktop.”
Still, out of my cold dead hands.
Classic muscle cars are inefficient and dangerous compared to current boring plain vanilla things, but who wants to give them up?
“”””What could be worse than introducing open flames to a “chaotic and cramped” work space?””””
Oh for crying out loud, leave the pros alone and quit pushing government control.
Opinions vary.
I know that fast food isn’t the healthiest dietary choice, but I admit to enjoying it perhaps once a week or so. With CA’s wage laws, though, sticker shock is very real. If you’re a California fast-food customer and don’t want to break the bank, you have to be very careful to play the game with the phone apps and points and deals. If you just go in blindly and order a Big Mac (or comparable at one of the other places), fries and soda, be prepared to drop like $16... whereas if you use the app maybe you get free medium fries by buying a soda, and you downgrade to the McDouble and total out to maybe $7.
Apparently you avoided reading the second line of my post. Here it is again. If you are such a pro, I hope you read recipes better:
"And you are right, government should have nothing to do with this."
I read, but your obsession overrode your denial.
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