The idea of a national $9-per-hour minimum wage has spurred debate in the restaurant industry among workers trying to make a living and operators worried that higher labor costs could put more pressure on profit. Many chains are staying mum on the subject, as Nation’s Restaurant News reported, while one analyst is predicting which ones would feel the biggest pinch.
In general, chains with most of their units in higher-wage labor markets are likely to feel less pain from an increase in minimum wage than those concentrated largely in lower-wage states, says Sharon Zackfia of William Blair. “We estimate the overall unit-level labor pressure resulting from a minimum-wage hike could range from as high as roughly 21 percent for Sonic to as low as 14 percent for BJ’s [Restaurants], assuming a $9 federal minimum wage,” she wrote in a research note.
Both sides of the debate can look at past increases to shore up their arguments. (read more…)
In the weeks since news broke that frozen burgers and other beef meals at U.K. supermarkets were found to contain horse DNA, the scandal has spread from the original processing plants in Ireland to include food from major companies including Nestle.
For many Americans, the thought of eating horse is as unthinkable as serving up the family pet on a plate. It’s the same for many in Britain, where meals labeled as beef likely would have languished on shelves if the packages advertised horse. But for others in Europe, horse meat is a delicacy that’s in high demand, including at Khublai Khans Mongolian Restaurant in Edinburgh, Scotland, as shown in this Deadline News video.
The scandal has proved positive for traditional butchers in the U.K., as consumers used to spending a significant portion of their food budget on processed and prepared meals turn to them in search of transparency and a safer beef source, according to CCTV International. (read more…)
Wine is everywhere these days, from high-end cellars to Walgreen’s shelves, but the growing ubiquity isn’t necessarily translating into higher consumption, according to Nielsen data. Wine sales volume increased 1.5% last year compared to a 4% rise in 2011, Advertising Age reported, while beer and liquor saw 2% increases.
Brewers reversed a 0.8% decline the year before and saw 44% growth of beer sales at bars and restaurants, most of it coming from new and improved brews. During the same period, wine sales at the same venues rose 32%, and there seemed to be a shortage of hot new wines to take the place of formerly uber-popular malbecs and moscatos, Nielsen Vice President Danny Brager told AdAge.
But just because beer may be catching up on the innovation front, it doesn’t mean there’s nothing new under the sun when it comes to wine. And there’s also the adage that everything old is new again — it fits when it comes to the Alois Lageder wines from Italy’s Alto-Adige region, which the family make using biodynamic techniques perfected in the 1920s, as The Miami Herald reported. (read more…)