Rising wages, food costs and labor shortages transforming how SLO restaurants do business

Mar 31, 2018

Samantha Payette (left) with Shanny Covey, co-owner of Luna Red in San Luis Obispo, California
Credit Thomas Wilmer

The San Luis Obispo restaurant industry is facing increasing costs on multiple fronts. Current and impending issues include a rise in minimum wage to $15 per hour, a regional labor shortage, mandated health care, sick leave, along with rising food costs. Restaurant owners are brainstorming ways to modify their business models, including instituting a service charge or surcharge.

Shanny Covey co-owner of Robins Restaurant in Cambria, Novo and Luna Red in San Luis Obispo, and Samantha Payette, Culture and Talent Development with Blue Mango Restaurant Management Services share ideas about ways to keep pace with rising costs and creating a more equitable wage model.

Ideas include attempts to level the playing field between servers who receive tips and “back of the house” cooks, prep workers and dishwashers who are now forbidden by law to receive pooled tips from the servers.

Journeys of Discovery with Tom Wilmer NPR One, Apple Podcast album art
Credit Kornreich Design, San Luis Obispo California

You are invited to subscribe to the Lowell Thomas award-winning NPR Podcast travel show Journeys of Discovery with Tom Wilmer via: 

Apple Podcast

NPR.ORG Podcast Directory

NPR One (APP)

Stitcher.co

Instagram: Thomas.Wilmer

Culture Editor @360magazine

Journeys of Discovery with Tom Wilmer winner of the Lowell Thomas Award 2017, 2016, 2015, 2013
Credit SATW Foundation