March 28, 2016

YOU DON’T SAY: Some restaurants face pressure to trim menus and staffs under California’s wage hike.

Selwyn Yosslowitz said that minimum wage hikes add increased pressure to restaurants, which already operate on very slim margins. With the minimum wage going up, Yosslowitz said he’s going to have to rethink his menu and what dishes his restaurants serve.

“First, you have to raise prices, otherwise you’ll be out of business,” said Yosslowitz, president of the Marmalade Café, which operates seven Southland restaurants and an outlet at LAX. Restaurant owners also have to think about “re-engineering the menu” to require fewer kitchen workers.

“We will try to re-engineer the labor force,” he said. “Maybe try to reduce the number of bus boys and ask servers to bus tables.”

The real minimum wage is always zero.

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