The long-awaited AB-5 bill has arrived after a 2018 state court ruling changed the way California differentiates between employees and independent contractors (ICs). The court set the…
Culinary businesses without a brick-and-mortar presence face a big problem: Where can they prep and store their food while following sanitation laws? For many, commissary…
Scheduling employees for unpopular shifts can be a challenge. That’s why many businesses offer shift differential pay, meaning they pay employees more when they work…
Millions of servers, bartenders, baristas, and others depend on tips to supplement their income. While direct client-to-server tipping is the most standard practice, many businesses…
In today’s perks-heavy office environment, companies go to great lengths to retain top employees and build an enthusiastic office environment. Corporate dining is one of…
Matt and Ted Lee have the catering world abuzz with their new book Hotbox: Inside Catering, the Food World’s Riskiest Business. The two food writers went…
Meal and rest breaks are considered a standard perk at most workplaces, and yet they’re not actually mandated by federal law. At the federal level, employers are…