Minimum wage pains

By Susan Reidy

With minimum wages rising across the nation, ultimately it may be workers at the lower end of the wage scale who bear the heaviest burden of increased expenses, despite a short-term gain in pay for some, many in the hospitality industry contend.
Increases abound on the federal, state and city levels for 2014, with several more pieces of legislation in the works. It’s not a question of if the minimum wage will increase, but when and how much, and how the restaurant and hospitality industries can respond.

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LGC Hospitality Staffing Announces Sponsorship of Indy Eleven Soccer Team

LGC is proud to announce sponsorship of the NASL Indy Eleven Soccer Team. When the opportunity to sponsor an emerging professional sports team presented itself, the decision was easy. LGC CEO George Lessmeister states, “Our sponsorship of Indy Eleven is another avenue for LGC to become a familiar name and top employer in the markets we service.”

LGC has been operational since 2003, providing hospitality and foodservice companies with professional temporary and temp-hire workers in Indianapolis, Atlanta, Charlotte, Cincinnati, Cleveland, Columbus, Denver, Detroit, Louisville, Nashville, Pittsburgh and St Louis.

For more information, please visit www.lgcassociates.com

We look forward to seeing you at upcoming Indy Eleven games!

 

 
Hospitality industry applauds delay in employer healthcare mandate

Hospitality industry leaders believe a delay in the employer mandate of the Affordable Care Act (ACA) will give them much needed time to understand the policy and implement it in a manner that will least impact their businesses.

The Obama Administration said on July 2 that the portion of the ACA, requiring employers to provide health insurance or pay a fine, would be delayed a year, moving from the beginning of 2014 to the beginning of 2015. 

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AFFORDABLE CARE ACT – Are YOU Ready?

As the Patient Protection and Affordable Care Act begins to take shape, employers will find guidance as important as compliance in 2013. Employers will face important decisions regarding part-time vs. full-time employees, fees, taxes and paperwork , all the while trying to maintain a skilled, motivated work force. According to Keith Patterson, a resident expert on the health law based in Tennessee, employers already are having to adjust their business models to meet these new regulations.
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What Does The Patient Protection and Affordable Care Act Mean for Business?

With the U.S. Supreme Court upholding the constitutionality of President Barack Obama’s Patient Protection and Affordable Care Act, the big concern is what does this mean for businesses?

It’s a complicated law, and several questions remain on the how, what, and even the if, should Republicans emerge victorious in November on promises to repeal the legislation.

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Using Temp Workers to Thrive in Tough Economy
When the economy is floundering, businesses have to become creative to turn a profit. With personnel costs one of the biggest line items, it often becomes the first target for reduction. A feasible solution is temporary workers, which costs less than permanent staff, saves time and offers flexibility. Effectively using temporary staff during tough economic times can help a business run lean and do more with less. For one, using temporary workers avoids the costs of insurance, healthcare, taxes and other benefits.
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A Different School Lunch

Walk down the hallways of the Appleton, Wisconsin, Central Alternative High School and you will see students focused on their education, interacting successfully with each other and with their teachers. Notice the calmness and purposefulness that sets these teens apart from others.  You will notice that the hallways are different in another respect. They aren't lined with soft drink and junk food machines. Then check out the cafeteria. There is no smell of grease. Burgers, fries and burritos have been replaced with salads, meats prepared with old fashioned recipes, and whole grain breads. Fresh fruits and vegetables are offered and the students drink water.  Grades are up, truancy is no longer a problem, arguments are rare, and teachers are able to spend their time teaching. What's going on in Appleton Wisconsin?

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Fear in the Kitchen: Bully Chefs

Everyone in the kitchen instantly froze in fearful anticipation of what was to come next.  The usual bustle and hum of busy workspaces merging in a symphony of activity became silent.  The incident: a burnt tray of chicken breasts, meant for a catered dinner.  The result: an over reactive chef deciding to throw the food on the floor, kick a stack of empty boxes and scream at a poorly prep cook who forgot the chicken in the oven. 

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Keeping the Interview Positive

In speaking to a hiring manager recently, it was stated that their number one ability to judge an applicants character was in how they spoke of their current or past employers.  In other words, how do you discern when a conversation has become too much about the former employer’s shortcomings and not enough about the applicant’s character? There are a lot of righteously angry people out there who have stories they need to tell.

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Tips for Healthy Restaurant Growth

Unless you have been living under a rock, you are probably familiar with the failure rate of restaurants.  Chances are, if you’ve made it this far through the recession, the worst is behind you.  That doesn’t mean tough days aren’t ahead, but hopefully you’ve at least stopped just trying to stay above water and have started swimming a little.  The waters out there are still dangerous, but if you’re not thinking about growth, you’re setting yourself up for decline.

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