Worcester Business Journal

wbjournal.com | October 1, 2018 | Worcester Business Journal 9 Thank you to our sponsors and guests for celebrating our 160th Anniversary! M E C H A N I C S H A L L W O R C E S T E R , M A Mechanics Hall 321 Main Street Worcester, MA 508-752-5608 www.mechanicshall.org Broadway Tenors, September 17 2018 Celebration of Excellence & Bob Kennedy Retirement Dinner September 25 Thank you 1 Old Sturbridge Village Road | Sturbridge, MA 01566 www.osv.org F O R Y O U R S U P P O R T O F T H E M A K I N G H I S T O R Y , T O G E T H E R ! T H E F O O D & D R I N K I S S U E F O C U S Clark said restaurants in Boston's Seaport District are closing due to rising rents in the booming area. With staff costs rising, those hardships will accelerate. "We will see some more closings," he said. Restaurants will be forced to under- take a combination of changes, Clark said. Prices could be raised, the com- pany structure could be reevaluated or certain menu items could be eliminat- ed if they're too costly to prepare. Eateries may be forced to educate their customers of what they're paying for when they notice sharp price increases. To save on those labor costs, some restaurants could even cut jobs in favor of self-service kiosks or handheld de- vices installed at tables. Nobody wants technology to replace a job where one could earn upwards of $70,000 annually, but it is a legitimate option if a restaurant heads into the red, Clark said. "at iPad can't call in sick," Clark said. Restaurants could instead choose to pay tipped workers a flat rate of $15 an hour, but if they don't make tips, most top-end waiters and waitresses would bolt for an employer willing to take on the wage increases, Clark said. Taking on the wage increases Worcester restaurants deadhorse hill and simjang hope to be able to maintain current staffing levels, menu prices and still provide its trademark service to guests even while labor costs skyrocket, said Jared Forman, chef and co-owner of the two restaurants. "We want all employees to be able to make a living wage, support them- selves and their families and have a sustainable career," said Forman. e restaurant ownership group – including Forman, Sean Woods and Bert LaValley – pride themselves on a complete experience starting from the moment a guest walks into the door to when they leave. Employing a highly skilled staff with minimal turnover is an important part of providing that experience, Forman said. Big corporate chains not offering the same service or quality of product operating could be the ones hit hard - est, Forman said. ose restaurants run like well-oiled machines, but the people working there are the ones the most neglected, he said. To make it work in the Grand Bar- gain era, the restaurant industry needs the public's help, Forman said. Diners need to resist the cheaper allure of a chain restaurant and give their hard- earned money to local businesses. "Go support places that are caring enough to pay staff well and put them in a really great place to learn, succeed and grow," he said. Deadhorse hill chef and co-owner Jared Forman speaks to an employee at the Main Street restaurant. Grand Bargain increases Tipped worker Regular minimum minimum wages wage Currently $3.75 $11 2019 $4.35 $12 2020 $4.95 $12.75 2021 $5.55 $13.50 2022 $6.15 $14.25 2023 $6.75 $15 Source: Massachusetts Legislature, Bill H.4640 W

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