One of the world’s toughest and most resilient chefs — who has helped hundreds of endangered restaurants write their comeback stories — says he can’t prevent the effects of California’s $20 minimum wage. They claim they couldn’t do it, but there is one solution.
“Robert Irvine predicts that because of what California has done, other states could do the same, about 20 percent or more of small mom-and-pop businesses will be lost. ” says the celebrity chef. “Restaurant: Impossible” host told Fox News Digital.
“I think this is a broadband frequency issue that’s not just in California but across the country,” he continued, “because California is going to do that and open the door to other states to raise the minimum wage.” “Because I opened it,” he said.
Since the Golden State enacted a statewide minimum wage increase a week ago, Irvine and restaurant tech company GRUBBRR told Digital that service requests have increased by 77%. Mr. Irvine is an investor in his GRUBBRR and recently co-launched the “Restaurant Reinvention” campaign to provide digital transformation to struggling restaurants.
These technology upgrades could play a key role in preventing future restaurant closures and employee layoffs, such as those seen in place of California’s new law, Irvine argues. .
“I believe everyone should be able to earn a living wage. And it’s been tough getting to this point. Restaurant workers are suffering. But with inflation so high and food It’s a very bad time because the cost of goods is very high,” Irvine began.
“And rising wages and food costs are forcing small mom-and-pop businesses out of business because they can’t afford to pay $20 an hour, and in some places $27 an hour,” he added. “When you think of fast food chains, think McDonald’s or Yum. Brands and people like that are turning to technology to supplement that humanity.”
Irvine owns no stock in the California-based restaurant, but is planning new technology-focused restaurants in other states, and more on how it won’t take jobs away from U.S. workers talked. Instead, this technology eliminates ordering errors and poor customer care experiences by restaurant servers and hosts.
“It actually saves me effort in the long run, because I hired a person to do it and put it in place.” [them] It can be better utilized elsewhere. Instead of firing that person, I’m reallocating the workforce to work in a way that’s better for me,” Irvine said.
“I also use it in my own restaurant. I’m launching a technology-driven restaurant of the future right now. So is there a way to do that? Absolutely. Should people worry about their jobs? Absolutely not. .”
Irvine predicted that by the end of this year, 44% of quick-service restaurants will have technology installed in either the front or back of the store. For carriers, it is reported that it can boost menu upsells and increase average check amounts from 28% to 35%.
“So you’re actually making more money and can pay your staff more money in the long run.” [and] “Satisfy them with the work you want them to do,” Irvine pointed out. “Don’t waste your time.”
To restaurateurs and managers who are similarly concerned that California’s minimum wage law will expand and close more doors, Irvine encouraged them to lean into innovation.
“Technology isn’t going away. It’s only going to get better. So what I would say to those who are hesitant is to really focus, figure out what your business needs, and then go to GRUBBRR or a tech company. “It means you need to find someone who will listen to what you need and the vision for your business,” he said.
“I’m a chef, I’m a cook, I make eggs. But there’s one thing I’ve learned over the years: how to get the most out of technology to improve your bottom line. ” Irvine pointed out. “I became a heavy investor because I believe this is the future.”
