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New Restaurant Laws in 2024 for California

Feb 01, 2024

With the dawn of a new year comes a fresh wave of legislation, particularly impacting eateries across California. These new laws set standards for business operations and reflect evolving societal values regarding labor rights, environmental stewardship, and public health. As we delve into these regulations, we’ll explore their implications for restaurants and what you need to know to stay compliant.

 

California is enacting a slew of new laws in 2024 that touch on various sectors, signaling significant shifts in labor rights, consumer protection, and business practices statewide.

 

AB 1228: One hotly contested bill– Assembly Bill 1228— heralds a milestone in labor rights by raising the minimum wage for fast-food workers to $20 an hour at major chains. This increase takes effect on April 1, 2024. While this move champions economic equity and provides financial stability for workers, it poses operational challenges for businesses navigating increased labor costs. Adaptation strategies, such as adjusting pricing structures or optimizing workflow efficiencies, may be imperative to maintain profitability without compromising employee welfare. It is interesting to note that AB1228 does not consider establishments that bake bread for sale on its premises to be fast-food restaurants, thus exempting such facilities from having to follow this law.

 

SB 1383: Meanwhile, Senate Bill 1383 aims to reduce waste in landfills while addressing food insecurity. Mandating larger establishments, including hotels and restaurants, to donate surplus food to food recovery organizations underscores a concerted effort to mitigate environmental impact and support vulnerable communities. While this initiative aligns with sustainability goals, it necessitates logistical coordination and adherence to strict guidelines to ensure food safety standards are upheld.

 

SB 478: Furthermore, Senate Bill 478 prohibits hidden charges on purchases, a measure aimed to enhance transparency and consumer trust. While intended to curb exploitative practices, such as undisclosed fees, its implementation requires businesses to recalibrate pricing strategies and communicate openly with customers. SB478’s banning hidden fees won’t prevent restaurants from using service charges, clarified the attorney general’s office, alleviating fears within the dining industry. The law targets “junk fees,” aiming to ensure transparency in pricing, but restaurants can continue to charge service fees as long as they’re disclosed in advertised prices. The Golden Gate Restaurant Association seeks further clarification and guidance from the attorney general’s office as SB478, signed earlier in October, takes effect on July 1, 2024.

 

SB 616: Senate Bill 616 ensures California’s part- and full-time employees receive 40 hours or five days of paid sick leave per year, effective January 1, 2024.

 

AB 1325: One significant change is the implementation of Assembly Bill 1325, which extends opportunities for home-operated food businesses to thrive. By raising the earnings threshold to $100,000 annually, these enterprises are poised for growth, fostering entrepreneurship while diversifying the culinary scene. However, compliance with food safety standards and regulatory requirements remains paramount to ensure consumer well-being.

 

As these laws come into effect, the restaurant landscape in California is poised for transformation. While some establishments may encounter initial hurdles in adapting to regulatory changes, proactive engagement and strategic planning can position them for long-term success. By embracing innovation, sustainability, and inclusivity, eateries can navigate the evolving regulatory landscape while catering to the diverse needs of patrons and communities alike.

 

 

Sources:

Sacobserver.com
sfchronicle.com
calrecycle.ca
sf.eater.com
businessinsider.com
Kcrw.com
Openai.com

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Industry Veteran Bruce MacDiarmid Joins Synergy Restaurant Consultants

Oct 24, 2018

Synergy Expands Capabilities with the Addition of Bruce MacDiarmid to the Team

Synergy Restaurant Consultants is expanding their reach into new high-growth strategic opportunities through a valued partnership with noted industry veteran, Bruce MacDiarmid. “We are thrilled to have Bruce part of our team as we share a common vision of helping and inspiring others to succeed.” Bruce embraces our culture and mission that “ultimate success in the restaurant business derives from a consistent focus on enhancing the overall guest experience.” Innovation and operating efficiency are the keys to delivering that long-term success. Having Bruce on the Synergy team allows us to leverage his unique range of industry experience thereby offering our clients the insights gained through a successful career leading and operating multi-unit concepts in multiple restaurant segments.

 

Bruce MacDiarmid
Bruce MacDiarmid

MacDiarmid began his career in restaurant operations eventually taking on executive roles in training, operations and marketing. His record of accomplishments includes; award-winning brand building, the creation of scalable restaurant concepts, financial turnarounds, menu development, technology implementations, restaurant design, marketing, human resources and labor optimization. His financial expertise and leadership skills most recently were highlighted in the Pacific Northwest as President and CEO of Shari’s Restaurants where he was instrumental in reinvigorating the brand and guest experience. He received a bachelors degree in Business/Marketing from California Polytechnic State University and attended graduate school at San Diego State University. He has served on multiple boards including chairmanship roles.

“Success in the restaurant industry is all about moving quickly to stay with the trends, and being nimble enough to engage customers continually,” says MacDiarmid. “One of the greatest challenges today, regardless of the dining segment is continuing to add value to the guest experience in an environment of constantly escalating labor cost pressure,” adds MacDiarmid, explaining that delivering that value requires an unwavering focus on the customer.

There remains significant upside to the restaurant operators who step up their game and take advantage of all the new opportunities with an eye on innovation and efficiency.

MacDiarmid looks forward to helping Synergy clients improve their operations, execution and financial performance “I am excited to join the team of professionals at Synergy. A team led by founding partners Dean Small and Danny Bendas who have demonstrated a 30-year track record of helping clients with their revitalization and growth challenges. The fact that the company was founded and is currently lead by two graduates of the Culinary Institute of America speaks volumes to their passion and commitment to the restaurant industry.”

About Synergy
As a premier restaurant consulting firm, Synergy Restaurant Consultants is a team of restaurant management professionals that develops innovative ideas and creates sustainable brands to drive top-line sales. Our restaurant consulting team specializes in both launching new restaurant startups and jump-starting struggling or financially distressed brands. Since 1988, Synergy has been a strategic resource to more than 250 national and independent restaurant companies within every dining segment. The company is based in Newport Beach, California.