2020 Hospitality & Food Service Fair Workweek Readiness Report

45%

of operators experienced labor costs rise from 3-9%

60%

experiencing 9-15% increases.

65%

experiencing >15%.

Managing Good Faith Documentation

43%

39%

13%

By 0-5%

By 5-10%

By 10-15%

By 15-20%

By > 20%

51%

Excess Time Spent Building Compliant Schedules

Accounting for Premiums when Running Payroll

Retained Legal Counsel

40%

25%

Harri offers the most cohesive solution on the market to support operators in navigating the operational and compliance burdens of Fair Workweek.

LEARN MORE TODAY

Service First

of respondents currently have a technological response to ease or automate the operational burden of managing compliance.

17%

of respondents have been subject to a scheduling practice investigation.

Of those subject to an investigation,

of those businesses have been required to pay fines or restitutions as a result of those investigations.

35%

100%

48%

of those surveyed are not in support of scheduling legislation.

The Indirect Costs Businesses Experience to Remain Compliant

Hospitality Organizations are Experiencing the Following in Response to Scheduling Legislation

Hover to see precentage breakdowns

Surveyed operators representing roughly

restaurants and

+5,300

employees across the US.

+45,000

Challenges Experienced In Litigious Scheduling Environments

71%

raised menu prices (by how much indented)

42%

40%

10%

By < 10%

By 5-10%

By 10-15%

By 20-25%

By > 25%

64%

reduced employees hours (by how much indented)

72%

18%

By < 10%

By 10-15%

By 15%-20%

By 20-25%

By > 25%

43%

eliminated job (by how much indented)

Harri offers the most cohesive solution on the market to support operators in navigating the operational and compliance burdens of Fair Workweek.

LEARN MORE TODAY

Service First

+ Methodology

Lorem ipsum dolor set unum Lorem ipsum dolor set unumLorem ipsum dolor set unumLorem ipsum dolor set unum Lorem ipsum dolor set unum Lorem ipsum dolor set unumLorem ipsum dolor set unumLorem ipsum dolor set unumLorem ipsum dolor set unum Lorem ipsum dolor set unum Lorem ipsum dolor set unum Lorem ipsum dolor set unum Lorem ipsum dolor set unum Lorem ipsum dolor set unum Lorem ipsum dolor set unum Lorem ipsum dolor set unum

+ Methodology

Full Service

Limited Service

Quick Service

Fast Casual

39%

49%

54%

29%

Most Challenging Compliance Requirements

Advanced Schedule Publishing

Tracking Real-Time Schedule Changes

Avoiding Scheduling Penalties

37%

41%

12%

37%

Made No Changes

Reduced Employee Hours

Eliminated Jobs

Crossed Training Employees

Changes to Labor Operations

Available Shift(s) Process

Changes to Labor Operations

Most Challenging Compliance Requirements

Changes to Labor Operations

SEE FURTHER DETAILS

40%

30%

20%

10%

50%

<10%

10-15%

15-20%

20-25%

>25%

40%

70%

30%

20%

10%

50%

60%

<10%

10-15%

15-20%

20-25%

>25%

40%

50%

30%

20%

10%

of operators do not have technological response to manage compliance

of operators feel at risk to comply

37%

of operators reduced employee hours

41%

39%

43%

13%

42%

40%

10%

72%

18%

0-5%

5-10%

10-15%

15-20%

>20%

43%

Eliminated Jobs

100%

Menu Price Inflation Range

Employee Hours Eliminated Range

Eliminated Jobs Range

Menu Price Inflation Range

Employee Hours Eliminated Range

Eliminated Jobs Range

Full Service Limited Service Quick Service Fast Casual Fine Dining Casual Dining

Fine Dining

Casual Dining

Full Service

Limited Service

Quick Service

Fast Casual

Fine Dining

Hospitality Industry

Casual Dining

Hospitality Industry

29%

39%

Reporting and Tracking Premiums

Available Shift(s) Process

29%

Reporting and Tracking Premiums

39%

Managing Good Faith Documentation

2019 Hospitality & Food Service Wage Inflation Report

45%

of operators experienced labor costs rise from 3-9%

43%

experiencing 9-15% increases.

10%

experiencing >15%.

Raised Menu Prices

43%

39%

13%

By 0-5%

By 5-10%

By 10-15%

By 15-20%

By > 20%

27%

Eliminated Ancillary Positions

Deployed New Technology

Activated a Commissary

28%

Speak with a hospitality workforce expert to see what Harri can do for you!

VIST US AT HARRI.COM

Service First

of operators granted a wage increase to non-minimum wage employees to maintain the delta between minimum wage-earning employees and the rest of their workforce.

43%

of non-minimum wage employees received a wage increase of 5-15%.

As a result of changes in business or labor operations to off-set wage inflation,

of operators experienced a spike in turnover.

88%

37%

47%

of operators are currently experiencing annual turnover rates of 50% or more.

Changes in Business Process to Counteract Wage Pressures

Hospitality Organizations Responded in the Following Ways to Wage Inflation

Hover to see precentage breakdowns

Surveyed operators representing roughly

full service restaurants and

+2,400

employees across the US.

+85,000

Changes Experienced After the Rise in Minimum Wage

71%

raised menu prices (by how much indented)

42%

40%

10%

By < 10%

By 5-10%

By 10-15%

By 20-25%

By > 25%

64%

reduced employees hours (by how much indented)

72%

18%

By < 10%

By 10-15%

By 15%-20%

By 20-25%

By > 25%

43%

eliminated job (by how much indented)

Speak with a hospitality workforce expert to see what Harri can do for you!

VISIT US AT HARRI.COM

Service First

+ Methodology

72%

47%

20%

10%

Business Operations

Reworked Food & Beverage Offerings

Made No Changes

Closed Locations

65%

43%

31%

Eliminated Tipping

Reduced Employee Hours

Eliminated Jobs

Made No Changes

Labor Operations

Raised Menu Prices

Labor Operations

Business Operations

Labor Operations

SEE FURTHER DETAILS

40%

30%

20%

10%

50%

<10%

10-15%

15-20%

20-25%

>25%

40%

70%

30%

20%

10%

50%

60%

<10%

10-15%

15-20%

20-25%

>25%

40%

50%

30%

20%

10%

of operators closed locations

of operators eliminated jobs

41%

of operators reduced employee hours

65%

38%

41%

17%

41%

39%

11%

70%

17%

0-5%

5-10%

10-15%

15-20%

>20%

43%

Eliminated Jobs

37%

Menu Price Inflation Range

Employee Hours Eliminated Range

Eliminated Jobs Range

Menu Price Inflation Range

Employee Hours Eliminated Range

Eliminated Jobs Range

Full Service Limited Service Quick Service Fast Casual Fine Dining Casual Dining

Full Service

Limited Service

Quick Service

Fast Casual

Fine Dining

Hospitality Industry

Casual Dining

Full Service

Hospitality Industry

Limited Service

Quick Service

Fast Casual

Fine Dining

Casual Dining

2019 Hospitality & Food Service Wage Inflation Report

45%

of operators experienced labor costs rise from 3-9%

43%

experiencing 9-15% increases.

11%

experiencing >15%.

Raised Menu Prices

43%

39%

13%

By 0-5%

By 5-10%

By 10-15%

By 15-20%

By > 20%

31%

Eliminated Ancillary Positions

Deployed New Technology

Activated a Commissary

21%

Speak with a hospitality workforce expert to see what Harri can do for you!

VIST US AT HARRI.COM

Service First

of operators granted a wage increase to non-minimum wage employees to maintain the delta between minimum wage-earning employees and the rest of their workforce.

59%

of non-minimum wage employees received a wage increase of 5-15%.

As a result of changes in business or labor operations to off-set wage inflation,

of operators experienced a spike in turnover.

87%

39%

57%

of operators are currently experiencing annual turnover rates of 50% or more.

Changes in Business Process to Counteract Wage Pressures

Hospitality Organizations Responded in the Following Ways to Wage Inflation

Hover to see precentage breakdowns

Surveyed operators representing roughly

limited service restaurants and

+2,100

employees across the US.

+46,500

Changes Experienced After the Rise in Minimum Wage

71%

raised menu prices (by how much indented)

42%

40%

10%

By < 10%

By 5-10%

By 10-15%

By 20-25%

By > 25%

64%

reduced employees hours (by how much indented)

72%

18%

By < 10%

By 10-15%

By 15%-20%

By 20-25%

By > 25%

43%

eliminated job (by how much indented)

Speak with a hospitality workforce expert to see what Harri can do for you!

VISIT US AT HARRI.COM

Service First

+ Methodology

Link 1 Link 2 Link 3 Link 4

70%

49%

26%

11%

Business Operations

Reworked Food & Beverage Offerings

Made No Changes

Closed Locations

64%

43%

32%

Eliminated Tipping

Reduced Employee Hours

Eliminated Jobs

Made No Changes

Labor Operations

Raised Menu Prices

Labor Operations

Business Operations

Labor Operations

SEE FURTHER DETAILS

40%

30%

20%

10%

50%

<10%

10-15%

15-20%

20-25%

>25%

40%

70%

30%

20%

10%

50%

60%

<10%

10-15%

15-20%

20-25%

>25%

40%

50%

30%

20%

10%

of operators closed locations

of operators eliminated jobs

52%

of operators reduced employee hours

64%

52%

42%

40%

47%

10%

81%

16%

0-5%

5-10%

10-15%

15-20%

>20%

43%

Eliminated Jobs

39%

Menu Price Inflation Range

Employee Hours Eliminated Range

Eliminated Jobs Range

Menu Price Inflation Range

Employee Hours Eliminated Range

Eliminated Jobs Range

80%

Full Service

Limited Service

Quick Service

Fast Casual

Fine Dining

Hospitality Industry

Casual Dining

Full Service

Hospitality Industry

Limited Service

Quick Service

Fast Casual

Fine Dining

Casual Dining

2019 Hospitality & Food Service Wage Inflation Report

45%

of operators experienced labor costs rise from 3-9%

32%

experiencing 9-15% increases.

14%

experiencing >15%.

Raised Menu Prices

43%

39%

13%

By 0-5%

By 5-10%

By 10-15%

By 15-20%

By > 20%

28%

Eliminated Ancillary Positions

Deployed New Technology

Activated a Commissary

12%

Speak with a hospitality workforce expert to see what Harri can do for you!

VIST US AT HARRI.COM

Service First

of operators granted a wage increase to non-minimum wage employees to maintain the delta between minimum wage-earning employees and the rest of their workforce.

32%

of non-minimum wage employees received a wage increase of 5-15%.

As a result of changes in business or labor operations to off-set wage inflation,

of operators experienced a spike in turnover.

89%

40%

61%

of operators are currently experiencing annual turnover rates of 50% or more.

Changes in Business Process to Counteract Wage Pressures

Hospitality Organizations Responded in the Following Ways to Wage Inflation

Hover to see precentage breakdowns

Surveyed operators representing roughly

quick service restaurants and

+1,900

employees across the US.

+35,500

Changes Experienced After the Rise in Minimum Wage

71%

raised menu prices (by how much indented)

42%

40%

10%

By < 10%

By 5-10%

By 10-15%

By 20-25%

By > 25%

64%

reduced employees hours (by how much indented)

72%

18%

By < 10%

By 10-15%

By 15%-20%

By 20-25%

By > 25%

43%

eliminated job (by how much indented)

Speak with a hospitality workforce expert to see what Harri can do for you!

VISIT US AT HARRI.COM

Service First

+ Methodology

Link 1 Link 2 Link 3 Link 4

68%

36%

32%

14%

Business Operations

Reworked Food & Beverage Offerings

Made No Changes

Closed Locations

50%

32%

43%

Eliminated Tipping

Reduced Employee Hours

Eliminated Jobs

Made No Changes

Labor Operations

Raised Menu Prices

Labor Operations

Business Operations

Labor Operations

SEE FURTHER DETAILS

40%

30%

20%

10%

50%

<10%

10-15%

15-20%

20-25%

>25%

40%

70%

30%

20%

10%

50%

60%

<10%

10-15%

15-20%

20-25%

>25%

40%

50%

30%

20%

10%

of operators closed locations

of operators eliminated jobs

54%

of operators reduced employee hours

50%

53%

37%

50%

36%

87%

0-5%

5-10%

10-15%

15-20%

>20%

32%

Eliminated Jobs

40%

Menu Price Inflation Range

Employee Hours Eliminated Range

Eliminated Jobs Range

Menu Price Inflation Range

Employee Hours Eliminated Range

Eliminated Jobs Range

80%

Full Service

Limited Service

Quick Service

Fast Casual

Fine Dining

Hospitality Industry

Casual Dining

Full Service

Hospitality Industry

Limited Service

Quick Service

Fast Casual

Fine Dining

Casual Dining

2019 Hospitality & Food Service Wage Inflation Report

45%

of operators experienced labor costs rise from 3-9%

42%

experiencing 9-15% increases.

17%

experiencing >15%.

Raised Menu Prices

43%

39%

13%

By 0-5%

By 5-10%

By 10-15%

By 15-20%

By > 20%

24%

Eliminated Ancillary Positions

Deployed New Technology

Activated a Commissary

27%

Speak with a hospitality workforce expert to see what Harri can do for you!

VIST US AT HARRI.COM

Service First

of operators granted a wage increase to non-minimum wage employees to maintain the delta between minimum wage-earning employees and the rest of their workforce.

53%

of non-minimum wage employees received a wage increase of 5-15%.

As a result of changes in business or labor operations to off-set wage inflation,

of operators experienced a spike in turnover.

78%

42%

50%

of operators are currently experiencing annual turnover rates of 50% or more.

Changes in Business Process to Counteract Wage Pressures

Hospitality Organizations Responded in the Following Ways to Wage Inflation

Hover to see precentage breakdowns

Surveyed operators representing roughly

fast casual restaurants and

+1,200

employees across the US.

+32,700

Changes Experienced After the Rise in Minimum Wage

71%

raised menu prices (by how much indented)

42%

40%

10%

By < 10%

By 5-10%

By 10-15%

By 20-25%

By > 25%

64%

reduced employees hours (by how much indented)

72%

18%

By < 10%

By 10-15%

By 15%-20%

By 20-25%

By > 25%

43%

eliminated job (by how much indented)

Speak with a hospitality workforce expert to see what Harri can do for you!

VISIT US AT HARRI.COM

Service First

+ Methodology

Link 1 Link 2 Link 3 Link 4

69%

56%

19%

17%

Business Operations

Reworked Food & Beverage Offerings

Made No Changes

Closed Locations

67%

42%

33%

Eliminated Tipping

Reduced Employee Hours

Eliminated Jobs

Made No Changes

Labor Operations

Raised Menu Prices

Labor Operations

Business Operations

Labor Operations

SEE FURTHER DETAILS

40%

30%

20%

10%

50%

<10%

10-15%

15-20%

20-25%

>25%

40%

70%

30%

20%

10%

50%

60%

<10%

10-15%

15-20%

20-25%

>25%

40%

50%

30%

20%

10%

of operators closed locations

of operators eliminated jobs

46%

of operators reduced employee hours

67%

60%

32%

33%

46%

13%

70%

13%

0-5%

5-10%

10-15%

15-20%

>20%

42%

Eliminated Jobs

42%

Menu Price Inflation Range

Employee Hours Eliminated Range

Eliminated Jobs Range

Menu Price Inflation Range

Employee Hours Eliminated Range

Eliminated Jobs Range

80%

60%

Full Service

Limited Service

Quick Service

Fast Casual

Fine Dining

Hospitality Industry

Casual Dining

Full Service

Hospitality Industry

Limited Service

Quick Service

Fast Casual

Fine Dining

Casual Dining

2019 Hospitality & Food Service Wage Inflation Report

45%

of operators experienced labor costs rise from 3-9%

64%

experiencing 9-15% increases.

experiencing >15%.

Raised Menu Prices

43%

39%

13%

By 0-5%

By 5-10%

By 10-15%

By 15-20%

By > 20%

35%

Eliminated Ancillary Positions

Deployed New Technology

Activated a Commissary

22%

Speak with a hospitality workforce expert to see what Harri can do for you!

VIST US AT HARRI.COM

Service First

of operators granted a wage increase to non-minimum wage employees to maintain the delta between minimum wage-earning employees and the rest of their workforce.

53%

of non-minimum wage employees received a wage increase of 5-15%.

As a result of changes in business or labor operations to off-set wage inflation,

of operators experienced a spike in turnover.

91%

30%

63%

of operators are currently experiencing annual turnover rates of 50% or more.

Changes in Business Process to Counteract Wage Pressures

Hospitality Organizations Responded in the Following Ways to Wage Inflation

Hover to see precentage breakdowns

Surveyed operators representing roughly

fine dining restaurants and

+1,200

employees across the US.

+40,000

Changes Experienced After the Rise in Minimum Wage

71%

raised menu prices (by how much indented)

42%

40%

10%

By < 10%

By 5-10%

By 10-15%

By 20-25%

By > 25%

64%

reduced employees hours (by how much indented)

72%

18%

By < 10%

By 10-15%

By 15%-20%

By 20-25%

By > 25%

43%

eliminated job (by how much indented)

Speak with a hospitality workforce expert to see what Harri can do for you!

VISIT US AT HARRI.COM

Service First

+ Methodology

Link 1 Link 2 Link 3 Link 4

69%

46%

22%

Business Operations

Reworked Food & Beverage Offerings

Made No Changes

Closed Locations

86%

64%

36%

Eliminated Tipping

Reduced Employee Hours

Eliminated Jobs

Made No Changes

Labor Operations

Raised Menu Prices

Labor Operations

Business Operations

Labor Operations

SEE FURTHER DETAILS

40%

30%

20%

10%

50%

<10%

10-15%

15-20%

20-25%

>25%

40%

70%

30%

20%

10%

50%

60%

<10%

10-15%

15-20%

20-25%

>25%

40%

50%

30%

20%

10%

of operators closed locations

of operators eliminated jobs

43%

of operators reduced employee hours

86%

77%

18%

52%

32%

71%

18%

0-5%

5-10%

10-15%

15-20%

>20%

64%

Eliminated Jobs

30%

Menu Price Inflation Range

Employee Hours Eliminated Range

Eliminated Jobs Range

Menu Price Inflation Range

Employee Hours Eliminated Range

Eliminated Jobs Range

80%

70%

60%

80%

70%

80%

Full Service

Limited Service

Quick Service

Fast Casual

Fine Dining

Hospitality Industry

Casual Dining

Full Service

Hospitality Industry

Limited Service

Quick Service

Fast Casual

Fine Dining

Casual Dining

2019 Hospitality & Food Service Wage Inflation Report

45%

of operators experienced labor costs rise from 3-9%

41%

experiencing 9-15% increases.

11%

experiencing >15%.

Raised Menu Prices

43%

39%

13%

By 0-5%

By 5-10%

By 10-15%

By 15-20%

By > 20%

24%

Eliminated Ancillary Positions

Deployed New Technology

Activated a Commissary

34%

Speak with a hospitality workforce expert to see what Harri can do for you!

VIST US AT HARRI.COM

Service First

of operators granted a wage increase to non-minimum wage employees to maintain the delta between minimum wage-earning employees and the rest of their workforce.

65%

of non-minimum wage employees received a wage increase of 5-15%.

As a result of changes in business or labor operations to off-set wage inflation,

of operators experienced a spike in turnover.

88%

38%

43%

of operators are currently experiencing annual turnover rates of 50% or more.

Changes in Business Process to Counteract Wage Pressures

Hospitality Organizations Responded in the Following Ways to Wage Inflation

Hover to see precentage breakdowns

Surveyed operators representing roughly

casual dining restaurants and

+1,600

employees across the US.

+66,700

Changes Experienced After the Rise in Minimum Wage

71%

raised menu prices (by how much indented)

42%

40%

10%

By < 10%

By 5-10%

By 10-15%

By 20-25%

By > 25%

64%

reduced employees hours (by how much indented)

72%

18%

By < 10%

By 10-15%

By 15%-20%

By 20-25%

By > 25%

43%

eliminated job (by how much indented)

Speak with a hospitality workforce expert to see what Harri can do for you!

VISIT US AT HARRI.COM

Service First

+ Methodology

Link 1 Link 2 Link 3 Link 4

77%

49%

20%

11%

Business Operations

Reworked Food & Beverage Offerings

Made No Changes

Closed Locations

66%

41%

31%

Eliminated Tipping

Reduced Employee Hours

Eliminated Jobs

Made No Changes

Labor Operations

Raised Menu Prices

Labor Operations

Business Operations

Labor Operations

SEE FURTHER DETAILS

40%

30%

20%

10%

50%

<10%

10-15%

15-20%

20-25%

>25%

40%

70%

30%

20%

10%

50%

60%

<10%

10-15%

15-20%

20-25%

>25%

40%

50%

30%

20%

10%

of operators closed locations

of operators eliminated jobs

47%

of operators reduced employee hours

66%

43%

39%

17%

43%

39%

13%

74%

20%

0-5%

5-10%

10-15%

15-20%

>20%

41%

Eliminated Jobs

38%

Menu Price Inflation Range

Employee Hours Eliminated Range

Eliminated Jobs Range

Menu Price Inflation Range

Employee Hours Eliminated Range

Eliminated Jobs Range

80%

Full Service

Limited Service

Quick Service

Fast Casual

Fine Dining

Casual Dining

Hospitality Industry

Full Service

Hospitality Industry

Limited Service

Quick Service

Fast Casual

Fine Dining

Casual Dining