loader from loading.io

702: Aaron Colby on The Top 20 Employee Legal Hotspots

Restaurant Unstoppable with Eric Cacciatore

Release Date: 03/19/2020

1076: Charles Morgan, a “Restaurant Guy” show art 1076: Charles Morgan, a “Restaurant Guy”

Restaurant Unstoppable with Eric Cacciatore

Charles Morgan considers himself simply a "restaurant guy" from Atlanta. Charles started in the restaurant business in Gulf coast Florida in 1979. Today he owns approximately 12 restaurants all over the Florida panhandle and the surrounding areas.  Favorite success quote/mantra: "Common sense in an uncommon degree is what the world calls wisdom." In this episode we will discuss: Expanding Restaurants in the 70s/80s/90s Commercial fishing and restaurants Profit sharing Labor markets Today's sponsor: : Are you a chef, owner, operator, or manage recipes in professional kitchens? meez is...

info_outline
1075: Faras Kargar Owner Delbar Restaurant and Bar show art 1075: Faras Kargar Owner Delbar Restaurant and Bar

Restaurant Unstoppable with Eric Cacciatore

Fares Kargar is the Owner of and in Atlanta, Georgia. Fares was born in Iran and grew up there until he was 18 when he moved to the US. Once in Atlanta, he went to school for hospitality management and while in school, he began working in restaurants. Once he graduated, he moved on to work in many restaurants, including Waffle House, until he landed at Rumi's Kitchen where he quickly became a GM. Finally, in 2020, he opened his first restaurant, Delbar. Today, there are 4 Delbar locations.  Favorite success quote/mantra: "This too shall pass." In this episode we will discuss: ...

info_outline
1074: Doug Turbush Chef & Owner Seed Kitchen and Bar show art 1074: Doug Turbush Chef & Owner Seed Kitchen and Bar

Restaurant Unstoppable with Eric Cacciatore

Doug Turbush is the Chef & Owner of in Atlanta, GA. Doug started in the business as a 15 year old washing dishes. He went to school for hotel managment and went to the C.I.A. after that. His goal was to open his own restaurant by his early 30s. He lived and cooked in Thailand and lived and cooked in Atlanta until at 39 he opened Seed Kitchen and Bar in Atlanta in 2011. In 2013 he opened Stem Wine Bar next to Seed, and in 2016 he opened another restaurant which then closed in 2024.  Favorite success quote/mantra: "Make it nice or make it twice." In this episode we will discuss: ...

info_outline
1073: Jen Hidinger-Kendrick Founder of Giving Kitchen show art 1073: Jen Hidinger-Kendrick Founder of Giving Kitchen

Restaurant Unstoppable with Eric Cacciatore

Jen Hidinger-Kendrick is the Founder of . Jen and her late husband, Ryan, started a supper club in Atlanta around 2012. The supper club was incredibly successful and finally, four years later, they opened Staplehouse together. Staplehouse was also a great success. However, before the restaurant opened, Ryan was disgnosed with cancer and passed away in 2014. Jen sold her share of the restaurant to her partners and started Giving Kitchen, a nonprofit with this mission: "to provide emergency assitance to food service workers through financial support and a network of community resources."...

info_outline
1072: Damian Otero and Miguel Hernandez, CEO and COO at Rreal Tacos show art 1072: Damian Otero and Miguel Hernandez, CEO and COO at Rreal Tacos

Restaurant Unstoppable with Eric Cacciatore

Damian Otero is the CEO of Rreal Tacos and Miguel Hernandez is the company's COO. Damian and Rreal Tacos were previously on the show for episode 945 back in 2022. At that time, Rreal Tacos was opening their third location. Today there are 8 locations with more on the way. They are based in Atlanta, GA. Favorite success quote/mantra: "Create an opportunity biug enough for everybody to get a piece of the action." In this episode we will discuss: Negotiating leases Real estate and restaurants Growth/expansion Sharing equity with employees Marketing Today's sponsor: : Are you a chef, owner,...

info_outline
1071: Shuai & Corrie Wang Co-Owners of Super Happy Fun Time Group show art 1071: Shuai & Corrie Wang Co-Owners of Super Happy Fun Time Group

Restaurant Unstoppable with Eric Cacciatore

Corrie and Shuai Wang are the co-owners of Super Happy Fun Time Group which operates and in Charleston, SC. Shuai is a Chinese immigrant who grew up in NYC. There he met Corrie while working in restaurants. Corrie is from upstate NY and is also an author. They moved to Charleston together in 2014 and soon after started a foodtruck and popups to test their culinary concepts. Jackrabbirt Filly opened in 2019 with King BBQ opening in November of 2023.  Favorite success quote/mantra: Shuai: "You have yet to experience your best days." Corrie: "Like attracts like."  In this episode we...

info_outline
1070: Bret Oliverio Owner of Sup Dogs show art 1070: Bret Oliverio Owner of Sup Dogs

Restaurant Unstoppable with Eric Cacciatore

Bret Oliverio is the Owner of Sup Dogs, based in Greenville, NC. Bret began his post-school career as a radio broadcaster. His brother started Sup Dogs back in 2008 but tragically passed away a few years later. That's when, in 2012, Bret took over the restaurant and continues to own it today. Now, there are two Sup Dogs locations, plus a distillery and a cocktail bar.  Favorite success quote/mantra: "If you let up, you lose." In this episode we will discuss: Marketing Leaving another industry for restaurants  Get an accountant Profit-first Menu engineering Verticle integration...

info_outline
1069: Sother Teague Creative Drunk and Founder of Sother Hospitality show art 1069: Sother Teague Creative Drunk and Founder of Sother Hospitality

Restaurant Unstoppable with Eric Cacciatore

Sother Teague is the "Creative Drunk." He is the Founder of Sother Hospitality, Beverage Director at Amor y Amargo, Cohost of the Speakeasy Podcast, author of "I'm Just Here For The Drinks", and most importantly, a bar tender.  Favorite success quote/mantra: "If you're the smartest guy in the room, you're in the wrong room." In this episode we will discuss: Partnerships Theater of hospitality Lawyers Popups Bars/bartending Today's sponsor: : Are you a chef, owner, operator, or manage recipes in professional kitchens? meez is built just for you. Organize, share, prep, and scale recipes...

info_outline
1068: Kate Holowchik Chef/Owner of Lionheart Confections show art 1068: Kate Holowchik Chef/Owner of Lionheart Confections

Restaurant Unstoppable with Eric Cacciatore

Kate Holowchik is the chef/owner of Lionheart Confections. Kate grew up baking with her family and began baking in corporate kitchens, such as Panera Bread, during college. After going from kitchen to kitchen, from FOH to baking in BOH, she eventually started Lionheart Confections, a baking popup based in New Hampshire, in 2020. Favorite success quote/mantra: "Lead with a kind heart and live unapologetically." In this episode we will discuss: Mentors Popups Toxic kitchens Today's sponsor: : Are you a chef, owner, operator, or manage recipes in professional kitchens? meez is built just for...

info_outline
1067: Matt Berry & Vinny and Dante Marino Co-Owners of DeadProof Pizza Co show art 1067: Matt Berry & Vinny and Dante Marino Co-Owners of DeadProof Pizza Co

Restaurant Unstoppable with Eric Cacciatore

Matt Berry, Vinny Marino, and Dante Marino are the Co-Owners of in New Hampshire. DeadProof Pizza Co is a mobile pizza vendor based in Manchester, NH. Chef Matt Berry created the concept and sought Dante and Vinny for help with marketing. They are all now co-owners of the wildely popular concept.  Favorite success quote/mantra: "If you're scared, do it scared." In this episode we will discuss: Pop-ups Marketing Pizza Finding the balance Today's sponsor: : Boost your efficiency and profitability without adding labor costs. MarginEdge is a complete restaurant management software that...

info_outline
 
More Episodes

Aaron Colby is a graduate of the University of Michigan and Southwestern University of Law. 

Today he’s practicing law at Davis Wright Tremaine LLP where he represents employers in single-plaintiff, multi-plaintiff, and class action disputes involving allegations of wrongful termination, discrimination, retaliation, harassment, and wage and hour issues such as overtime, meal and rest breaks, and off-the-clock work.

 Aaron defends organizations on public accommodations claims under the Americans with Disabilities Act and California Unruh Act, and claims of defamation, trademark, and other business-related matters.

Today we’re going to cover the "Top 20 Employee Legal Hotspots" restaurant owners and operators struggle with when it comes to compliance.

Show notes…

Calls to ACTION!!!

Favorite success quote or mantra:

  • "Be direct and know your audience."
In today's episode with Aaron Colby we will discuss:
  • The 20 Employee Legal Hotspots

    • Hiring Decisions and Process 
    • 1. Use of Staffing Agencies and Joint Employment
      • Gig economy
      • Hiring vs. contracting
      • Unfair vs. against the law
      • Document when an employee does something wrong so you can prove it later on
    • 2. Independent Contractor (1099) v. Employee (W-2) Classification
      • The difference between independent contractors and employees - defined by the law
    • 3. Form I-9 Compliance
      • You need to make sure someone is legally allowed to work in the United States
      • Be vigilant
      • Ask relevant questions - know what they are
      • Get the I-9 BEFORE they start working
    • 4. Hiring - Background Checks and Criminal History Inquiries
      • Highly regulated
    • 5. Employee Arbitration and Class Action Waiver Agreements
      • Why do you need it?
      • You can make it mandatory
      • Is it a red flag if an employee doesn't want to sign it?
    • Wage and Hour
    • 6.  Non-exempt (Hourly) v. Exempt (Salary) Employee Classifications
      • Everyone is qualified for hourly but not salary
      • Some salary workers still require over-time
    • 7. Local Minimum Wage and Paid Sick Leave Regulations
      • City, county, state laws all apply - NOT only state
    • 8. Equal Pay
      • Everyone deserves the same pay for the same job
      • Some states don't allow employers to ask applicants past payment
    • 9. Timekeeping for Non-Exempt Employees
      • You MUST keep records for all work done
      • No insurance for time-keeping in business
      • Don't ignore it - address it
    • 10. Travel time
      • You MUST be paid for it
      • Delivery functions
    • 11. Meal and Rest Breaks
      • You MUST provide the opportunity to all employees
      • Police it vs. Provide it
      • Not just IF you took a break but also when and for how long and was there an interruption?
    • 12. Paystub and Payroll Practices
      • Federal is baseline - states individually break it down more specifically
      • Paystub requirements
    • 13. Commission Agreements and Bonus Plans
      • Overtime is much more complicated than "time and a half"
      • Anything outside of hourly is complicated and must be understood
    • 14. Expense Reimbursements
      • No federal laws - all state-by-state
      • Driving, getting, phones, insurance - if it's required for the job you must reimburse by state law
    • 15. Uniforms and Tools
      • If you require someone to wear something, you have to reimburse for it
    • 16. and 17. Tips and Service Charges
      • Voluntary
      • You must categorize them
      • Tips are state-by-state
      • Tips belong to the employee not the business
      • Service charge is demanded by the business
    • Harassment and Conduct
    • 18. Anti-Harassment Training and Policies
      • Major differences from every other work environment
      • Some states have harassment training requirements
    • Leave of Absence
    • 19. Leave of Absence
      • Different in restaurant industry than all other industries
      • You need to know what rights the employee has
      • Get a doctor's note
    • Termination Decisions
    • 20. Termination Decisions
      • All the categories where you're unable to fire someone
      • EVERYONE can be protected by discrimination laws
      • Separation agreements
      • Have policies in place before firing someone for a made-up policy

Today's sponsor:

BentoBox empowers restaurants to own their presence, profits and relationships. The hospitality platform disrupts third-party services that come between the restaurant and the guest. BentoBox puts the restaurant first and offers tools that drive high-margin revenue directly through the restaurant’s website. BentoBox is trusted and loved by over 5,000 restaurants worldwide including Union Square Hospitality Group, Eleven Madison Park, Gramercy Tavern, Lilia and more.

Restaurant365 is a cloud-based, all-in-one, restaurant-specific accounting and back-office platform that seamlessly integrates with POS systems, payroll providers, food and beverage vendors. It generates accurate real-time reporting and analysis in user-friendly dashboards, facilitating immediate, data-driven decision making. Restaurant365 eliminates manual, error-prone processes and is designed to help restaurant businesses grow with functionality that helps optimize labor costs, reduce food costs and increase revenue.

P&G ProfessionalTM offers innovative total foodservice solutions featuring trusted brands such as Dawn® Professional, Cascade® Professional, Spic and Span® and Comet®. We are unique in that our total solutions are founded in customer and patron understanding, superior products that help save time and cut overall costs, and a five-star service group that is compensated based on customer satisfaction, not commissions. Visit www.pgpro.com for the latest information about P&G Professional's solutions and services.

 

Contact info:

Aaron Colby @ Davis Wright Tremaine LLP website

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Aaron Colby for joining me for another awesome episode. Until next time!

 

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!