4
Quarter3
M
any of us following policy
initiatives involving wages
have noticed numerous
stories in recent weeks
regarding the impact of minimum wage
hikes in places like Seattle, Los Angeles,
and now New York State. Proponents
cheer the wage increases without looking
at some of the more recent unintended, but
inevitable, consequences:
•
In Seattle, where the minimum wage is now
$15 per hour, some workers are asking their
employers for less hours so that they still
qualify for public subsidies, like rent, food
stamps and health care.
•
There are employees now making less, if
you include benefits, than what they were
making before the hike. In some cases
employers are no longer offering 401(k)
plans or paid vacations in order to instead
cover the costs of increased wages.
•
Some tipped employees are also making less
than before, especially in restaurants where
customers are not only facing higher prices
on meals, but also are not as inclined to tip a
worker making $15 per hour.
•
In Los Angeles, the unions that pushed
the City Council to approve a higher
minimum wage have now gone back seeking
exemptions for union members because the
higher wages are forcing public and private
sector layoffs.
Last year a task force was created to study
the low wage, service worker industry in
an attempt to quantify what a minimum
wage increase would mean to employers
and their employees. A subsequent piece
of legislation was introduced by Senator
Robert Marshall to increase Delaware’s
minimum wage to $10.25 per hour by
2019. Debate on this bill is expected in
2016. This legislation is seen by many in
the business community as a precursor
to legislation seeking to mandate wages
as high as $15 an hour with attempts to
ban what some call on the task force as
“involuntary part-timing.”
Advocacy Matters
Each legislative session brings challenges
and victories for business interests in
Delaware. The Delaware Restaurant
Association (DRA) continues to work
with great passion to represent the specific
interests of the restaurant and hospitality
industry in Dover. Your elected officials
consider bills that may have dramatic
impact on your business and your ability
to operate effectively. From our constant
communication during session, members
understand that a great deal of time
and resources are invested to ensure
that legislation enacted has a positive
impact on your operation—and that
adverse legislation is defeated. It is an
ongoing challenge!
we l c ome
Getting
Involved
and Making
a Difference
2015 DRA BOARD
OF DIRECTORS
CHAIRMAN OF THE BOARD
Bobby Pancake,
Buffalo Wild Wings/High 5, LLC
VICE-CHAIR
Steve Montgomery,
The Starboard/Bethany Blues
TREASURER
Jeff Cook,
2 Fat Guys
IMMEDIATE PAST CHAIRMAN
Matthew DiSabatino,
Striper Bites, Kindle, Half Full
PRESIDENT & CEO
Carrie Leishman
DIRECTORS
Javier Acuna,
Hakuna Hospitality Group
Bob Ashby,
Ashby Hospitality
Mashoor Awad,
IHOP
Les Dukart,
McDonalds/Dukart Management
Dennis Forbes,
Cool Springs/Restaurant 55
Ryan German,
Caffé Gelato
Mike Gershenfeld,
Sysco Eastern Maryland
Gary Gunderson,
Innovative Hospitality Solutions
Tom Hannum,
Buckley’s Tavern
Scott Kammerer,
SoDel Concepts
Bill Klemkowski,
Jake’s Seafood House
Dr. Sheryl Kline,
Univ of Delaware HRIM
Betsy LeRoy,
Pizza By Elizabeths
Jean Lloyd,
BDO USA LLP
Steve Lucey,
Six Paupers/Ulysses
Hank Rosenberg,
Harrington Raceway
Paul Ruggerio,
NKS Distributors
Xavier Teixido,
Harry’s Hospitality
Steve Torpey,
Stanley’s Tavern
DIRECTOR EMERITUS
Sydney Arzt
Kevin Davies
Paul Wise
DRA STAFF
Carrie Leishman,
President & CEO
Krystal Peters,
Director of Operations /
Education Director & ProStart
®
Coordinator
Karen Stauffer,
Director of
Marketing & Membership
Rae Whichard,
Membership Manager
2015 DRAEF BOARD
OF DIRECTORS
CHAIRMAN OF THE BOARD
Meghan Gardner,
Blue Moon
VICE CHAIR
Xavier Teixido,
Harry’s Hospitality
TREASURER
Josh Grapski,
Nage
SECRETARY
Betsy LeRoy,
Pizza by Elizabeths
PRESIDENT & CEO
Carrie Leishman
DIRECTOR
Ed Hennessy,
Delaware Techinical
Community College
EDUCATION COORDINATOR
Krystal Peters
