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by glenra
4396 days ago
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Doesn't really answer my point. An average increase in costs of 5% or even 3% is still enough to kill restaurants on the margin. For instance, suppose you are a McD franchise owner whose restaurant has 50 "crew members" (source on that number: https://answers.yahoo.com/question/index?qid=20070917131148A... ) and your restaurant recently became profitable to the point that it currently makes an annual profit of $250k. A quarter million dollars in annual profit isn't a lot but it's respectable - that is a sustainable business! That's something you can afford to keep operating indefinitely (and try to grow over time). You have some room to invest, some room to make mistakes. Now suppose the state passes a law requiring you to give all 50 of your crew members an extra $5/hour. How much does that cost? 50 people * 2000 hours/year * $5 = $500,000. So your restaurant just went from gaining a quarter million to losing a quarter million a year. Now it is not a sustainable business. Your pockets are not deep enough to keep losing that year after year; you should probably close the business or scale it way back. Are you going to claim that every restaurant in the chain has enough buffer to take a half-million-per-year hit to the bottom line and stay standing? Of course not. There are always some marginal businesses; those are the ones that are likely to shrink, cut benefits, or close. |
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surely you don't suggest we should allow majority of workers to be exploited because some weakly profitable restaurants might fail? (and 50 employees with 250k annual profits sounds pretty weak.) all these workers are paid the same miniscule wage, regardless of whether their restaurant makes more or less profit, so most of them are exploited, simply because they can easily be replaced.