Foodservice Equipment & Supplies
Review What’s New With Speed Ovens
In this equipment comparison on high-speed ovens, we share what to consider if you’re in the market for a new model.
High-speed ovens have become ubiquitous in sandwich shops, coffee bars and convenience stores, where the equipment quickly cranks out menu items. But for operators seeking creative ways to ramp up production, this equipment is finding its way to the back of the house as well.
New markets opened up as manufacturers improved on the equipment—prioritizing speed while improving food quality. In the past few years, multiple high-speed ovens have earned innovation awards. The recipients boast new features and technologies that bring additional value across many foodservice areas.
Today, you can find high-speed ovens on carts and countertops in pretty much any operation including casual dining, fine dining, universities, hotels and resorts, and senior living facilities thanks to the equipment’s ability to cook a wide variety of products quickly, with easy-to-use interfaces.
IMPROVING ON QUALITY
By using a combination of cooking methods, high-speed ovens cook food fast without skimping on quality. Most ovens use microwaves to get the speed, while a mix of convection and impingement heat ensure the pastries are browned and pizza crust is crisp. Both convection and impingement spew hot air into the cavity, but while convection circulates air throughout the entire oven, impingement cooking forces air through a plate with holes of various sizes for more direct heat. However, one maker has released a new addition to the energy mix.
Introduced in 2022, radio frequency capabilities allow for more control over the heat energy going into products in the oven.
Radio frequency technology, which is most often associated with medical applications and satellite communications, also is finding its way into foodservice equipment. One manufacturer’s high-speed oven, introduced in 2022, includes RF capabilities to allow for more control over the heat energy going into products in the oven. Both RF waves and microwaves are part of the electromagnetic spectrum. However, microwaves pulse on and off and bounce all around the oven’s cabinet, whereas RF technology is easier to control. With RF technology, energy can be emitted into the oven at different power levels—anywhere from 20% to full power—throughout the cooking process.
In addition to sending heat into the oven, the manufacturer combined the RF technology with computer components and an algorithm that assesses the absorption frequency of the item being cooked every 10 seconds. This allows for real-time adjustments in heat power to provide even cooking throughout the product. High-speed ovens equipped with RF technology can cook practically anything, the manufacturer says, transforming frozen croissants into perfectly flaky, browned products and producing high-quality roasted vegetables or meats such as salmon, chicken breast and lamb.
The ability to cook a wide range of food expands the production value for high-speed ovens. For example, operators using a mise en place style of production can roast vegetables to prepare for meal service, making use of what used to be a dead time between breakfast and lunch.
FLEXIBLE COOKING OPTIONS
The introduction of multiple cooking cavities or compartments also improves the production abilities of high-speed ovens.
In one line, you find two cooking cabinets both using the same type of cooking process. Each is independently controlled, which can more than double the production value. For example, if you put something that takes nine minutes in one, and cook three batches of three-minute products in the other, you have four items cooked in the same time it would have taken to produce one item in a one-compartment oven.
Another option for multiple batches in one oven comes with a different approach. Rather than two cavities with the same cooking technology, one manufacturer offers an oven with multiple compartments—each an independent cooking center. Each uses a specific cooking type, which can be either high-speed convection, impingement, or microwave and impingement combined.
Operators can choose which type of oven when specifying the equipment, which comes with a choice of either two or three compartments. For example, a three-compartment oven could have one of each type, or one high-speed convection and two microwave and impingement compartments, or any other combination. The different types of cooking allow operators to produce entire meals out of one high-speed oven.
Options like a panini accessory, available on select makers’ models, also add flexibility. With this option, operators no longer need to invest in a separate panini press to offer customers specialty sandwiches, quesadillas and flatbreads. The accessory is easy to install in its compatible oven, without requiring a permanent installation that would limit use of the oven in the future.
MAKING EASE-OF-USE A PRIORITY
All of the different types of cooking and new technologies in high-speed ovens might make the category sound like one that is complicated for the end user, but in fact the opposite is true. Touch screen control panels make operating the equipment as easy as working a smartphone. Some manufacturers have upgraded user interfaces to allow operators to upload personalized pictures.
Most of today’s high-speed ovens allow operators to upload menus easily with a USB stick or through Wi-Fi or ethernet connections. With the capability of storing anywhere from a few hundred to over 1,000 customized recipes, it’s easy for the end user to create consistent foods with a touch of a button. As the labor market remains tight and operators find it challenging to hire highly skilled foodservice staff, the picture-driven menus and multiple language options of high-speed ovens make it easy for anyone to produce high-quality, consistent food.
Maintenance and cleaning are another aspect where high-speed ovens are offering innovations that improve productivity and make labor easier. In late 2022, one manufacturer introduced a high-speed oven with Wi-Fi and ethernet capabilities which not only aid in uploading menus, but also can monitor performance. Alerting an operator to the need for scheduling a service call or cleaning the air filter can help avoid bigger problems and reduce downtime. And to aid in daily cleaning tasks, one manufacturer will be introducing a removable lining system covering the walls of the oven in early 2024. Rather than having to reach inside a small compartment, employees can take the liner out and put it in the dishwasher for a spotless oven each shift.
CHOOSING THE RIGHT OVEN
While all high-speed ovens produce small batches of quality food fast, choosing among the many different sizes, features and options can be difficult. The first step is to have a clear knowledge of the volume of your operation and your menu—both the types of cooking and what foods you’ll be preparing. One manufacturer even has a product selector on its website where you specify the environment and the menu, and it provides a best-case option. Even with this knowledge, makers urge operators to seek out a manufacturers’ rep. They will work with you to explain all the options, and many even have on-staff chefs to work through different recipes to find the best fit at the best price point.
Ask Yourself
Questions to consider before purchasing a high-speed oven include:
What types of heat will be best for my menu?
How easy is it to program recipes?
What training tools are available?
What power source is needed?
How much space do I have available?
What type of warranty is offered?
Clocking In
Fast-cooking, programmable and ventless, these four makers’ newest high-speed ovens are ready to work.
Merrychef
MODEL: conneX 16
DIMENSIONS: 18 1⁄10-in.W x 26 9⁄10-in.D x 24⅖-in.H
CAVITY: 16 3⁄10-in.W x 16 3⁄10-in.D x 6⅗ -in.H
FEATURES: Three heat technologies—microwave, convection and tuned impingement—combine to drive this unit’s even-cooking abilities. Built-in catalytic filtration limits grease and cooking odor emissions. Update menus via USB or cloud connection. Choose from stainless or carbon black finishes.
WEBSITE: merrychef.com
IBEX
MODEL: IBEX Oven
DIMENSIONS: 32 1⁄5 -in.W x 30½ -in.D x 26 7⁄10-in.H
CAVITY: 22-in.W x 14 3⁄5 -in.D x 9 4⁄5 -in.H
FEATURES: Radio frequency technology ensures even heating for quicker and more precise, responsive cooking. Store up to 600 recipes, plus take advantage of the unit’s ability to simultaneously cook different products across its two levels. Choose from one- or three-phase units in 208V or 240V.
WEBSITE: ibexoven.com
TurboChef
MODEL: Plexor A3
DIMENSIONS: 45 1⁄10-in.W x 33 1⁄10-in.D x 44 9⁄10-in.H (without casters)
CAVITY: Varies across three chambers; the largest (convection) is 16½ -in.W x 16 1⁄2-in.D x 3 7⁄10-in.H
FEATURES: Store an unlimited number of recipes and choose the right set of modules for your mix—with rapid cook, impingement and convection chamber options. Other features on this ventless model include doors that autoload and unload, left-to-right or right-to-left configurations and a single plug for operation.
WEBSITE: turbochef.com
ACP
MODEL: XpressChef 4i
DIMENSIONS: 25 1⁄8-in.W x 27 13⁄16-in.D x 20 5⁄16-in.H
CAVITY: 16-in.W x 15-in.D x 10-in.H
FEATURES: This heavy-volume unit has 11 power levels, adjustable fan speed, 2000W impingement and 3000W infrared radiant, enabling it to prepare items including pizza, bagels, grilled salmon and chicken wings. A touch screen supports 25 languages, and a menu management app eases recipe distribution.
WEBSITE: acpsolutions.com
Editor’s note: All featured models have been released or updated since the spring of 2021.
Source: fermag.com
What can restaurants expect from government in 2024?
Of particular concern to the business is growing opposition from conservatives to “wokeism, ESG, DEI, that whole bundle of issues,” commented Coley. “It started here in Florida, but we’re going to see other states follow its lead.”
The movement reads that alphabet soup of causes as unbraked liberalism hidden behind highfalutin labels. It comes as many restaurant companies are responding to public demand that they address social and environmental issues while striving for profits.
“[Restaurant] brands are going to have to be on their toes,” said Coley. “It’s only going to escalate.”
During the broadcast, the pair also speak with Sean Kennedy, EVP of public affairs for the National Restaurant Association, about the flurry of government activity that cut into his holiday celebrations. In recent days, he and other association representatives have met with the Federal Trade Commission about the agency’s proposed regulation of service fees, while keeping in touch in the Senate with proponents of tempering credit-card processing charges.
It’s also looking to have a representative participate in upcoming Capitol Hill hearings on how small businesses can be protected from violence.
Source: restaurantbusinessonline.com
How Restaurants Can Plan for an Uncertain Economic Climate in 2024
Restaurant owners should work to forecast their busy and slow seasons.
With ever rising costs for supplies and staffing, there are important measures restaurant owners can take to navigate an uncertain economic climate in 2024. That being said, unemployment remains low across the country and consumer spending is strong despite higher interest rates. We expect this to continue, at least in the near term.
In these uncertain times, we encourage restaurant owners to take the following steps:
Forecasting Financial Needs—Restaurant owners should determine whether they are likely to need capital going into the 2024 and if so, work to line up that capital now. The most common mistakes small business owners make is failing to properly forecast the cashflow needed to secure the inventory and staff required. Small business owners are by nature optimistic, and sometimes optimism causes us to overlook the downside contingencies that can become essential when things don’t go as planned.
Restaurant owners should work to forecast their busy and slow seasons and use these projections to determine whether they are likely to need capital as they transition into their busy season.
Banks have been reducing exposure to small businesses ever since the pandemic, and now with higher interest rates putting pressure on bank deposits and greater regulatory scrutiny, banks are reducing their loan books even more. Fortunately, there are a number of small business lenders who have been expanding their ability to provide small business capital in the face of this bank contraction. Small business owners should consider exploring options with their bank as well as these non-bank lenders.
Consider Offerings to Attract Customers—Restaurants trying to attract price conscious diners should make sure that their menus carry several low-cost, higher margin staples that can be sold at reasonable prices. Consider reducing the size and price of certain staples and then offering a “super-sized” portion for a higher price. Keep a close eye on your margins, and don’t be afraid to slim up menus and reduce hours of operation if demand begins to slip.
Retaining Staff—Flexible shifts and secure shifts may actually be more important than wages to some employees. An effort to maximize staffing levels by cutting shifts short or imposing last minute shifts can be very disrupting to employees’ lives. It may be easier said than done, but allowing employees more input into their shift times and durations can go a long way to creating employee loyalty. We also encourage restaurants to automate as much of their process as possible, keeping headcount light.
Planning for Growth—When considering expansion plans, restaurants should understand the demand in their local market as well as the competitive environment. A restaurant’s success is likely to be driven more by the local economy and by the competition than by national economic indicators.
Restaurants are expensive to start and can take years to become important fixtures of the community. As a result, it is important to have a good capital plan in place. Most restaurant owners have financial backers to help them get off the ground, and debt financing relationships to help them grow and cover temporary shortfalls of capital. Having the right financial relationships is important, and fortunately there are a number of non-bank lenders who are able to provide financing options to restaurants.
Ben Johnston is the COO of Kapitus.
Source: qsrmagazine.com
NRA and NRAEF Name 2024 Boards
The National Restaurant Association also added several new members to the board. The newly elected directors include:
- Madelyn Alfano, Maria’s Italian Kitchen
- Dagmar Boggs, The Coca-Cola Company
- Greg Flynn, Flynn Restaurant Group
- Michael Gonda, McDonald’s Corporation
- Victoria Gutierrez, Sysco
- GJ Hart, Red Robin International
- John Horne, Oysters Rock Hospitality, Anna Maria Oyster
- Bar, and Café L’Europe
- Bill Kitsilis, Axios Hospitality
- Amber Moshakos, LM Restaurants
- Sam Sanchez, Third Coast Hospitality
In addition to naming its new board officers, the NRAEF also introduced its new board trustees. They include:
- Mateo Cidre, Sobao Bakery & Restaurant
- Damian Hanft, Inspire Brands
Source fesmag.com
EPA Releases Proposed Revision to Meat and Poultry Effluent Guidelines
Finally, EPA is requesting comment on a provision to the proposed rule that would require segregation and management of high-salt waste streams that are produced at some facilities, and the addition of E. coli bacteria as a regulated parameter for direct-dischargers.
EPA will accept public comment on the proposal following publication in the Federal Register, and it has scheduled public hearings on Jan. 24, 2024, and Jan. 31, 2024.
Approximately two weeks ago, Chris Young, executive director for the American Association of Meat Processors (AAMP), spoke with Food Processing about these potential updates, and said in a statement by AAMP later in the day, Oct. 18, that he was happy that the EPA took small processors’ challenges into consideration. Young said in the statement:
“In reviewing the new proposed EPA rule on Effluent Limitation Guidelines, AAMP is encouraged by the work EPA has done in the development of the proposed rule to protect the small business entities that make up the majority of our members. We had voiced concerns early on to EPA about the potential costs and devastating consequences of compliance for the small and very small processors. We are happy to see EPA responded to our concerns and minimized the impact of the rule on those businesses.
AAMP is still concerned about the overall impact of the rule on the industry as a whole, and we would have liked to have seen EPA spend more time gathering data from a larger sampling of plants to get a better picture of the industry as a whole, rather than testing wastewater from a handful of plants. I think it would have been beneficial for both industry and EPA if there had been more of a collaboration between the two to come up with some real common-sense answers to these wastewater concerns.
AAMP, and I believe the meat and poultry processing industry as a whole, want to be environmentally responsible and protect the waterways around us, but I think that we are all better served by working together to find treatment solutions that are economically sustainable and do not force even one business to close.”
Source: foodprocessing.com
Packaging/Material Handling
Imperial Dade buys a distributor serving the Northwest
The purchase is the 77th acquisition that’s been made by Imperial Dade since Tillis and his father, Robert Tillis, assumed control of the company in 2007. Robert Tillis serves as chairman.
The company said it services 120,000 customers across the North American market, including Canada.
Source: restaurantbusinessonline.com
BradyIFS + Envoy Solutions acquires PFS Sales Company
The move is expected to broaden BradyIFS’ reach in the Southeast of the US.
Industry Spotlight
Danone to Sell U.S. Organic Dairy Brands
Danone will retain a non-consolidated minority stake in the business. The closing of the transaction is subject to customary conditions.
Antoine de Saint-Affrique, chief executive officer, said:
“As part of our ‘Renew Danone’ strategy, we committed to a portfolio review and asset rotation for businesses that fell outside our priority growth areas of focus to drive value creation. Today marks an important milestone in delivering this commitment while giving the Horizon Organic and Wallaby businesses the opportunity to thrive under new leadership. This sale, once completed, will allow us to concentrate further on our current portfolio of strong, health-focused brands and reinvest in our growth priorities.”
Source foodmanufacturing.com
What we’re putting money on for 2024
In this season of attempting to peek around the corner to see what’s ahead, here are the predictions from the editors of Restaurant Business.
It has been a year of keeping our collective fingers to the economic wind to see which way the consumer mindset is blowing. So much so, our fingers are getting chapped.
Where will the winds blow in 2024? Here is the annual look into the crystal ball from the editors of Restaurant Business. From a potential IPO to sweet-sour flavors, here’s what may be ahead for the New Year.
Jonathan Maze, editor-in-chief
Tepid sales ahead. A year ago, I gave out my predictions in haiku form. I was roughly half right. I said restaurant sales will increase but be tougher to come by (yes); labor costs will be better (they are) but third-party delivery won’t be as strong (only slightly correct) and there will not be an IPO (thanks a lot, Brett Schulman).
Which means I was far more correct than economists were in predicting a recession, given that just about all of them thought we’d be in an economic downturn. But boasting about being better at prognosticating than economists really isn’t saying much.
So, take any of these predictions with a giant grain of salt.
Let me start with the easiest one: Restaurant sales will be tepid as the consumer adjusts to higher prices. Some brands will thrive while others will struggle. Bankruptcies will be more common as some of those struggling brands run against debt maturities.
Now for a hard one: Subway will eventually get sold to Roark Capital. But only after Roark agrees to divest Inspire Brands, which it will do via IPO.
Peter Romeo, editor-at-large
A tempest in a tip jar. Tipping spread like a spilled cup of coffee across all industry segments last year, leading to what the pundits dubbed “tipping fatigue.” Yet the practice is likely to draw considerable fire in 2024, at least as a way of tempering the labor expenses of full-service restaurants. Organized labor is hellbent on making it the year the tip credit began to disappear, state by state and city by city.
Drives to kill the employer concession are already underway in Massachusetts, Connecticut, Illinois, Ohio, Arizona and parts of Maryland. The Supreme Court of Michigan is deciding as you read this if the employer break will survive in that state.
Efforts to eliminate the tip credit are likely to crop up as often in the coming year as proposals for a $15 minimum wage have for the last decade.
Patricia Cobe, senior menu editor
The migrant kitchen. The influx of refugees from Central and South America will have an influence on menus. The natural path for migrants is through restaurants, and once these newcomers get clearance, they can start working in kitchens in various positions. Staff meals prior to service—also called “family meals”—familiarize cooks, chefs and other team members with their culinary traditions and ingredients. When restaurants adapt these for the menu, they will pay homage to their roots. Venezuelan arepas and Salvadorian pupusas are two portable foods poised to become the next taco.
Sweet heat evolves into sweet-sour heat. Hot honey was all the rage in 2023, flavoring everything from pizza to breakfast sandwiches, chicken wings, cocktails and salad dressings. Spice company McCormick singles out tamarind as its Flavor of the Year and combines it with pasilla chiles in a new seasoning. Combined with heat and a sweet ingredient, such as maple, fruit, sugar or honey, tamarind adds another layer of complexity to flavor profiles that can work in both savory and sweet applications.
Joe Guszkowski, senior tech editor
DoorDash will buy Instacart.DoorDash will buy sluggish rival Instacart and cement its status as the go-to local delivery app.
DoorDash will be coming off a year in which it continued to rack up transaction and revenue growth and saw its stock price nearly double as a result. Much of its growth came from non-restaurant businesses like grocery stores.
Instacart, meanwhile, has seen its share price decline by almost 25% since going public in September. Its order growth has flattened this year, and investors are skeptical about its ability to keep growing amid fierce competition from DoorDash and Uber Eats.
Given Instacart’s struggles, DoorDash could potentially get a good deal in an acquisition. In return, it would get access to the millions of consumers that use Instacart as well as the 600,000 gig workers who fulfill its orders—not to mention a decisive position at the top of the food delivery world.
Lisa Jennings, executive editor
The long-predicted prediction finally arrives. For years, end of year predictions have included the rise of robots and automation. But this time, for real, we are seeing those predictions come to fruition with restaurant formats that are almost entirely automated—with collaboration from humans, giving rise to the term “co-botic” concepts.
Sweetgreen in 2023 opened its first Infinite Kitchen restaurant with an automated makeline, with a second scheduled to open in late December or January and as many as nine more planned in 2024. Company officials are very high on early results.
Meanwhile, rival Chipotle is also testing an automated makeline, that could make it through the stage gate process by next year. Former Chipotle CEO Steve Ells is developing his own automated concept dubbed Kernel, which is scheduled to debut in New York City in January.
The Cali Group and Miso Robotics, who brought the world the burger-flipping robotic arm Flippy, in December also opened an autonomous restaurant called CaliExpress by Flippy in Pasadena, Calif., indicating that Flippy is climbing the corporate ladder.
For years, the industry has been speculating how consumers will react to such technology. Soon we’ll actually know.
Source restaurantbusinessonline.com
Next wave of non-alcoholic beverages to feature mood-boosting ingredients
Some companies already are looking toward the next advancement in alcohol-free innovation and turning to infusing their products with functional benefits. Mr. Lal said he has noticed consumers are seeking adult beverage options that may provide a “non-high high” in particular.
“People want to feel like they could consume something in a social setting, at a bar, at a restaurant or at a family occasion, that isn’t just a sweet beverage and also gives them an elevated feeling,” he said. “I see the trend as more focused on the effect than it is necessarily the taste, whereas I think in the last four to five years the focus was strictly on taste.”
Mushrooms such as ashwagandha, lion’s mane and cordyceps have been especially popular due to their adaptogenic, mood-boosting effects. Mr. Lal noted ingredients like turmeric, which is associated with anti-inflammatory qualities, caffeine, l theanine and ginger extract are also common potential additives.
“I think to make (non-alcoholic beverages) more mainstream, it just has to be something enjoyable,” he said. “Most of our clients who are coming to us are looking to have something that will make people feel good, and feel like they could do good in a social setting, regardless of what it tastes like.”
Source: foodbusinessnews.net
Steakholder Foods crafts 3-D printed eel
The Israeli cultivated meat company touts this as the “world’s first” product of its kind that accurately replicates the “complex texture” of the fish.
New C-Store Women’s Event Fuels Motivation for Change
The first day was jam packed with speakers and sessions, yet I found myself clinging on to every word. The audience clapped, cheered—and if you’re like me, teared up at some of the moving stories shared on stage. The energy was palpable. Many times, I felt like the people in the room wanted to jump out of their seats.
I was moved hearing stories of women who worked their way up from store clerks to members of their company’s corporate team. I was encouraged as I heard women express their problems and be offered help by others—many times competitors.
I was hopeful seeing that we had male allies there to support us.
I also felt empowered. Not just because of the inspiration I drew from the leaders around me, but because I walked away with more knowledge and tools on how I can advance my career, and the careers of other women and underrepresented groups around me.
Share the Knowledge
I want to share that knowledge with you, and will be doing that, along with my colleagues, with this continued CSW e-newsletter, our February cover story, stories on the event at CSP Daily News and more.
On the last night of the event, many of us attended an after-dinner party in a wine cave. It brought me so much joy to see women dancing, like we were at a wedding, unapologetically being themselves and feeling comfortable. (Not unlike the “Dance The Night” scene from Barbie.)
For those who were lucky enough to be at the event, one I will look forward to for many years to come, I hope you remember that energy. I hope you stay engaged with your goals and Power Teams, which we assigned to continue this year-long journey. I hope you use what you’ve learned to empower other rising leaders.
One way to do that is by participating in our newly created C-Store Women’s e-newsletter. CSP Associate Editor Rachel Gignac and I are looking for women and men who are willing to share their stories on how they’ve worked to empower women at their companies or a great mentor they’ve had. If you’re interested in talking, please reach out. I’m happy to talk.
Maybe someday the world—or at least the convenience-store industry—will be run by more women than men, just like in Barbie Land. But we have a ways to go. Let’s get to work.
Hannah Hammond is the senior editor at CSP. Reach her at hannah.hammond@informa.com.
Source cspdailynews.com
Brazilian açaí chain Oakberry raises $67M to fuel U.S. expansion
“We designed Oakberry to be a global brand with a strong footprint in the United States,” Georgios Frangulis, CEO and co-founder of Oakberry, said in a statement. “The investment from BTG Pactual brings not only a financial partner but a strategic partner with a keen focus on reinforcing our expansion. The strategy to invest in corporate stores in high-demand markets, like the United States, represents and excellent opportunity for capital allocation while, at the same time, establishing our brand in these regions.”
Oakberry opened more than 150 new locations in 2023 and said it also plans to triple its European footprint by 2026.
It’s the third funding round for the franchised chain, which raised $17.3 million in 2021. The following year, Oakberry received a green Agribusiness Receivables Certificate of $10.3 million for the purchase of sustainably managed açaí.
The concept’s focus on environmental issues and sustainable suppliers drew the attention of BTG Pactual’s impact fund, the company said. Oakberry’s açaí is sustainably sourced from Brazil’s Amazon Rainforest. The health-focused chain serves customizable bowls and smoothies made with layers of açaí and unlimited toppings such as granola, fruit, nut butters, chia pudding and more.
Oakberry said it is able to scale quickly due to its efficient operating model. Stores are operated by one to three employees and the menu is simple.
Açaí, a reddish-purple berry, has been widely hailed as “superfood,” rich in antioxidants, fiber and other nutrients.
Source restaurantbusinessonline.com
Minimum Wage Hikes Hit 22 States
The federal minimum wage remains unchanged at $7.25 an hour, which will remain the minimum wage for 20 states that are primarily located in the South and parts of the Midwest.
The 22 states that saw minimum wages increase in the new year are:
Alaska: $11.73 (up from $10.85 per hour)
Arizona: $14.35 (up from $13.85)
California: $16 (up from $15.50)
Colorado: $14.42 (up from $13.65)
Connecticut: $15.69 (up from $15)
Delaware: $13.25 (up from $11.75)
Hawaii: $14 (up from $12)
Illinois $14 (up from $13)
Maine $14.15 (up from $13.80)
Maryland: $15 (up from $13.25)
Michigan: $10.33 (up from $10.10)
Minnesota: $8.85 small employers; $10.85 large (up from $8.63 and $10.59, respectively)
Missouri: $12.30 (up from $12)
Montana: $10.30 (up from $9.95)
Nebraska: $12 (up from $10.50)
New Jersey: $15.13; $13.75 seasonal/small employers (up from $14.13 and $12.93, respectively)
New York: $15 (up from $14.20); additionally, New York City, Westchester and Long Island: $16 (up from $15)
Ohio: $10.45 (up from $10.10)
Rhode Island: $14 (up from $13)
South Dakota: $11.20 (up from $10.80)
Vermont: $13.67 (up from $13.18)
Washington: $16.28 (up from $15.74)
Several wage hikes will take place later in the year: Florida will increase its minimum wage to $13 per hour on Sept. 30; Nevada will increase its minimum wage to $12 on July 1; and Washington, D.C., will increase its minimum wage from $17 to an as-yet undetermined new rate.
Additionally, Oregon will add $1.25 per hour over the standard minimum wage for employers in the Portland metro; $1 less than the standard minimum wage for nonurban counties, effective July 1 (up from $15.45 for employers in the Portland metro; $13.20 for nonurban counties; and $14.20 for all others).
Convenience Store News and Chain Store Age are properties of EnsembleIQ.
Source: csnews.com
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