Restaurant and dining economics, Child labor laws

Air Date:
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Mill City Public House head chef James Dudley prepares a brunch burger at the Appleton restaurant
Mill City Public House head chef James Dudley prepares a brunch burger. The Appleton restaurant is one of many new businesses created since the beginning of the COVID-19 pandemic. Those businesses now face inflation and an ongoing labor shortage. Photo Courtesy of Mill City Public House

A leader of the Wisconsin Restaurant Association joins us to explore how current economic trends are affecting consumers dining out. Then, we learn more about the state of child labor laws after a Wisconsin teenager died on the job.

Featured in this Show

  • How inflation is affecting consumer trends in dining

    New data from Yelp, OpenTable and the U.S. Department of Commerce suggests that Americans are dining out more now than in previous years—to the point that they’re spending more at restaurants than at grocery stores. Despite higher revenues, however, restaurants are seeing a decline in profits because of the rising cost of labor and food. We talk to a Wisconsin Restaurant Association representative about how inflation is affecting the foodservice industry in the state.

  • The US has a child labor crisis hidden in plain sight

    Two sixteen-year-olds have recently died while working at industrial sites, including a Wisconsin boy who was killed in a sawmill accident last month. Workers’ rights advocates explain why this should be a warning sign for states across the country that are proposing to roll back child labor protections.

Episode Credits

  • Rob Ferrett Host
  • Sarah Hopefl Technical Director
  • Beatrice Lawrence Producer
  • Richelle Wilson Producer
  • Susan Quam Guest
  • Terri Gerstein Guest
  • Reid Maki Guest

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