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Lawsuit alleges Chipotle Mexican Grill owes workers and New York City nearly $500 million for violating Fair Work Week lawLawsuit alleges Chipotle Mexican Grill owes workers and New York City nearly $500 million for violating Fair Work Week law

The suit by an NYC agency also says the chain violated paid sick leave laws

2 Min Read
industry groups challenge nyc predictive scheduling law
Chipotle Mexican Grill has been sued over New York City's Fair Work Week law.Zinkevych/Stock/Getty Images Plus

A New York City agency on Wednesday sued Chipotle Mexican Grill for violating a law that requires quick-service restaurants to schedule employees at least two weeks in advance as well as for not following paid sick leave rules.  

In the lawsuit, the New York City Department of Consumer and Worker Protections alleges that the fast-casual chain owes workers more than $150 million for not following the Fair Work Week Law and owes the city nearly $300 million in civil penalties.
The agency filed the lawsuit after the New York State Supreme Court on April 20 denied the restaurant industry’s appeal against the law, which was passed in 2017.

That appeal was filed in late 2018 by the International Franchise Association, the National Restaurant Law Center and the New York State Restaurant Association.

In addition to requiring that schedules be set two weeks out, the law also prohibits employers from scheduling employees on back-to-back closing/opening shifts unless they consent to it in writing and are paid a $100 premium.

It also requires that restaurants offer shifts to current workers before hiring new ones. It allows fines to be imposed on restaurants that schedule workers with less than two weeks’ notice and provides for premiums to be paid to workers who aren’t scheduled in time.

Related:Preparing for predictive scheduling

Similar predictive scheduling measures have been approved in San Francisco and Seattle as well as the state of Oregon.

The lawsuit alleges that Chipotle committed 599,693 violations of the law, including failing to give scheduling pay premiums and failing to offer current workers shifts before hiring new workers. It estimates that each of the 6,500 workers employed by Chipotle in the city between November 2017 and September 2019 experienced at least one violation. It says each worker is, on average, owed around $23,061.

The suit also claims that Chipotle violated the law by preventing employees from calling out sick for covered reasons, requiring sick workers to find their own replacements and disciplining workers for calling out sick.

When asked for comment, a Chipotle spokesperson said,  “We make it a practice to not comment on litigation and will not do so in this case, except to say the proceeding filed today by DCWP is a dramatic overreach and Chipotle will vigorously defend itself. Chipotle remains committed to its employees and their right to a fair, just, and humane work environment that provides opportunities to all.”

Contact Joanna at [email protected]

Follow her on Twitter: @JoannaFantozzi

Related:How and why restaurants should create predictable schedules for workers

Contact Bret Thorn at [email protected] 

Follow him on Twitter: @foodwriterdiary

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About the Authors

Joanna Fantozzi

Senior Editor

Joanna Fantozzi is a Senior Editor for Nation’s Restaurant News and Restaurant Hospitality. She has more than seven years of experience writing about the restaurant and hospitality industry. Her editorial coverage ranges from profiles of independent restaurants around the country to breaking news and insights into some of the biggest brands in food and beverage, including Starbucks, Domino’s, and Papa John’s.  

Joanna holds a bachelor’s degree in English literature and creative writing from The College of New Jersey and a master’s degree in arts and culture journalism from the Craig Newmark Graduate School of Journalism at CUNY. Prior to joining Informa’s Restaurants and Food Group in 2018, she was a freelance food, culture, and lifestyle writer, and has previously held editorial positions at Insider (formerly known as Business Insider) and The Daily Meal. Joanna’s work can also be found in The New York Times, Forbes, Vice, The New York Daily News, and Parents Magazine. 

Her areas of expertise include restaurant industry news, restaurant operator solutions and innovations, and political/cultural issues.

Joanna Fantozzi has been a moderator and event facilitator at both Informa’s MUFSO and Restaurants Rise industry events. 

Joanna Fantozzi’s experience:

Senior Editor, Informa Restaurant & Food Group (August 2021-present)

Associate Editor, Informa Restaurant & Food Group (July 2019-August 2021)

Assistant Editor, Informa Restaurant & Food Group (Oct. 2018-July 2019)

Freelance Food & Lifestyle Reporter (Feb. 2018-Oct. 2018)

Food & Lifestyle Reporter, Insider (June 2017-Feb. 2018)

News Editor, The Daily Meal (Jan. 2014- June 2017)

Staff Reporter, Straus News (Jan. 2013-Dec. 2013)

Bret Thorn

Senior Food Editor, Nation's Restaurant News

Senior Food & Beverage Editor

Bret Thorn is senior food & beverage editor for Nation’s Restaurant News and Restaurant Hospitality for Informa’s Restaurants and Food Group, with responsibility for spotting and reporting on food and beverage trends across the country for both publications as well as guiding overall F&B coverage. 

He is the host of a podcast, In the Kitchen with Bret Thorn, which features interviews with chefs, food & beverage authorities and other experts in foodservice operations.

From 2005 to 2008 he also wrote the Kitchen Dish column for The New York Sun, covering restaurant openings and chefs’ career moves in New York City.

He joined Nation’s Restaurant News in 1999 after spending about five years in Thailand, where he wrote articles about business, banking and finance as well as restaurant reviews and food columns for Manager magazine and Asia Times newspaper. He joined Restaurant Hospitality’s staff in 2016 while retaining his position at NRN. 

A magna cum laude graduate of Tufts University in Medford, Mass., with a bachelor’s degree in history, and a member of Phi Beta Kappa, Thorn also studied traditional French cooking at Le Cordon Bleu Ecole de Cuisine in Paris. He spent his junior year of college in China, studying Chinese language, history and culture for a semester each at Nanjing University and Beijing University. While in Beijing, he also worked for ABC News during the protests and ultimate crackdown in and around Tiananmen Square in 1989.

Thorn’s monthly column in Nation’s Restaurant News won the 2006 Jesse H. Neal National Business Journalism Award for best staff-written editorial or opinion column.

He served as president of the International Foodservice Editorial Council, or IFEC, in 2005.

Thorn wrote the entry on comfort food in the Oxford Encyclopedia of Food and Drink in America, 2nd edition, published in 2012. He also wrote a history of plated desserts for the Oxford Companion to Sugar and Sweets, published in 2015.

He was inducted into the Disciples d’Escoffier in 2014.

A Colorado native originally from Denver, Thorn lives in Brooklyn, N.Y.

Bret Thorn’s areas of expertise include food and beverage trends in restaurants, French cuisine, the cuisines of Asia in general and Thailand in particular, restaurant operations and service trends. 

Bret Thorn’s Experience: 

Nation’s Restaurant News, food & beverage editor, 1999-Present
New York Sun, columnist, 2005-2008 
Asia Times, sub editor, 1995-1997
Manager magazine, senior editor and restaurant critic, 1992-1997
ABC News, runner, May-July, 1989

Education:
Tufts University, BA in history, 1990
Peking University, studied Chinese language, spring, 1989
Nanjing University, studied Chinese language and culture, fall, 1988 
Le Cordon Bleu Ecole de Cuisine, Cértificat Elémentaire, 1986

Email: [email protected]

Social Media:
LinkedIn: https://www.linkedin.com/in/bret-thorn-468b663/
Facebook: https://www.facebook.com/bret.thorn.52
Twitter: @foodwriterdiary
Instagram: @foodwriterdiary

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