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Burgerville and union agree to a contract at five locationsBurgerville and union agree to a contract at five locations

The agreement guarantees specific wages and medical insurance

Bret Thorn, Senior Food Editor

December 20, 2021

2 Min Read
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Burgerville has reached a collective bargaining agreement with a union that represents the workers at five of its 39 restaurants, all in the Portland, Ore., area, the quick service chain based in Vancouver, Wash., said Monday.

According to the deal with Burgerville Workers Union, all hourly employees will receive wages that are at least 25 cents higher than the minimum wage required by Oregon or Washington, the two states where the chain operates, until starting wages hit $15.

The current starting wage across Burgerville is $14.25 per hour, and the chain said it would go up to $14.75 on Jan. 1, 2022, and $15 soon after.

Oregon has a minimum wage of $12.75, except for the Portland area, where it’s $14, and Washington’s minimum wage is $13.69.

The agreement also requires tipping be allowed at all locations, which Burgerville initiated in 2019, resulting in an average hourly increase of $2 to hourly employees’ incomes.

The agreement also requires expanded sick leave, vacation benefits and paid parental leave.

Burgerville CEO Jill Taylor said she in a statement announcing the agreement that she was pleased to approve the union contract, which expires on May 1 of 2023, and that she and her team “look forward to working with all Burgerville employees to be the best restaurant company to work for in the Pacific Northwest.”

She added that the company has always invested in employees’ wellbeing and began offering health insurance in 2006.

The chain, which turns 60 next year, has long been known for sourcing local ingredients, including buns and beef, as well as ingredients such as blackberries for its seasonal milkshakes.

The agreement, which had been in negotiation since 2018, comes just weeks after a Starbucks restaurant in Buffalo, N.Y., voted to unionize, the first in that chain’s system to do so after Starbucks fought off attempts at unionizing at locations in New York City and Philadelphia.

Talk of unionizing at chain restaurants has gained steam during the pandemic, as the extreme shortage of employees has given workers better bargaining positions, however just as workers at the Buffalo Starbucks location voted to unionize, workers at two other locations in the area voted against unionization.

Contact Bret Thorn at [email protected] 

Follow him on Twitter: @foodwriterdiary

About the Author

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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