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Supreme Court rules in favor of Starbucks in case against National Labor Relations BoardSupreme Court rules in favor of Starbucks in case against National Labor Relations Board

The decision has broader implications over the board’s authority

Bret Thorn, Senior Food Editor

June 13, 2024

3 Min Read
supreme court
The United States Supreme Court buildingGetty Images

The Supreme Court decided in favor of Starbucks on Thursday in a dispute between the coffee chain and the National Labor Relations Board over the termination of seven employees in Memphis.

The self-styled “Memphis Seven” were allegedly fired in 2022, while employees at the store where they worked were attempting to unionize, because they stayed at work after hours, violating safety and security policies. But the NLRB argued that the terminations were retaliatory because the employees were part of the union movement and other employees who were not part of the movement were not fired.

According to the Supreme Court case, the employees stayed after hours to allow the news crew of a local television station to visit “to promote the unionizing effort.”

The NLRB requested a temporary injunction against the termination of the employees, which was granted by a U.S. District Court Judge for the Western District of Tennessee in August of 2022. Starbucks appealed to the Supreme Court, arguing that different courts had different standards, with some requiring the NLRB simply to show reasonable cause that a company violated labor regulations, while others apply stricter standards requiring the board to show that not reinstating employees would cause “irreparable harm.” Starbucks argued that the stricter standards should be applied nationally.

Related:Supreme Court hears oral arguments in Starbucks case against the National Labor Relations Board

The NLRB argued that the different standards were merely questions of semantics.

The Supreme Court found that district courts must apply the traditional four-factor injunction test, rather than the two factors that were applied in this case.

Eight of the nine Supreme Court justices backed the opinion written by Clarence Thomas, while the ninth justice, Ketanji Brown Jackson wrote an opinion that broadly agreed with the decision but dissented on certain aspects and advocated for a more nuanced approach to such cases.

The case has been remanded back to the district court “for further proceedings consistent with this opinion,” according to the decision.

That decision has broader implications over the ability of the NLRB to intervene in cases of suspected suppression of labor organizing.

“This is a technical decision with a practical impact,” said Chris Foster, a labor and employment attorney for the law firm McDermott Will & Emery based in San Francisco. “Charged parties at the NLRB still have due process rights and aggressive agency tactics won’t be rubber stamped in the courts. The NLRB cannot secure preliminary injunctions, before a case is ultimately decided, based on theories that are merely ‘not frivolous’ and have ‘some evidence.’ More is needed in the American justice system. This decision will be one of many reestablishing rights to due process in administrative agency matters for any charged party, whether union or company, and more parties will look beyond the NLRB, to the courts, for vindication in high stakes cases.”

Related:How Starbucks’ Supreme Court case could completely change the U.S. labor power balance

Starbucks, which refers to its employees as "partners," issued the following statement in response to the decision: 

"Partners are the core of our business, and we are committed to providing everyone who wears the green apron a bridge to a better future. We will continue to focus making progress toward our goal of reaching ratified contracts for represented stores this year. Consistent federal standards are important in ensuring that employees know their rights and consistent labor practices are upheld no matter where in the country they work and live."

Contact Bret Thorn at [email protected] 

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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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