Restaurants under increased scrutiny for labor law violations

THE RESTAURANT industry’s recent labor problems have had a somewhat unsavory side — operators desperate to staff their businesses have been cutting corners when it comes to child labor laws.

Hugh Robert Off The Menu

The U.S. Department of Labor recently assessed more than $200,000 in penalties against three fast food franchisees for employing underaged youth. Those operators were found to have hired and scheduled 305 children, some as young as 10 years old, in 62 different locations.

Across the U.S. economy as a whole, child labor law violations have increased during the pandemic years, with the Department of Labor’s Wage and Hour Division having conducted more than 800 investigations involving such violations during last year alone.

Not surprisingly in a divided America, there’s been pushback against these enforcement efforts.

Lobbyists and legislators in a number of states, primarily across the Midwest, have been working to loosen restrictions on the hours and circumstances under which teens can be employed. These proposals, most of which seem to be on their way to becoming law, permit school age employees to work later on school nights and to put in longer weekday shifts. Some also reduce restrictions on the handling of alcoholic beverages by underage employees.

Proposed legislation in Iowa even provides for a special class of driver’s license that could be issued to 14-year- olds. Holders of those special licenses would then be able to drive themselves to and from a job.

With the shortage of under-age-24 workers predicted to persist throughout the next two decades and beyond, pressures to weaken “child labor law” protections isn’t expected to diminish anytime soon.

Side dishes

• The Irish House Restaurant and Trinity Pub in West Springfield has hired a new general manager, Michael Ratte.

An experienced restaurant operator, Ratte has begun a process of enhancing the menu at the Irish House, adding back Fish Fry Fridays, promoting a traditional corned beef dinner that’s served Friday and Saturday evenings, and introducing several new desserts, including a housemade cheesecake.

The Irish House Restaurant and Trinity Pub is open Wednesday through Saturday from 5 p.m. on; reservations can be made by calling 413342-4358.

• Maifest continues at the Student Prince Cafe and Fort Restaurant in Spring- field with Executive Chef Timothy Saxer having created some menu specialties in support of the celebration.

Lamb is the headline ingredient for Saxer’s Maifest handiwork, and he is offering four options that feature “the other red meat.”

His May Burger, which is made with fresh ground lamb, is served garnished with onion jam, pickled cucumber, goat cheese, crispy onions, and aioli.

Lamb & Maibock Pie is Saxer’s springtime interpretation of a potpie, while his Lamb Schnitzel is finished with a traditional lemon caper sauce and served with home fries and sauerkraut. Paired with mashed potatoes and fresh asparagus, a classic Rack of Lamb is finished with a red wine demiglace.

The Student Prince offers complimentary valet parking Wednesday through Saturday after 5 p.m.

Call 413-734-7475 to make reservations.

• As a promotional tiein with the release of Sony Pictures Animation’s “Spider Man: Across the Spider-Verse,” participating Burger King locations are offer two special menu items.

• Denny’s Corp, which operates nearly 1,600 franchised restaurants worldwide, reported earlier this month that it was making progress in its effort to return restaurants across the system to 24/7 operations.

Long a hallmark of the Denny’s brand many of its locations didn’t even have locks on their front doors prior to the pandemic the return to round-the-clock operation has proven to be a challenge in a tight labor market.

As of early May, about 70% of the Denny’s locations in the U.S. were back to 24-hour operations, still some distance from the company’s goal of having 90% of its restaurants open for “late night.” The return to 24/7 operation is a priority for the chain, since the “after hours” traffic is both profitable and growing.

A “Spider-Verse” Whopper is served on a red bun with black sesame seeds, while a “Spider-Verse” Sundae features soft serve ice cream topped with black and red popping candies. Both options are slated to be available through June 15 or as long as supplies last.

• Wilbraham-based Friendly’s Restaurants has unveiled a Summer Festival Menu, which will be served through September.

Lobster, a New England favorite, is featured in two of the summer offerings, a Lobster Roll Plate and a chunky Lobster Bisque.

Strawberry Lemonade will be a summer season drink at participating locations, and two ice cream treats have also been created for warm weather enjoyment.

Made with blue raspberry ice cream, the Shark Fribble comes decorated with gummy sharks and a drizzle of red syrup, while the Shark Ice Cream Sundae is made with Cotton Candy ice cream, blue marshmallow topping, and gummy sharks.

More menu details can be found at friendlys restaurants.com.

Denny’s is also rolling out a new loyalty program in June. The revamped Denny’s Rewards program will be, according to company officials, focused on driving digital sales, enhancing customer data acquisition, and building brand loyalty.

• On June 5, the Dirty Truth Beer Hall in Northampton will be hosting the first of its Summer Farm Dinners.

Two seatings will be available, one at 5:30 p.m. and a second at 8 p.m. The five-course menu is to feature the early season produce of Astarte Farm in Hadley, which specializes in sustainable “notill” agricultural practices. For more details on this event, contact the Dirty Truth at 413-585-5999.

• The Uno Pizzeria & Grill at Haymarket Square on Boston Road in Springfield is hosting a sangria tasting event on today, May 25, from 6 to 8 p.m.

The program will focus on the history of sangria and will feature a flight of four sangria varieties, both red and white, for participants to taste. Food is not included, but the restaurant, in addition to serving its full menu, will be offering