i'm not sure we appreciate how overleveraged those franchises are to pay for this man's cybertruck payments. i'm just assuming anyone with 18 mcdonalds franchises probably also bought a cybertruck, just a gut feeling.

Well his mistake was not contributing enough to Gavin to get a specific carve out in the law for his franchises.

Or he could simply start baking bread at his McDonald's, which I'm sure McDonald's corporate will be testing in the CA market soon.

Layoffs... In this labour market, lol.

He might as well close shop.

McDonalds operates in a highly competitive market and as anyone who has ever worked in one can tell you, they already have the absolute minimum employees that they can get away with.

This is also in line with what textbook economics would predict.

So yeah, he will layoff whomever he can, whether min wage is $10 or $20.

Oh really? Poor guy is just surviving paycheck to paycheck and a single missed day of work could mean his electricity getting cut off or even homelessness?

Wouldn't that be an awful situation for someone to be in.

Don't survive then.

Labor power at the McDonald's I've seen the numbers for (probably much less profitable than California) is worth about $40-50 per work hour. Using these numbers, the workers are essentially gifting this owner 70% of their surplus at $15/hour versus 60% at $20/hour. Whiny baby.

good luck laying off what's assuredly already a skeleton crew and turning ANY PROFIT YOU DUMB FUCK LOLLLL

McDonalds franchises are pretty profitable, earning an average of $2.7 million per unit (Feb, 2023). This dude owns 18. One store's profit alone can probably pay for the staffing costs of the other 17.

then perish

His material conditions will change one iota by the wage increase.

You can always count on rich people to put on one hell of a dog and pony show to "prove" they are the real victims. They'll try to raise prices and do layoffs even if it hurts them in a manipulating attempt to convince us we are wrong. Eff them.

About

I was born with ketchup in my veins. I wish I could take credit for that colorful description, but the founder of McDonald’s, Ray Kroc, is the one who brilliantly penned that phrase. I consider myself incredibly lucky to have grown up in a home where the art of crafting the perfect hamburger was a cherished tradition. My father, Guy, was among the pioneering franchisees who joined hands with Ray Kroc in the 1960s. As a young man, my weekends and summer months were filled with sizzling grills, bustling drive-thrus, and dining rooms that I made sure were spotless.

After graduating from Dartmouth College and a short stint on Wall Street as an investment banking analyst, the entrepreneurial sirens came calling, and I ventured out to California to acquire my first McDonald’s franchise. My dreams of becoming an independent, small business owner were realized in 1993.

After more than three decades as a McDonald’s franchisee, I look back at the path I have chosen to walk and am proud and humbled by what I have accomplished. I have built an enterprise that generates $80 million per year in revenue. Throughout this journey, I have had the privilege of employing, mentoring, and collaborating with thousands of hard-working individuals. Each one of them has played a pivotal role in polishing the Golden Arches of what is undeniably the most successful quick-serve food platform in the annals of restaurant companies.

Through my experience as a successful restaurateur, I have been able to share my experience and perspectives with others. One of the most satisfying aspects of my chosen entrepreneurial career has been the ability to mentor up-and-coming business owners and various F&B brands. I have loved the challenge of building my own franchise business. I have co-founded several awesome restaurant startups. I have served in extraordinary leadership roles to support the brands that I have been entrusted to oversee and to defend the vitality of the broader restaurant community.

In every leadership role I've embraced, I've strived to champion the brands entrusted to my care while fiercely advocating for the vitality of our broader restaurant community. After thirty years immersed in this vibrant industry, it still feels like day one—fresh with opportunities and ripe for growth. Ketchup in my veins, indeed!

STFU BEAN DAD

How the tables have mcturned