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Burgerville in Vancouver, Washington.
By The Skanner News | The Skanner News
Published: 17 December 2021

Vancouver, WA -- Burgerville and the Burgerville Workers Union have approved and ratified the nation’s first collective bargaining agreement for a fast food restaurant. The contract pertains to the five Burgerville locations the union represents.

“We are pleased to approve the nation’s first fast food union contract and look forward to working with all Burgerville employees to be the best restaurant company to work for in the Pacific Northwest,” said Jill Taylor, Burgerville CEO.

The following are highlights of the agreement that will apply to all employees restaurant-wide:

  • Wage increases for all hourly employees that are 25 cents/hour over the higher of Oregon or Washington’s minimum wage requirement, until the starting wage is $15. Burgerville agreed to and began instituting this policy in 2019. Starting wages across the company are now $14.25/hour.
  • Tipping in all restaurants, also initiated in 2019, resulting in an average increase of over $2/hour to hourly employees’ incomes.
  • Adding safeguards to working conditions to support employee health and wellbeing, including expanded sick leave, vacation benefits and paid parental leave.

The contract expires May 1, 2023.

“Burgerville has always valued employees and invested in their wellbeing.

"As the first in the fast food restaurant industry to offer affordable health care to employees in 2006, it’s no surprise to be the first with a union contract. What a great new chapter in our 60-year history,” added Taylor.

About Burgerville

Celebrating 60 years in March, with headquarters in Vancouver, Wash., Burgerville’s vision is to make the Pacific Northwest the healthiest region on the planet. Burgerville employs approximately 800 people in 39 locations throughout Oregon and Southwest Washington. It was one of the first, and remains one of the few, fast-food restaurants in the nation to offer affordable health insurance to hourly employees, and to source more than 75 percent of its ingredients from regional suppliers, including nearly 1,000 Northwest family farms and ranches. CEO Jill Taylor was named to the Nation’s Restaurant News 2021 “50 Most Influential Women in FoodService,” list.

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