Pulse Survey - Minimum Wage

In late February a group of legislators introduced two different bills proposing to raise Wisconsin’s minimum wage. One bill proposes raising the tipped wage, while the other would eliminate the tipped wage all together. This survey is to help the Wisconsin Restaurant Association quickly gauge the potential impact of these proposed bills on your operations.

1.Please provide a brief overview of your operation.

Full-Service Table Service – Tipped

Full-Service Table Service – No Tipping

Quick-Service / Fast Casual – Tipped

Quick Service/Fast Casual -No tipping allowed

Bar / Tavern - Tipped

2.What is your current number of employees

1-10

11-25

26-50

51+

3.What's your current average hourly wage - Non-tipped employees ($)

4.What's your current average hourly wage - Tipped - Base only ($)

5.What's your current average hourly wage - tipped including tips and service charges ($)

6.Wage Compression:If your entry-level wage for non-tipped employees rises to $15 immediately, how likely are you to increase the pay of your long-tem/senioe staff to maintain a "pay gap?"

Very likely

Somewhat Likely

Unlikely

We cannot afford to do so

7.Both bills index the minimum wage to the Consumer Price Index (CPI). Looking to the future, do you believe your current business model is sustainable at a $20.00 +/hour non-tipped base wage?

Yes, we can adapt through pricing and efficiency

Maybe, but only if consumer spending remains high

No, the margins in my sepecific segment are too thin

Other (please specify)

8.One bill would increase the tipped wage to $7.50/hour, with increases based on the CPI. What is your primary concern regarding the tipped wage increase? Pick the top two.

The compression of wages between "Back of House" (cooks) and "Front of House" (servers)

Maintaining current staffing levels with higher fixed costs

Possibly changing our tip pooling system or moving to a mandatory service charge

The jump in payroll taxes (FICA/Social Security)

Other (please specify)

9.One bill would eliminate the tip credit and raise all wages to $15/hour. What is your primary concern regarding eliminating the tip credit. Pick the top two.

The compression of wages between "Back of House" (cooks) and "Front of House" (servers)

Maintaining current staffing levels with higher fixed costs

Loss of wages for staff who, with the tip credit, make more than $15/hour

Forcing change to our tip pooling system/moving to a mandatory service charge

Loss of quality customer service

The jump in payroll taxes (FICA/Social Security)

Other (please specify)

10.In your opinion, how will your servers react to being paid a higher base wage if it results in lower overall tip percentages from customers or share of mandatory service charges?

They would prefer the stability of the $15.00 base

They would likely leave the industry for higher-earning opportunities elsewhere

Other (please specify)

11.Regardless of whether you employ tipped workers or not, how would you plan to offset the increased labor costs of an increase in minimum wages? (Select all that apply)

Increase menu prices by 10% or more

Implement a mandatory service charge to use toward wages

Reduce operating hours (e.g., closing on slower weekdays)

Move toward a "counter service" or "QR code ordering" model to reduce staff

Consider closing my business

Other (please specify)

12.Which of the following cost-saving measures would you implement? (Select all that apply)

Reduce total staff hours/shifts

Invest in automation (QR code ordering, kiosks, etc.)

Limit operating hours (e.g., closing on traditionally "slow" days)

Reduce/Eliminate employee benefits

Other (please specify)

13.Is there anything you would like to add about minimum wage?

14.Please tell us a little bit about yourself

I am a restaurant/hospitality business owner or manager

I am a restaurant/hospitality business employee

I work for a restaurant/hospitality industry supplier company

I don't work in the restaurant/hospitality industry

Pulse Survey - Minimum Wage - March, 2026