Skip to content
  • (800) 580-3950
  • Request a Consultation
Top Menu
Perry Group
Hotel & Restaurant Experts For The Hospitality Industry
Perry GroupPerry Group
  • Home
  • About
    • Bios
    • Contact
  • Services
    • Hospitality Management
    • Hotel Restaurant Nightclub Consulting
    • Hospitality Dispute Solutions
  • Clients
  • Media
    • Articles
    • Presentations
    • Press
  • Investors
  • Blog
Search:
  • Home
  • About
    • Bios
    • Contact
  • Services
    • Hospitality Management
    • Hotel Restaurant Nightclub Consulting
    • Hospitality Dispute Solutions
  • Clients
  • Media
    • Articles
    • Presentations
    • Press
  • Investors
  • Blog

Latest on HCSO Restaurant Industry Analysis for San Francisco

With the New Year almost upon us, here is a good synopsis of the Health Care Security Ordinance (HCSO), courtesy of the restaurant industry analysis department at Golden Gate Restaurant Association, if you operate a business in San Francisco. Several provisions have been updated in the new ordinance and take effect on January 1, 2012. Below is a summary of the key changes: First, all “Covered Employers” (i.e. businesses with 20 or more employees) must post an Official OLSE Notice at every workplace. Restaurant management and owners can download and print a copy of the Official OLSE Notice here. Second, the 2012 Health Care Expenditure rate for large employers (100+ employees) is $2.20/hour. For medium-sized employers (20-99 employees), the rate is $1.46/hour. Third, the 2012 Annual Salary Exemption Figure for (for managers, supervisors, or confidential employees) is $84,051 (or $40.41/hour) Fourth, the following new provisions apply only to businesses that utilize reimbursement accounts to satisfy, in whole or in part, the HCSO spending requirement. In order for reimbursement account contributions to qualify as health care expenditures, all of the following criteria must be met: 1) The contributions must be reasonably calculated to benefit the employee (This requirement is designed to address benefit plans that are so restrictive that it becomes difficult for an employee to use. To avoid any questions by OLSE, the GGRA suggests that you allow for a broad range of reimbursable expenses including prescription drugs, dental, vision and health insurance premiums); 2) The contributions must remain available to the employee for a minimum of twenty-four months from the date of the contribution (For example, unused HRA contributions made for the Jan – March 2011 quarter must remain available to the employee through the Jan – March 2013quarter unless the employee leaves your employment); 3) The employee must receive a written summary of each contribution within 15 days of the date of the contribution; 4) Any reimbursement account funds available at the end of 2011 must roll-over to 2012; and 5) Upon separation, employees must be provided with a written summary of their account within 3 days and the funds must remain available for a minimum of 90 days. Fifth, the following new provisions apply only as part of this restaurant industry analysis update if you impose a surcharge on customers to cover, in whole or in part, the costs of the HCSO spending requirement. 1) You will be required to report two new pieces of data to the OLSE on the Annual Reporting Form (instructions will be mailed to businesses in March 2012): the amount of money collected from the surcharge specifically for employee health care and the amount of money spent on employee health care. 2) If the amount collected from the surcharge for employee health care is greater than the amount spent on employee health care, the Covered Employer must irrevocably pay or designate an amount equal to that difference for employee health care. The surcharge disclosures are designed to prevent consumer fraud. If you have a surcharge for “Healthy SF or Health Care”, your customers expect 100% of that money to be spent on healthcare. If you have an “SF Employer Mandate” surcharge and some portion of that surcharge is used to cover the cost of the ordinance, you will need to allocate the appropriate percentage of the surcharge to cover costs of the Health Care Security Ordinance and report that on your annual form to the City. Need more help from a restaurant management consultant on employee health care programs? Contact us and we can send you additional restaurant industry analysis and resources.

Category: Experts in Hotels and Restaurants BlogBy G4DeveloperJanuary 8, 2014
Tags:  restaurant bar operations restaurant planningrestaurant consultant
Share this post
Share on FacebookShare on Facebook Share on XShare on X Pin itShare on Pinterest Share on LinkedInShare on LinkedIn

Author: G4Developer

Post navigation

PreviousPrevious post:Need to Hire a Nightclub Expert? 4 Things You Should KnowNextNext post:Sources to help prepare a business plan for hotel investments

Related posts

nightclub security expert
Tips from a Nightclub Security Expert on Bar Patron Safety
December 15, 2019
interim hotel manager
When You Should Use an Interim Hotel Manager
November 15, 2019
hotel interim manager
Why a Hotel Interim Manager Does Not Always Make Sense
October 15, 2019
hotel security expert
Hotel Security Expert Tips to Manage Security for Female Travelers
September 15, 2019
restaurant turnaround consultant
Choosing a Court-Appointed Receiver or Restaurant Turnaround Consultant
August 15, 2019
shutterstock_785814277
Case Studies in Using a Restaurant Receiver for Resolving Disputes
July 15, 2019
About Us
Perry Group International is a consortium of hospitality management services and seasoned hospitality consultants with significant operations, marketing and financial experience. Our clients include both nationwide and international assignments.
Recent News
  • Tips from a Nightclub Security Expert on Bar Patron Safety
    December 15, 2019
  • When You Should Use an Interim Hotel Manager
    November 15, 2019
Press
With Industry in "Free Fall," How do Restaurants Survive the Winter?
Perry Group Forms Alliance to Provide One-Stop-Shop for Hotel Receiverships
Food&Wine - Restaurant Burglaries Are on the Rise Despite an Overall Drop in Crime
Restaurant Business - On Top of Everything, Restaurants Are Becoming Burglary Targets
San Francisco Business Times - Dine-In Restaurants Pivot Amid Pandemic to Takeout, Delivery - Even Retail
Indiana Minority Business Magazine - Keeping a locally owned restaurant alive — and thriving
Small Business Trends - The A-Z of Writing a Restaurant Business Plan
Today's Hotelier - Connecting with Young and Old
Follow Me
[timeline username="HotelRestExpert" height="700"]
Follow Us

Request a Consultation

(800) 580-3950

dpg@perrygroup.com

San Francisco

201 Mission Street, Suite 1200
San Francisco, CA 94105
(415) 434-0135

Los Angeles

445 S. Figueroa Street, Suite 3100
Los Angeles, CA 90071
(213) 266-7691

San Diego

3111 Camino Del Rio North, Suite 400
San Diego, CA 92108
(619) 296-4278

© 2024 All rights reserved. Design by G4 Design House.
Disclaimer