What laws regarding harassment should Buona be aware of?
Buona Franchise · 2025 FDDAnswer from 2025 FDD Document
Keeping Requirements ◄4 | Dining Room Attendant ◄40 | | | Reporting Requirements ◄5 | Catering Delivery Driver ◄41 | | | Charge Processing Procedures ◄5 | Catering Delivery Driver – IND ◄42 | | | Mediation ◄6 | THE INTERVIEW PROCESS44 | | | Remedies ◄6 | Conducting Interviews ◄49 | | | Regulatory Enforcement Fairness Act ◄6 | Sample of Different Types of Interview | | | Technical Assistance ◄7 | Questions ◄51 | | | Informal Guidance ◄7 | Completing the Interview Evaluation Form ◄55 | | | Publications ◄7 | Reference Check ◄56 | | | LAWS REGARDING HARASSMENT8 | Background Checks ◄56 | | | Sexual Harassment ◄8 | Making a Job Offer ◄57 | | | Racial and Ethnic Harassment ◄8 | HIRING ON A TRIAL BASIS59 | | | Pregnancy Discrimination ◄9 | TRAINING TEAM MEMBERS60 | | | Religious Accommodation ◄9 | Training Philosophies ◄60 | | | WAGE AND LABOR LAWS10 | Training Tips ◄62 | | | Fair Labor Standards Act ◄10 | Orienting New Team Members ◄63 | | | What the FLSA Requires ◄11 | Initial Training ◄66 | | | What the FLSA Does Not Require ◄13 | Ongoing Training Process ◄69 | | | FLSA Minimum Wage Poster ◄13 | CREATING A CAREER PATH FOR MANAGERS71 | | | Other Mandatory Labor Law Posters ◄14 | Career Path Binder ◄71 | | | IMMIGRATION REFORM/CONTROL ACT15 | KPIs ◄71 | | | Leadership Contributions ◄72 | Product Ordering Procedures ◄33 | |--------------------------------------------------|------------------------------------------------| | Recommended Promotion Process ◄72 | Establishing Par Levels ◄36 | | RETAINING TALENTED PEOPLE73 | Ordering from Approved Suppliers ◄36 | | PERSONNEL POLICIES75 | Changing Approved Suppliers ◄36 | | TIME TRACKING PROCEDURES85 | Product Receiving Procedures ◄37 | | UNIFORM AND DRESS CODE86 | Labeling and Rotating Inventory ◄40 | | CONDUCTING PERFORMANCE EVALUATIONS88 | Storage ◄41 | | Preparation ◄89 | Tracking Inventory ◄44 | | Procedure ◄90 | Steps for Taking Inventory ◄46 | | Review Meeting ◄91 | COST CONTROLS48 | | PROGRESSIVE DISCIPLINE92 | Prime Cost Concept ◄48 | | TERMINATION/SEPARATION94 | Food Cost and Controls ◄49 | | Termination ◄94 | Tips for Investigating High Food Cost | | Resignation ◄97 | Categories ◄51 Portion Controls ◄52 Effective Scheduling and Labor Cost ◄52 | | SECTION D: MANAGING A BUONA | Calculating Labor Cost ◄53 | | RESTAURANT | Ways to Control Labor Cost ◄55 | | THE BUONA MANAGEMENT PHILOSOPHY1 | HEALTH INSPECTION PROCESS57 | | Qualities of a Good Manager ◄1 | HACCP Based Inspections ◄58 | | DAILY RESPONSIBILITIES OF A MANAGER3 | OPERATIONAL & FINANCIAL REPORTING59 | | Management Zone Focus ◄3 | Features of Brink and CTUIT ◄59 | | MANAGER TOOLS12 | Generating and Analyzing Necessary Reports ◄59 | | Use of the Manager's Communication Log ◄12 | PCI Compliance ◄60 | | Use of the Daily Lineup Sheet ◄13 | LOSS PREVENTION TECHNIQUES61 | | Use of Opening, Closing and Cleaning | Asset Control ◄61 | | Checklists ◄13 | | | Use of the Line Checklist ◄14 | Threats to Cash Management ◄63 | | Use of the Drive-Thru Checklist and Playbook ◄14 | Inventory Control System ◄66 | | MANAGING PERSONNEL15 | FRANCHISE REPORTING REQUIREMENTS67 | | Scheduling Team Members ◄15 | Royalty Payment ◄67 | | Communicating with Team Members ◄18 | Advertising Contributions ◄67 | | Management Meetings ◄22 | Electronic Funds Transfer ◄68 | | Hosting Team Member Meetings ◄23 | Financial Statements ◄68 | | Motivating Team Members ◄24 | | | MANAGING THE GUEST EXPERIENCE28 | SECTION E: DAILY OPERATING PROCEDURES | | Communicating with Guests ◄28 | SUGGESTED HOURS OF OPERATION1 | | Evaluating the Guest Experience ◄29 | DAILY ROUTINES2 | | Maintaining a Positive Environment ◄30 | FOH Daily Expectations ◄3 | | INVENTORY MANAGEMENT33 | BOH Daily Expectations ◄3 | | Equipment Start-Up Guide ◄4 | Buona Menu Item Recipes ◄51 | | |--------------------------------------------|---------------------------------------------|--| | Station Breakdown Procedures and Times ◄6 | Preparing Menu Items ◄51 | | | GUEST SERVICE PROCEDURES8 | Plate Presentation ◄52 | | | Buona Guest Service Philosophy ◄8 | PREP PROCEDURES53 | | | Providing Excellent Guest Service ◄10 | Planning Prep Work ◄53 | | | Value of a Guest ◄14 | Prep Guides ◄53 | | | Signs of Guest Dissatisfaction ◄15 | Prepping Procedures ◄62 | | | Obtaining Guest Feedback ◄15 | Fresh Chicken Cooling and Storage ◄63 | | | Handling Guest Complaints ◄16 | Controlling Waste and Spoilage ◄64 | | | Replacing the Experience ◄19 | Cash Handling Procedures ◄65 | | | MENU KNOWLEDGE21 | Accepting Credit Cards ◄66 | | | Allergens ◄22 | Gift Cards ◄67 | | | Frequently Asked Questions ◄22 | Reconciling Sales and Payments ◄67 | | | Shipping ◄23 | Making Your Bank Deposit ◄68 | | | SERVING THE GUESTS24 | REQUIRED CLEANING69 | | | Answering the Phone ◄24 | Daily Cleaning ◄69 | | | Guest Interaction ◄26 | Weekly Cleaning and Maintenance ◄72 | | | The 5 Guest Service Standards ◄27 | Period End Cleaning ◄76 | | | Handling Advanced Orders ◄27 | Quick Downtime Jobs ◄76 | | | Serving Guests – Front Counter ◄28 | Major Equipment and Breakdown ◄77 | | | Serving Guests – Drive Thru ◄30 | Fryer Oil: Daily Filtering and Rotation ◄77 | | | Suggestive Selling ◄33 | Counters, Tables, Product Preparation | | | Using Brink to Enter Orders ◄34 | Surfaces ◄78 | | | Call Outs ◄35 | Floors ◄78 | | | Transacting Sales ◄35 | Walls and Ceilings ◄79 | | | Communication of Orders ◄35 | Windows ◄79 | | | Delivering Food to the Guest's Table ◄36 | Lighting and Air Vents ◄79 | | | Bagging Guidelines ◄38 | Bric-a-Brac and Pictures ◄79 | | | The Farewell ◄38 | Waste Receptacles ◄80 | | | ALCOHOL MANAGEMENT (OPTIONAL)39 | Restrooms ◄80 | | | BUSSING PROCEDURES43 | Sidewalks ◄81 | | | CATERING PROCEDURES44 | Dumpster Area ◄81 | | | Catering Cooler Setup ◄44 | Care of Cleaning Equipment ◄81 | | | Obtaining Feedback for Catering Orders ◄45 | Fire Extinguishers ◄82 | | | PROCESSING ONLINE AND THIRD-PARTY DELIVERY | COOKING PROCEDURES83 | | | ORDERS46 | Meeting Time-Temperature Requirements ◄83 | | | Online ◄46 | Food Thermometers ◄83 | | | Delivery ◄46 | Prepping Procedures ◄85 | | | Third-Party Delivery Resolutions ◄47 | Cooking Procedures ◄85 | | | MENU ITEM PREPARATION PROCEDURES50 | Cooling Procedures ◄85 | | | | | |
| Holding Procedures ◄86 | Burglary ◄132 | |-------------------------
Source: Item 22 — CONTRACTS (FDD page 78)
What This Means (2025 FDD)
According to Buona's 2025 Franchise Disclosure Document, franchisees should be aware of laws regarding harassment, including sexual, racial, and ethnic harassment, as well as pregnancy discrimination and religious accommodation. This information is located in Section C, which covers human resources.
Specifically, the FDD references EEOC (Equal Employment Opportunity Commission) guidelines for hiring employees, including employers covered by EEOC-enforced laws, how employees are counted, record-keeping requirements, reporting requirements, charge processing procedures, mediation, remedies, the Regulatory Enforcement Fairness Act, technical assistance, informal guidance, and publications.
For a Buona franchisee, this means understanding and complying with federal regulations related to fair employment practices. It is important to consult the resources listed and to fully understand the legal requirements to ensure a respectful and legally compliant workplace. Franchisees should seek legal counsel to ensure they fully understand their obligations.