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Minimum Wage: Tilting At Windmills

A growing number of Americans, academics, and politicians herald a rise in minimum wage as a solution to fight poverty. The concept seems simple, politicians agree what is a livable minimum wage and it becomes the law of the land. However, government solutions to economics typically resemble Don Quixote tilting at windmills.

While politicians may concoct a faux pas minimum or living wage, real wages are determined by a marketplace, not the government. As economist Paul Krugman once remarked, “Wages are a market price—determined by supply and demand, the same as the price of apples or coal.” In capitalist societies, corporations will pay dearly for specific skills or if labor is in short supply. Just ask Wal-Mart workers in Wilston, North Dakota who start at $17.40 an hour.

JoeGNow that government sets the minimum wage, employers must decide if the wage, benefits, taxes and training are worth the value of the task at hand. People with no experience or no diploma find it hard to enter the workforce. They are impeded from opportunity of economic mobility into future, better jobs. You won’t move up the ladder if you can’t get on the ladder.

Minimum wage not only shrinks job market perspectives, but also has a weak correlation to low wage workers and poverty, according to U.S. Census Bureau data. Economist Joseph Sabia found minimum wage increases on both the state and federal level between 2003 and 2007 “had no effect on state poverty rates.” According to Michael Strain of the American Enterprise Institute, “Less than 3% of hourly wage earners over the age of 24 earn at or below the federal minimum.” Most minimum wage earners are teenagers who are seeking work experience. These same teens face a 24% unemployment rate.  It could be argued that high school and college workers with the need for experience should forgo any minimum wage. In the past, college students voluntarily traded labor for the experience gained from internship.

I discovered how differently fast food restaurants were operated while travelling around Europe playing baseball this summer. At a McDonald’s in La Rochelle, France, there was no counter person taking orders, instead it was a computer. Why would an American corporation be more technologically advanced in France than in their domestic franchises? I asked a French worker, who said McDonald’s found it more economically feasible to buy an expensive computer system rather than pay France’s minimum wage of $12.09 plus a multitude of benefits and payroll taxes gifted by French politicians.

When labor is costly and can be replaced by machines, most businesses invest in capital intensive systems. Even in the US, we are now witnessing technology replace the demand for workers. Check out your local bank with half the amount of tellers as it had ten years ago. Home Depot has automated cashiers. At Applebee’s, your “Neighborhood Grill and Bar,” don’t expect Flo, your favorite, neighborly waitress, to take your nachos order in the future. “Presto”—the tablet computer—has secretly been added to your table, next to the salt and pepper shakers.  Since Presto works for free, should we tip Presto more than the customary 15%?

Small businesses are the engine of our economy. There should be little or no regulation on them, so long as it does not affect the safety of their employees or the public. Small businesses are typically underfunded and unable to immediately buy systems to replace people.  In fact, these businesses can thrive by giving a human-touch experience versus their larger counterparts. However, the more we increase and mandate minimum wages and fringe benefits, once negotiated privately by consenting adults, the more we increase the problems we see in France. George W. Bush once quipped, “The trouble with the French is that they don’t have a word for entrepreneur.” If we keep on passing minimum wage laws, this country might not have a word for enterprise.

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Addie’s Ice Cream Coming to Houghton

An ice cream business selling forty different flavors of handmade ice cream, along with sundaes, handmade waffle cones, and milkshakes, is looking to open a shop location in an existent building on Route 19 next semester.

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Addie’s Ice Cream is a business owned by Houghton graduates Addie and Andrew Silbert. Addie and Andrew met as students at Houghton during a choir tour. They married after Addie graduated in 2007 and lived in Fillmore until Andrew graduated the year afterward. They then bought an ice cream shop and restaurant in Findley Lake, New York in 2009, with the intent to run it along with their full time jobs elsewhere. Addie had worked at the restaurant since she was in high school and knew the business well.

However, the Silberts ran into difficulties in the early years of owning and operating the restaurant. “The first two years were very difficult. We both quit our full time jobs and just jumped right in,” said Addie Silbert. The problems sprang from the fact that they were located in a town where business was only profitable seasonally. As a result, the business no longer operates as a restaurant, but in the past few years the Silberts have seen their ice cream manufacturing and distribution business take off. The couple now sell their ice cream to many different vendors across New York, including the Chautauqua Institution near Jamestown.

Four weeks ago, the couple approached Professor Ken Bates, business, regarding the possibility of opening a second Addie’s ice cream shop in Houghton. Bates had kept in touch with Addie Silbert over the years as she was a former business major and the Silberts went to him to ask for his expertise and advice in opening a shop in Houghton.

“Several businesses in the past have tried to set up here in Houghton and have failed. It’s a long list of businesses,” said Bates, “In the back of my mind, I’m trying to sift through their ideas to somehow protect them from the same path that a few others have gone down.” He continued, “As I was talking with them, I made sure to approach everything that might cause this to be a bad idea. We turned over every rock with them, but it appeared like this business could work. It could really be a winner.”

Where Bates sees the success of this business at Houghton is that their main profits are focused on manufacturing and distributing the ice cream, not on sales from their shop alone. “The key to their business is in manufacturing,” said Bates, “The ice cream shop that most of us will see and enjoy is a sort of a ‘icing on the cake’ thing, if you will. If that was their only business here, then again I might be questionable about if that could work here.”

The Silberts are excited to be opening a shop at Houghton, a place where they have many fond memories, and they are hoping to eventually move their family of four to Houghton. “Our goal is to move somewhere around Houghton. The community is wonderful here,” said Addie Silbert, “I feel like if this is what is going to take our business to the next step, then this is definitely a place where we would like our kids to be raised.”

It is possible that the Silberts might move their manufacturing business to Houghton as well. The student-run Houghton Business Consulting Group has recently formed a team to analyze the volume of sales that Addie’s Ice Cream would receive to be justifiable to expand or move their manufacturing to Houghton. The Consulting Group are also looking at initiatives made in the state legislature that encourage businesses to open near college campuses. The reports made by the Consulting Group should be finalized by the end of the semester, as a service project to the community.

Above all, Addie and Andrew Silbert are looking to make their shop at Houghton student-friendly. “People want to get off campus once and awhile, and there’s nowhere to go,” said Addie Silbert, “I think that would be something we would like to provide.” Among other things, they would like to establish a lounge area in their shop for students to do homework, meet with friends, or host birthday parties. The location of their building has yet to be determined, but it will most certainly be located on Route 19.