Yellowknife (Mar 08/06) - Getting it to go may soon cost a bit more in Yellowknife.

Some fast food franchises in the city are calling on the Workers' Compensation Board to reduce rates or implement a safety merit system for their restaurants.

Greg Barton, owner and operator of Yellowknife's Tim Horton's is concerned over rate increases by the Workers' Compensation Board. Barton said franchised restaurants should have a lower rate based on the restaurant's safety standards. - David Ryan/NNSL photo

If not, then the restaurants may increase prices for consumers because of higher rates based on safety standards.

"As quick service restaurants, we've been hit fairly hard with WCB rate increases," said Greg Barton, owner of Tim Horton's on Old Airport Road.

Barton said that fast food restaurants "should be in a different category."

The fast food restaurants are grouped in a category along with taverns, pubs and other types of restaurants. Currently, the rate is $2.93 for every $100 paid in wages by the company.

Barton said that most franchised restaurants have safety guidelines that follow company procedures and he wants to see rates based on each restaurant's safety record.

"Having us included in a merit-to-merit program is the first step," said Barton.

A merit-to-merit program would take into account each store's safety record, according to Barton. He said franchised restaurants typically have safer work records than smaller restaurants and bars because their safety rules are standardized. The WCB met with franchised restaurants from Yellowknife on March 3.

"All we have told them is we have made no commitment to review rates," said communication officer, Tanya Fraser.

She said that the WCB is in a transition period and that a decision on the merit plan fast food restaurants favour would be made by September. Fraser said that if franchised restaurants were given their own category, it wouldn't be to their advantage.

"Being where they are now is a collective liability. If they were on their own, they would have a higher rate status," said Fraser.

She said employers will have higher rates in they split up into smaller categories.

Bill Braden, MLA for Great Slave, said he believes franchised restaurants have a legitimate concern.

"There should be a better mechanism to inform the employee what is going on," said Braden.

"When you close up communication and information people start asking questions" he said.