The classic 9-5 day job is starting to be a thing of the past, with more and more companies starting to offer full dinner services on-location.
As a small business owner, what hours can I reasonably expect of employees? What sort of structure should those hours be enforced with? Thanks for the comments in advance.
The 9-5 day job is starting to be a thing of the past, but in many successful companies, it's being replaced with flexible hours and fewer hours, not more hours. "Enforcing" more hours on your team is a bad idea. The tech company I work at is worth over 3 billion dollars and we have hard limits on hours: it caps at 40. No weekend work, no work after 5:30pm. It creates happy employees and an environment where outcomes are valued more than output.
I'd rethink your question to try to understand what you're looking to get out of your employees. Are you not delivering as fast as you'd like? More hours doesn't solve that. Are you wanting to build a better culture? More hours certainly doesn't solve that. When you identify the real problem you want to solve, other options will start to become visible.
While in many companies people put lots of extra hours (and even expected by the management to do so) , it can get you in trouble in the US.
Large corporation can get away with it, as even in the case of a few lawsuits, they can quickly settle, pay some small extra money and be done with it, while benefiting from hundreds and thousands of employees who stay silent.
As a small business owner you can not do the same. Dealing even with the single employment lawsuit will be very expensive and time consuming.
You should consult employment attorney to properly structure your offer letters, agreements, employee handbook, etc, etc to have overtime in place.
In terms of what you need, a few of a very large number of possible questions:
Perks are a whole other question. By offering food on-campus, Google cuts down the commute to local restaurants--perhaps saving 10 minutes/employee/day--and also gets the benefit of increasing the chance of cross-pollination between employees who would not otherwise have chance to bump into each other. The downside is not simply the cost, but also the question of avoiding employees tiring of the offerings. Google has about a zillion cafes/restaurants specializing in different cuisines but a small business will not be able to do this.
A suggestion: ask people in your potential employee pool what they thing. For example, ask people working for competitors, or for related or similar businesses.