Dough is already proclaimed for their perfectly formulated yeast doughnuts- crunchy exteriors with pillowy insides. However, recently Fany Gerson has been experimenting new forms of doughnuts. The first released were “doughka,” which are babka made with doughnut dough. Now, Gerson plans to formulate the perfect cake doughnut.

Gerson experimented with a lot of recipes using a traditional depositor, but because she wasn’t content with the results, she shifted to making a version that rolls and cuts. “This way, I could also play with things I could put inside,” she says. “I wanted to do a cake doughnut that has a lot of flavor and is dense but not too greasy. Cake doughnuts are much heavier in general, and as a good friend put it, they were probably created to be dunked in coffee.”

After numerous attempts, Gerson will, finally, be releasing her perfectly formulated cake doughnuts today. There are three flavors- sour cream rolled in cinnamon sugar, lemon-buttermilk, and banana-chocolate-chunk. Each cake doughnut is $2.50, and is available after noon today. With only three flavors available now, Gerson plans to explore different flavor options for the cake doughnut. One in particular that is set to be released is an apple-pear-cider cake doughnut.

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Danny Meyer is one of the most influential leaders in the hospitality industry. His restaurants range from high scale restaurants like the Gramercy to his famous burger chain, Shake Shack. Recently, Meyer outlined his plans to eliminate tipping at every restaurant in Union Square Hospitality concepts. Instead, prices on the menu will be raised to “hospitality included.”

Debates on whether the hospitality industry should eliminate New York City has been a reoccurring discussion. Some restaurants have already took initiatives to eliminate tipping, however, no regulation has been introduced to the industry. Advocates of eliminating tipping is hoping that with Danny Meyer’s shift to “no tipping,” it will help to revolutionize the industry in general.

The first restaurant to implement the change is the Modern. The cost of each dish will be increase 30 to 35 percent, and a note about the new policy will be on the menu. Unlike, Per Se, there will be no extra space for customers to write an extra tip on the bill. Meyer believes the increase in dish costs to include hospitality will benefit every staffer employed by his company. It will allow proper pay to low-earning cooks who won’t benefit from New York’s increase in minimum wage.

With a “no tipping” policy, employee salaries have been altered to cater to the change. Meyer’s employees will earn at least $11 per hour for back-of-the house staffers and $14 per hour for cooks, and $9 per hour for dining-room staff.

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Executive Director of Hospitality Alliance, Andrew Rigie, explains his insights into the hospitality industry in new York City from the creation of The Alliance to the front line of regulatory reform.

What led to the creation of the Hospitality Alliance?

The vast size and scope of the New York City hospitality industry is larger than many states with more than 24,000 eating and drinking establishments. In essence, the hospitality sector is a vital source of economic growth and social landscape for NYC. The creation of the Hospitality Alliance is necessary as it is an independent organization represents the industry’s interests to government and the media.

In just three years, since the launch of the Alliance, this marketplace has really changed. How have the needs of this group changed?

The hospitality industry is always changing, but business owners still face old and some new problems. Over the past three years, the need for education on labor law compliance, food safety, and how technology and real estate are affecting the industry is prominent. Hospitality Alliance hosts seminars and conferences to provide information business owners need to know and create forums to facilitate current trends and issues. Different perspectives can be introduced and elevates the industry through these events.

Rigie continues to discuss his perspective on the current trends and issues of the industry

How is the Hospitality Alliance dealing with the October 1 EMV chip technology regulation?

The biggest concern for many businesses is that they are not familiar with EMV and the new liability regulations. Many small business-owners are now liable. Members are recommended to comply and speak with their POS and merchant providers, and lawyers to better understand options regarding this new regulation

How do you assess the future and the growth of the restaurant industry?

The restaurant industry has now become a driving force for many other industries and for consumers. While food and beverage was always labeled as an amenities in hotels and office buildings, both tourists, and locals are now demanding and searching for better food accommodations. The hospitality industry is evolving and is becoming a positive effect on both economic and social development.

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