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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Pope Francis has visited the Stateside, and generated an influx of people to the states. While the city had built up that the Pope’s visit would potentially cause an economic boon, contrary to belief, the restaurant industry saw a decrease in customers. Restaurant owners were excited about the millions of hungry pilgrims that would be drawn to the city. In Philadelphia, organizers predicted Pope Francis’s stay would generate nearly half a billion dollars for the city.

In New York City, David Chang was among the first to express his disappointment as he tweets “Love the new pope but he’s a restaurant cooler on par with the super bowl and oscar’s.” While in Philadelphia, chefs around own started complaining Saturday about the lack of customers, and faulting the city’s overeager security apparatus. Stephen Starr, owner of about 20 Philly restaurants, said that things were “worse than Hurricane Sandy, the city scared all of our customers away… What should have been a feeling of family and community was turned into a police and military operation.” Moreover, Marc Vetri’s famous Vetri was celebrating their anniversary with special half-off prix fixe, but did not acquire as many customers with loads of reservations open. Verti, also, complained about the myriad gates and road closures that “hurt small and large business alike” and eventually closed. Some restaurants didn’t even bother to open on Sunday.

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As Autumn begins, and as Winter approaches, seasonal flavored lattes are back on the menus at Starbucks. Starbucks, today, introduced their first new autumn espresso beverage in four years- Toasted Graham Latte. The new beverage can be found in all United States and Canada locations.

R&D manager Yoke Wong, creator of the new drink, remarks that her inspiration was from an unusual place. “I thought about the back-to-school season and looked at the latest food and beverage trends, What i found to be quite popular in the U.S. is the taste of cereal milk, the delicious leftovers in your breakfast bow;” With this trend, Wong soaked graham crackers in milk to replicate the taste of cereal and learn about the milk’s texture. She also took inspiration from Fior di Latte, a flavor that many Italian gelato shops offer. “It’s like a smooth vanilla crème and is very popular.”

The Toasted Graham Latte, TGL, is an espresso beverage with steamed milk, flavors of graham and sweet cream and finished with sprinkling of cinnamon graham crumbles. This fall-inspired drink will be available through the end of October or until supplies last.

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New York City has been making initiatives to ban polystyrene foam containers, also known as Styrofoam. Last April, the Restaurant Action Alliance and Dart Container Corporation filed lawsuit contesting the ban. And now, Manhattan Supreme Court justice Margaret Chan has overturned the measures to ban styrofoam. The Department of Sanitation commissioner’s move to eliminate the containers doesn’t have enough viable reasons for banning such a product. Moreover, Chan points out that there are plenty of evidence suggesting that styrofoam can be recycled. Implementing recycling methods for styrofoam can potentially save the city $400,000 annually.

A representative for City Hall, however, disagrees with Chan’s decisions with overturning measurements to ban styrofoam. “We are reviewing our options to keep the ban in effect.” The ban initially went into effect on July 1st, with penalties for noncompliance delayed until January 1st. Businesses that produce styrofoam, and those that use styrofoam will now be able to continue implementing the material until further interference from the city.

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David Chang has just recently done a collaboration with Daniel Humm with their toast offered in Momofuku Ssäm Bar and the NoMad Bar. Now, David Chang has launched a new project with Danny Bowien. Bowien says “The collaboration came together seamlessly. Dave reached out and asked if we wanted to work together on a Fuku Fingers dish…It seemed like a natural fit because, at the end of the day, we both want to serve something simple- this is the type of food we both want to eat.” David Chang and Danny Bowien each combined their concepts from their respective restaurants to create two different dishes offered exclusively in each restaurant. Mission Cantina will exclusively sell Fuku Finger Crunchy Wraps and Fuku+ will offer Mission Chinese Fuku Fingers.

The Fuku Finger Crunch Wrap is made of shredded pepper-jack cheese, Russ & Daughters salmon-skin chicarrón, smoked habanero honey, lettuce, tomato, jalapeño pickles, buttermilk dressing, and crunchy corn tostadas, wrapped in a flour tortilla grilled. While the crunchy wrap will be $13, Mission Cantina has noted that $1 of every sale of the Fuku Finger Crunchy Wrap will be donated to Edible Schoolyard NYC.

The Mission Chinese Fuku Fingers will be the first white meat offered from Fuku that is tossed with Mission Chinese’s Chongqing spice blend, chili oil, sliced scallions, and topped with fried chilies. The Fuku Fingers will be $16.

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The Board of Health unanimously voted in favor of the new bill that would require New York City chain restaurants to identify menu items with more than 2,300 milligrams of sodium. The new regulations will go into effect starting December 1st, but only for NYC restaurant with more than 15 chains nationwide. This includes McDonalds, Burger King, Panera, Subways etc. However, while these regulations will be implemented a lot will not effect these restaurant chains.

Surprisingly, many burgers and items on the menus of Burger King, McDonald’s and other fast food chains do not hold the regulated 2,300 milligrams of sodium to qualify them as marked items. Burger Business conducted research on McDonald’s cheeseburgers and concluded that one would need to eat four to reach the FDA’s daily sodium limit. Likewise, one would have to eat three Burger King’s Triple Whopper to consume the estimated FDA regulated sodium amount. Other chains like Wendy’s, Checkers, White Castle and Dairy Queen also do not use the regulated about of salt in their products to use mandatory labels. “It is possible that no fast-food chain in New York makes burgers that will get salt-shamed.” Red Robin, Chili’s and Applebee’s does have some menu items that are more than the recommended sodium amount that will need to be “salt-shamed.” Carl’s Jr. was noted to have a couple of items that were more than 2,300 milligrams in sodium, but Carl’s Jr does not have locations in New York and will not be required to label their menu’s.

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David Chang’s Fuku opened this past summer and has instantly dominated social media and headlines with its spicy chicken sandwich. Today, David Chang had announced that a new restaurant is opening called Fuku+. While Fuku had a limited menu offering only spicy chicken sandwiches, salads, and fries, the newly opened Fuku+ has a much larger menu. Fuku+ will serve fried chicken bites with “JD sauce”, salt and pepper shrimp, a Sichuan pork flatbread, and ranch and oriental salads. Customers can also order the $400 Fuku XXL with prior reservations that serves 4-8 people. It includes the signature spicy fried chicken sandwich, slow roasted pork butt, fried short ribs, sichuan pork bread balls, salt and pepper shrimp, french fries, the Fuku+ salad, daikon slaw, biscuits, and milk bar cookies.

A Momofuku representative has expressed how although the limited space on the 1st Ave location of Fuku can’t cater for a larger menu, this new location can host more and cater with more options. Fuku+ is open for lunch and dinner. Located on 15 W 56th St.

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Food waste is a major growing concern for large cities. 20 percent of what goes into America’s landfills is food waste. New York City is finally building their own recycling plant in Long Island in efforts to improve landfills and its conditions. Yesterday Governor Cuomo announced that Yaphank, Suffolk County will be the home of the area’s first ever recycling plant. It is projected to be a 62-acre facility with one of the Mid-Atlantic region’s largest anaerobic digesters.

This new facility is estimated to keep 120,000 tons of food trash out of landfills every year, and to handle more than double the food waste processed by any similar facility in the state. The facility’s operator, American Organic Energy, hopes to take 100,000 tons of food waste the de Blasio administration wants diverted from landfills next year. There are also plans to accept organic waste directly from restaurants and supermarkets to potentially improve the overall recycling system in the metro area.

Moreover, the new infrastructure is implementing functions to recycle food waste and produce Miracle-Gro. This new recycling plant in Long Island is expected to revolutionize the up keep of landfills and the recycling system for the metro area.

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