In a move that has NYC restaurateurs rejoicing the city over, city officials have repealed a law that had cafes opening at noon, moving the time up to ten o’clock a.m.
Farming in a Heat Wave: Heritage Radio Network Checks in on Brooklyn Grange
July 22, 2013 by Leave a Comment
How is the Brooklyn Grange holding up during New York City’s heat wave? Heritage Radio Network‘s Erin Fairbanks chats with Ben Flanner about heat and humidity on the farm, and how farmers can protect plants and themselves, and which plants can handle the heat.
Too Few Cooks For NYC Kitchens
July 17, 2013 by Leave a Comment
New York City has long been considered the nation’s epicenter for all things culinary –the city has the most three-star Michelin-starred restaurants in the country — closing in on Paris.
But lately, some cooks have begun to go elsewhere to make names for themselves.
“I began to ask myself the questions: ‘What is going on?” Back Forty’s Peter Hoffman says. “‘Where has everybody gone?’ ”
NPR Reports on the lack of cooks standing in NYC’s hot kitchens.
When Moving Up Means Moving On: How to Help Employees Explore New Career Paths
June 25, 2013 by 1 Comment
Talent Management addresses how to help employees seeking what it takes to be successful and build their careers, and how to handle the transition when that answer may not lie within your own company.
Forty Hours is Full Time Act of 2013 Gains Support
June 20, 2013 by Leave a Comment
NRN reports on the U.S. Senate bill seeking to change the definition of a full-time worker as it applies to the federal health-care reform law.
The Forty Hours is Full Time Act of 2013 would redefine a full-time employee as one who works 40 hours a week or 174 hours a month based on a 52-week year.
Currently the Affordable Care Act states that businesses with more than 50 full-time workers must provide health insurance for full-time employees who work either 30 hours per week or 130 hours per month.
Read the full article here.
Aspen’s Food & Wine Interview With Drew Nieporent in the Eater Lounge
June 17, 2013 by Leave a Comment
Drew Nieporent stepped into the Eater Lounge at Aspen’s Food & Wine to give an honest interview on Friday, talking about NYC openings, the death of criticism, and 6 degrees of Drew. It’s a great insight into one of the country’s top-operator minds.
Father’s Day Spending To Increase
June 14, 2013 by Leave a Comment
NRN reports there will be an increase in spending this holiday weekend.
Are you running a special? We liked a clever one from our friends at Mel’s Burger Bar on Manhattan’s Upper West Side.
They’re offering a free Bloody Mary or beer to dads accompanied by a minor during brunch – a fun special and a good way to remind people they’re kid-friendly.
The End of Styrofoam Cups for NYC
June 14, 2013 by Leave a Comment
Fast Casual reports on this weeks’ introduction of the Styrofoam Ban Bill in New York City:
Lawmakers in New York City introduced a bill Wednesday that would ban the sale of polystyrene foam foodservice products. The proposal is supported by Mayor Bloomberg and his administration, but has many others in the restaurant community concerned about its impact.
“A ban in New York City would cost businesses, consumers and taxpayers millions of dollars, as well as threaten jobs in the restaurant industry, in upstate manufacturing plants, and in companies that reuse foam in the greater metropolitan area,” said Peter Vallone, NYC City Council member. “Foam can and should be recycled, and I urge the Mayor to work with the council to explore this option instead of a ban.”
Local restaurant owners joined business leaders at a press conference Wednesday City Hall to express concern about the effect of a ban on their businesses and bottom line and encourage the city to explore a recycling initiative.
They said with a ban in place, New York restaurants would need to purchase more expensive alternatives which would pressure already squeezed profit margins. In addition, these more expensive products often don’t insulate as well as their foam counterparts for hot drinks, leading to double cupping or the use of a sleeve, which actually raises costs for businesses and increases solid waste, they added.
Opponents estimate that the proposal has the potential to cost New York City and state nearly $100 million per year and claim it will do little to reduce solid waste.
ABC News’ report focuses on the “cheap but environmentally harmful” effects of the product, and that NYC doesn’t have the same recycling capabilities that other cities do.
Fresh Direct Opponents Lose in Court, More Jobs to the Bronx
June 7, 2013 by Leave a Comment
Fresh Direct has won its lawsuit and will open in the South Bronx, but it isn’t without much criticism and divisiveness. Crain’s Business has the full story on the company’s move, which locates 3,000 jobs in the Bronx.
What it Takes to Create a Brand
June 6, 2013 by Leave a Comment
“When you open a brand, there has to be more than just food. In restaurants there is food, but a brand serves an experience.” In a topic near to our everyday core, QSR delves into the topic of branding, and what it takes to create a strong brand from conception to launch.
paigepapers.com 