How Protein Conquered America


MM_header_FINAL.0.jpgWe all need more protein, even if few of us know why. Protein has emerged as an undisputed Good Choice over the past 50 years of warring scientific studies slagging fat and carbs, endless opportunistic fad diets, and skyrocketing obesity in America. Just as one might look at all the world’s religions and decide that, while none is correct, there must be “something out there,” one might look at all the world’s weight-loss diets and note that, while they contradict each other in many ways, they all seem to preach protein, so protein must be good.

Protein has emerged as an undisputed Good Choice over the past 50 years of warring scientific studies and endless opportunistic fad diets
I’ve been lifting weights in pursuit of stronger muscles for a few years now, and one of the first things I learned was that strength can’t be built if it’s not supported by copious amounts of protein every single day (about one gram per pound of bodyweight is the bro’s rule of thumb). As a crazy and unique human, I love eating, but I also spend a fair amount of my time trying to round out my protein count. Oddly, an increasing number of convenience foods have become attuned to my extremely specific nutritional needs. Most people who visit my bodega are not preparing to load a barbell with 220 pounds and squat it, which makes the rise in striving for more and more protein remarkable.

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Taïm expands with help from Chipotle vets

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In 2005 when Einat Admony opened Taïm, a falafel and fast-casual spot was a hardly a popular choice for a fine-dining chef. A lot has changed since then.

Although the growth of Taïm has been slow — Admony didn’t open the second location until 2012 — she hopes to capitalize on the Mediterranean food moment the industry is having. With the backing and guidance from a group of investors and advisers, many of whom have spent time at Chipotle, Admony plans to open three new outposts this year with larger ambitions in the works.

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Restaurant Workers Are Left Behind in New York’s New Paid Parental Leave Program


  • New York State employers must now grant workers eight weeks of paid, protected leave. That will rise to 12 weeks in 2021.
  • Many restaurant staffers on leave will earn less than the minimum wage under this payroll tax-funded program, which pays one-half to two-thirds of a worker’s salary.
  • There could be a fix for high-cost areas like New York City: San Francisco, for example, requires employers to share the burden of leave pay with the state program, ensuring that most workers earn their full salary while at home. NYC should do the same.


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Chick-fil-A Expects Soon-Opening Grand Central Store to Be Its Busiest Ever


Controversial fast-food chicken chain Chick-fil-A is set to open its third Manhattan location near Grand Central, anticipating it to be its busiest location ever. Come March 1, at the corner of East 42nd Street and Madison Avenue, the store will debut with two floors spread across 6,200 square feet, Buzzfeed reports.

Chick-fil-A first descended on Manhattan in 2015 to massive hype and very long lines, prompting it to quickly open its second Midtown location the following year. This new Grand Central location will be its third standalone restaurant in the borough, and it’s expected to become the busiest Chick-fil-A in the country — even despite backlash to Chick-fil-A president and COO Dan Cathy’s frequent anti-LGBT comments.

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Alex Atala Is Opening a Hotel in São Paulo


GettyImages_912418746.0.jpgAfter running four restaurants in São Paulo — among them his acclaimed Michelin-awarded restaurant D.O.M. and his latest, Bio — Brazilian food evangelist Alex Atala is tackling his biggest project yet: a 35-floor hotel. Like his most famous restaurant, the hotel will be called D.O.M.

Scheduled to open in São Paulo’s scenic Jardins neighborhood in 2021, hotel D.O.M. will feature multiple restaurants and food service from Atala’s team. The Chef’s Table star is still figuring out the details of what, exactly, that will look like.

“I have not yet decided whether to move D.O.M. and Dalva e Dito there, but this will very likely happen,” he says. The two restaurants — his fine dining crown jewel and a more casual spot, respectively — are currently located less than a half mile away from the future hotel property. ”What we do know is that we will have at least five food operations in the hotel, in addition to managing the entire room service for our guests, such as breakfast and catering for events.”

Days after his first-ever Fruto symposium — which will return in 2019 — Atala talked about the hotel, his ideas for a new book, and why he doesn’t plan on opening any new restaurants in 2018 — at least for now.

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Students Will Receive Big Payout in Lawsuit Against Le Cordon Bleu


The former students of a now-defunct Le Cordon Bleu culinary school in Portland, Oregon, could have a big check coming their way. A class-action lawsuit filed on behalf of 2,200 students at the for-profit cooking school is on its way to settlement, with Le Cordon Bleu agreeing to pay back 44 percent of its students’ tuition or loan amounts, KGW reports.

The settlement will end a decade-long legal battle against the school and its parent company Career Education Corporation. Students at Le Cordon Bleu and Western Culinary Institute claimed the school advertised itself as highly selective and prestigious, but in reality offered low-quality materials and provided training that only qualified graduates for entry-level, low-paid positions. The lawsuit further alleges that Career Education Corporation encouraged students to take out predatory loans because it had a secret deal with loan company Sallie Mae to overcharge students by 44 percent.

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Danny Meyer talks tipping, leadership and trust

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Danny Meyer, founder and CEO of Union Square Hospitality Group, said the restaurant industry is in a good position to help civilize the conversation on a number of issues.

The restaurateur and author of the popular book, “Setting the Table: The Transforming Power of Hospitality in Business,” shared his views as he accepted the Workplace Legacy Award at the recent TDn2K Global Best Practices Conference in Plano, Texas.

“The Workplace Legacy Award is all about figuring out how to balance this people, profits and planet,” said Joni Doolin, founder and CEO of TDn2K, when introducing Meyer. “You are a poster person for it.”

The award recognizes a restaurant industry leader who demonstrates success in people practices and operations, in addition to benefiting employees, organizations and communities.

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