At Shadowbrook, a restaurant known for its great service, automatically refilling a glass of water for guests is no more. The change is because of dry conditions that led Gov. Jerry Brown to declare a drought emergency in January.
Noodles & Company CEO Kevin Reddy tells CNBC that his Colorado-based national pasta chain does not accept tips because "being nice doesn't cost you anything, and we don't really feel that folks should have to pay something additional for us to appreciate that they're choosing us over another restaurant."
Empire State Development 3/27
At a recent news conference in ABC’s Times Square Studios, Governor Cuomo was joined by Robert A. Iger, Chairman and CEO of The Walt Disney Company, and Joseph Quesada, Chief Creative Officer of Marvel Entertainment, to announce that New York has been chosen as the site for shooting the largest film / television production in New York State history.
The Daily Gazette 3/21
The Capital District OTB and a Rochester developer are looking to establish a $300 million casino and resort off Exit 23 of the state Thruway in Albany.
The Democratic-controlled Assembly passed a bill in early March requiring employees receive up to 12 weeks paid family leave, and the state Senate, which is controlled by a coalition of Republicans and five Democrats, included funding for its own version in a recently-passed budget resolution.
Crain’s has learned that Department of Small Business Services Commissioner Maria Torres-Springer is set to name Michael Blaise Backer as deputy commissioner of the agency's Neighborhood Development Division.
Edible Manhattan 3/27
The Restaurant Opportunities Center of New York (ROC-NY) is holding its first-ever restaurant week. But it’s not like the NYC Restaurant week we’re used to here in New York. This is High Road Restaurant Week, and it’s about “generation of interest and exposure for the restaurants that are currently doing the right thing,” said Steven Picker, chef at Good Restaurant and member of the ROC-NY Restaurant Industry Roundtable.
New details are available on Anthony Bourdain's forthcoming NYC food hall project: according to Departures magazine, the hall will include "options like tostadas from La Guerrerense, a cart in Ensenada, Mexico, and barbecue from Daniel Delaney of Brooklyn's BrisketTown" among its "40 to 50 single-concept stalls.
Carlo A. Scissura (Brooklyn Chamber of Commerce) and Ted Nugent (Restaurateur) discuss New York City's restaurant grading system.
Edible Brooklyn 3/18
If the Brooklyn Chamber of Commerce gets its way, pretty soon “Made in Brooklyn” on a food label will carry the same kind of cachet as “Made in France.”
If you'll feel like you're missing out on the action at the James Beard House, you can peep in via a live-streamed three-angle camera feed. The JBF Kitchen Cam launches on March 31 with Daniel Boulud, and you'll be able to tune in over 200 nights a year to watch chefs at work. GrubHub Boosts Expected IPO Size to $177.9 Million
GrubHub Inc. boosted the expected size of its initial public offering, now planning to raise up to $177.9 million, from its $100 million estimate in late February.
Wendy's is rolling out a program that lets customers pay using their smartphones, following a similar plans unveiled by Burger King this week.
Attention New Yorkers: Starting Tuesday, your after-midnight-possibly-murderous cupcake cravings can be satiated thanks to a private equity-backed bakery.TRENDS
Andean super food Quinoa has been the craze of the past couple of years, sprouting up on restaurant menus across the world. But what will be the next hip ingredient to captivate culinary connoisseurs? Michelin star chefs point to two emerging trends: root vegetables and Japanese citrus fruit yuzu.
On Wednesday, April 2, 2014, Healthy Dining and several of Healthy Dining’s restaurant partners will join the Whole Grain Council’s annual Whole Grain Sampling Day (WGSD). Along with the participating restaurants, a medley of other foodservice entities including grocery stores, schools, workplaces and universities will also be participating.
More recently, chain pizza has gone upscale, with many gourmet and artisan pies available from fast-growing quick-serve chains. Now that pizza has left its humble origins behind for gourmet ingredients, what will be the next comfort food item to get the foodie treatment?
GreenBlue’s Sustainable Packaging Coalition announced that McDonald’s USA will be the newest participant in its How2Recycle Label Program. A member of the SPC since 2005, McDonald’s is the first national restaurant chain to join How2Recycle, a program dedicated to clearly and consistently communicating recyclability to the public.