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News & Press: Industry News

Industry News Roundup - April 4, 2014

Friday, April 04, 2014   (0 Comments)
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Paid Sick Leave goes into effect in NYC, Positive job report for restaurant industry released, the NY Times Food Issue comes out, and F&W Best New Chefs are announced; Each week we will share with you a recap of important topics in the press. Stay tuned to stay informed.


Nations Restaurant News 4/4
The U.S. economy gained 192,000 jobs in March, and employers hired more than was previously estimated for January and February, offering hope for a spring rebound, according to the preliminary federal jobs report issued Friday.

GrubStreet 4/3
With the movement to end restaurant tipping steadily gaining momentum, or at least greater acceptance, the parallel debate over how discriminatory the practice actually is has become more prominent. The answer to that question, according to science and compiled very scarily by The New Republic, is "probably several thousand ways.” 4/2
rom eating the cost to using every scrap of lime zest, here’s how America’s cocktail world is coping.

Eater 4/1
April Fools' Day is here and the internet is filled with jokes aplenty. 

Eater 4/1
Today Food & Wine magazine is announcing their 2014 class of Best New Chefs.

Eater 3/28
Lime prices have skyrocketed across the US. A shortage of limes largely caused by bad weather and a bad harvest in Mexico (where most of the limes consumed in the USA come from) has doubled the price from this time last year.

Eater 3/28
NYT-Magazine-Food-Issue-Flynn-McGarry.jpgHere's the 2014 New York Times Magazine food issue and gracing the cover is none other than teen chef Flynn McGarry. 

Edible Manhattan 3/4
So you want to launch a food company? As author Amy Cortese laid plain in our innovations issue, the city is suddenly crowded with resources to help. She compiled this killer list of everything from kitchens and networks to angel investors, all of which make the start-up process a lot less daunting.

Eater 3/31
As described in the program, the goal of the day-long event was to be "a celebration of women in the world of food" and to be a place for "conversation about the issues big and small that affect us, our loved ones, our colleagues, and our livelihoods."


NY Daily News 4/4
Brooklyn’s most famous booster, Marty Markowitz, has landed a new job: “vice president of borough promotion and engagement” at NYC & Co.

Crains 4/3
On Thursday, Mayor Bill de Blasio named Accion CEO Michael Schlein as chairman of the city’s Economic Development Corp.

El Diario 4/3
Restaurantes que pagan salarios por encima del mínimo federal ya no admiten esa gratificación
(NYSRA Quoted)

Daily News 4/2
The "it borough" is about to get a tourism website of its own, courtesy of the Brooklyn Chamber of Commerce and Brooklyn tech company BlankSlate, officials told the Daily News.

GrubStreet 4/2
Executives extolling the virtues of the new product? Check. Vaguely uplifting imagery? Yes, it's got that, plus a close-up of fresh, earthy Russet potatoes resting in a shovel scoop. 

BizBash 4/1
The International Restaurant & Foodservice Show of New York and the rest of New York's Top 100 Events 2014 can be found at
(NYSRA Quoted)

Crains 4/1
With Brooklyn's startup scene thriving and many local businesses focused on growth in 2014, Trade Brooklyn, now in its fifth year, is expanding, too.

Eater 4/1
Finally, after being delayed again and again and again, the newly revamped Tavern on the Green has settled on an opening date later this month. Philadelphia restaurateurs Jim Caiola and David Salama plan to unleash the newly restored Tavern on April 24, and have already started taking reservations. Grand opening is set for 5/13.

Staten Island Advance 4/1
A food deliveryman was shot and killed Tuesday night in Mariners Harbor, where Grandview Avenue dead-ends, a law enforcement source said. Residents say the site is a notorious trap, into which delivery drivers are lured and then mugged.

The Washington Post 4/3
The bill approved Thursday would change the law’s definition of full-time work from 30 hours a week back to 40 hours, a move that Republicans say is necessary as employers continue limiting the hours of part-time workers in anticipation of the law’s employer insurance requirement.

NY Times 4/2
The more President Obama talks about the need to raise the federal minimum wage, the less likely it appears that Republicans in Congress are inclined to do it.

NY Times 3/31
As the position restaurants hold in American culture grows, so too does the list of issues on which chefs are asked to make a stand. Refusing to bake a cake for a gay wedding, requesting that a woman not breast-feed at the table or trying to prevent a diner from wearing a gun can have serious business implications.

Crains 3/30
On the heels of paid-sick-leave becoming law in New York City, another government-mandated employee benefit has gained momentum in Albany: paid time off for workers with a newborn or seriously ill relative.

Crains 4/2
With the law mandating that many businesses offer paid sick leave going into effect April 1, the city Department of Consumer Affairs has finally issued draft rules (posted below) that clarify questions about how it will work. A hearing on the proposed regulations will be held April 29 at the agency’s headquarters. After input from the public, the regulations will be finalized.
(NYSRA Quoted)

Crains 4/1
With New York City's paid sick leave law taking effect Tuesday, Mayor Bill de Blasio announced an advertising campaign to inform employers and employees about details of the new legislation. The initial push includes ads in English and Spanish running on 1,000 subway cars and 1,000 buses, as well as on bus shelters and phone kiosks, according to the mayor's press office.

Crains 3/31
Councilman Jumaane Williams quietly introduced a bill last week requiring some businesses to provide paid vacation days.

Crains 3/31
Sick days law goes into effect April 1, but the smallest firms fear they won't have the cash to compete.
NYTimes 3/21
The restaurant industry finally received a reprieve on Friday: City officials said at a news conference that they would tweak the current rating system so that fines would be reduced sharply and restaurants would have more chances to appeal — and in some cases, avoid — financial penalties for many violations. The changes would cut the total amount of fines collected by nearly 25 percent, officials estimated.

Saratogian 4/3
Colleen Holmes, who owns Wheatfields Restaurant at 440 Broadway with her husband, Tim, has agreed to chair the committee. 

Sun Sentinel 4/2
As technology becomes a bigger part of eating out, Darden Restaurants plans to launch online ordering this month at Olive Garden and will soon test other computerized conveniences at LongHorn Steakhouse.

GrubStreet 4/1
Sure, Jacques Pépin preps all his Granny Smiths tout de suite with a razor-edged paring knife, but Jasper van Ramhorst, a chef in the Netherlands, has created a method where he just stabs a drill bit into one end, guns it, and lets a peeler do the work. 

NY Times 4/1
Science fiction writers have long envisioned a cashless society. But some places have taken bigger steps in that direction than others. 3/31
This next wave in mobile technology is about to change the limited-service industry forever.

CTV News Canada 4/4
The results of a new U.S. study confirm a rising trend among consumers today: diners are more likely to choose a restaurant that provides nutritional information and healthy menu options.

CNBC 4/3
What if opening night were less of a gamble for restaurants? Accomplishing this is the inspiration behind Dinner Lab's new venture—what it's billing as a "programmable restaurant."

GrubStreet 4/2
In a few weeks, Dinner Lab — the pop-up members-only supper club now in ten cities — is launching something it calls the "programmable restaurant."
Eater 4/2
A new study of online restaurant reviews suggests that external factors like weather and time of year have an impact on how a restaurant is reviewed. 

MultiBriefs 3/31
Coconut oil is once again surging in popularity. From home uses to commercial use, the nutty-flavored oil is making a culinary comeback because of its nutritional composition.

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