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News & Press: Industry News

Industry News Roundup - August 29, 2014

Friday, August 29, 2014  
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Burger King buys Tim Hortons, French Chefs petition to block online reviews, and Uber tests food delivery; Each week we will share with you a recap of important topics in the press. Stay tuned to stay informed.

 

  

 

INDUSTRY

 

California Supreme Court Rejects Obama Administration Theory On Franchise Employees
Forbes 8/28
The California Supreme Court has rejected the idea, promoted by the Obama administration, that franchise companies are the “employers” of workers who are actually hired, fired and managed by independent store owners.

Restaurants in Charleston Keep Getting Busted for Labor Law Violations
Eater 8/27
According to an in-depth report by Hanna Raskin of the Post and Courier, over 34 local restaurants have been "cited for violating protective labor laws" since 2004. All together, these restaurants — ranging from sports bars to fine-dining establishments — haves shorted their employees a little more than $388,067 in the past decade. 

Burger King Defends Plan to Buy Tim Hortons
WSJ 8/26
"This is not a tax-driven deal. It is fundamentally about growth and creating value through accelerated expansion," Burger King Executive Chairman Alex Behring said on a media call Tuesday. 

In Burger King-Tim Hortons Deal, Consumer Reaction Could Be Crucial
NY Times 8/26
The news that Burger King is merging with Tim Hortons should shift our attention to the voice of consumers in such cross-border deals. A new Canadian parent company would own both brands after the merger, technically making the deal an “inversion” and removing residual profits from the Burger King business out of the United States corporate tax base. 

Thousands of French Chefs Sign Petition to Ban Negative Online Reviews
Eater 8/26
A group of French restaurateurs and hoteliers have launched a petition to effectively ban all "defamatory" reviews. The petition (translated), which the Local writes was started by Michelin-starred chef Pascal Favre d'Anne, currently has well over 1,700 signatures. 

Burger King Acquires Tim Hortons for $11.4 Billion
Eater 8/26
The two companies will form a "new global company," according to an official release, and will base operations in Canada. This means lower taxes for Burger King.

French Chefs Launched a Petition to Ban Negative Online Reviews
GrubStreet 8/26
A group of France's chefs, serious defenders of their sacred domain that they are, have now called for France's Ministry of Commerce to silence critical TripAdvisor and Yelp reviewers. 

Napa Quake May Cost Over $1 Billion in Damages to Vineyards and Restaurants
Eater 8/25
A 6.1-magnitude earthquake struck California's Northern coast very early Sunday morning and Napa Valley vineyards and restaurants have been hit pretty hard. According to the Washington Post, Napa Valley was near the epicenter of the quake and damages are estimated "to surpass $1 billion."


Jerry Brown signs bill allowing dogs at restaurants

Sacramento Bee 8/21
Assembly Bill 1965 makes it easier to bring your pet next time you dine out or grab a drink. The bill permits dogs to join owners at the outdoor sections of food establishments, provided the canine companions are under control and not barred by a city ordinance or a restaurant owner.

Bike-thru? Proposed city ordinance would force QSRs to serve non-drivers
Restaurant.org 8/20
The Salt Lake City Council is considering a proposal that would force quickservice restaurants and other businesses with drive-thru windows to serve customers who arrive on foot or by bicycle at all times when the restaurant is open, even late at night when the drive-thru may be open but the lobby is closed.

JW Marriott turns to Joffrey Ballet to elevate staff service techniques
Chicago Business Journal 8/20
JW Marriott is expected to formally announce next week a new program called "Poise and Grace," a service training program for JW Marriott staff that is based on the rigorous practice techniques used by ballet dancers.


RESOURCES & GUIDES


Ready for new health care reporting requirements?
Restaurant.org 8/27
The Treasury Department and Internal Revenue Service have released draft forms that give businesses some idea about the voluminous data they'll need to start tracking in 2015 under the Affordable Care Act, for reporting to the IRS and employees starting in early 2016.

5 conversations to fuel employee engagement
Restaurant Hospitality 8.25
There are no psychic forces at work: getting into the minds of your employees to glean the information needed to increase not only engagement, but productivity in your workforce can be as simple as conducting the following five focused conversations.

How to resolve employee conflict
Restaurant.org 8/2014
With the right ideas, attitude and procedures, you can resolve conflict at your restaurant and create a positive, welcoming atmosphere for employees and customers alike.


TRENDS & TECHNOLOGY

The Art of Food Photography
QSR 8/2014
Working with professional food photographers who have an understanding of the needs of a quick-service brand can help executives ensure they get the most out of their menuboard and promotional artwork. Many of these artists like to take a personalized approach with individual clients.

Nick Kokonas' Ticketing System Is Now Being Implemented at Casual Restaurants
Eater 8.26
According to a tweet from Kokonas, Tuck Shop in Phoenix, Ariz. has switched to tickets, but the restaurant is using a different model.

Uber Wants to Deliver Your Lunch
Eater 8/26
According to Uber's blog, customers in the Santa Monica, California delivery area can have lunch delivered between 11:30 a.m and 2:30 p.m. through the Uber App.

Restaurants shrink menus, focus efforts

USA Today 8/24
Fewer menu options not only cuts costs, but — in theory — can make customers happier because chains can do a better job with their most popular menu items. 

Jellyfish: From sea creature to crisp and refreshing cuisine
The Globe and Mail 8/19
For a species that has thrived in the world’s oceans for more than half a billion years, jellyfish are surprisingly scarce in Western cuisine. It’s true that they look weird, trippy even, like some blobby alien creature from a Kurt Vonnegut novel, but Toronto chef Nick Liu thinks we should all eat more of them.

 


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