Industry News Roundup - November 14, 2014
Friday, November 14, 2014
Wage Board goes to Buffalo, Eater voting opens for annual awards, and red wine gets added to milkshakes; Each week we will share with you a recap of important topics in the press. Stay tuned to stay informed.
Puglisi, Bowien, Mattos, and Mirarchi Reveal Their Definitions of Fine Dining
The chefs touched on the concepts behind their restaurants and the idea of serving sophisticated cuisine in an environment that is comfortable and, more importantly, approachable to every diner.
More High-End Restaurants Offer Takeout
Wall Street Journal 11/11
A handful of high-end restaurants in major cities are introducing takeout and home delivery for customers willing to pay the price. Dinners arrive packed with fresh bread and butter, carefully labeled sauces, high-quality disposable cutlery and containers rigged to stay upright.
Batali, Reusing, and Colicchio Defend Chefs Who Take a Stand Outside the Kitchen
Colicchio, Reusing, Batali, and moderator Sam Sifton, Food Editor at the New York Times, offered an impassioned argument against the opinion that chefs should stay in the kitchen. Reusing — a vocal advocate for farmers' rights — put it succinctly: "There's a lot of things that are invisible in our food system, and you can see them and find them in restaurants." Reusing also highlighted the ways chefs can inspire people to try new and more sustainable foods. "Chefs have a big role in realigning flavor and the idea of what tastes good," she said. "We're on this quest to find things that are edible and barely edible; we talk a lot about bugs, we talk a lot about bones." She also argued that chefs have a role in educating consumers how to cook.
NPD reveals top 10 foods of the decade
Nation’s Restaurant News 11/11
Pancakes, Chips, Frozen Sandwiches, Bars, Fresh Fruit, Mexican Food, Poultry Sandwiches, Pizza, Bottled Water, and Yogurt.
Veterans Day freebies serve vets, a.m. to p.m.
USA Today 11/10
If you play your cards right on Veterans Day — and some other days, too — here's how freebie-seeking veterans and active military can cash in. This list is not comprehensive — and some require military ID or have other requirements.
Restaurants only now recovering from the payroll tax hike
Nation’s Restaurant News 11/6
Restaurant chains in the past couple of weeks have reported mostly positive third-quarter sales reports, with some chains even noting that they're coming off their best quarter in two years. This reflects sentiments from recent restaurant sales indexes, including one today from Black Box Intelligence.
Now We Can Get Congress Going
Wall Street Journal 11/5
Reform the tax code, redefine ‘full time’ as working 40 hours a week, move on the Keystone XL pipeline—there are plenty of tasks ahead.
Providing Health Insurance Still a Struggle for Small Business
NY Times 11/4
Brian Adams, who sells fireplaces in Indianapolis, is like many of the nation’s small-business owners. As the cost of providing health benefits has climbed, he has struggled to afford coverage for his employees — a problem the new health care law was designed, in part, to address.
Republicans Lower Expectations on Obamacare Repeal
National Journal 10/30
Republicans in Congress have voted more than 50 times to repeal the Affordable Care Act. Glitches with last year's rollout ginned up the conservative base and helped revive some momentum, but if Republicans win the Senate on Tuesday, top leaders want voters to know that a full Obamacare repeal is not going to happen anytime soon.
Answering the Hard Questions on the A.C.A.: Does the Employer Mandate Apply to Your Business?
NY Times 10/21
Today’s post, another in our series attempting to answer lingering questions about the Affordable Care Act’s impact on small businesses, goes to one of the fundamental issues the law raises for employers: the responsibility to offer health insurance to workers or face a penalty. The employer mandate, as it’s known, applies to companies with at least 50 employees. Originally, it was supposed to take effect at the beginning of this year.
NEW YORK CITY / NEW YORK STATE
Questlove to Curate Taste Talks Food Festival
NY Times 11/12
Questlove, the drummer, producer and culinary entrepreneur, will receive top billing at the third annual Taste Talks festival in the fall of 2015. His official title is curator for the three days of symposiums, tastings, cooking demonstrations, dinners and music offered in Williamsburg, Brooklyn.
Vote for New York City's Bartender of the Year
Next Monday, Eater will present the 2014 Eater Awards, our fifth annual celebration of all that's made America's restaurant world run - and run wild - in the past twelve months. Winners will be selected on both the local and national levels in five major categories, the voting for which is happening right now. Already this week, votes were cast in the Restaurant of the Year, Chef of the Year, and So Hot Right Now polls. Next up: Bartender of the Year.
Vote for New York City's Hottest Restaurant
Eater will present the 2014 Eater Awards, our fifth annual celebration of all that's made America's restaurant world run - and run wild - in the past twelve months. Winners will be selected on both the local and national levels in five major categories, the voting for which is happening right now. Yesterday, votes were cast for Restaurant of the Year and Chef of the Year. Next up: Stone Cold Stunner.
Hiking minimum wage—and legislator pay
Worried about the Republican takeover of the state Senate in January, progressives led by Mayor Bill de Blasio are lobbying for a special session of the state Legislature to raise the minimum wage before the end of the year to $10.10 an hour.
Another Voice: Rules on pay for tipped workers should not change
Buffalo News 11/13
Today the New York State Department of Labor will hold a public hearing in Buffalo to determine what changes, if any, should be made to the way tipped workers are paid. Under current law, all employees must earn at least a minimum hourly wage of $8, no exceptions. Employers can pay tipped employees a cash wage of $5 per hour, and receive a $3 per hour tip credit toward minimum-wage requirements.
(NYS Restaurant Association Op-Ed)
Tourism agency: Visit NYC after holidays too
Winter is 'an ideal time to experience New York City,' said NYC & Company President Fred Dixon.
Vote for New York City's Chef of the Year
Here's how the voting works across the board: Eater editors have named nominees for each of five major categories. Eater readers will vote, narrowing the nominees to three finalists. From those three finalists, the Eater editorial team will select a winner. Ready to play your part? This poll will be open for 24 hours; voting irregularities will be strictly policed
RESOURCES / GUIDES
How to Build a Bridge Between Your Online and Offline Traffic
American Express 10/27
Small Business Saturday is the one day when customers nationwide specifically set out to patronize local small enterprises. That makes it particularly important for businesses that have active digital marketing efforts to find a way to turn those email, social media and website relationships into visits.
4 Cool-Headed Strategies for Responding to Negative Comments Online
So what do you do when you get a scathing Yelp! review about the terrible service and cold soup at your family restaurant or a horrible post on Ripoff Report about your gym’s cancellation policy? The tips below will help answer these questions and outline some of the best practices for handling bad reviews.
TRENDS / TECHNOLOGY
The latest green trend: Compostable containers
If you are a restaurant owner or manager, here is a simple way to impress customers and possibly attract new ones: Switch your current take-out containers to eco-friendly compostable containers.
Red Robin Boldly Unveils Red Wine Milkshakes
According to a press release, the burger chain/Cronut counterfeiters have added a red wine milkshake to the menu. Called the Divalicious® Red Wine Shake, it features the ridiculously named Little Black Dress® Divalicious® Red Wine and whipped cream-flavored vodka, blended with raspberry purée and vanilla soft serve ice cream.
Trendinista: When it comes to cocktails, tea is hot
Nation’s Restaurant News 11/10
Riding the popularity of tea, more mixologiests are attempting tea-tinged libations.
Hot restaurant menu trends for 2015
Nation’s Restaurant News 11/7
With guests expecting customization everywhere they go, a growing number of restaurants are taking a firmer stance on special requests. Freeman quoted Stacy Jed, owner of Bluestem Brasserie in San Francisco, who said, “Sometimes we have to say no to customized dish requests. We can omit elements or ingredients, but doing switches compromises the integrity of the dish and the experience we are trying to create for guests.”
Square's Order Ahead App Is 'Very Useful'
The app not only notifies the shop when the customer is within a certain distance so they can begin preparing the order, but also notifies the customer when their order is ready, thus streamlining the process. SF Weekly's Pete Kane put the app to the test and found that it was "very useful" indeed.