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Here is a list of recent mentions in the press:
Dine Out Against Hunger 2015: The restaurant guide
Staten Island's 17th Annual Dine Out Against Hunger happens on Thursday, April 23, when participating restaurants donate 20 percent of food revenue in support of Project Hospitality's efforts in the borough.
Eatery reps wary of new DOH proposals
Queen’s Chronicle 2/5/15
Restaurant industry officials at a public hearing in Long Island City last Thursday expressed concerns that proposed changes in the city’s health code could affect the livelihood of eateries across the five boroughs.
New health rules could affect sushi restaurants
Rules on the handling of raw fish in New York City could soon be changing and it could affect sushi restaurants. The city health department wants to require all raw fish used for sushi to be kept frozen until it is served.
New York Ponders Raw Fish Rules
The Daily Meal 2/1/15
The New York Department of Health is reportedly pondering new standards that would require all fish for sushi and ceviche to be frozen, and some restaurateurs are not happy about it.
Tipped Workers May Get $7.50 Minimum Wage In NY
The New York State wage board has recommended a $7.50 minimum wage for tipped workers, a move that would nearly double the current minimum if enacted. Currently, restaurant servers who rely on tips earn a minimum hourly wage of $4.90 in New York State, a number Governor Cuomo called "too low" in a statement yesterday. "Today the Wage Board has recommended a course that begins to rectify that, equalizing wages into a single tipped wage and recommending an increase to the highest-ever wage for all tipped workers," he said.
A Call to Raise Tipped Workers’ Wages in New York
New York Times 1/30/15
A New York State board on Friday recommended an increase in the hourly wage for tipped workers like restaurant servers, proposing a rate of $7.50 an hour before gratuities. The current wage, which has not increased since 2011, is $5.
Wage board recommends $7.50 tipped minimum wage in New York
Waiters and waitresses in New York should get a raise to $7.50 an hour by December 31, 2015. That's the recommendation of a state wage board after months of hearings and meetings to discuss raising the tipped minimum wage from the current $5 an hour, according to a spokesman for the state Department of Labor.
Wage board recommends increasing tipped wage to $7.50
Albany Business Review 1/30/15
New York's wage board has voted to recommend the state increase the base wage for the tipped employees in the food and hospitality service industry to $7.50 an hour by the end of 2015.
Proposed DOH Regulations Could Change the State of Sushi in NYC
The long, ongoing fight between the Department of Health and the city's restaurants is heating up again after a hearing yesterday, reports Crain's NY. The DOH is considering imposing new regulations including requiring that restaurants freeze almost all of the fish they wish to serve raw or raw-like (i.e. ceviche) to reduce the risk of parasites. This would hit places like Masa, 15 East, Le Bernardin, and pretty much all of the city's top sushi restaurants hard. Plus, as the New York State Restaurant Association points out, it would require a lot of restaurants to make big investments in fancy new freezers.
A Proposed New Health Department Rule Could Ruin New York’s Sushi Scene
A wide-reaching list of proposed amendments to the city's health code includes a section that could affect everything from fluke crudo to the spicy tuna rolls sold at Whole Foods. Article 81, which goes up for vote in March, contains a number of revisions that would affect how cooks work behind the scenes, including calls for more finely calibrated thermometers and a rule that could result in fines for food that is not legibly labeled.
Proposed DOH Rule Would Require Raw Fish To Be Frozen
In an attempt to reduce the risk of parasites, the city's health department has proposed a rule that would require restaurants to keep raw fish frozen until it's served, Crain's reports. The new regulation would apply to fish intended to be served raw or raw marinated (think ceviche), though farm-raised fish and wild-caught tuna would be exempt.
New health rules rankle restaurant owners
Crain’s New York Business 1/29/15
A potential battle is brewing between the restaurant industry and the city’s Department of Health and Mental Hygiene over a set of proposed rules that could increase the amount of fines restaurants pay.
Will A Tipped-Wage Hike Kill Gratuities For New York's Waiters?
The restaurant economy of New York City may be nearing a tipping point. State officials are recommending a big hike in the minimum hourly wage for people who work for tips. But that idea is giving many restaurateurs indigestion in New York City, home to more than 20,000 restaurants. Some say a tipped-wage hike could upend the whole system of tipping.
Good Riddance to the Foam Take-Out Carton
New York Times 1/28/15
Strike another blow against so-called convenience and bring back the paper coffee cup with the Greek columns: foam cups and other polystyrene foam packaging, even packing “peanuts,” are going bye-bye in New York City.
Economic impact of storm expected to be small (Video)
USA Today 1/27/15
As residents from Philadelphia to Massachusetts dig out from the Nor'easter, businesses are assessing the damage.
Restaurant Association cuts losses, takes city snow plan in stride
The Big Apple’s eateries may have taken a financial beating during Tuesday's snowstorm but the New York State Restaurant Association said it found no fault with the city’s “better safe than sorry” approach.
Negocios de NYC retoman labores tras tormenta
El Diario 1/27/15
Los negocios de la ciudad intentaron mantener sus puertas abiertas durante todo el tiempo que fuera posible para sus horarios normales en medio de la tormenta, pero no pudo ser. El cierre del transporte público y la prohibición de actividades como el envío de comida a domicilio forzaron el cambio de planes de muchos de ellos. En la mañana del martes, muchos de los establecimientos, especialmente en los barrios más residenciales de la ciudad aún estaban cerrados.
Los negocios hacen un esfuerzo por abrir
El Diario 1/27/15
"Vamos a hacer todos los esfuerzos por mantenernos abiertos". Así de contundente y con ganas de transmitir seguridad se expresaba Michael Rosen, presidente de la Food Industry Alliance del estado de Nueva York (FIA). Mientras en algunos supermercados se observaba ya desde la mañana del lunes más actividad de lo normal y largas colas en la entrada de otros, Rosen afirmaba que a la vista de la tormenta las tiendas han reforzado las provisiones de agua, leche, pan, sopa en lata y otros alimentos.
Some New York City Restaurants Face Estimated Loss of $50,000 for Single Day of Closure During Winter Storm Juno
The Daily Meal 1/27/15
Winter Storm Juno, the blizzard that left more than a foot of snow in several Northeast regions and resulted in a subway shutdown on Monday evening as well as a full travel ban by 11 p.m., is expected to cost the city’s restaurant industry a considerable loss of revenue, according to a statement released on Tuesday, January 27 by the New York State Restaurant Association.
New York restaurants scramble for alternatives after city bans foam packaging
The Guardian 1/22/15
New York this month became the biggest US city to ban polystyrene foam, often called styrofoam. Mayor Bill de Blasio announced the ban, which will take effect 1 July, after the city’s sanitation department determined that polystyrene foam is non-recyclable, a hazard to marine wildlife and a contaminant to the city’s organics program.
Euro's Shrinking Value Brings Good and Bad Travel News
Associations Now 1/21/15
The euro’s recent decline, coming at a time when the U.S. dollar is stronger than it’s been in years, could make it cheap to fly internationally. But on the downside, it could discourage foreign travelers from coming to the U.S., according to associations in the travel sector.
Strong dollar could scare tourists away from U.S.
New York restaurant owner Jeremy Merrin has seen business droop in recent weeks at his Havana Central eatery in Times Square. The reason: not enough international tourists. "We're fighting a double-whammy," said Merrin, who owns three restaurants and is on the board of the New York State Restaurant Association. "Not only is the dollar going up and making things more expensive, Europe as a whole is not doing well."
Zagat survey: Feasts are mostly movable - and expensive - in NYC
New Yorkers spend more than anyone else in the country to dine out -- an average of $48.15 a head per meal -- yet that doesn't deter them from restaurants: NYC Respondents in a Zagat Dining Trends survey said 56% of all their lunches and dinners are either takeout or restaurant meals -- the highest of anyone responding nationally.