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NY State Restaurant Association Closes Two Offices, Expects Conditions to Worsen

 By Restaurant Business Staff on Apr. 03, 2009

Both workers at the two-person Rochester office were laid off; no jobs were displaced at the Long Island location, which was operated by a management group...

Pop quiz: Know what you should about Obamacare?

 By Restaurant Business Staff on Apr. 29, 2013

operators need to learn their obligations and options now to contend with one of the greatest challenges ever faced by the industry.

Hot wheels

By Restaurant Business Staff on Jan. 15, 2005

The anti-smoking crusade has come a long way, baby. Despite howls of protest from restaurant and nightclub owners, the smoking ban has gained considerable momentum since California unveiled its historic smoke-out in 1998.

PFG

By Restaurant Business Staff on Nov. 07, 2006

Steve Spinner, president and ceo, attributed the increase to higher margin street sales as well as an expansion of the sales force."Sales results in the...

Playing favorites

By Restaurant Business Staff on Jul. 01, 2009

While many distributors say they want to help independent operators survive, Favorite Foods goes beyond lip service. This small local broadliner has turned...

Obamacare Watch: Exchanges delayed

By Kelly Killian on Feb. 14, 2014

In the still of the night—er, Thanksgiving weekend—the Obama Administration announced it will delay the rollout of online marketplaces (called SHOP exchanges) where, under the Affordable Care Act, small business owners can shop for policies to cover employees.

From Product Liability to Food Safety - Indemnification, Contribution,

By Restaurant Business Staff on Jul. 13, 2005

"The plaintiff need only prove that the product was defective in order to recover, and usually that is all that the plaintiff will choose to prove."Not...

Avoiding the pain and injury of restaurant work

By Restaurant Business Staff on Dec. 11, 2006

Acute injuries (resulting from a specific accident or event) in this industry have been on the decline, according to the National Restaurant Association. That’s good news, but what’s tougher to measure are the injuries that creep up gradually and tend to get ignored.

Build a terrific wine list

By Restaurant Business Staff on Sep. 02, 2009

To build a terrific wine list takes time, energy, money, talent and attitude, so most good lists are in a constant state of becoming. If a restaurant rests on its laurels (or in this case its vines), it risks losing customers, as they may perceive the wine list as stale. Here are some things to consider.

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