Ask Andrew From the NYC Hospitality Alliance – August 2016


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1. What are your goals for the new partnership with HX: The Hotel Experience – Rooms to Restaurants?

The Alliance is thrilled to be partnering with HX: The Hotel Experience, the largest hospitality trade show in North America for hotel and restaurant owners, executives and chefs, taking place right here at NYC’s Javits Center. Through curating the content for the foodservice segment of the show, we will showcase the talent and expertise of our diverse industry and create an arena for peer-to-peer sharing. Our sessions for HX: ONSTAGE-RESTAURANT, the show’s on floor center for foodservice education, will provide a platform for some of the industry’s most influential names to delve deep into topics like employment law, technology and other valuable hospitality industry insights. For HX: COOKS chef demos, we will provide an opportunity to witness from renowned chefs and mixologists, the creativity and dedication that’s involved in their craft and encourage the revelation of some of their secrets!

It’s our intention to cultivate an immersive learning experience that promotes the vitality of our industry. It really shouldn’t be missed by anyone working within the hospitality industry. The Alliance and HX will extend complimentary tickets to our members to join us at the show on November 13th-15th via our website Be sure to stop by the NYC Hospitality Alliance Member Lounge on the show floor to say “Hi”.

2. What are your thoughts on the new law to fine NYC businesses for leaving doors and windows open while air condition is on?

It’s important for business owners to know that the law is now in effect and those that do not comply are subject to fines by the Department of Consumer Affairs. The Alliance was successful at advocating to ensure that openings leading to permitted sidewalk cafés are allowed. But we are deeply concerned by the overly aggressive interpretation of this law.  It will be damaging to restaurants that offer a semi al-fresco dining experience via open French doors, and the like, where customers can enjoy the fresh air and a nice breeze while dining inside of a restaurant. It will harm the guest’s dining experience. 

While we encourage all businesses to reduce energy consumption this law was clearly intended to reduce energy usage by businesses when the opening of doors and windows is incidental to their business and not when it is an important aspect to the business’ operations and customer experience. The Alliance has expressed our concerns to Mayor de Blasio’s administration. The City Council member who sponsored the bill even submitted a letter stating that the intention of this law is being misinterpreted. The Alliance will continue with our efforts to amend this prohibition. In the meantime, if you operate a restaurant or bar that has been issued a violation, you may want to consider challenging it in court.

3. Related Proprietaries recently announced their line-up of restaurants for the new Hudson Yards. What’s your vision for the impact it will have on the city’s restaurant scene?

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From being the largest real estate development in NYC since Rockefeller Center, to the vast array of amenities it will provide, there is no doubt that Hudson Yards will change the landscape of the far West Side of Manhattan. It’s not surprising that restaurants have received so much consideration in this project, given the pivotal role they play in the social aspect of people’s lives and since they are a driving economic force. A development like Hudson Yards is a great example of how a booming restaurant scene is an essential pillar of a successful neighborhood.

Andrew Rigie is the Executive Director of the New York City Hospitality Alliance, a trade association formed in 2012 to foster the growth and vitality of the industry that has made New York City the Hospitality Capital of the World. Learn more at