Industry Insights

Your Business Owes Sales Tax: Are You Personally Liable?

Most restaurant sales are taxable. The sales tax is collected, or should be collected, from customers by the restaurant as a fiduciary of the state. As such, not only is the business responsible, but certain individuals who are owners or active in the restaurant’s management may be deemed a “responsible person”...

Three Industry Trendsetters Join C-CAP Board of Directors

Prominent Michelin Star Chef Aaron Bludorn, Senior Communications Executive Mark Kornblau, and Industry Leader Stanislas Vilgrain Join C-CAP Board of Directors

Filth Flies: Small Pests, Big Problems

Flies not only pose a health risk to your restaurant patrons, but they can undermine your reputation and pose an even bigger risk to your bottom line.

5 Ways You’re Running Your Bar Into The Ground

You thought adding a bar to your restaurant was going to be fun. But you realized pretty quickly that running a bar is definitely NOT easy!

NYC Hospitality Alliance On Administrative Surcharge Fee With Mayor de Blasio

Mayor Bill de Blasio was asked a question from the NYC Hospitality Alliance about allowing restaurants the option of using a clearly disclosed surcharge on menus. We were astonished by the Mayor’s response.

Anthony Bourdain Death Renews Concerns Over Foodservice Industry and Kitchen Stress

Many questions arose after the untimely death of Anthony Bourdain spanning from how could somebody who had it all have such a dark side, to the challenges of the restaurant and foodservice industry and the kitchen stress it can create, that Bourdain left behind.

Protect Your Restaurant From Supply Chain Disasters with Business Interruption Insurance

As a business owner or operator, you’re bound to encounter some supply chain disasters at some point in your business operations. But, you don’t have to make the same mistakes as KFC did. Viewing logistics as a cost center could be a mistake.

LI Entrepreneur Finds the Ultimate Solution to Soggy Food Challenge

Food loses its crisp because of the problems associated with moisture retention. This new solution called Keeping It Crisp will eliminate the problem and make sure that the food arrives fresh and crispy every single time.
hospitality and foodservice trends

2018 and Beyond: Hospitality and Foodservice Trends That Benefit The Business Bottom Line

We’ve taken a look at hospitality and foodservice trends from this year and identified several that are here to stay that will also have a positive impact on your business’ bottom line.
New York Restaurant Week

Why NYC Restaurant Week Matters

Since the Summer of 1992, more than any other culinary event, New York City’s Restaurant Week brings together a community of restaurants to celebrate all of the elements that make dining out meaningful to our guests.
legal lawyer workplace sexual harassment

NY Compliance Legislation Passed To Combat Workplace Sexual Harassment

Last month, NYC Mayor Bill de Blasio signed into law a comprehensive package of legislation designed to strengthen New York City’s anti-sexual harassment policies and combat workplace sexual harassment.
menu engineering

Easily Optimize Your Menu with Historical Data

How do large restaurant chains turn their menus on a dime either when sales are slumping or a competitor sneaks in with a solid menu engineering strategy? And what can other emerging brands do to make similar business decisions?

Lemonade Four Ways

Behind the stick, there is nothing that beats lemonade for sheer refreshment. Here are four ways to enjoy lemonade as spring shifts into summer.
tabletop trends

Post Restaurant Show Tabletop Trends For The Summer

The LMT team has returned from this year’s National Restaurant Association show with the latest tabletop trends and developments that have us buzzing with excitement going into summer.
Good Design Nutella

Why Good Design Can Make or Break Your Food And Beverage Business

Good design is good business. In an increasingly challenging market for new products, it’s important to take advantage of any competitive edge you can find.
UGC user generated content

The Psychology Behind Why Consumers Love UGC

Having your customers talk positively about your restaurant has huge advantages, and there is a psychological aspect to UGC that underpins its effectiveness. Here are several reasons why consumers love user generated content...

How E-Commerce Is Transforming The Food Industry

Consumer behavior in the food industry is transforming, thanks to emerging e-commerce and technological trends. The face of dining out and food establishments has changed from the traditional brick and mortar image.
corporate culture that combats sexual harassment training

Sexual Harassment: It’s Not If, But When

Anyone who has worked in restaurants knows sexual harassment is rampant in the industry. Some explain it away as the nature of the restaurant business, but it is essential to take a harder line on sexual harassment to protect your employees and your business.
innovating coffee fest trends

The Greatest Trends of All

Although the focus of each of the two conferences I attended was different (with the former focusing on the larger commercial trade and its major exporters, while the latter has an emphasis on smaller retailers/products for them), common trends emerge that we ignore at our peril.
C-CAP culinary students

NYC HS Culinary Students Cook Their Way to a Promising Future

Outstanding culinary students from public high schools were awarded scholarships to continue their culinary studies at the Careers through Culinary Arts Program (C-CAP) New York Awards Breakfast at The Pierre Hotel. C-CAP President Karen Brosius awarded over $650,000 in scholarships and opportunities...
Cross contamination kitchen cutting board food safety culture

Creating a Food Safety Culture

Assisting restaurateurs and other food service operations with health code compliance, has taught us that the key to operating at the highest levels of food safety lies in developing a strong food safety culture.
flies biggest pest threats

The Biggest Pest Threats for Restaurants This Spring

As the warm weather approaches, so does the risk for additional pest pressures. One pest sighting in a restaurant could mean the difference between a 5-star review and an onslaught of negative feedback, so it’s important to take the necessary measures to prevent the biggest pest threats
Calorie Information Posting

One More Time: Calorie Information Posting

As most of you know, there are jurisdictions where the chains have been posting calorie information for both food and, voluntarily, for alcoholic beverages. Let’s see what they probably will look like on most menus.
Tip Wage

Long Island Says Leave Tip Wage Alone!

As expected hundreds showed up at the Long Island hearing, many from the restaurant community, servers, bartenders and operators that do NOT want a change to the current tip wage system and said “Leave the tip wage alone, Governor Cuomo”.
electric bicycles e-bikes landmarks

NYC Hospitality Alliance Update On Landmarks And Electric Bicycles

This month, I have two positive developments to share with you that impact New York City restaurants. One is about the Landmarks Preservation Commission and the other concerns peddle assisted electric bicycles.
gut instinct restaurant sales forecasting

The Problem With Gut Instinct Sales Forecasting

Gut instinct forecasting doesn’t consider factors that can impact sales - making it difficult to schedule, order or predict a store's overall performance and profitability. Intelligent forecasting is the most important change you can make in your restaurant right now, and here’s why...
workers compensation return to work

Return to Work Programs Are Good Medicine When Dealing With Workers’ Compensation Claims

Studies show that there is only a 50% chance that an injured employee will return to work after a six-month absence; which declines to a 25% chance following a one-year absence and is further reduced to a 1% chance after a two-year absence
bootstrap your restaurant business

Bootstrap Your Restaurant Business in the 21st Century

So, you want to bootstrap your restaurant business? Fortunately, there’s no time quite like the present. The restaurant industry offers a unique opportunity because it always seems to be changing, with unique trends influencing the market and the way businesses are managed every year.
partner from hell

Have A Restaurant Partner from Hell?

In lucky cases, a restaurant partnership can be a match made in heaven. You find someone with aligned interests and goals. But, in other cases, you end up with the partner from hell. What might have started out on a positive note has devolved into a monster over time. You never know for sure how it will turn out.
Singer Revol Libbey

Revol and Libbey Join Singer In Celebrating Centuries Of Quality Products and Service

In addition to Libbey celebrating 200 years of business this month, Revol unveiled a brand new showroom space on the 19th floor of 41 Madison to toast the company’s 250th anniversary. Despite a rapid and successful brand expansion in the past decade, Revol remains fiercely loyal to its heritage, maintaining quality
not paying sales tax

When Not Paying Sales Tax Turns Criminal: How To Avoid Worst-Case Scenarios

This article is meant to scare you. Sales taxes are complicated. Sales taxes are “trust taxes.” Improper compliance can lead to a civil audit, significant penalties, personal liability, and in the worst-case, where you are facing a criminal investigator. Every year, some business owner has an audit go from bad to worse from not paying sales tax.

Food Hall Frenzy in New York City

The appetite for food halls has been growing nationwide with the predication that by 2020, the number of food halls in our Country will go from 70 to 300+. It is no surprise one of the culinary epicenters of the world, New York City has a food hall game that’s been getting stronger thanks to many additions over recent years.
event management software

Restaurant Event Management Software: What to Look For

With so many options out there, how do you know you’re choosing the right software for your business? We’ve listed out eight features that you should look for when deciding what event management software is right for your restaurant.

Understanding The Realities Of The ADA And Your Website

Website accessibility is a hot topic right now which means you should be checking if your website is compliant with Title III of the Americans with Disabilities Act (ADA). If your website is not accessible to individuals with disabilities, you might get slapped with an unwanted and expensive lawsuit.
suppliers supplier pricing

The 4 Dirtiest Words In Supplier Pricing

Four “words” stand between you and more money in the bank. They’re words your suppliers don’t want you to know. They’re words that have to do with food costs and food trends. And they can save you money.
food halls

Food Halls Go Upscale: When Trends Collide

Food halls are the food courts. Where malls have struggled to compete with ecommerce, and traditional restaurants wrestle with grocery delivery services, food halls seem to create an experience not easily replicated by other options.
prime costs

There Go the Prime Costs!

I work with many restaurants and collaborate with other professionals across the hospitality industry. One thing I continually see and hear about are the sheer numbers of operators not taking regular inventory or closely analyzing food, beverage and labor costs.
restaurant business plan

Restaurant Business Plan: 8 Must-Haves To Succeed

From Market Analysis to Financials, we have consolidated a list of 8 must-haves to include when creating your restaurant business plan. Learn more about what the outline of your business plan should be in this article.
ice machines cubes handling

Ice Machines: What Every Food Service Operator Needs To Know

Ice from contaminated ice machines is one of the most common Health Code violations. And what's the biggest reasons why ice gets contaminated? Improper handling by employees or improperly maintained ice machines. Here's what you can do to make sure your ice machines and ice handling are safe and up to code.
steak steakhouse

NYC Steakhouses Continue To Evolve

Once again in 2018, high-end steakhouses continue to grow in NYC. No matter how accomplished a home cook is, a great steak is still a challenge. The chances of having a commercial grade broiler or grill that can generate the intense heat necessary to replicate high-end steakhouses make it virtually impossible.
food truck branding

Food Truck Branding: The Definitive Guide

Deciding how to brand your food truck may be the most important decision you’ll face as a food-on-the-go entrepreneur. Well executed food truck branding can draw attention to your business all day, every day, everywhere it goes. Follow our food truck branding guide and your truck will race ahead of your competition.
Fire Suppression systems ventilation

Optimizing Your Commercial Kitchen’s Exhaust Duct Ventilation System

Having the proper ventilation in your restaurant’s commercial kitchen has a multitude of benefits. This article lays out the basics of commercial kitchen exhaust ventilation in plain language. The two chief objectives are to prevent fires from breaking out and to serve better tasting food that smells great.
sweet spots

Manhattan Is An Island Of Irresistible Sweet Spots

It is a fact: fashion follows food! Manhattan is a paradise of sweet spots, offering all types of decadent destinations under the sun. The options are endless, making your sweet dreams come true.
chefs common pests pest control

6 Common Pests Every Restaurant Owner Should Know

As a restaurant owner, you should be well aware of the dangers and repercussions of pest sightings at an eatery. Complaints of infestations, dead insects or their presence in a food item may attract penalties from the regulating authorities. If you want to protect your restaurant from common pests, you must be aware of...
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