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For New York, City-Level Policy Is Key Battleground for Restaurants
At the New York State Restaurant Association (NYSRA), our advocacy team has been busy working to clearly convey our members’ perspectives and the very real impact these policies would have on them.
Creative Strategies for Creating Signature Menus With Fresh Fruit
Our customers are always challenging us to help them create signature menus. With our background in farming, we have always looked at fresh fruit as a perfect solution to injecting creativity into your restaurant or foodservice operations menus...
Shelly Fireman Q&A
NYC Restaurant Legend
A Fresh Look At Catering Strategies
With the current healthy economy, catering can be a great way to build cash flow and your brand. It wasn’t that many years ago that tradition dictated that events were planned for before Memorial Day and then again after Labor Day.
Be Sure To Check Your Pay Stubs!
Pay stub compliance is one area that is having a tremendous impact on New York State’s restaurant industry. What may appear as small errors can lead to significant exposure, so it is imperative that restaurants carefully review their pay stubs.
Protecting the Brand (or Reputation)
Social media has created a “walking on eggshells” environment in many of the top brand executive suites and has given birth to a “protect the brand reputation” mentality. Some have not been totally successful in doing so, as you will see.
NYC’s Richard Frazer Combines Passion for Food and Law Into Vibrant Practice
Queens, New York native Richard Frazer is one of those rare individuals in life that gets to make a living while working in and around his passion: food and law. Over the years, Frazer has counseled more than 100 food businesses...
3 Compliance Regulations Restaurant Owners Cannot Ignore
There are more regulations around the workforce and ensuring employees have protection in their workplace. This can be a benefit for both the employee and the employer, but comes with a risk to employers who are not aware.
Paul Neuman Q&A
President, Neuman’s Kitchen
Transparency Amidst Complexity: Understanding and Meeting NY Pay Stub Compliance Laws
Essentially, the WTPA mandates that all employees must receive a pay stub that not only outlines their gross pay, but also provides comprehensive detail on how that pay is broken out.
Banquet Halls Beware: Mandatory Fees May Not Be Worth the Risk
Many of New York’s leading hospitality establishments are being sued by their employees for illegally charging service or administrative fees to their customers. The lawsuits allege that those mandatory fees – paid by the customer and retained by the business– are really gratuities intended for the service staff.
Manitowoc and United Refrigeration Bring Ice Making Energy Savings to NE Dealers
Manitowoc has recently announced that its flagship modular cuber machine, Indigo, has been improved to serve as its next generation ice machine.
4 Key Payroll Management Reports Managers Cannot Live Without
Using Payroll Management solutions, the common initial goal is to gain control over the workforce operations and how employees are paid. However, as this control is managed, visibility comes to the forefront for making better decisions.
Vesta Brings Professional Sous Vide to Next Level
Vesta is introducing the next generation of sous vide cooking for professional chefs and other food service professionals worldwide, to help chefs become both more efficient and more flexible through this technique.
WorkJam Debuts Portfolio Of Retention Tools For Tri-State Restaurant and Hospitality Operators
WorkJam CEO Steven Kramer and his team offer an employee engagement application that is perfect for today’s hourly workforce. As a digital workplace platform, Kramer focuses on organizations that employ many non-desk workers.
Integrated HCM: Four Ways To Improve Profitability And Mitigate Risk
An integrated human capital management (HCM) system offers a broad range of capabilities to centralize business-critical functions, such as scheduling, time and labor management, employee self-service, and payroll, just to name a few.
Marc Forgione Q&A
Chef & Owner, American Cut and Restaurant Marc Forgione
Ever-Changing Compliance Rules Make Restaurants Vulnerable to Fines
Whichever way the tip credit debate is decided, restaurants will need a comprehensive payroll system to stay in front of the ever-changing compliance rules and regulations.
The Difficulty in Lawfully Compensating Tipped Restaurant Employees
It is highly recommended that those restaurants speak with their attorneys to make sure they are in compliance with other, perhaps less well-known regulations, especially concerning their tipped employees.
NYC Hospitality Alliance Tip Credit Rally Recap
The NYC Hospitality Alliance was proud to stand alongside a diverse coalition of 250 restaurateurs, tipped workers and advocates at our rally calling on Gov. Cuomo and the Department of Labor to save the tip credit!
CT Restaurant Association Holds Fairfield County Event [Photos]
For Scott Dolch, his first ten weeks on the job as the new executive director of the Connecticut Restaurant Association (CRA) have been non-stop. Last month, Dolch and a number of his board members took their show on the road to Stamford.
Avery Dennison Freshmarx Portfolio Creates Buzz at NRA
A visit to the Avery Dennison booth brought an introduction to a complete portfolio of solutions that could solve said challenges, while remaining profitable and improving customer satisfaction.
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.
Nunez Led Palisades Cleaning Reinvents Restaurant Cleaning Strategies
A truly remarkable story that few would have thought it possible— after immigrating to the US in the early 90’s, two decades later, Mercedes Nunez and her Palisades Cleaning firm would be among the most respected cleaning firms in the Tri-State region and across the nation.
Restaurant Design & Development Firm Pen To Plate Brings Fresh Visionary Approach
Pen To Plate Studio all began in a South Florida kitchen and as they say, the rest is history. For Felipe Olmeta (aka “The Pen”) and Christina Scifo (aka “The Plate”), their business venture was meant to be something special.
Strong Presence Needed At Long Island Hearing To Set Tone For Tip Credit Fight
The first hearing the Department of Labor will be holding is on the possible elimination of the tip credit. Originally, these hearings were slated to begin in mid-March. However, due to a scheduling conflict, these hearings were shifted until April 20, which makes Farmingdale, Long Island the first hearing location.
Maximizing The ROI On Your Selection Of A POS System
Why hire someone when your POS system can do all the duties and more? Having this system in place can be a game changer when it comes to opening or managing your restaurant, and maximizing your ROI. But does it take away from the friendly smiles of your staff?
Friedlander Group’s United Restaurants Workers’ Comp Safety Group Post Decades Of 50% Plus Savings
For three generations, The Friedlander Group has been serving the insurance needs of the New York business community. The company is a leading provider of workers’ compensation insurance, serving the restaurant, retail, wholesale, and hotel businesses, and more.
A Co-Op Comeback
The National Co-op Grocers, an association of food cooperatives that buy collectively, has seen its membership rise from 106 to 151 since 2006, and natural foods co-ops that have been in business for 40 years have added third, fourth, even a sixth location.
Exclusive Interview with Jon Taffer: Entrepreneur & TV Star
Entrepreneur, Author, and Host & Producer of TV’s Bar Rescue
Have Your Voice Heard In The Battle to Keep the Tip Credit
New York Governor Andrew Cuomo appears to have no idea how difficult it is to run a profitable restaurant in New York. He has again raised the prospect of eliminating the tip credit in NY...
Jordan Andino Q&A
Celebrity Chef and Owner, Flip Sigi, New York City
NYSRA’s 2017 Legislative Wrap-Up
2017 has ended and the NYS Restaurant Association wanted to highlight some of the important legislative issues that have been top of mind all year, as well as some important reminders for 2018. The NYSRA Government Affairs team continues to work hard to protect the interests of the restaurant industry throughout the entire year.
New Year Resolutions for Foodservice Professionals
There are just too many operational costs in today’s hyper-paced world, so here are a couple of thoughts that you may want to incorporate into your corporate and personal planning goals and New Year Resolutions.
An Industry in Flux
I’m assuming the 137 Ruby Tuesday restaurants that have closed will be sold or leased to new owners. One of the negatives of selling or leasing restaurant space is that, for the most part, it becomes another restaurant simply because it is a single-purpose building.
Creating A Strategy To Comply With NY’s Pay Stub Mandates
There is a lot of information restaurant owners should be aware of regarding pay stub compliance. In 2010, the state of New York effected additional requirements in an effort to ensure that employees were being paid properly.
Driving Lunch Sales: A Four-Step Plan To Greater Profitability
Building lunch sales is key to greater profitability in restaurants. This is because most of the costs associated with preparing for the dinner rush happen during the daytime.
Harri and Toast Partner To Create Fast Access Solution For Efficient POS Data
The Harri and Toast integration delivers critical data to restaurateurs to drive more informed decisions and increase efficiency by removing the data silos...
Larry Hoffman, President, Dockers Waterside, East Quogue, NY
Larry Hoffman is the current owner of Dockers Waterside on Dune Road in East Quogue. Dockers has been a Hamptons’ staple for 24 years and is regarded as one of the area’s top dining and social destinations year in and year out, attracting an affluent and sophisticated clientele.
Willie Degel: I’m Fed Up
Willie Degel, owner of the Uncle Jack’s Steakhouse, breaks down how he is fed up with how the Restaurant Industry is being attacked and over-regulated...