Legal

Franchise Agreements: The Good, the Bad, and the Ugly

Who doesn’t find inspiration in the story of the teenager from Connecticut who borrows a grand from family and friends to start his own restaurant? As the business begins to take off, he starts to sell franchises, eventually opening over 10,000 locations in 64 countries around the world.

NECG Announces New Partner for Restaurant Practice

The New England Group announced the addition of John Richards to its exclusive Restaurant practice. The existing Restaurant practice is headed by Founder & CEO, Gary Stibel and Managing Partner & Principal, Dave Stone in the company's Westport and Norwalk, Connecticut headquarters offices.

The Art of Selling a Restaurant

Selling a long-standing restaurant is no easy task. Take Merle Borenstein, who opened Armadillo’s Bar & Grill, a Southwestern eatery, in the then edgy Rondout area of Kingston, New York, in 1988, about 90 miles north of New York City.

Restaurant Law Center Files Petition with U.S. Supreme Court

On Thursday, the Restaurant Law Center is leading the effort of asking the U.S. Supreme Court to hear a case, National Restaurant Association, et al. v. U.S. Department of Labor, et al., brought by the National Restaurant Association, the Alaska Cabaret, Hotel, Restaurant and Retailers Association, the Oregon Restaurant and Lodging Association, and the Washington Hospitality Association.

Is Your Website ADA Compliant?

Compliance with the Americans with Disabilities Act (ADA) is not a novel concept for the restaurant industry. Since the ADA’s enactment, restaurants have grappled with ways to ensure that they are accessible to individuals with disabilities.

Oak Street Funding Hires Associate Chief Counsel

Oak Street Funding, a First Financial Bank company, which is the Bank’s national platform for niche commercial asset classes, has hired Dave Bullington as Associate Chief Counsel.As a part of Oak Street’s growth strategy, he will be aiding in the move from outsourced to in-house legal processes, which will significantly reduce the current turnaround times and expenses while improving the client experience.

Perry McGuire Named Georgia Trend’s 2016 Legal Elite

SGR Attorney and Georgia Restaurant Association Board Member Perry McGuire Selected as Georgia Trend’s 2016 Legal EliteSmith, Gambrell & Russell, LLPAttorney and Georgia Restaurant Association Board Member Perry McGuire has been recognized as one of Georgia Trend’s 2016 Legal Elite, a list of Georgia’s top attorneys in nearly 300 law firms selected from 14 different practice areas, as nominated and chosen by their peers.

Maintaining a Safe Workplace in States Where Marijuana is Legal

Marijuana is now a legal substance in 26 states and the District of Columbia, with three more states—California, Massachusetts, and Nevada—following suit in 2017. The movement to legalize marijuana introduces many complicated workplace safety issues that restaurant owners and managers would be wise to consider.

North Carolina 'Bathroom Bill' Prompts Restaurant Response

For the 18 years that Guglhupf Bakery, Café, and Restaurant has been open in Durham, North Carolina, co-founders Claudia Cooper and Jahn Hartmut have sought to run the business free from the “rancor” of religion and politics.

Table the Smartphone Chatter

Guilty as charged, at least when it comes to texting at the table.I try really hard to curb that compulsive habit when I’m out with friends, but catch me dining solo and the cellphone is in my hand—almost as often as the flatware.

Debate Over Salt Spices Up Menus

Salt: It’s a crucial component of flavor enhancement, and the thing that keeps you reaching back in the bag for any stray fries that may have escaped your hopeful grasp the first time around. The spice has sparked both ancient conflicts and dinner table arguments, but starting this week, salt has been the source of a new battle between New York City restaurants and health officials.

Reaction to No-Tipping Policy at Union Square Hospitality Group Restaurants

FSR readers continue to share impassioned opinions about the announcement from Danny Meyer that he plans to eliminate tipping in his restaurants and increase menu prices to support higher wages: “We operate three very high-volume full-serve units (total of 1,500 seats), and with Seattle going to a staggered minimum pay increase we decided to take everyone to $15.