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.
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.
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.
Nowadays, everyone is a food critic. Consequential opinions that were once reserved for the "professionals" from the Food Section at The New York Times are now possible for any person with a cellphone and a grudge.
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.
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.
As burdensome regulations continue to negatively impact small businesses, members of the restaurant industry, including the National Restaurant Association, have joined together to form the Restaurant Law Center.
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.
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.
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.
The National Restaurant Association and the Retail Industry Leaders Association (RILA) reacted to the introduction of legislation in the U.S. House of Representatives to repeal reforms to the fees that merchants pay when a debit card is used to make a purchase.
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.
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.
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.
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.