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July/August 2020 Legal Update

Modern Restaurant Management

California’s foie gras ban went into effect in 2012, and provides that “A product may not be sold in California if it is the result of force feeding a bird for the purpose of enlarging the bird's liver beyond normal size.” Full-service restaurants are exempt from this law if employees sort organic waste.

2020 410
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Imperfect COVID-Era Takeout? One Star.

EATER

I want to make sure I’m bringing attention to these restaurants,” says Scott Hockett, a Yelp user in Madison, Wisconsin, who started writing Yelp reviews in 2012. In late May, an upset Yelper left a negative review on the business page of NYC pizzeria Paulie Gee’s, after an interaction with an employee at the pizzeria’s takeout window.

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How DoorDash and Postmates Make an Already Dangerous Job Worse

EATER

By the time she returned in 2012, she felt that as “an independent artist, I didn’t have funds to pursue my music career.” Dynamex stated that most workers are employees and that any company seeking to classify a worker as an independent contractor must meet a stringent burden of proof to do so. It was very exhausting.” Superior Court.

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7 Restaurant Management Book Recommendations

7 Shifts

By championing Enlightened Hospitality and hiring a team of 51 percenters, you’ll improve the customer experience and employee satisfaction—which will lead to more repeat business and reduced staff turnover. Published: 2012 ?? Without Reservations: How a Family Root Beer Stand Grew into a Global Hotel Company. ?? Author: J.W.

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The Stages of Gentrification, as Told by Restaurant Openings

EATER

Data for the years 2012 and 2013, Bloomberg’s last year in office, show clear signs that the area was deep in the process of gentrification: The average cost of a one-bedroom home increased 13 percent. Eater used correlation coefficients to measure how strongly housing prices and certain types of restaurants are related; a value between 0.50

2010 363
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International Women’s Day Special: Here’s What Our Industry Leaders Have to Say  

The Restaurant Times

She developed her passion for wines while working for key restaurant brands during her university years, leading her to establish Cuvee3, a successful consultancy company providing beverage-related services. By valuing every employee equally, companies can become more productive and stronger.

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Why Does This Ice Cost $32?

EATER

Though the company has been around since 2012 (its product is used at cocktail bars like Los Angeles’s Thunderbolt ), it only got onto shelves at Erewhon last month, hence the surge of new attention — and confusion. And when it’s taking this much time for one or two employees to produce spheres, it naturally drives up the price.