Modern Restaurant Management
JANUARY 8, 2021
Nair, a partner at Ervin Cohen & Jessup LLP compiles recent legal news affecting the restaurant, food and beverage and hospitality industries for Modern Restaurant Management (MRM) magazine. The Court ruled that under California law, PAGA claims could not be compelled into arbitration. Litigation. Legislation.
The Rail
FEBRUARY 29, 2024
By Jerry Chase, Contributor Moving your restaurant to a new location is a significant undertaking that requires careful planning and execution. From assessing the demographics of your new area to navigating zoning laws and permits, every step of the process matters. Let's dive in and make your move a seamless and rewarding experience!
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Modern Restaurant Management
JUNE 22, 2020
agriculture supply chain are felt. Typically made of legumes, vegetable and assorted grains, these “meat substitutes” are now popular in grocery stores, as well as fast-food restaurants and even fine dining establishments. in the last three years alone.
Modern Restaurant Management
FEBRUARY 22, 2024
Calling it a critical subject, the James Beard Foundation® launched a campaign focused on tackling the significant impact of climate change on independent restaurants, chefs, and the local economies they support.
EATER
MARCH 7, 2023
Pe’ah is a Jewish ancient law that instructed to leave the corners and the edges of one’s fields unharvested for those in need.” “I And Spoor says the rising costs associated with these services, including gas, time, and labor, “impact their ability to source food” since there’s finite funding and financial resources at their disposal.
EATER
APRIL 17, 2024
We gathered what we needed and hustled back to the restaurant — before we attracted any unwanted attention. While only a small portion of the 283-square-mile territory is technically protected and penalties are rarely enforced, the law represents a broader cultural prohibition on foraging that essentially applies to all public spaces.
EATER
SEPTEMBER 16, 2021
Pandemic-related materials, food, and labor shortages make running an independent restaurant near-impossible. At its start, the pandemic brought us images of vast trenches of rotting onions, piles of abandoned produce, and lakes of wasted milk, dumped by farmers who no longer had restaurants to buy their products.
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