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  • 23 Jul 2014 1:46 PM | Anonymous member (Administrator)

    The Georgia Restaurant Association is excited to announce a new partnership with Uber, a mobile app that allows you to request a ride at the tap of a button. It is our hope that this partnership will help bring more guests in our member restaurants, as well as provide a safe, reliable, and convenient trip to or from each of your establishments.

    What is Uber?
    Uber is a mobile app that connects riders to drivers at the tap of a button. In addition to being available in more than 150 cities and over 40 countries, uberX, UberBLACK, & UberSUV options are available to residents of Atlanta and many of the surrounding suburbs. Information about the rates in Atlanta and the most reliable coverage area can be found here: uber.com/atlanta.

    How to Use Uber

    ONE TAP TO RIDE - Uber uses your phone's GPS to detect your location and connects you with the nearest available driver. Get picked up anywhere - even if you don't know the exact address.

    RELIABLE PICKUPS - When you request a ride, we’ll find a driver and let you track their location on the map. Feel free to put away your phone – we’ll text you when your ride arrives. Your driver’s name and car details appear in the app, and you can message or call if you need to.

    CLEAR PRICING - View rates for your city in the app. You can also enter your pickup and drop-off locations to get a fare quote for your trip.

    CASHLESS & CONVENIENT - You don't need cash when you ride with Uber. Once you arrive at your destination, your fare is automatically charged to your credit card on file – no need to tip. We’ll also e-mail you a receipt.

    FEEDBACK MATTERS - Drivers not only meet Uber’s standards, they meet your standards. After your trip, you can rate your experience and leave additional feedback about your driver.

    SPLIT YOUR FARE - Simplify your life and your fractions. Invite your friends to split the fare. If your friends opt in, each person’s credit card will be charged equally. No more pay-me-backs or IOUs.

    New User Promotion
    Georgia Restaurant Association members are eligible to receive a free first ride up to $30.

    Sign up at get.uber.com/sign-up/GRA or text GRA to 827-222 to get the app and your free first ride.

    How Can GRA Members Partner With Uber?
    Are you interested in partnering with Uber? As part of the relationship with the Georgia Restaurant Association, Uber is pleased to offer restaurants, bars, and hotels a number of benefits including free rides for first time Uber users.

    Email colin@uber.com or supportATL for more information.
  • 17 Jul 2014 3:43 PM | Anonymous member (Administrator)
    National Restaurant Association

    (Washington, D.C.) The National Restaurant Association today applauded members of the House of Representatives for passing H.R. 4719, “America Gives More Act of 2014.” The bipartisan legislation combines five bills designed to increase charitable giving to individuals and the charities that serve them. One provision important to the restaurant industry would make permanent the temporary provision allowing all businesses to take the enhanced deduction for donations of food inventory.

    The NRA called for House members’ support of the legislation in a letter earlier this week, and has been an active voice in the process since earlier consideration by the House Committee on Ways and Means.

    “America’s restaurants give back to their communities in major ways, one of the most significant of which is through food donation,” said Dave Koenig, Vice President, Tax and Profitability, National Restaurant Association. “The deduction for charitable donation of food inventory is a critical tool in alleviating hunger, as it helps to offset the costs associated with preserving, storing and transporting food donations. We thank members of the House for supporting this legislation, particularly Congressman Tom Reed for his leadership on this issue.”

    According to NRA research, 83 percent of restaurants that made a charitable contribution in 2011 donated food to individuals or charitable organizations. The NRA has partnered with Food Donation Connection (“FDC”) to strengthen food donation efforts. Founded by a former restaurant executive, FDC serves as the liaison between restaurants and social service agencies adept at getting food to people in need. Since 1992, FDC has helped facilitate the donation of over 210 million pounds of food to non-profit hunger relief agencies.

    H.R. 4719 would improve the current food inventory provision by extending the enhanced deduction to all businesses. For nearly 30 years since its inception in 1976, the tax deduction for contributions of food inventory was limited to C corporations. In 2005, the provision was temporarily expanded to include all businesses (i.e., Subchapter S corporations, limited liability companies). This temporary expansion has been extended on subsequent occasions. By allowing non-C corporations to take the same deduction, FDC has reported a 127 percent increase in pounds of food donated by restaurant clients. Making permanent the temporary component of the deduction would make it more effective, while advancing the objectives of providing taxpayers with simplicity and predictability.

    Contact: Katie Laning Niebaum (202) 973-3967, Christin Fernandez (202) 331-5939

    ###

    Founded in 1919, the National Restaurant Association is the leading business association for the restaurant industry, which comprises 990,000 restaurant and foodservice outlets and a workforce of more than 13.5 million employees. We represent the industry in Washington, D.C., and advocate on its behalf. We operate the industry's largest trade show (NRA Show May 16-19, 2015, in Chicago); leading food safety training and certification program (ServSafe); unique career-building high school program (the NRAEF's ProStart); as well as the Kids LiveWell program promoting healthful kids' menu options. For more information, visit Restaurant.org and find us on Twitter @WeRRestaurants, Facebook and YouTube.
  • 16 Jul 2014 11:53 AM | Anonymous member (Administrator)
    The Atlanta Foodservice Expo is proud to announce the 2014 Seminar Schedule!

    Sessions have been developed in conjunction with industry leaders to ensure that attendees get the best educational value from attending the event.

    Topics include:
    • Recruitment and Retention Best Practices
    • Menu Engineering
    • Website Development Best Practices
    • Online Marketing / Social Media
    • Off Site Catering
    • Allergy Awareness
    • Gluten Free Menus
    • Wine and Beverage Program Development
    Click here to access the full Seminar Program.

    Seminars organized by Atlanta Foodservice Expo are included in the Expo Hall Badge at no extra cost and open to all attendees!

    ADDITIONAL EDUCATIONAL OPPORTUNITIES:
    There are also additional programs available that will require an extra fee and/or reservation. These programs include:
  • 15 Jul 2014 9:13 AM | Anonymous member (Administrator)

    National Restaurant Association

    The National Restaurant Association’s Kids LiveWell initiative is celebrating its third anniversary throughout the month of July and would like to invite you to join in the celebration. Mark your calendars for Thursday, July 24 at 3:00 p.m. ET for a Kids LiveWell Twitter party.

    The National Restaurant Association, in its continuing effort to promote more nutritious kids menu options, has invited Joy Dubost, Ph.D., R.D., its senior director of food and healthy living to answer some of your questions live from @joyofnutrition. To join the conversation, follow Kids LiveWell on Twitter at @KidsLiveWell and tweet with the hashtag #KidsLiveWellChat.

    In addition to celebrating the Kids LiveWell program’s third birthday, the Twitter party will focus on:
    • The importance of restaurants offering nutritious options for kids
    • Tips for helping kids to make healthful choices
    • How to find nutritious menu options while on-the-go
    “We are thrilled to be celebrating the third anniversary of the Kids LiveWell program and are proud of how much participation we have received from restaurants and foodservice operations in just three short years,” said Joy Dubost. “It is important for families and caregivers to be part of the conversation to build awareness about the nutritious choices available when dining out with children.”

    Those that participate in the Twitter party using the hashtag will have the opportunity to win a gift card to the Kids LiveWell restaurant of his or her choice. Winners will be randomly selected throughout the chat.

    The Kids LiveWell initiative, which launched in 2011, is focused on providing healthful menu choices for children by increasing servings of fruits and vegetables, lean protein, whole grains and low-fat dairy, while limiting unhealthful fats, sugar and sodium.

    There are more than 145 restaurant brands representing over 42,000 locations nationwide participating in the program.

    For more information on Kids LiveWell, visit the website and download the free Kids LiveWell app.
  • 08 Jul 2014 10:59 AM | Anonymous member (Administrator)
    City’s most popular food festival returns to Midtown at Tech Square October 24-26

    ATLANTA (July 8, 2014) – The best bites from Buckhead, Inman Park, Decatur, Roswell, Westside and beyond will all be served up in Midtown at Tech Square this fall! Taste of Atlanta, the city’s premier food, wine, beer and cocktail event, returns Friday, October 24 – Sunday, October 26, 2014, and tickets will go on sale Friday, July 11.

    Now in its 13th year, the famed three-day festival attracts tens of thousands of food lovers to experience what makes Atlanta the Food Capital of the South. With a smorgasbord of culinary creations, live entertainment, specialty food and beverage tents and four live cooking stages--including The Chef’s Table, The Kitchen Workshop, The Big Green Egg Grilling Experience and The Family Food Zone--festival-goers will receive a truly authentic taste of Atlanta.

    This year’s festival will spice things up with a new format, which highlights Atlanta’s individual neighborhoods and the restaurants that call them home. With esteemed eateries from both inside and outside of the perimeter, attendees will sample a variety of flavors, discover new dining treasures and root for their favorite local spots!

    For food lovers hungry for the latest festival news and updates, Taste of Atlanta has officially launched its 2014 website (www.TasteofAtlanta.com). Serving as the ultimate resource for festival fans, the site provides guests with helpful content, event programming, participating restaurants, community partners, pre-event schedules, social media links, photos and videos to offer a detailed overview of what visitors can expect at the 13th annual, three-day food festival.

    Guests are encouraged to visit the site for the most recent festival news, as event organizers will continue to update the site and dish out the details leading up to the festival.

    WHAT: 13th Annual Taste of Atlanta Tickets on Sale July 11, 2014
    WHEN: Friday, October 24 – Sunday, October 26, 2014
    7:30 p.m. – 10:30 p.m., Friday Night Festival Kickoff Party
    VIP Entry begins at 6:30 p.m.

    12:00 p.m. – 8:00 p.m., Festival, Saturday
    VIP Experience is open from 12:30 p.m. – 6:00 p.m.

    12:00 p.m. – 6:00 p.m., Festival, Sunday
    VIP Experience is open from 12:30 p.m. – 5:30 p.m.

    WHERE: Midtown at Tech Square
    The street festival will span eight acres and 10 city blocks in Midtown, including Spring Street and 5th Street

    COST: Festival tickets will go on sale Friday, July 11, 2014

    Festival General Admission: $25 in advance, $35 at event
    Includes 10 taste coupons; additional taste coupons are $1 each

    Festival VIP tickets: $75 in advance, $85 at the event
    Includes 10 taste coupons, souvenir tasting glass, exclusive access to the Wine+Beer+Cocktail Experience
    **Pricing for the Friday night kickoff party will be announced soon

    About Taste of Atlanta:
    Taste of Atlanta packs the bold flavors, colorful personalities and vibrant energy of an entire city into 10 blocks in Midtown Atlanta. The three-day festival explores the city's unique neighborhoods by sampling tastes from the chefs and bartenders that give each area its own creative energy. Since its inception in 2002, Taste of Atlanta has become an annual pilgrimage for thousands of food, wine, beer and cocktail lovers from across the country. Festival attendees bring their adventurous appetites and experience a full range of flavors, from time-honored Southern classics to innovative dishes that are destined to be the next culinary trend. Patrons also enjoy interactive cooking demonstrations on four main stages, live entertainment and family-friendly activities for food lovers of all ages. Taste of Atlanta supports several Atlanta non-profit groups, including Share Our Strength’s Cooking Matters, Atlanta’s Table, Georgia Organics and Hospitality Education Foundation of Georgia and ProStart®. Indulge in the city’s flavors Friday through Sunday, October 24-26 in Midtown at Tech Square to truly savor what makes Atlanta the food capital of the South. For more information, visit www.tasteofatlanta.com.

    Stay connected to Taste of Atlanta 2014:
    • Sign up for the Taste of Atlanta newsletter: www.tasteofatlanta.com
    • Follow Taste on Twitter: http://twitter.com/tasteofatlanta
    • Like Taste on Facebook: http://www.facebook.com/tasteofatlanta
    • Follow Taste on Pinterest: http://pinterest.com/tasteofatlanta
    • Follow Taste on Instagram: http://instagram.com/tasteofatlanta

    # # #

    CONTACT
    Jennifer Walker/ Shannon King
    BRAVE Public Relations
    404.233.3993
    jwalker@bravepublicrelations.com
    sking@bravepublicrelations.com


  • 06 Jul 2014 11:18 AM | Anonymous member (Administrator)
    GRA member Southern Art was was featured on this past weekend's episode of Atlanta Eats.

    Southern Art - What’s an acclaimed chef to do after working with the likes of Oprah and Lady Gaga? Open up a restaurant in Atlanta, of course! Southern Art celebrates everything that makes our cuisine fabulous; bourbon, fried chicken and pies as far as the eye can see! Oh, and did we mention the ham bar? Oh yes, there’s a ham bar. SO, the only question is? How fast can you get to Southern Art?

    Click here to watch a recap of the episode.
  • 27 Jun 2014 11:56 AM | Anonymous member (Administrator)
    Source: National Restaurant Association

    (Washington, D.C.) The National Restaurant Association (NRA), the leading business association for the restaurant and foodservice industry, today commended Senator Johnny Isakson (R-GA) for his leadership in introducing the “Auto Enroll Repeal Act” in the U.S. Senate. The bill eliminates the automatic enrollment requirement under the Affordable Care Act (ACA), which is redundant and unnecessary.

    “We thank Senator Isakson for addressing this challenging part of the health care law which could negatively impact both restaurant owners and their employees,” said Scott DeFife, Executive Vice President of Policy and Government Affairs for the National Restaurant Association. “The auto enrollment requirement could cause greater confusion for employees about their decision on coverage and create additional administrative burden for employers, without increasing employees access to coverage. Auto enrollment is unnecessary and redundant as it duplicates the requirement that larger employers offer coverage under the law’s employer mandate. In an industry where there are thousands of part-time, seasonal, and temporary workers, eliminating the auto enrollment provision will alleviate the potential negative financial impact on employees who inadvertently miss opt-out deadlines and free restaurant owners from additional unnecessary paperwork.”

    Currently, ACA requires employers with more than 200 full-time employees to automatically enroll all full-time employees in their lowest-cost coverage option unless the employee opts out within a certain time period.

    The NRA sent a letter to Senator Isakson supporting introduction and passage of this legislation which can be read here.

    Contact: Christin Fernandez (202) 331-5939

    ###
  • 26 Jun 2014 12:02 PM | Anonymous member (Administrator)
    Source: National Restaurant Association

    Recent moves by the National Labor Relations Board suggest the board wants to throw a wrench into the franchise business model by holding franchisors responsible for labor practices at stores solely operated by franchisees.

    At issue is the NLRB’s apparent desire to change its definition of “joint employer,” or how it determines whether an individual is employed by two independent companies. The current standard the NLRB uses requires that both employers are responsible for matters directly related to employment of an individual, such as hiring, firing, supervision and discipline, said Angelo Amador, National Restaurant Association vice president, labor and workforce policy.

    A redefinition could result in an erosion of the franchise business model by causing franchisors to exercise control over wages, hiring and other aspects of employment at franchisee-operated restaurants. This would limit the flexibility of franchisees in hiring and making other decisions regarding employment that are essential to operating a successful franchise, said Angelo Amador, National Restaurant Association vice president of labor and workforce policy.

    The NLRB is expected to issue internal guidance soon on whether it will consider McDonalds, USA, LLC as a joint employer in a group of current unfair labor practice complaints against individual franchisees, despite the fact that labor relations in the stores are solely the responsibility of the franchisees. While the memor refers to how the NLRB will proceed in this case,

    Unfair labor practice complaints are first considered by an administrative law judges. If the administrative law judge’s decision is appealed by either party, the complaint goes before the NLRB. If the NLRB’s decision is appealed, the complaint is sent to the court of appeals in the district in which it was filed.

    The NLRB has also made the joint employer standard a focus in a current unfair labor practice complaint the board is hearing against Browning Ferris Industries and has asked interested parties to submit briefs on whether the board should continue to adhere to its current standard or adopt a new standard, as well as what should be included in a new standard if one is adopted. The National Restaurant Association will join other industry groups and file a brief urging the NLRB not to change its joint employer standard.

    The NLRB’s push to change the joint employer definition was a focus of a hearing this week by a House subcommittee. Andrew Puzder, CEO of CKE Restaurants, testified on the damage the change could inflict not only on franchisors, but also on entrepreneurship and the economy.

    “If franchisors are considered joint employers with their franchisees, the cost of increased staff and increased risk will most likely translate into franchisors charging higher royalty rates and fees, perhaps significantly higher,” Puzder testified. “Franchisor control over a franchisee’s labor force, and the risk and higher royalty fees associated with it, have the potential to chill the desire of franchisors to acquire a franchise or develop new units, at a time when the country desperately needs economic growth.”

    The NRA endorsed Puzder’s testimony in a letter to subcommittee Chairman Rep. Phil Roe (R-Tenn.), reaffirming its position that holding franchisors accountable for franchisees’ labor practices would “extinguish the joint employer standard that has helped this economy create millions of restaurant jobs through the franchisor/franchisee model.”
  • 26 Jun 2014 9:57 AM | Anonymous member (Administrator)
    Source: Roll Call

    By Dawn Sweeney, President and Chief Executive Officer of the National Restaurant Association

    Griselda Barajas’ first work experience was in a Houston restaurant. After immigrating to the United States from Mexico when she was 12 years old, Griselda spent many hours at her self-proclaimed home away from home, Ninfa’s, a legendary Tex-Mex chain where her mother and father waited tables. It’s where she honed the skills that would inspire her to start her own catering business and café at age 21 in Sacramento, creating jobs and opportunities for hundreds of people. Griselda is just one of the restaurateurs who was honored this year at the National Restaurant Association’s annual Public Affairs Conference in Washington.

    Women like Griselda have undeniably helped to shape the recovery and economic growth of this nation. Success stories like hers are not uncommon in the restaurant industry, and we are incredibly proud of the leadership role that women play in our industry, making it a field where women succeed more quickly and in larger numbers than most others.

    Our industry provides opportunities to women of all ages and at all stages of their career, from high school and college students getting their start to managers and owners. The restaurant industry has more women in management and ownership positions than virtually any other industry. Forty-five percent of managers are women compared to (an average of) 38 percent in other industries. A majority of restaurant businesses are owned or co-owned by women.

    There are scores of women who have grown within the restaurant industry – moving through jobs from high school or college and transitioning from part-time jobs into successful careers. Take, for example, Jackie Trujillo, who started her 50-year career in the restaurant business as a “car hop.” Jackie has spent her entire career with franchise corporation Harman Management, holding virtually every restaurant job possible, and today is the company’s Chairman Emeritus. Along the way, she helped establish the Women’s Foodservice Forum, an organization created in 1988 to help advance and empower women leaders.

    Women-owned businesses are thriving in our industry, growing at a faster rate than the overall restaurant industry. Between 1997 and 2007 (the most current figures available), the number of women-owned restaurants jumped 50 percent. During the same 10-year period, the total number of restaurant businesses in the U.S. rose by 36 percent.

    The restaurant and foodservice industry is the nation’s second-largest private sector employerundefinedproviding jobs to nearly 10 percent of our workforceundefinedand women hold a majority of these jobs. According to our research, 61 percent of adult women say they have worked in the restaurant industry at some point during their life, while 37 percent say the first job they ever had was in a restaurant.

    Ninety-two percent of women who have worked in a restaurant say that the restaurant industry is a good place to get a first job and learn basic working skills, while 75 percent say they would recommend that a family member or friend get a job in the restaurant industry.

    That’s because workers recognize the opportunities for advancement to help them get ahead and the stability to secure fulfilling careers. We are proud of our role in providing good-paying jobs and opportunities for women to advance their careers, while also providing all of our workers with flexible schedules that allow them to balance their family or education priorities with their work.

    As a result of these flexible schedules and opportunities for growth, the restaurant industry spawns more than successful careers for women; it also gives many the chance to give back while working at the same time. At Passport Pizza in Michigan, Sue LaTour started a program that turns out 3,000 meals weekly for food pantries, veterans and those in need. Her restaurant company employs 75 people just north of Detroit and has become a force of good. Today, Sue is running out of space and hopes to turn the program, currently run out of her restaurant, into a not-for-profit.

    Like Passport Pizza, so many of our restaurants have an important impact on the community, and many of the small business owners are recognized as leaders in their communities. Take restaurateur Lesley Cohn, for example. Lesley co-founded the Garfield High School Foundation and culinary arts program, featuring a $2 million state-of-the-art kitchen, serving line and lecture center. It’s where teenage students that are considered high risk for dropping out of school have an opportunity to learn culinary skills that prepare them for future careers in the restaurant industry, where they can build on classroom experience and become community role models themselves. To date, the program has graduated more than 2,000 students in San Diego.

    Griselda Barajas, Jackie Trujillo, Sue LaTour and Lesley Cohn are just four of the millions of women across the country who demonstrate the impact restaurants have made on their local communities. We are proud of our industry - one that gives employees the chances and the skills they need to build successful careers to support themselves, their families and our communities.

    This is sponsored content written by the National Restaurant Association. It does not reflect Roll Call's editorial view.
  • 26 Jun 2014 8:12 AM | Anonymous member (Administrator)
    CNBC's new show, RESTAURANT STARTUP, is on a quest to discover, develop, and invest in America's next generation of culinary superstars.

    Restaurant moguls Joe Bastianich and Tim Love vie against each other to invest their own money in concepts they think can make big profits. Waylynn Lucas serves as their cuinary consultant.

    Casting Tip: Seeking unique food or restaurant concepts with 2 or more owners. Some "skin in the game" proves to our investors that you are serious about your concept. Whether you're looking to open your first restaurant or hoping to expand into a second or third location, you may be considered. Must to 18 years or older.

    To apply, visit restaurantstartupcasting@gmail.com.

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