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  • 29 Aug 2014 2:38 PM | Anonymous member (Administrator)

    Source: National Restaurant Association Educational Foundation

    The National Restaurant Association Educational Foundation’s new research Who Works in the U.S. Restaurant Industry is the first report of its kind in decades. Detailing the opinions of nearly 5,100 Americans who currently work or formerly worked in the industry, as well as those who own or operate restaurants, the study offers compelling insight into the sense of pride, optimism and opportunity among the restaurant workforce.

    A majority of restaurant employees said the industry provides good long-term career opportunities. Among those surveyed in Who Works in the U.S. Restaurant Industry, individuals in almost every occupation and age group surveyed felt the restaurant industry affords them career advancement potential. Of those not in their first restaurant job, a solid majority said they have advanced to higher-paying jobs.

    One in three Americans got their first job in the restaurant industry, and many take that opportunity to build life long careers. Seven out of 10 restaurant employees said they would likely continue working in the industry until they retire. In fact, the median industry tenure of employees in restaurant manager and business operations positions was 20 years, and for those over 55, the median was more than 30 years.

    Click here for the reports.

  • 29 Aug 2014 2:11 PM | Anonymous member (Administrator)
    By Food Safety Magazine
    August/September 2014

    What do Hurricane Katrina, Superstorm Sandy, tornadoes across the Midwest and the Kamaishi earthquake in Japan all have in common? Food and water in affected areas may become contaminated with microbiological and chemical agents. Food safety risks are mainly linked to unsafe food storage, handling, preparation and ill employees. Processors with warehouses and retail stores that lack power cannot maintain proper temperature control. Foodservice facilities may find it impossible to cook the food they have during natural disasters due to a lack of facilities or fuel. Poor sanitation, including lack of safe water and toilet facilities, can compound these risks.

    Food Safety Magazine asked U.S. Centers for Disease Control and Prevention scientists Martin A. Kalis, M.A., public health advisor, and Robert Blake, M.P.H., R.E.H.S., environmental health scientist, Alabama Department of Public Health’s Timothy N. Hatch, M.P.A., R.E.H.S., Debra Pandak, CSS-Dynamac, which assists federal, state and local agencies in responding to natural disasters, Rich Ritota, former program manager, Food and Drug Safety Program at the New Jersey Department of Health and current president of Food Safe Systems LLC, Mark S. Miklos, senior manager program compliance, National Restaurant Association, and former vice president of food safety & training for Waffle House Inc., and the Association of Food and Drug Officials’ Joe Corby how the food industry can best prepare for the next natural disaster before it strikes.

    FSM: What are the main areas that require advance preparation to ensure safe food after a natural disaster hits? And who is responsible for carrying this out?

    Kalis and Blake: Foodservice providers will have immediate questions and concerns following any disaster. These will likely include: How do I protect my inventory? How do I maintain operations? How do I continue to serve healthy food? How do I continue the viability of my establishment?

    The best way to address these and other concerns is before an emergency or disaster.

    Prior to any emergency or disaster, regardless of whether it is natural or technological/human-caused, the community response partners need to understand their roles and responsibilities related to food safety based on applicable laws and established plans and guidance.

    Contacting the local health department or food/restaurant inspection authority and asking about contingency planning is a good first step. If no planning has occurred for food protection after a disaster, food facilities can initiate these discussions with the health department.

    Often, your professional organization, food/restaurant inspection authority or department of health makes an excellent advocate for initiating a multiagency/organization discussion to define roles and formulate custom plans for your community.

    FSM: Around 30 states have Food Protection Task Forces comprising regulatory, academic and industry members, which are great resources for these types of planning issues.

    Kalis and Blake: Other types of local first responders that conduct emergency preparedness exercises may be willing to include foodservice facilities. Plans can address topics such as how to protect food during long power outages and how to address flooding or sewage backups, spills and other events that could affect water quality. Foodservice facility managers will likely wish to make a list of all questions and concerns prior to attending an emergency planning meeting.

    Organizations that might have an interest in this type of planning would include restaurant and food safety-related professional organizations, emergency management and public health agencies, humanitarian and nonprofit organizations (e.g., American Red Cross, Salvation Army), private industry (e.g., food vendors) and other partners and stakeholders (e.g., utility companies, media, Homeland Security, National Guard and fire and police departments).

    Collaborative emergency preparedness training and exercising before an emergency are critical as these activities define roles, introduce the participants to each other and identify areas needing improvement before an actual event. Also, mutual-aid agreements can be put into place to help define roles and responsibilities and provide assistance during any emergency event that may affect food and water safety.

    FSM: Building these relationships between food protection stakeholders prior to a disaster/emergency is very important.

    Hatch:
    Advanced preparation is essential to the viability of any food establishment, from the supplier to the retailer. Plans should be done at the facility level with input from partners and regulators alike that factor in the needed elements for safe operation after a disaster. Some of the common areas are backup power, alternate water supply, innovative (and approved) methods of liquid and solid waste disposal and volunteer training on food safety. Just in Time (JIT) training for volunteer food handlers is a must. All too often, there are areas of food safety that are completely foreign to the novice food handler, and some are risk factors that must be taught in order to be fully understood. Private organizations do a fine job of day-to-day food safety training, but after a disaster, we do not have the time to conduct such, so JIT food safety training is always needed.

    Pandak: I’d add FEMA [Federal Emergency Management Agency] and the U.S. EPA [Environmental Protection Agency] to the list. For example, FEMA ESF [Emergency Support Function] #11 addresses food safety during a disaster and the agencies involved. Also, the Red Cross has developed multiple “apps” that are available to individuals and companies that may require support in developing plans to respond to natural disasters and [that] support individuals and establishments post a disaster event at www.redcross.org/prepare/mobile-apps.

    Corby: All disasters are unique and can present unique challenges to regulatory officials. Having a trained field staff with knowledge on preparing for natural disasters is government’s best hope for being able to respond effectively. Regulatory officials know their communities, the food establishments that exist there and industry representatives who can be called upon when a disaster strikes. Everyone is capable of playing a major role in disaster response and being familiar with all appropriate contacts is crucial. Handing out business cards during a disaster event is way too late.

    FSM: What are the major challenges to advance preparation?

    Kalis and Blake: One major challenge is ensuring key parties understand roles and responsibilities during emergency response and recovery. Usually existing laws and plans need to be supplemented with specific food and water emergency response plans (as described above).

    In addition, resources for any emergency planning and training often are challenging to obtain and must be prioritized with other important public health issues. Addressing these “surge capacity” issues is a key element during planning.

    Finally, getting the necessary time commitment from community partners and stakeholders to prepare for potential food and water safety issues during emergencies and disasters can be quite challenging, especially if staff members are limited and competing priorities exist within a particular agency, organization, company or institution.

    Hatch: Planning and preparing for disasters is a foreign concept to many in the restaurant business. From the large chains down to the local restaurants, owners and operators have their hands full with day-to-day operations and attend to disasters as they happen. We have seen that advanced preparation is not only the smart thing to do but can lead to a strong business after a disaster. The faster an establishment can get back on their feet, the quicker they can begin preparing food for the community and those responding to assist in the recovery. Preparation is a smart business (and food safety) decision.

    Pandak: When developing plans, the potential influx of relief and recovery workers to an area impacted by a natural disaster should be considered. In some situations, a government agency may provide foodservice to feed relief workers, but not always. How to plan and be prepared for the pressure that operating commercial facilities will experience? Where will products be obtained to support operating food establishments? Those businesses that are able to operate will experience longer workdays and require extra staff to accommodate the increased number of people needing food.

    Employing social media to access local government sites may provide the means for obtaining information following a natural disaster. Facilities should incorporate this into their planning and be familiar with local sites and the use of texting, Facebook, Twitter, etc. Social media also presents a means to communicate with employees regarding the status of foodservice provider(s) - texting may be one of the only ways to communicate early on following a natural disaster when Wi-Fi and Internet connections may be down. This may be the only way to coordinate with your resources, including vendors.

    Corby: Communication and transportation can oftentimes become a major challenge for responding in an effective manner. Many times after a disaster, cellphones will not function and roads may not be passable. What happens then? Understanding what to do before a disaster strikes can resolve this concern. Incident Command System [ICS] usually addresses this for management officials, but field officials may need to operate out of their homes and conduct establishment assessments within their home communities until communications can be established.

    Read the full article

    The Industry Perspective
    The first step in any successful response by industry is building relationships with regulatory and emergency management agencies before the onset of a disaster. Industry and regulators are partners with a common purpose: to ensure the health of the dining public. This is true both during normal operations and when the chips are down after a disaster. A crisis is no time, however, to be meeting your regulators for the first time. Those relationships must be established ahead of time and nourished yearlong.

    Developing a robust emergency operating plan for your establishment goes hand in hand with relationship building. Industry can look to several templates for guidelines on how to create such plans. An example is the recently revised Emergency Action Plan for Retail Food Establishments, produced by the Conference for Food Protection. The U.S. Food and Drug Administration has published guidelines for reopening after a storm. Several states have created their own emergency action plans. Operators should check with their state health department - sooner rather than later - to see if such plans are available. Other states have amended or are considering amending their state food code by including the option whereby facilities having a preapproved emergency operations plan may stay open during an emergency.

    All stakeholders should be involved in the creation of the emergency operating plan. Since operations are the key to a successful response, all store, multiunit and executive management levels need to be involved. Other departments, including purchasing, communications, IT, food safety/quality assurance and security, for example, should also participate. It is helpful to use a planning matrix that lists all functional departments horizontally and time horizons vertically. The grid should be populated with specific responsibilities owned by each stakeholder group: what to do during preseason preparation, once a storm is imminent, 48 to 24 hours before a storm and each stakeholder group’s responsibility after the storm hits.

    Among the most significant challenges to robust advance preparation is creating and then sustaining the corporate will to invest in a stockpile of supplies and equipment that could be deployed at a moment’s notice. Other challenges are holding mock events to test readiness, keeping stakeholders accountable for fulfilling each of the responsibilities assigned to them on the planning matrix and proactively reaching out to state and local regulatory and emergency management to gain preapproval for emergency operating plans.

    After a disaster has struck, there are high-profile and low-profile concerns. On the high side are such items as structural damage, flooding, fire and the loss of utilities. Loss of power can be overcome if generators have been prestaged and can be swung into service quickly, and if alternative sources of potable water have been arranged. On the low side (only in terms of being less visible in most cases to the media) is the plight of your employees whose individual stories are often overshadowed. The hourly food worker often lives paycheck to paycheck, which is a fragile state of affairs in the best of times. A prolonged closure of one of your establishments can be devastating to his or her livelihood. To this end, access to the disaster area is the key. Several states, including Florida and Delaware, are developing plans for critical services re-entry, and food establishments with well-developed and preapproved emergency operating plans may be included. This is a positive step and more jurisdictions should be urged to develop similar plans.

    Curfews can also be problematic, as can pre-open inspections. Having preapproved emergency operating plans enables the regulatory authority to deploy its limited resources more wisely, starting with establishments that don’t have such plans, because delays in reopening hurt all stakeholders: customers, employees and first responders who also need a place to eat. Mississippi has developed an Emergency Food Safety Inspection Form to clear a food facility for reopening without a pre-opening inspection. Other states have similar protocols and, as an industry, we should encourage all jurisdictions to follow suit.

    At the end of the day, good corporate citizens participate in the life of their community in good times and in bad. When we pull together as partners with a common purpose, we help control risk and mitigate the aftereffects of disaster. When industry plays a leading role in the process, communities return to normal quickly and everyone wins.

    - Mark S. Miklos
  • 29 Aug 2014 10:21 AM | Anonymous member (Administrator)

    There’s nothing easy about running a business even if that business is modeled after the Big Easy itself, New Orleans. One of the greatest challenges is managing costs especially in the competitive restaurant industry. Bartering within a professional network can save thousands of dollars every year. Now, that’s something every business owner can get jazzed about.

    For 10 years, Copeland’s of New Orleans, has been working with The Barter Company to exchange their services with other barter clients.

    “We estimate a net cash savings of 30% on every barter transaction,” said Bill Goudey, owner of two Copeland’s Atlanta locations. “Copeland’s does about $125,000 in barter per year,so the inflow and outflow is double that amount.”

    Copeland’s of New Orleans restaurants serve New Orleans cuisine in a casual dining atmosphere. The extensive menu includes: seafood, steaks, sandwiches, burgers, and a kid’s menu.

    Barter is one of the ways to make things a little easier in the restaurant business. Goudey explains: “We barter food and beverage from our restaurant primarily for marketing and repair services. That includes printing, print and broadcast media, restaurant cleaning services, supplies, general construction and maintenance services. We even use gift certificates for entertainment and dining as rewards and prizes.”

    People have exchanged goods and services for centuries through a simplistic barter system. Today, barter plays an important role in the payments industry with businesses incorporating it into their system along with cash, credit, virtual payments, and loyalty cards. 

    “Alternative currencies are trending for business,explains Ric Zampatti, The Barter Company CEO. “More and more businesses are taking another look at barter and how it can benefit their cash flow.”

    The best reason of all to use barter, according to Goudey, is “the introduction of many new clients to the business that would not otherwise visit our establishment. That and the cash savings from leveraging the barter network.

    Effective bartering takes time so be committed to the concept. The Barter Company’s trade coordinators work hard to help us build barter traffic and spend our dollars wisely.” The Barter Company makes it easy.

    About TBC:
    The Barter Company is a recognized leader in the barter industry with offices in Georgia and Florida. TBC provides businesses with an alternative currency network by using barter dollars instead of cash to handle your transactions. TBC acts as a third-party records keeper, providing clients with monthly statements that reflect all barter purchases, sales and current barter dollar balance. For more information, please call (770) 591-4343 or visit www.thebartercompany.com.

    The Barter Company...redefining commerce & trade.

  • 28 Aug 2014 11:03 AM | Anonymous member (Administrator)
    Contact:
    Steve Kramer NRAEF 202-315-4100 skramer@nraef.org

    - National Restaurant Association Educational Foundation Unveils Most Comprehensive Restaurant Industry Workforce Study in Decades -

    WASHINGTON, D.C. – August 28, 2014 – Nine out of 10 restaurant employees say they are proud to work in the restaurant industry, while three-quarters believe the industry offers them a strong career path and upward mobility, according to a new workforce study released today by the National Restaurant Association Educational Foundation (NRAEF).

    As the most extensive research of the restaurant sector workforce in decades, “Who Works in the U.S. Restaurant Industry,” details the opinions of nearly 5,100 Americans who currently work or formerly worked in the industry, as well as those who own or operate restaurants.

    “This landmark research finds that employees and owners/operators have a decidedly positive perception of our industry and believe extensive career choices and opportunities for advancement are readily available,” said Dawn Sweeney, president and chief executive officer, National Restaurant Association and National Restaurant Association Educational Foundation. “This study offers fresh and compelling insight into why so many Americans choose to chart their careers in the restaurant industry, how they advance and why so many plan to stay until they retire.”

    Gateway to Employment and Advancement
    The restaurant industry has historically served as the first job for Americans, with nearly one in three getting their first work experience in a restaurant. More than nine out of 10 restaurant employees said the restaurant sector is a good place to get a first job, and more than eight out of 10 current workers agreed that restaurants provide an opportunity for people who want to succeed based on their hard work.
    Eight out of 10 employees and nine out of 10 owners say that people of all backgrounds can open their own restaurant.

    Career Opportunities and Tenure Abound
    A majority of employees said the industry provides good long-term career opportunities. Also, individuals in almost every occupation and age group surveyed felt the restaurant industry affords them career advancement potential. Of those not in their first restaurant job, a solid majority said they have advanced to higher-paying jobs.

    Seven out of 10 restaurant employees said they would likely continue working in the industry until they retire. In fact, the median industry tenure of employees in restaurant manager and business operations positions was 20 years, and for those over 55, the median was more than 30 years.

    “As the nation’s second largest private-sector employer and a leading job creator, the restaurant industry must attract, develop and retain employees to fuel projected growth within the sector. We are highly encouraged by the findings of this study and hope it will propel more people to consider and choose fulfilling restaurant careers,” said Rob Gifford, executive vice president, strategic operations and philanthropy, National Restaurant Association and National Restaurant Association Educational Foundation.

    Compensation
    The study also examined compensation for both hourly and salaried restaurant employees. While wage ranges varied by occupation, restaurant managers earned a reported median annual base salary of $47,000. Salaried chefs and cooks received a median base of $50,000, with the upper quartile at $65,000 and the lower quartile at $40,000. Among salaried employees, a majority across all age groups said they received a raise in the last year.

    When analyzing the findings of particular hourly workers such as waiters and waitresses, the study indicates they earned a median of $16.13 per hour when employer-paid wages and tips were combined, while bartenders earned a median of $19.35 per hour. Among all hourly employees, roughly seven out of 10 restaurant managers and shift or crew supervisors said they received a pay raise within the past 12 months. A majority of chefs or cooks, as well as individuals in business operations positions, also received a raise within the last year.

    Restaurant Owners/Operators
    The research also profiles perceptions of current restaurant owners related to their career experiences within the industry. A vast majority – 77 percent – said they started in the industry at an entry-level position. During their tenure with the industry, these owners held a variety of restaurant jobs with 84 percent being managers, 61 percent shift or crew supervisors and 59 percent chefs or cooks.

    And in an indication of the entrepreneurial spirit within the industry, when asked how they became a restaurant owner, 42 percent said they started their restaurant from “scratch,” while 20 percent said they purchased the business and 13 percent became a franchisee.

    Despite how they began as operators, the vast majority of all restaurant owners said they likely will continue working in their industry until they retire. In fact, 84 percent of the youngest owners, those under 35, said they see the restaurant sector as a life-long career pursuit.

    Methodology

    “Who Works in the U.S. Restaurant Industry” was commissioned by the NRAEF and executed during October and November 2013. The study was implemented through an online survey fielded among a wide range of individuals in the restaurant industry workforce and mall intercepts in 20 shopping malls across the U.S.

    In total, completed surveys were received from 4,465 individuals who currently work in the restaurant industry. These respondents comprised 3,309 individuals currently in restaurant and foodservice positions, 442 individuals in business operation positions for restaurants, and 714 restaurant owner/operators.

    The survey also contained a section for individuals who currently do not work in the restaurant industry. Out of the 861 individuals who completed this section, 628 are former restaurant employees and 233 never worked in the restaurant industry. Out of the 628 former restaurant employees, 393 said their first paid job was in the restaurant industry.

    About the National Restaurant Association Educational Foundation:
    As the philanthropic foundation of the National Restaurant Association, the NRAEF exists to enhance the restaurant industry’s service to the public through education, community engagement and promotion of career opportunities. The NRAEF works to attract, develop and retain a career-oriented professional workforce for the restaurant industry. The restaurant and foodservice industry comprises 980,000 restaurant and foodservice outlets and a workforce of more than 13 million employees, making it one of the nation's largest employers. For more information on the NRAEF, visit NRAEF.org.

    # # #
  • 27 Aug 2014 1:15 PM | Anonymous member (Administrator)
    Dear Members of the Downtown Atlanta Community:

    This letter is to inform you that beginning at 3:00 a.m. on Saturday, October 4, 2014 thru 3:00 p.m., Baker Street between Peachtree and Spring Streets will be closed to setup TV production for the annual 100 Black Men of Atlanta “Parade of Excellence”. Beginning at 3:00 a.m. on Saturday, October 4, 2014, cars that are parked illegally in the area will be towed. No on-street parking will be allowed on this block. Additionally, there may be some noise related to the television production setup beginning at 3:00 a.m.

    On Saturday, October 4, 2014 beginning at 6:00 a.m. in the areas listed below we will begin aggressively towing cars that are parked illegally to ensure the safety and ease of movement necessary during the parade. No on-street parking will be allowed in these blocks on parade day. The list below also outlines the area that is closed for the marshaling of the parade beginning at 7:00 a.m.
    • Peachtree Street between Pine and Harris streets
    • West Peachtree Street between Pine and Peachtree streets
    • Ivan Allen Boulevard between Peachtree and Spring streets
    • Ralph McGill between West Peachtree and Courtland Avenue
    • West Peachtree Place between West Peachtree and Spring streets
    • Porter Street between Peachtree and West Peachtree streets
    • Simpson Street between West Peachtree and Spring streets
    • Baker Street between Spring Street and Peachtree Center Boulevard
    The Parade should clear this area no later than 1:00 p.m.

    The annual 100 Black Men of Atlanta “Parade of Excellence” on Saturday, October 4, 2014 begins at 10:00 a.m. from the corner of Ralph McGill and Peachtree Street and ends at Marietta Street and Centennial Olympic Park Drive. Disband occurs between Marietta and Nelson streets on COP Drive. For additional information on the parade please access www.atlantafootballclassic.com<http://www.atlantafootballclassic.com>/parade.

    Amplified and live sound will occur during the parade between 10:00 a.m. and 1:00 p.m.

    Please direct your questions or concerns to Barkley Russell at 770.234.3612. We appreciate your cooperation.

    Best regards,

    Barkley Russell
    Partner, Argonne Parades
    Parade Consultant to 100 Black Men of Atlanta

    Attachments: Road Closures, Marshalling Map, Route Map

    2014 “Parade of Excellence”
    Presented by The 100 Black Men of Atlanta
    Street and Lane Closings – as of 08/24/2014

    Date
    Time
    Location

    Saturday,
    October 4, 2014

    Telecast Set-up
    3:00 a.m. - 3:00 p.m.

    Close Baker Street between Peachtree and Spring streets
    NOTE: Allow wrong way traffic in north curb lane to provide access to parking lots located on the street, there will be barricades with officer assigned

    Marshaling Area
    8:00 a.m. - 12:00 p.m.

    Close West Peachtree Street from Pine Street to Peachtree Street for marshalling.

    Marshaling Area
    8:00 a.m. - 12:00 p.m.

    Close the following streets between West Peachtree Street and Spring Street
    Simpson Street
    Ivan Allen Boulevard
    West Peachtree Place

    Marshaling Area
    8:00 a.m. - 12:00 p.m.

    Close Porter Street between West Peachtree and Peachtree Streets for parade marshalling.

    Marshaling Area
    8:00 a.m. - 12:00 p.m.

    Close Ralph McGill between Peachtree Street and Courtland Avenue. Westbound traffic from Peachtree Center Avenue will be allowed to exit to Courtland Street

    Marshaling Area
    8:00 a.m. - 12:00 p.m.

    Close Peachtree Street between Harris Street and Pine Street

    Marshaling Area
    8:00 a.m. - 10:00 a.m.

    Close two right curb lanes of Spring Street for off-loading of busses between Baker Street and Ivan Allen Blvd.

    Band Bus Parking
    8:30 a.m. - 2:00 p.m.

    Close two left curb lanes of COP from Marietta to Nelson Street for band bus and other parade vehicle parking.

    Parade Route
    10:00 a.m.

    All Streets crossing Peachtree Street will close during parade movement

    Disband Area
    10:00 a.m. - 2:00 p.m.

    Completely close Disband area on Centennial Olympic Park Drive between Marietta and Nelson Street.

    Closes with Step-off of parade at 10:00 a.m.

    Close the following until parade clears area:
    1. Centennial Olympic Park Drive from Marietta Street to Andrew Young International Blvd
    2. Andrew Young International Boulevard from Centennial Olympic Park Drive to Williams
    3. Luckie Street from Centennial Olympic Park Drive to Spring
    4. Nassau between Centennial Olympic Park Drive and Spring
    5. Walton Street between Centennial Olympic Park Drive and Spring
    - All Streets crossing Peachtree Street

    Please review attachment for maps.
  • 25 Aug 2014 10:30 AM | Anonymous member (Administrator)
    Atlanta Fixture & Sales Co., Inc. announces that Craig Carrier, a 17 year industry veteran, has joined the firm to improve customer service and increase market share in the region.

    Atlanta Fixture Hires Sales Representative to Grow Carolinas, Eastern Tennessee and North Georgia Markets Atlanta, GA, August 22, 2014 --(PR.com)-- Craig Carrier joins Atlanta Fixture as a Sales Representative to continue successfully providing business solutions to many of the top foodservice establishments in the Southeast. A 17-year veteran of the foodservice industry, Carrier spent the past six years at an equipment and supplies dealer. His experience also includes serving as an Executive Chef for Sodexo. “I recognized an opportunity at Atlanta Fixture,” Carrier said. “I’m excited to be able to work for a company so well-known for their quality and leadership in the foodservice industry. As someone who’s motivated by taking on new challenges, this represents a wonderful opportunity, and I can’t wait to get started.”

    “I couldn’t be more pleased with this announcement,” Ron Bruck, President of Atlanta Fixture, stated. “Craig brings a wealth of skills and knowledge to our company. His experience in the foodservice industry supports the mission of Atlanta Fixture and the needs of our customers.”

    About Atlanta Fixture
    Atlanta Fixture has been in business for over 85 years and employs 125 dedicated team members. They are an industry leader in the distribution of foodservice equipment and supplies to restaurants, healthcare and educational facilities, lodging establishments and other foodservice organizations. In addition, Atlanta Fixture has a team of experienced restaurant design project managers who use the latest in CAD technology to design the most efficient kitchen and dining areas for your space. For more information regarding Atlanta Fixture please visit http://www.atlantafixture.com.

    Contact Information
    Atlanta Fixture & Sales Co. Inc.
    Alicia Pack
    770-455-8844
    www.atlantafixture.com
  • 22 Aug 2014 4:40 PM | Anonymous member (Administrator)
    Source: PropertyCasualty360

    BY TIM SPRINKLE, PROPERTYCASUALTY360.COM

    Short answer: Food service is a messy business

    Pretty much everyone has at one point or another fantasized about owning a restaurant. Putting your name on the front window, running the show from your own private booth, maybe even naming a cocktail after yourself. It sounds like great fun. But the fact is, food service is very a risky business.

    Case in point: More than 3,000 people die each year from choking on food that's been served to them at a restaurant.

    A full 48% of all food poisoning cases in the U.S. are caused by restaurant food.

    And more than 67,000 food service workers are seriously injured on the job each year, badly enough to miss multiple days of work.

    It's no surprise, then, that insurance coverage is a crucial part of the long-term success of each and every restaurant in this country. Without it, most food service businesses wouldn't last beyond their first serious incident.

    To highlight the wide-ranging impact that such coverages can have on a business, restaurant and hospitality insurer Insgroup recently released the infographic below summarizing some of the risks that owners face.

    Consider those restaurant ownership dreams squashed.

    Click graphic to enlarge

  • 21 Aug 2014 2:53 PM | Anonymous member (Administrator)
    Note to media: Press credential applications are available on the Taste of Atlanta website by visiting tasteofatlanta.com/mediaContact.php. Application deadline is Friday, October 10, 2014

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

    St. Ceclilia, Lusca and The Albert among more than 90 dining destinations to be featured at renowned food festival October 24-26

    ATLANTA (August 21, 2014) – More than 90 of Atlanta’s most notable and on-the-rise restaurants have signed on to participate in this year’s Taste of Atlanta, which will take place October 24-26 in Midtown at Tech Square. With eateries featured from both inside and outside the perimeter, festival-goers will be able to savor truly authentic flavors that represent every corner of the city.

    New this year, to help attendees pinpoint their local favorites or discover new dining treasures during Taste of Atlanta, the festival will take food lovers on a culinary tour through the city’s many diverse neighborhoods. Whether it’s Buckhead’s St. Cecilia, Virginia-Highland’s The Original El Taco, Roswell’s Little Alley Steakhouse, Decatur’s No. 246, Brookhaven’s THERE, Alpharetta’s Milton’s or Midtown’s Table at Ten, festival-goers will experience a variety of signature sensations from each community. With such a smorgasbord of cuisine available – from classic Southern specialties, South of the border-inspired fare, Japanese fusions and coastal European delicacies – there’s sure to be a dish to satisfy every craving.

    Keeping with tradition, Taste of Atlanta will kick off the festival’s 13th year of fantastic fare with an exclusive block party on Friday, October 24 to prep and pump up taste buds for the food-filled weekend! The event, themed Culinary Matrimony, will feature local celebrity chefs, including Patric Bell, Ron Eyester, Jay Swift and Tyler Williams, for an evening of both famed and more obscure flavor pairings. Guests can also look forward to live music from Electric Avenue, a PleaseRock tribute band, and bountiful booze. Select restaurants, including Seven Lamps, Fox Bros. BBQ, The Optimist and Buttermilk Kitchen, will also be onsite to serve up delicious bites.

    “I think people will be hard pressed to find more culinary variety in one place,” said Chef and Restaurateur Ron Eyester of Rosebud, The Family Dog, Timone’s and his latest concept, Diner. “With every signature taste, the festival showcases just how diverse and progressive our city’s dining scene really is. I welcome any opportunity to support my fellow chefs and our local food landscape, and that is exactly what Taste of Atlanta brings to the table!”

    For more than a decade, Taste of Atlanta has featured hundreds of the city’s finest restaurants, celebrated Atlanta’s top-notch chefs and transformed tasters into diners. Now in its 13th year, the legendary three-day food festival continues to stimulate the local dining scene and further establishes Atlanta as the Food Capital of the South.

    *Participating restaurants include:

    • 10th & Piedmont
    • 1920 Tavern
    • 1 Kept
    • 4th & Swift
    • Aja
    • Alma
    • Argosy
    • Article 14
    • Barcelona
    • Barrelhouse
    • Bartaco
    • Bellwoods Social House
    • Bhojanic
    • Big Tex
    • BLT Steak
    • BrickTop's
    • Burger Fi
    • Buttermilk Kitchen
    • Café Intermezzo
    • Chai Pani
    • Cibo E Beve
    • Cinebistro
    • Coast
    • Davio's Northern Italian Steakhouse
    • Delia's Chicken Sausage Stand
    • Der Biergarten
    • Desta Ethiopian Kitchen
    • Diner
    • Don Antonio by Starita
    • Egg Harbor Café
    • Farm Burger
    • FIGO Pasta
    • Fox Bros. BBQ
    • Grand Champion BBQ
    • G's Midtown
    • Hard Rock Café
    • Ink & Elm
    • JCT Kitchen
    • Jim 'N Nick's Bar-B-Q
    • Johnny Rockets
    • Kaleidoscope
    • King + Duke
    • Little Alley
    • Lusca
    • Makan
    • Max Lager's
    • Max's Wine Dive
    • Mediterranean Grill
    • Mi Cocina
    • Milton's
    • Morelli's
    • Nahm Thai Cuisine
    • No. 246
    • Ocean Prime
    • Paschal's
    • Polaris
    • Ratio Bakeshop
    • Ray's NY Pizza
    • Ri Ra
    • Righteous Que
    • Rosebud
    • Saltyard
    • Seven Lamps
    • Smoke Ring
    • Smokebelly
    • South Main Kitchen
    • Sprinkles Cupcakes
    • Sufi's
    • Sugar Shack
    • SunO Desserts
    • Table at Ten
    • Taco Mac
    • Taqueria del Sol
    • The Albert
    • The Big Ketch
    • The Bishop
    • The Family Dog
    • The Melting Pot
    • The Optimist
    • The Original El Taco
    • The Pig and the Pearl
    • The Spence
    • THERE
    • Thrive
    • Timone's
    • Tin Drum
    • Trader Vic's
    • Tupelo Honey Café
    • UmmaFood Inc.
    • Villains
    • Vin Vie Bistro
    • Waffle House
    • White Oak Kitchen
    • Will's Way Creole Kitchen
    • Woody's
    • Wrecking Bar

    *Restaurant List Subject to Change

    Guests are encouraged to visit the 2014 festival website (www.TasteofAtlanta.com) for the most up-to-date list of participating restaurants and event news!

    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

    # # #

    Note to media: Press credential applications are available on the Taste of Atlanta website by visiting tasteofatlanta.com/mediaContact.php.
  • 21 Aug 2014 12:28 PM | Anonymous member (Administrator)
    Source: Fishbowl

    Another day, another change to how Facebook works for restaurant marketers. Facebook recently announced that they will be removing ”Like Gating,” otherwise known as “Fan Gating,” from apps/tabs on Facebook pages on November 5th. It’s a big change, but not an unwelcome one. The SM3 team is prepared for the challenge. Call us now for help adjusting to Facebook’s big change.

    What is a Like Gate and Why is it Changing?
    A “Like Gate,” as it is known among marketing circles, is a term for a Facebook application, such as a sweepstakes, that requires a guest to Like the page of the restaurant before being able to participate. It’s been a tool to acquire new Facebook Fans for a long time – guests Like a page for access to exclusive content and offers, then stay for your regular social media marketing posts.

    Facebook is removing the Like Gate because it wants to emphasize “quality connections” rather than one-off relationships that die once the original incentive is no longer available. It’s a noble goal. It’s up to marketers to face the change head on – and the results might be great for restaurants.

    What Should Restaurants Do?
    Fishbowl believes that change and "quality connections" are a good thing! The loss of Like Gates will change the way guest acquisition works in Facebook, and we have some recommendations for how to weather this latest change for the better.
    1. Focus on Facebook Ads. Our full-service SM3 team has been managing Facebook Ads for our clients for several months and have seen great results! Facebook Ads have often proved to be more successful than Like Gated apps because we are able to acquire more quality Fans by targeting people in your specific community. We see an average cost of $0.32 per Fan!
    2. Encourage Likes without offering incentives. You can still ask guests to Like your Page. Put signage up in your store, send a mailing out to your eClub, and add a link to your website. Be sure to tell guests why they should Like your Page - ex weekly Facebook-only offers, exclusive behind-the-scenes looks at the restaurant, monthly recipes from the Chef, etc. The good news is that guests who Like without expecting a reward are more likely to stay with the page and are more likely to continuously engage.
    3. Use Like Gates while you can. Put together a sweepstakes while you can still make use of the Like Gate, and drive as many new Fans as possible in the coming months. Since this will likely be the last time you can Like Gate a sweepstakes, consider a richer reward as they tend to drive higher guest acquisition results. Instead of a discount on lunch, consider free lunch.
    Looking for ways to grow your Facebook (and email) audience before and after the November deadline? Call us. We can help.

    Request a Demo.

    Contact Us 1-800-836-2818 sales@fishbowl.com.
  • 14 Aug 2014 1:44 PM | Anonymous member (Administrator)
    Visiting Nurse Health System’s In The Moment – A Celebration of Life on Thursday, October 16th at the Piedmont Driving Club will support hospice patients and their families. You can help by donating silent or live auction dining experiences like in-home dining, chef’s table, wine tasting, happy hour, etc. Please contact Katherine Reilly Katherine.Reilly@vnhs.org to donate and learn more at vnhs.org/inthemoment.
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