Get the latest updates and news on what is happening in the restaurant industry.
Source: Atlanta Channel
ATLANTA (Sept. 21, 2015) – Atlanta Convention & Visitors Bureau (ACVB) will induct three new members into the Atlanta Hospitality Hall of Fame on Wednesday, Nov. 18. The 17th annual event will take place at the Georgia Aquarium as city hospitality legends Karen Bremer, John Grant and Bob Hope are honored in this year’s induction class.
“I admire the incredible work our Hall of Fame inductees do to support and promote Atlanta,” said William Pate, President and CEO, ACVB. “This year’s honorees truly represent the collaborative nature of Atlanta’s hospitality industry and showcase the variety of ways hospitality can make an impact on the city.”
Calling all Chefs and Professional Cooks: Guy's Grocery Games is Giving You the Chance to Win up to $20,000!
Do you have the ability to make something out of nothing? Can your recipes prove as inventive as they are delicious? Is your personality as memorable as your food?
Guy's Grocery Games is holding a nationwide search looking for outgoing, highly-skilled chefs and professional cooks from all backgrounds. If you think you have the chops to make mincemeat out of the competition, you need to apply!
This fast paced challenge puts talented chefs and professional cooks to the test in the ultimate supermarket-themed showdown!
To navigate the aisles of this high-pressure competition, you're going to need clever cooking solutions AND supermarket savvy. If you make your living in a professional kitchen and think you have what it takes to be the last chef standing, then Guy Fieri is ready to put you to the test !
Source: National Restaurant Association
New House and Senate bills would restore the National Labor Relations Board’s previous joint-employer standard that draws clear lines between franchisors and franchisees. The Protecting Local Business Opportunity Act, by Senate HELP Committee Chairman Lamar Alexander (R-Tenn.) and Sen. Johnny Isakson (R-Ga.) and House Education & the Workforce Committee Chairman John Kline (R-Minn.) and subcommittee chair Phil Roe (R-Tenn.), would allow companies to be considered joint employers only if both exercise “actual, direct and immediate” control over “essential terms and conditions of employment.”
That’s in stark contrast to the NLRB's new standard, under which the NLRB says it can hold franchisors and franchisees -- or businesses and their vendors, staffing agencies, and other partners -- jointly responsible for labor practice violations even if they don’t have direct control over labor decisions at the location where the violations occurred. The NRA supports the legislation.
Learn more about the bill here. Read Alexander/Roe's statement here.
Source: WTVM News
CHATHAM CO., GA (WTOC)- Not a food fight, but a fight over food in Savannah. Should food trucks be allowed to operate in the city on a regular basis, and if so, what rules and regulations should be in place?
Two public meetings were held Wednesday afternoon to get feedback on the proposed food truck ordinance in Savannah.
They asked a lot of questions about what they would need to be up to code on health regulations, and the rules about cooking and storing food off of the truck in a separate kitchen area. Some think once they iron out all of the details, Savannah will be ideal for food trucks.
"It's a great food truck area and Savannah is about a lot of food and there's a lot of good food here so I think it would be great for Savannah," Rosetta Hines, interested in operating a food truck. “Well, it's a great tourist area and Savannah is about a lot of food, and there's a lot of good food here. I just hope they can get the rules and regulations all down so that they can have a smooth transition with the food truck industry."
Source: National Restaurant Association
The Food and Drug Administration today released additional draft guidance to help restaurateurs comply with the menu-labeling law that will require certain chain restaurants to add calorie data to menus and make other nutrition information available on request. The law takes effect Dec. 1, 2016.
The 53-page draft guidance, largely in the form of a Q&A, comes in addition to final regulations the agency released last December. Last year's regulations left some key questions unanswered and were in some cases confusing. The NRA and many restaurant companies submitted hundreds of questions to the FDA. Congress also asked the FDA to provide further clarification.
The FDA is now accepting public comments on its draft guidance, with no stated deadline. We’re analyzing the new material and will provide additional information at Restaurant.org/MenuLabeling. We will be drafting comments based upon our members’ feedback. We also encourage you to send your comments and questions directly to the FDA.
Source: USA Today
NEW YORK — Salty fare from sandwiches to salads will soon come with a first-of-its-kind warning label at chain restaurants in New York City.
The city Board of Health voted unanimously Wednesday to require chain eateries to put salt-shaker symbols on menus to denote dishes with more than the recommended daily limit of 2,300 milligrams of sodium. That's about a teaspoon.
New York is the first U.S. city with such a requirement, which comes as officials and experts urge Americans to eat healthier. It furthers a series of novel nutritional efforts in the nation's biggest city.
"This really represents, to me, the next step in allowing usable information for our community to make better health decisions," said board member Dr. Deepthiman K. Gowda. "My hope is that this impacts not only consumer practices but also impacts the practices of our restaurants."
City officials say they're just saying "know," not "no," about foods high in a substance that experts say is too prevalent in most Americans' diets, raising the risk of high blood pressure and potentially heart attacks and strokes. Public health advocates applaud the proposal, but salt producers and restaurateurs call it a misguided step toward an onslaught of confusing warnings.
Source: U.S Food and Drug Administration
The FDA, CDC, and state and local officials are investigating a multistate outbreak of Salmonella Poona linked to “slicer” cucumbers, supplied by Andrew and Williamson Fresh Produce and grown in Baja, Mexico. This type of cucumber can also be called “American” cucumbers.
According to the CDC, as of September 3, 2015, 285 people infected with the outbreak strains of Salmonella Poona have been reported from 27 states. Illnesses started on dates ranging from July 3, 2015 to August 26, 2015. One death has been reported from California, and 53 people have reported being hospitalized. In interviews, ill people answered questions about foods eaten and other exposures in the week before their illness began. Fifty-eight (73%) of 80 people interviewed reported eating cucumbers. This proportion was significantly higher than results from a survey of healthy people in which 55% reported eating cucumbers in the month of July in the week before they were interviewed.
Federal and state authorities identified clusters of people made ill in separate geographic areas and worked to trace the distribution of the food they ate back to a common supplier. The results of the traceback investigation indicate that Andrew and Williamson Fresh Produce, of San Diego, Calif., was a common supplier of cucumbers that were eaten by the people in these illness clusters.
Several state health and agriculture departments are collecting leftover cucumbers from restaurants and grocery stores where ill people reported eating or shopping to test for the presence of Salmonella. The San Diego County Health and Human Services Agency isolated Salmonella from cucumbers collected during a visit to the Andrew & Williamson Fresh Produce facility. Results of additional product testing will be reported once available.
Learn more about the symptoms of Salmonella Poona and more here.
Source: Nation's Restaurant News
A group of Los Angeles restaurant operators that have instituted a 3-percent healthcare surcharge were targeted by a lawsuit Tuesday alleging a price-fixing conspiracy.
The lawsuit was filed on behalf of plaintiff Margaret Imhoff in Los Angeles County Superior Court, but the attorney is seeking class-action status. Named defendants include the owners of some of Los Angeles’ hottest restaurants, including Animal, AOC, The Hungry Cat, Lucques, Melisse, Rustic Canyon, Son of a Gun and Trois Mec, along with potentially others.
The complaint contends that the restaurants violated state anti-trust laws when in mid 2014 Josh Loeb, an owner of Rustic Canyon, emailed a group of restaurant operators to plan a course of action for implementing a 3-percent surcharge.
Source: National Restaurant Association
(Washington, D.C.) Driven by stronger same-store sales and customer traffic levels, the National Restaurant Association’s Restaurant Performance Index (RPI) posted a solid gain in July. The RPI – a monthly composite index that tracks the health of and outlook for the U.S. restaurant industry – stood at 102.7 in July, up 0.7 percent from June and the first gain in three months. In addition, July represented the 29th consecutive month in which the RPI stood above 100, which signifies expansion in the index of key industry indicators.
“July’s RPI gain was fueled primarily by an improvement in the current situation indicators,” said Hudson Riehle, Senior Vice President of the Research and Knowledge Group, National Restaurant Association. “Although a solid majority of operators reported higher same-store sales and customer traffic levels in July, their outlook for both sales growth and the economy is more cautious compared to recent months.”
The RPI is constructed so that the health of the restaurant industry is measured in relation to a steady-state level of 100. Index values above 100 indicate that key industry indicators are in a period of expansion, while index values below 100 represent a period of contraction for key industry indicators. The Index consists of two components – the Current Situation Index and the Expectations Index.
Source: Atlanta Foodservice Expo
Atlanta, Georgia – Atlanta Foodservice Expo (AFSE) announced today a cooperation with Georgia Grown and the Georgia Department of Agriculture which will feature a Georgia Grown Pavilion on the exhibit floor to highlight local resources for foodservice operators.
The Georgia Grown program is a marketing and economic development program of the Georgia Department of Agriculture whose number one goal is to aid the agricultural economies by bringing together producers, processors, suppliers, distributors, retailers, agritourism and consumers in one powerful, statewide community.
“Georgia is fortunate to produce a wide range of specialty produce and artisanal food products that are perfect for food service. Our partnership with the Atlanta Foodservice Expo is a wonderful opportunity to help promote these items to the southeastern restaurant community.” stated Agriculture Commissioner Gary W. Black.
“Local sourcing and natural ingredients continue to be two top trends in the industry and with the support of Georgia Grown the event will be able to showcase local suppliers that haven’t been able to participate previously. This has been a top request among the attendees for the last two years and we are happy to be able to add this valuable resource.” added Stephanie Everett, EVP & COO of AFSE.
Atlanta Foodservice Expo is the only event in Georgia to bring together under one roof all sectors of the restaurant, foodservice, and hospitality industries with a broad range of the best suppliers. The third edition will be held October 19 – 20, 2015 at the Georgia World Congress Center in Atlanta, Georgia.
For more information please visit www.AtlantaFoodserviceExpo.com.