News

  • 02 Aug 2013 8:42 AM | Anonymous member (Administrator)
    GRA members Muss & Turner's and Taqueria del Sol were featured on this past week’s episode of Atlanta Eats.

    Muss & Turner's: Epicurean enthusiasts Todd Mussman and Ryan Turner only wanted one thing: to build the restaurant they would want to eat at. Turns out what they had in mind was just what Smyrna was craving, too: a gourmet deli and retail shop by day, full service beer and wine bistro by night. Using the finest fresh (and oftentimes local) ingredients, Muss & Turner’s menu is a gourmand’s fantasy. Without the gourmet pretense. After all, it’s a little hard to be pretentious while mowing on something like “The Bucky Goldstein.”

    Taqueria del Sol: Few things say “fresh” quite like a good taco does, and that’s what Taqueria del Sol offers. With locations in West Midtown (in the Westside Provisions District), Cheshire Bridge, and in Decatur, you can feast on some of the tastiest guacamole in the city, order up tacos or enchiladas, and if it’s cold outside, get yourself a bowl of chili.
  • 01 Aug 2013 2:00 PM | Anonymous member (Administrator)
    Affairs to Remember’s Executive Sous Chef Voted into Les Dames d’Escoffier

    Affairs to Remember Caterers, Atlanta’s first Zero Waste Zones caterer and one of the largest privately held off-premise luxury caterers in the United States, today announced that Executive Sous Chef Ashley Mitchell has been recommended and approved for membership in the prestigious, invitation-only Les Dames d’Escoffier International’s (LDEI) Atlanta chapter.

    At LDEI/Atlanta’s Annual Business Meeting last week, the Dames voted to approve eight new members, including Affairs to Remember Caterers’ Executive Sous Chef Ashley Mitchell. Chef Mitchell is known for her expertise in food allergy and special dietary considerations, as well as her uncompromising devotion to food safety, food safety training and her creative, forward-looking menu innovation.
    A
    ffairs to Remember Caterers has the unmatched distinction, with the addition of Chef Ashley Mitchell, of having a total of four of its accomplished staff who are members of Les Dames d’Escoffier International, including Senior Catering Consultant Nancy Lutz, Senior Catering Consultant Kristy Cook, CMP, and Director of First Impressions and Les Dames d’Escoffier Atlanta Chapter President Shelley Pedersen, CPCE.

    “Approximately one quarter of our membership is comprised of professional chefs, but I know of no other chef in the Atlanta chapter who brings the expertise for special dietary considerations with the passion that Chef Ashley does,” said LDEI Atlanta Chapter President Shelley Pedersen. “I believe having Chef Ashley in our ranks will give us the opportunity to learn a great deal more about this increasing trend throughout the United States, as well as afford Ashley opportunities to expand her industry knowledge…it’s a win-win.”

    General Manager Patrick Cuccaro said, “When Chef Ashley joined Affairs to Remember Caterers in 2005, we knew immediately that she was bringing something unique to the table. Her tenacity to ‘get it right’ has proven an invaluable asset to our organization, as has her unquenchable drive to learn. She achieved this milestone in her career through purposeful focus and all of us at Affairs to Remember offer our enthusiastic congratulations to Chef Ashley.”

    Chef Ashley Mitchell said, “It’s an honor to be nominated and voted into Les Dames d’Escoffier. I’m looking forward to the opportunity to serve the organization and its mission and hope to continue building strong relationships with the membership, which includes mentors, colleagues, and friends… I already feel right at home.”

    Les Dames d’Escoffier International is an invitational organization of women leaders in food, beverage and hospitality whose mission is education, advocacy and philanthropy.
    Notable Les Dames d’Escoffier International members include celebrity chefs Julia Child and Nathalie Dupree; bestselling cookbook author, television chef, and restaurateur Lidia Bastianich ; cookbook author and celebrated caterer Abigail Kirsch; and Atlanta Chapter members include celebrity chef and cookbook author Virginia Willis; and contributing editor for Southern Living Magazine and cookbook author Rebecca Lang.
  • 31 Jul 2013 2:02 PM | Anonymous member (Administrator)

    The National Restaurant Association announced the launch of ServSafe Allergensä  Online Course, a new online training course from the creators of the highly regarded ServSafe food safety program designed to help restaurants address food allergens. The education tool was developed in partnership with Food Allergy Research & Education (FARE), the nation’s leading food allergy nonprofit organization.

    "The National Restaurant Association has been working diligently over the years to responsibly address the issue of food safety in restaurants, including food allergens," said William Weichelt, Director of ServSafe for the National Restaurant Association. "We are excited to partner with FARE on ServSafe Allergens to educate our restaurants and their employees, helping our members accommodate their guests' food allergies or other dietary requirements."

    Weichelt added, "As always, we strongly encourage guests to talk to restaurant staff about their food allergies, and discuss concerns and alternatives to make their dining experience safe and enjoyable."

    “Food allergies are a potentially life-threatening disease affecting up to 15 million Americans,” said John L. Lehr, CEO of FARE. “We are proud to partner with the National Restaurant Association to launch this critical training program that will help restaurant personnel better understand the needs and safety precautions required when serving guests with food allergies. Ultimately, this program will help ensure a safer, more enjoyable dining experience for individuals and families who are managing food allergies.”

    The ServSafe Allergens course is designed to help both front-of-the-house staff and back-of-the-house operations better understand how to accommodate the growing number of guests with food allergies.

    The course is part of the Association’s ServSafe Program of comprehensive education materials created to develop a strong, skilled industry workforce. Through the ServSafe Food Safety program, the National Restaurant Association is the leading source of food safety training and certification for restaurant and foodservice industry professionals for nearly 40 years. To date, more than 5 million ServSafe certifications have been issued.

    Visit FoodAllergens.com to learn more about the program, and watch a video overview. For resources on dining out with food allergies, visit FARE’s website at www.foodallergy.org.
  • 30 Jul 2013 5:10 PM | Anonymous member (Administrator)
    National Restaurant Association Statement on Unanimous Ruling to Uphold Overturning of New York City Beverage Ban

    (Washington, D.C.) The National Restaurant Association today said an appeals court’s unanimous decision affirming a lower court’s ruling striking down the New York City beverage ban is a great victory for the thousands of restaurant operators and industry suppliers serving New York City.

    A four-judge panel of the New York State Supreme Court’s Appellate Division announced today its unanimous decision to uphold the lower court’s ruling overturning the ban.

    The appeals court declared that “the Board of Health overstepped the boundaries of its lawfully delegated authority when it promulgated the Portion Cap Rule to curtail the consumption of soda drinks. It therefore violated the state principle of separation of powers.”

    In his original ruling from March, State Supreme Court Justice Milton Tingling found the ban to be arbitrary and capricious.

    “The National Restaurant Association has been a lead plaintiff in the lawsuit against the New York City proposed beverage ban, along with the American Beverage Association and a number of other organizations,” said Dawn Sweeney, President and CEO of the National Restaurant Association. “We are very gratified by today’s ruling and believe it will send a strong message to other jurisdictions that may have been considering similar bans.”

    The National Restaurant Association joined the American Beverage Association and others in filing the lawsuit challenging the ban last fall, saying it was arbitrary and subjected restaurateurs to a standard that many of its competitors, including groceries and convenience stores, didn’t have to meet.

    The ban would have prohibited restaurants, delis, stadiums and arenas, concession stands and food carts from selling sugar-sweetened beverages in containers above 16 ounces. Banned beverages would have included soda, sweetened iced tea, some smoothies, coffee drinks and lemonade.
  • 24 Jul 2013 10:13 AM | Anonymous member (Administrator)
    Peach Pundit
    BY CHARLIE

    There are very few places as closely identified with Georgia Politics as Manuel’s Tavern. And most of us who have been around a while know of it’s late namesake, Manuel Maloof. I was until today, unaware that Manuel had a brother, Robert, who was a partner and according to Manuel’s son (and now owner) Brian, the man who ran things when Manuel was off running DeKalb County. Brian shared the following via their Facebook page:

    This has been a hard post to start.

    Last night I received word that my uncle, Robert Maloof, fell gravely ill while on vacation in Florida. He was taken to the hospital where it was discovered through exploratory surgery that he has a massive infection that has compromised him greatly.

    Despite the quality staff, attentive care, surgery and antibiotics his condition in the ICU remains unstable. The most recent word is that his automatic internal defibrillator continues to fire. Robert’s wife, my aunt Carol and their children are asking for prayers. I am now asking you all for additional prayers.

    For those who have never met Robert let me tell you a few things about him.

    There would be no Manuel’s Tavern if there was no Robert. Manuel, my father, asked Robert to work with him at Manuel’s in 1957. Manuel and Robert were the odd couple of business owners. Their differences prevented extremes; they balanced each other and kept Manuel’s running. They argued about prices, trendy fern stuff, fancy menu items and music in the bar. On any business decision they usually had opposite opinions but somehow worked things out. The one thing they always agreed on was to have a place of comfort and rest for the customers, a smoky sanctuary of relief, a living room of peace. Their brotherly love and bickering made Manuel’s the place it is to this day. During my father’s political career Robert ran Manuel’s full time, keeping the business going while giving Manuel the opportunity to become the public servant he wanted to be.

    Robert is the fun that Manuel was not. He is the happy hand shake and smile. He is the one that asks “how you doing” and really cares about the answer. He is the caring, softer side of Manuel’s tavern. Robert is the joy.

    In my adult life Robert became closer to me. He is and has been the encouragement and example of living a life of happiness and attention to family.

    Without Robert, the direction my life is taking would be a lot different and less joyous. His is a life of joy and love of family. He has not done it perfectly but, with God’s grace, he has done it very well.

    Please keep my uncle Robert and his family in your thoughts and prayers today.

    Brian Maloof

    Owner of Manuel and Robert’s Tavern

    I regret to inform all of you that while waiting for permission from my uncles family to post the above letter I was informed of his passing.

    There are no details on arrangements at this time. They will be posted soon.

    Again please keep Robert and his family in your prayers.

    Condolences to the Maloof family from all of us here at Peach Pundit.
  • 19 Jul 2013 1:45 PM | Anonymous member (Administrator)
    Calling all chefs and professional cooks! Food Network is giving you a 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?

    Food Network is holding a nationwide search - looking for highly skilled chefs and professional cooks from all backgrounds, any style of cooking is welcome. Whether you cook at a fine dining restaurant or own your own diner, are an executive chef, sous chef, private chef or caterer - if you think you have the chops to make mincemeat out of the competition, you want to apply!

    From the producers of Food Network's THE GREAT FOOD TRUCK RACE, this new series will put 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. From shopping on a budget to substituting out-of-stock ingredients, contestants will have to race against the clock to survive.

    If you make your living in a professional kitchen and you have what it takes to be the last chef standing, then we want to hear from you! To apply, please email grocerygames@rrstaff.com!

    ***Please include your CITY/STATE in the subject line of the email. In the body they will need your NAME, PHONE NUMBER, PHOTO, and CURRENT OCCUPATION, a description of your CULINARY BACKGROUND, and WHY you think you have what it takes to WIN!


  • 17 Jul 2013 4:09 PM | Anonymous member (Administrator)
    St. Andrews is partnering up with Thrive Cafe and Catering Services to bring healthier school lunches for their students, but they need your help.

    St. Andrews is looking to introduce a program that is more local, green and healthy. School lunches have been a very hot topic in the past few years for being so unhealthy. In fact, this generation of kids is the first predicted to live shorter life spans than their parents, simply because of what they eat. St. Andrews and Thrive Cafe and Catering Services are looking to change that.

    But they need a little help in getting it rolling. 

    They are looking for donations to outfit the St. Andrew's kitchen with equipment to enable "from scratch cooking." They also plan on bringing in Farm to School, revitalizing the garden, educating about healthy eating and incorporating green practices.  Any contribution large or small, would be most welcome. 

    To donate any of the items listed below, please contact Wendy Armstrong from Thrive Café at thrivetogo@aol.com

    ST ANDREWS CAFETERIA EQUIPMENT LIST:
    • Proofing/Holding Cabinet
    • Dishwasher (Door Type) and racks
    • 60qt Mixer
    • Steamer
    • Hobart FP100 Food Processor
    • Robotcoupe
    • Kitchenaid Mixer
    • 6’ S/S Table
    • Bun Pan Rack x 3
    • Large Immersion Blender
    • Heat Lamp
    • Digital Scale and Printer
    • Meat Slicer
    • Commercial Blender
    • Metro Shelf for Stockpots
    • Metal Cart with Wheels
    • Grab and Go Countertop Fridge Unit
    • Refrigerated Unit for Milk Cartons
    • Coffee Dispenser
    • Large and Small Salad Spinners
    • Ice Wands x 4
    • Stock Pots Large and Medium x 4 ea and 2x inserts with lids
    • Sauce Pots x 3 sizes x 4 ea
    • Saute Pans x 3 sizes x 4 ea
    • Pot and Pan Hanger
    • Salad Bar/Deli Square Plastic Containers x Many in Multiple Sizes
    • 6 Large and Medium Plastic Salad Bowls
    • Salad Dressing Bottles Plastic x 6
    • Knives: Serrated and Pairing, Peelers, Knife Magnet
    • Sheetpans x 30
    • Large Cutting Boards x 6
    • Stainless Hotel Pans: Full Deep x 8, Full Shallow x 8, Full Perf x 4, Half width x 8, Half Width Shallow x 8, Half Deep x 4, Half Shallow x 4, Half Perf x 2, Lids x 5
    • Lexan Bins w/Lids x 4, Bustubs x 4
    • Plastic Food Storage Tubs: 5 Gal x 8, 3 Gal x 8, 1 Gal x 8, 1/2Gal x 8
    • 36
    • 1 Set Mixing Bowls
    • Tools: Plastic Serving Spoons (Solid and Perf), Tongs, Ladles, Spatulas x 3 Kinds, Metal Spoons (Solid and Perf), Wooden Spoons, Whisks Lg and Sm, Spreaders, Brushes, Thermometer, Timers, Box Grater
    • Liquid and Dry Measure
    • 2 x Colanders/Strainers in 3 Sizes
    • Slim Jim Trash Cans x 3
    • Squeeze Bottles
    • Melamine 9” Plates x 100
    • Bakers and Chefs Stainless Flatware x 100
    • Black Wipe Erase Boards, Small and Large
  • 17 Jul 2013 3:52 PM | Anonymous member (Administrator)
    BY ANNIE WANG

    Many Americans worried about food safety and health issues are turning to alternative diets. 7.3 million Americans consider themselves vegetarian, and another 1 million consider themselves vegan. However, finding appropriate dining options while traveling can be tough. Here’s TravelNerd’s guide to the best foodie cities for vegetarians, complete with our top picks.

    Austin, Texas

    Texas may be the home of cattle country, complete with its emphasis on barbeque and steak, but Austin has a thriving vegetarian culture. Those seeking the full southern-comfort food experience should head to Counter Culture for their fill of vegan Mac & Cheese and quiche. In the summer, head to Beets Café for their yummy, filling smoothies full of healthy foods like Goji berries, kale and young coconut.Those seeking Austin’s famous food trucks aren’t left out – Guac N Roll puts their own spin on Mexican food with amazing custom guac (we love the ones topped with grape tomatoes) and steaming hot vegetarian tamales.

    Dessert fiends can top off their meal with a stop at Red Rabbit Bakery, a cooperative that makes vegan baked treats. They’re known for their donuts that come in delicious flavors like Mexican Chocolate Glazed and Vanilla Lavender. Find out more delicious vegetarian and vegan restaurants at Austin Vegetarian and information about vegetarian-friendly events at the Vegetarian Network of Austin.

    Portland, Oregon

    Portland has turned vegetarian and veganism into a lifestyle, with vegan bike shops and even a cruelty-free massage parlor. Food Fight! is a handy one-stop shop for all things vegan – come by for vegan junk food and last-minute portable food like soups, produce and quick meals. Also stop by People’s Food Co-op to meet and mingle with the locals at their farmer’s market on Wednesdays or even pick your own food at the many U-Pick farms participating in the cooperation.

    Want something fast and filling? The Whole Bowl is a healthy bowl of brown rice, beans, avocado and more, topped off with the Tali sauce, also known as “crack sauce”, which will have you running back for more. And of course, round off your visit with a stop at the famous Voodoo Doughnut, which has a great vegan selection of raised-yeast doughnuts, fruit cakes and chocolate cakes.

    Los Angeles, California

    Is it any surprise that there are plenty of restaurants catered towards any dietary restriction in Los Angeles? We didn’t think so. Los Angeles is the home of the vegetarian chain Veggie Grill, a cheap, fast option for vegetarian food that is growing on the West Coast. We love their sweetheart fries and delicious faux-meat burgers for a healthy quick meal on the go. Native Foods Café offers a lovely area to sit and relax on balmy summer nights, with a wide variety of vegetarian, dairy-free choices like Native Chicken wings, fritters and the scorpion burger. Top off your meal with organic, local beer and cupcakes.

    Those looking for something more veggies should stop at Real Food Daily in Santa Monica, the original location. The menu is entirely plant-based, and all ingredients are grown exclusively with organic farming methods. Just down in South Santa Monica is Euphoria Loves RAWvolution, a favorite of locals featuring pesticide-free, organic produce from local farmers in all their raw dishes. If you’re looking for something extra-special, head to Chef Tal Ronnen’s Crossroads for a dinner of Mediterranean small dishes, salads and farm-to-glass cocktails.

    New York City, New York

    New York City is culinary heaven for all foodies, and vegetarians are not left out. Beyond Sushi is a fully vegan sushi restaurant opened by Chef Guy Vaknin, a veteran of the TV show Hell’s Kitchen. He customizes all his rolls down to the smallest details undefined his fruit- and vegetable-rolls are wrapped in either black forbidden rice or a custom six-grain rice blend. Blossom is a vegan restaurant with three branches (in Chelsea, Upper West Side and West Village).With three sit-down branches, a bakery and three “fast food” locations, there’s something for everyone. We recommend heading to the original branch in Chelsea for a relaxed dinner of dishes like risotto, mushroom calamari and arugula salad.

    Candle 79 is another vegan restaurant focusing on organic, vegan cuisine sources from local ingredients. If you love the food, be sure to pick up the cookbook to make your own dishes at home after your trip. Then, top off a great meal with babycakes, where all items are dairy-free, egg-free, soy-free and gluten-free.

    Seattle, Washington

    Seattle is a thriving vegetarian haven in the Pacific Northwest. There are plenty of vegetarian options at most restaurants and many and vegan restaurants. Even universities have jumped on this – Bastyr University has dining commons open to the public that focus on keeping a green kitchen that also functions as a community-gathering place. On any given week, you’ll see stands selling fresh flowers and produce, bake sales or other student-run events. In The Bowl Bistro is a Southeast Asian bistro with vegetarian satays, springrolls and, of course, noodle soups.

    For a snack, stop by Cyber Dogs, an Internet café slash hot dog spot. They serve a whole variety of vegetarian hot dogs with toppings like avocado, walnuts, artichoke hearts and basil. Those with a huge sweet tooth should check out The Flying Apron, a gluten-free vegan bakery and café which serves scones, cupcakes and muffins of all types – take some home for breakfast the next day. Those with an adventurous palate should try Punjab desserts at Punjab Sweets. There are plenty of vegetarian- and vegan-friendly options like coconut rolls, burfi (milk fudge pastries) and petha (candied fruit).

    San Francisco, California

    San Francisco is chock-full of local, organic restaurants focusing on healthy eating, so there’s no lack of vegetarian restaurants in the area. Greens focuses on organic, sustainable produce sources from local farms in the area, and serves everything from brunch to dessert. Those seeking Mexican food (always an excellent choice on the West Coast) should head to Gracias Madre, home of vegetarian Mexican food with dishes like coconut ceviche and guacamole con tortillas.

    Source, as the name implies, focuses on fresh, seasonal organic food, shown through their famed sandwiches on bread baked in-house with the freshest produce fillings. This focus even extends to the food trucks. Sunny Vibrations is a solar-powered vegan food truck with a rotating menu of wraps, sandwiches, rolls and appetizers. Thinking of trying your hand at gardening? Travelers should be sure to check out the UC System’s Master Gardener Program, where they have how-to gardening seminars perfect for the at-home gardener looking to grow their own food.

    Denver, Colorado

    Denver is home to plenty of nature-loving, outdoorsy adventurers who love healthy, delicious foods so there are plenty of vegetarian options around town. Watercourse Foods is a vegetarian restaurant with a simple and accessible menu. We love the brunch dishes like scrambles, pancakes and breakfast sandwiches and tacos. Green Fine Salad is a local Denver-based chain focused on providing easy build-your-own salads wherever you are. Those heading to Denver shouldn’t miss out on the excellent beer scene.

    The Kitchen Denver opened in the Spring of 2012 as Denver’s Community Bistro, which serves food and drink sourced from a community of farmers and ranchers. Have a vegetarian happy hour at Hops and Pie for build-your-own artisan pizza and local craft beer. With toppings like heirloom tomatoes, arugula, caramelized onions and vegan cheeses of all types, this place caters to all.

    Atlanta, Georgia

    The South has a reputation of having vegetarian-unfriendly food, but Atlanta is changing that perception with its numerous vegetarian restaurants. Cafe Sunflower has been around since 1994 and features dishes from the Caribbean, Asia and the Mediterranean, so you can try a little bit of everything.

    Seasons 52 takes a fresh approach to their dishes, with a seasonally-rotating menu to take advantage of the freshest produce. Be sure to pair the food with their international wine list for a full dining experience. Those looking to cook should head to the Boxcar Grocer, which carries local goods from local farmers and artisans.

    Boise, Idaho

    Boise is an up-and-coming city with a growing population of young professionals looking for healthy delicious options. Plenty of vegetarian restaurants are popping up all over town. The Shangri-La Tea Room and Cafe blends its own herbal tisanes with organic herbs. Top off their excellent tea with snacks in their vegetarian café for the perfect afternoon tea.

    The Boise Fry Company isn’t exclusively vegetarian, but is focused on keeping a green kitchen that uses the best local organic food. Their famous fries are vegetarian-friendly, fried in peanut oil that has not been used for other purposes. The Boise Co-op stocks local organic produce for those interested in cooking as well as fresh food with vegan, vegetarian and gluten-free options for travelers on the go.

    Salt Lake City, Utah

    Salt Lake City is a top city for vegetarians looking to grab a good plate of food and get out into the outdoors. Cafe Supernatural is located in Trolley Square, near downtown Salt Lake City. They have a 100% vegetarian menu focusing on local and organically ingredients to create dishes like vegetarian raw noodles and blue corn winter squash tamales. Cafe Rio Mexican Grill opened in Utah in 1997 and focuses on fresh Mexican food with handmade tortillas and plenty of vegetarian options, from burritos to tacos.

    Zest Kitchen and Bar offers raw vegetarian foods and handcrafted cocktails – after dinner, Zest opens up the floor for live music and dancing. Sage’s Cafe uses traditional cooking techniques to create fresh, healthy vegetarian cuisine, complete with sea salt harvested locally in Utah so you feel good about what you are eating.
  • 17 Jul 2013 1:42 PM | Anonymous member (Administrator)
    National Restaurant Association
    July 12, 2013

    The Internal Revenue Service has released additional guidance for employers on the Obama Administration's July 2 decision to make 2014 a year of transition and voluntary compliance for businesses on the health care law's employer mandate and reporting requirements.

    The 2010 health care law requires "applicable large employers" -- defined as those with 50 or more full-time-equivalent employees -- to either offer coverage to full-time employees and their dependents or face penalties. The law requires employers to submit annual information returns to IRS each January based on coverage offered during the previous calendar year.

    IRS Notice 2013-45, issued July 9, moves the deadline for the first annual information reports to Jan. 31, 2016, rather than Jan. 31, 2015. Applicable large employers will need to track information on each full-time employee and their dependents starting Jan. 1, 2015.

    By pushing back the reporting mandate by a year, the IRS effectively gives large employers a one-year reprieve from the employer mandate and associated penalties, since the agency needs the employer reports in order to calculate and assess penalties against large employers who failed to offer coverage. Employer reports filed with the IRS will document how many full-time employees employers had each month during the previous year, and to whom they offered coverage. Employers' 2016 reports will cover health care coverage offered during 2015.

    The one-year transition relief applies exclusively to employer reporting and penalties. The law is proceeding as planned on other fronts, the Administration says. For example, individuals are still required to obtain health coverage starting Jan. 1, 2014, or face penalties. Employee-notification rules still take effect Oct. 1, 2013, requiring all employers covered by the Fair Labor Standards Act to provide employees with written notice about the new state exchanges. A 90-day maximum waiting period applies to all group health plans starting in 2014. All employers must report the value of health benefits on employees' W-2 forms starting in tax year 2013. And exchanges are still expected to open for business on Oct. 1 to begin enrolling millions of Americans in 2014 coverage.

    Download the NRA's Health Care Law Primer for details on these and other requirements.

    The National Restaurant Association co-leads the Employers for Flexibility in Health Care Coalition, or E-FLEX, a coalition of industries with similar workforce characteristics working for more flexibility for employers as the health care law is implemented. E-FLEX members, including restaurateurs who belong to the National Restaurant Association, are invited to join an Ernst & Young webinar on Thursday, July 18, from 2 p.m. to 3:15 p.m. ET on how the IRS's transition rules may affect their companies.

    Washington Council Ernst & Young works with the E-FLEX coalition and understands the issues that affect restaurants in the health care law. Topics covered during the webcast will include:

    • A review of the Affordable Care Act provisions that have been delayed and those that remain in place.
    • Implications of the deferral of employer penalties for 2014 and next steps in the regulatory process for issuing reporting requirements.
    • New regulations affecting employers' interactions with insurance exchanges.
  • 15 Jul 2013 2:47 PM | Anonymous member (Administrator)
    Atlanta’s Airport Becomes LottaFrutta’s First Franchised Location

    Working with Concessions International (CI), Atlanta-based LottaFrutta opens its first airport location in Concourse B of Hartsfield-Jackson International Airport (ATL), making it one of the airport’s only Latina-owned restaurant vendors and its first franchised location. Concessions International (CI), which operates concessions throughout the airport and in eight airports across the U.S. and U.S. Virgin Islands, is working with the Atlanta airport officials to renovate the food court area of Concourse B. Renovation will be completed in December 2013 and will contain 10 new restaurants including seven Atlanta-based concepts. The restaurants will offer travelers a taste of the Atlanta area and supply demand for healthy and fresh food and beverage options.

    "For many years, LottaFrutta has been one of Atlanta’s hidden – yet beloved – gems,” said CI chief executive, Donata Russell Major. “Not only does the restaurant bring a sense of place to our home airport, but we couldn’t be more excited to introduce one of the first Latina-owned concepts to the 95 million travelers at the Atlanta Hartsfield-Jackson International Airport.”

    LottaFrutta, joins Fresh To Order (f2o), another Atlanta-based hot spot, in the renovated Concourse B terminal. Both concepts offer travelers a taste of the city and offer sought-after healthy, fresh fare.

    The gourmet café will feature a delicious assortment of fresh fare served up in its historic Old Fourth Ward traditional location, including signature fruit cups, salads, sandwiches, juices and smoothies in a colorful, fun, Pan-Latin-inspired atmosphere. Even LottaFrutta’s traditional Mexican Paletas (popsicles) and Ecuadorian Helado (ice cream) – customer favorites – will be among the offerings.

    Perez-Cifuentes established LottaFrutta in 2006 in honor of her Latin heritage. The menu’s blend of Pan-Latin flavors are inspired by memories and recipes shared by her Mexican, Central and South American family and friends.

    “This is an incredible opportunity for our little brand,” said LottaFrutta’s owner Myrna Perez-Cifuentes. “We are very much looking forward to extending our reach in the world’s busiest airport.”

    The airport LottaFrutta will be operated by a joint venture between CI and H&H Hospitality, an Atlanta ACDBE owned by Kevin Holt and Randy Hazelton, founders and former operators of Café Circa, also located in Atlanta’s Old Fourth Ward. CI also recently opened an Einstein Bros. Bagels in Dallas/Fort Worth International Airport.

    About Concessions International, LLC
    Atlanta-based Concessions International, LLC, founded in 1978, is a dynamic food and beverage concessionaire with operations in eight airports. The company's portfolio includes franchised, licensed and proprietary concepts, including casual dining, quick service, snack, deli and bar and grill. The company is a franchisee of major national brands including Fresh To Order, Seattle's Best Coffee, and Einstein Bros. Bagels. CI operates Pemberton Café at the World of Coca Cola, and Paschal's Restaurant in the historic Castleberry district of downtown Atlanta. Visit www.cintl.com for more information.

    About LottaFrutta
    Founded in 2006 in the Old Fourth Ward of Atlanta, Georgia, LottaFrutta Gourmet Fruit House & Market has become a bit of an Atlanta institution. The vibrant restaurant decor is courtesy of artist and owner Myrna Perez-Cifuentes, who opened LottaFrutta in honor of her Latin upbringing in South Texas. The concept’s Pan-Latin menu is filled with Mexican-style Fresh-Cut Fruit Cups, South American-style Smoothies and Cuban-inspired grilled sandwiches followed by traditional Mexican Paletas and Ecuadorian Helado (ice cream) – all inspired by the happy memories of Perez-Cifuentes’s Mexican, Central and South American family and friends. For more information on LottaFrutta, visit www.lottafrutta.com.


 

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