Restaurant news

With the release of an Institute of Medicine (IOM) report recommending the government regulate the amount of sodium in the nation’s food supply, the restaurant industry says it wants to take action—on its own.

“The industry supports a voluntary, incremental approach to reducing sodium levels in menu items, and would have concerns about any potential government mandate that creates a one-size-fits-all rule to ingredient standards,” the National Restaurant Association said in an April 20 statement, released the same day as the IOM report.

Across the industry, operators have bridled at possible sodium regulation, especially since it would force them to lower the amount of salt on their menus. Salt is the primary source of sodium and, many contend, flavor in foods.

“There is no need to have a government mandate,” says Paul Mangiamele, CEO of Salsarita’s Fresh Cantina. “What’s next, the government mandates what a customer can eat?”Read more

Here's a feature I wrote for QSR Magazine's May 2010 issue about the state of the restaurant industry in Detroit, perhaps the city hit hardest by the 2008 recession. Interestingly, despite many dire indicators -- an unofficial employment rate of nearly 50 percent and a bad outmigration problem -- many restaurant operators and businesspeople in general see Detroit as a worthwhile investment. Enjoy.

Now that health care reform has passed in Washington, despite opposition from the National Restaurant Association (NRA) and other business interests, quick-service operators across the country are trying to figure out how the bill will impact them.

But after a year of hyper-partisan legislative combat, many are confused about what is in the 1,990-page bill President Obama signed on March 23, and anxiety is running high.

“There’s an underlying fear about the unknown in the bill and how it’s going to affect us,” says Mike Stimola, CEO of Sandella’s Flatbread Café.

Stimola joins a throng of operators with lingering questions about the business ramifications of the Patient Protection and Affordable Care Act.

“What exactly is the burden to the business owners out there?” says Paul Mangiamele, CEO of Salsarita’s Fresh Cantina. “Will they be able to survive through the continued pressures on margins, sales, and retaining employees?”

Until these questions are answered, Mangiamele says, expect restaurants to buckle down, particularly in their hiring.

“People that would have been hired to start impacting the unemployment number now won’t be hired,” he says. “So they won’t get health care anyway because they won’t have a job.”

Click HERE to keep reading at qsrmagazine.com.

Last week’s decision by the New York City Board of Health to give restaurants sanitation grades and require them to publicly display their “report cards” garnered mixed reactions from operators.

“Like everything else, it’s change and it’s something you worry about,” says Mike Savini, director of operations for Hale and Hearty Soups, which has more than 20 locations in the city. “But as much as I hate to admit it, I can’t say it’s a bad thing.”

Savini’s wary trust of city restaurant policy comes after decisions to implement smoking bans and require some chains to post calorie counts have not come back to bite Big Apple eateries.

“Honestly, from an operator’s standpoint, the grading system is probably a good thing,” he says. “It will probably force some subpar operators to step up their game.”

Inspection reports today are pass/fail and posted on the health department’s Web site. Under the new system, which is set to take effect in July, restaurants can receive an A, B, or C based on the number of demerits they receive during a sanitation inspection, and they are required to display their grades near their front doors.

Restaurants receiving a B or C do not have to post their grades for 30 days, following a second inspection. A-graded restaurants can display their mark immediately and are subject to less-frequent follow-up inspections than their lower-scoring peers.

Alan Dell, owner of Katz Deli, calls the grading measure a “super important” step in boosting customer peace of mind.

“I’m happy about it,” Dell says. “Now you’ll feel comfortable and safe when you go out to eat.”

But not everyone shares Dell’s enthusiasm.

Click HERE to keep reading at qsrmagazine.com.