Off The Menu, November 13
While the East Coast recovers from the weather, New York’s food trucks are busy keeping the people fed. We’ve also got reports of a potential epidemic of “cutesy seafood shacks” in New York, some new laws in California that directly...
While the East Coast recovers from the weather, New York’s food trucks are busy keeping the people fed. We’ve also got reports of a potential epidemic of “cutesy seafood shacks” in New York, some new laws in California that directly impact businesses, and some tips for restaurants to improve service.
New Rules in the Bay Area
San Francisco voters passed Proposition E, a business tax reform measure. The measure gradually phases out the payroll tax, to be replaced with a gross receipts tax: Proposition E Victory is a Big Win for Restaurants [Golden Gate Restaurant Association]
Governor Brown recently signed into law a bill that authorizes a four-year pilot commuter benefits program. Businesses with 50 or more employees will have three options to choose from, all designed to increase commuting by rail, bus, or bike: Up to 60 percent of Bay Area workers may benefit from law to get commuters off roads [Peninsula Press]
Food Trucks to the Rescue
The New York City Food Truck Association has really stepped up to help residents affected by superstorm Sandy. So far, they’ve served a staggering number of free meals – over 120,000 at last count – to people in need. You can find information on truck locations on the Association’s website, or follow them on Twitter for up-to-the-minute news.
Outreach Relief Trucks [NYC Food Truck Association]
Too Cute for Words
In trend-watching news, Eater NY reports that the latest craze to hit the city is oh-so-adorable New England-style seafood restaurants. If you don’t see one outside your window now, you will soon.
New York City Now Overrun With Cutesy Seafood Shacks [Eater New York]
How To Serve
And from Seattle, we’ve got a list from a professional diner of ten tips for restaurants to improve their service. “Most restaurateurs get that rude staffers perpetrate the boldest breaches of good service. Less obvious to them, it appears, are the myriad smaller ways service can be compromised.”
Service in Seattle Restaurants [Seattle Met]