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The Daily Prep List: 02.12.20


Surcharges could take diners by surprise under proposed minimum wage ordinance change

Santa Monica Daily Press 2/11

Restaurants might not have to inform customers about service charges before money changes hands under a set of changes to Santa Monica’s minimum wage law that City Council will vote on Tuesday.

Tartine Owners Hire Controversial Crisis Flack to Fight Workers’ Unionization Efforts

Eater, San Francisco 2/11

Four days after workers at iconic San Francisco bakery Tartine announced an effort to unionize, its owners have responded.

Minimum wage, trade and other uncertainties make it tougher to sell a small business

The Washington Times 2/10

Given the economic environment, it should be a great time for a business owner to sell the company, right?

Food Industry Policy

Ordering DoorDash? Proposed California law would share your information with restaurants

The Sacramento Bee 2/11

Food delivery platforms like DoorDash would be required to share customer information with the restaurants they order from under a new California bill.

A TV-Famous Chef on How San Francisco Is Killing Its Restaurants

Gen 2/10

Richie Nakano was a ramen star. But that wasn’t enough for Silicon Valley.

Bill targets single-use plastics in push to make manufacturers responsible

The Hill 2/10

Two congressional Democrats are planning to roll out legislation that would fight plastic pollution by banning certain types of single-use containers and requiring manufacturers to use more recycled content in their packaging.

On the Side

High Cuisine: The Budding Relationship Between Cannabis and Fine Dining

Modern Restaurant Management 2/11

Much to the delight of enthusiasts and aficionados across the nation, the rapidly-growing number of states that have legalized recreational marijuana has in turn given rise to the so-called “cannabis fine dining” industry.

Denny’s deems refranchising program ‘substantially completed,’ says CEO John Miller

Nation’s Restaurant News 2/11

Denny’s Corp. sold nine more restaurants to franchisees in the fourth quarter ended Dec.25 and “substantially completed its refranchising strategy,” company CEO John Miller said Tuesday.

Welcome to a New Era of Casino Dining

FSR Magazine Feb. 2020

In the age of eatertainment, marrying one-of-a-kind experiences to superior f&b programs keeps guests rolling in.

The Delivery Question: What’s Happening to My Food?

QSR Magazine Feb. 2020

Third-party-delivery sales are skyrocketing, but some not-so-convenient headaches exist for participating operators. Here’s how brands can ensure their food is delivered safely.

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