Restaurant Reporter | Hospitality Lawyers & Restaurant Attorneys

Read the Yearbook: View the 2012 Class Yearbook from Food Times at Restaurant High!

View the 2012 Class Yearbook from Food Times at Restaurant High!

Posted 420 days ago

Click here for highlights from 2012's most awesome (...totally awesome...) restaurant industry event.

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Mandatory Tip Pooling with Back-of-the-House Employees Prohibited under Fair Labor Standards Act: Mandatory Tip Pooling with Back-of-the-House Employees Prohibited under Fair Labor Standards Act

Mandatory Tip Pooling with Back-of-the-House Employees Prohibited under Fair Labor Standards Act

Posted 392 days ago

In a substantial change of enforcement position, the U.S. Department of Labor (DOL) has announced…

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Supreme Court Ruled on Health Care Reform: What Does This Mean for Employers in the Hospitality Industry?: Supreme Court Ruled on Health Care Reform: What Does This Mean for Employers in the Hospitality Industry?

Supreme Court Ruled on Health Care Reform: What Does This Mean for Employers in the Hospitality Industry?

Posted 314 days ago

For employers who have taken a “wait and see” approach toward Health Care Reform, it…

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When Food Production Leads to Prosecution

Over the last few weeks, two big stories have made headlines in the food industry. Beginning in early February, news media across Europe began reporting that food products tested in several European countries contained horsemeat, purportedly marketed as beef. The reports also indicated that it was highly likely that consumers had eaten this mislabeled, and... Continue Reading

Supreme Court Ruled on Health Care Reform: What Does This Mean for Employers in the Hospitality Industry?

Developing a Food Crisis Response Plan: Key Considerations to Get Your Restaurant Started

A New Meaning to “Eat and Run”? Restaurants and Mobile Payments

Access to Capital for Development Stage Restaurant Concepts

Faculty: Gerard Centioli, Icon LLC, Founder, President and Chief Executive Officer, www.icon.com Kurt Huffman, Chefstable LLC, Owner, http://chefstablegroup.com Sam Goldfinger, The One Group, CFO, www.theonegroup.com Brad Klapper, Nourish Capital, Managing Partner, www.nourishcapital.com Marc Williams, DWT, Attorney, www.dwt.com Session Purpose: Earlier stage restaurants have learned to be extra creative and resourceful in obtaining financing over the... Continue Reading

Demystifying Private Equity for Growth Restaurant Concepts

A New Meaning to “Eat and Run”? Restaurants and Mobile Payments

Revised Standards for an Accredited Investor: A Legislative Update on Dodd-Frank

Intellectual Property Protection 101 for Restaurateurs

At the national restaurant industry conference “Food Times at Restaurant High,” hosted by Davis Wright Tremaine in Seattle, WA on March 1st, 2012, DWT partner Sheila Fox Morrison and CEO of Pasta Pomodoro Matt Janopaul lead a conversation on what restauranteurs need to know to protect their valuable intellectual property. Key points included: Trademarks, Trade Dress and Trade... Continue Reading

How to Keep Employees from Stealing Your Restaurant Concept

Using Trademark Law to Build a Moat Around Your Restaurant Brand

Mandatory Tip Pooling with Back-of-the-House Employees Prohibited under Fair Labor Standards Act

In a substantial change of enforcement position, the U.S. Department of Labor (DOL) has announced that employers can no longer require mandatory tip pooling with employees who do not “customarily and regularly receive tips” from guests, i.e. back-of-the-house employees like dishwashers, cooks, chefs and others. The DOL has recently advised its field offices nationwide to... Continue Reading

Beware: Payroll Companies May Mishandle Garnishments of Tipped Employees

Between a Rock and a Hard Place: Immigration Compliance for Restaurants

Red Hot Employment Issues in Restaurants

Non-Traditional Restaurant Development 101

For years, I have been fortunate to help brands navigate growth and development in non-traditional channels (a list of channels is provided below) and to work with some of the most exceptional talent in the market. For this session, our faculty included three talented restaurateurs, all with extensive experience in non-traditional restaurant development. They lent... Continue Reading

Is Franchising Your Restaurant Concept the Right Expansion Model for You?

Restaurant Joint Ventures. Is Your Joint Venture an Inadvertent Franchise?

Biggest Restaurant Leasing Mistakes: How to Avoid Them

The restaurant leasing panel at Food Times at Restaurant High (a national restaurant industry legal and business conference hosted by Davis Wright Tremaine in Seattle, WA) covered ten of the biggest issues facing operators in negotiating restaurant leases. Attorneys John Benazzi (DWT), Steve Rich, Glenn Inanaga (Panda Restaurant Group), CPA Justine Hunter (Moss Adams) and operator... Continue Reading

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