Restaurant Reporter | Hospitality Lawyers & Restaurant Attorneys

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

Beware: Payroll Companies May Mishandle Garnishments of Tipped Employees

Tips cannot be garnished or calculated as part of earnings for garnishment purposes unless the employer has had control over those tips (e.g. tip sharing, service charges etc.) Many employers are not aware of this restriction and erroneously include tips in calculating earnings when processing garnishment orders. Unfortunately, many payroll vendors also are not aware... Continue Reading

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

Red Hot Employment Issues in Restaurants

New Rules for Paying Tipped Employees

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

An outbreak which is alleged to be associated with your restaurant can be a brand impact event. But it can be handled in a professional manner which emphasizes some advance planning and transparency in your dealings with stakeholders, government authorities and your loyal customers. Here are some things to consider as you develop and implement... Continue Reading

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

Avoiding Common ABC Violations: Help Your Staff Help You

Tighter Controls Over Imported Food Under the Food Safety Modernization Act

Non-Traditional Restaurant Development 101

Faculty: Manny Valdes, Frontera Foods, CEO, http://www.fronterakitchens.com/ Michael Dellar, Lark Creek Restaurant Group, CEO, http://www.larkcreek.com/aboutus.html Michael Levine, Tastes on the Fly, LLC, CEO, http://tastesonthefly.com/press.html Session Purpose: 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... 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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