True 'Cue Organization Certifies Wood-Smoked BBQ As Far North As Washington DC
Image Source: Campaign For Real Barbecue
In 2013, the “Campaign for Real Barbecue” began certifying barbecue restaurants that cook entirely with wood or charcoal as opposed to gas or electricity. Active in Georgia, North Carolina, South Carolina, and Kentucky, the Campaign recently announced its expansion north into the Virginia and Washington D.C. metro area. Co-founded by barbecue authorities Dan Levine and John Shelton Reed, the Campaign explains all certification criteria and lists all certified barbecue restaurants on its website.
Federal Judge Rules In Favor Of Fast-Food Employees In Labor Dispute
Image Source: Paul Sancya/Associated Press
A federal judge has overturned a prior ruling that made it difficult for employees to win lawsuits against companies for violations made by franchisees or contractors. The prior rule effectively shielded parent companies and prevented workers at franchises like McDonald’s and Burger King from winning cases regarding minimum-wage law infractions and overtime infractions. More than 15 states disputed the rule, and last week, Judge Gregory H. Woods of the U.S. District Court in Manhattan stood by them, overturning the prior Labor Department ruling.
1 In 6 Restaurants Has Closed, Says National Restaurant Association
Image Source: Dapiki Moto
According to a recent survey by the National Restaurant Association, the restaurant industry has experienced 100,000 closures since the start of the pandemic. From March through July, the industry lost $165 billion in revenue. According to the report, 40% of restaurateurs say it is “unlikely their restaurant will still be in business six months from now if there are no additional relief packages from the federal government.”
New York City Resumes Indoor Dining At 25% Capacity
New York City restaurants will be able to open for dining indoors at 25% capacity again starting September 30th, Governor Andrew Cuomo said. The city’s restaurants are among the last in the nation to reopen for indoor dining. All customers must have their temperature taken at the door, and if contact tracing information is needed, at least one member of each party will be asked to provide it. “This may not look like the indoor dining that we all know and love, but it is progress for restaurant workers and all New Yorkers,” said Mayor Bill de Blasio. Customers will not be allowed to sit at bars, owners face harsher filtration and ventilation restrictions, tables will be distanced six feet apart, and customers must wear masks when leaving the table. “Restaurants are essential to New York’s economic and social fabric, and indoor dining is a key component to the industry’s recovery,” said Andrew Rigie, executive director of the NYC Hospitality Alliance. Nearly 1,000 of NYC’s 50,000+ restaurants have closed during the pandemic, so the reopening is welcome news. However, for many restaurants, opening at 25% capacity is neither profitable nor sustainable. “I doubt I’m going to open at 25%,” said Amanda Cohen, chef-owner at Dirt Candy. “Without more federal or state aid, maybe I can last for a month.” Governor Cuomo hinted that if infection rates hold steady, restaurants may be able to open at 50% capacity on November 1. But many restaurateurs say that what’s really needed is more government aid.
