Tackling Restaurant Liquor Liability Concerns
Serve and sip responsibly. Serving alcohol is a fundamental part of many restaurant operations, but it also presents significant liability risks. From over-serving intoxicated guests to improperly checking IDs, restaurants can face serious legal, financial, and reputational consequences for failing to effectively manage their liquor liability risks. Further, Dram Shop laws throughout the country ensure liquor liability does not begin and end at an establishment’s entrance. Forty-two states in the U.S. enforce such laws, which hold restaurants accountable for harm done by intoxicated patrons after they have left the establishment. As laws become stricter, technology evolves and social media increases public awareness and accountability, restaurant owners must adopt proactive measures to ensure responsible alcohol service. Alcohol service introduces a unique set of risks that can have serious consequences for restaurants. At All Solutions Insurance, we saw a recent claim in which a restaurant faced a multi-million-dollar lawsuit after over-serving a guest who later caused a fatal car accident. Failing to monitor alcohol consumption can result in guests consuming too much, increasing the likelihood of accidents, altercations or DUIs. Whether on or off the premise, restaurant owners could be held liable for such incidents given the Dram Shop laws in many states. Serving minors due to improper ID verification can result in fines, a restaurant losing their liquor license and reputational damage. And with the rise of social media, a single incident due to irresponsible alcohol service can be instantly posted online, damaging a restaurant’s brand and public trust. Managing liquor liability risks effectively requires a commitment to responsible service. Proactive measures such as staff training, implementing technology and thorough alcohol safety policies will help keep guests and staff safe, while safeguarding a restaurant’s finances and reputation…
Why Restaurants that Embrace Menu Cross-Utilization Save Money
The key to avoiding monotony is creativity. Menu cross-utilization has become vital to establishments overcoming the challenges of rising costs in the industry. Inflation, supply chain disruptions and increasing labor expenses have pushed full-service restaurants to seek innovative ways to maintain profitability. Strategically using ingredients across multiple dishes minimizes food waste, simplifies inventory, and helps restaurants control expenses without compromising quality or customer satisfaction. This cost-effective approach is essential for sustainable operations in a competitive dining landscape. The Impact of Food Waste on Restaurant Profits. The U.S. generates about 92 billion pounds of food waste annually, of which 51.7 percent comes directly from the food industry. Food waste is a problem shared by many across the world, costing the global economy around $2.6 trillion annually. Meanwhile, 870 million people worldwide lack access to sufficient nutritious food, underscoring the urgency of reducing waste at every level. This issue goes beyond the environmental and ethical impact for full-service restaurants, it’s also a major financial drain. Wasted food means wasted money, from the costs of over-purchasing and storage to the added disposal expense. With already slim profit margins, food waste can quietly eat away at a restaurant’s bottom line, making it critical for decision-makers to address. One effective way to combat food waste while improving profitability is through menu cross-utilization. This strategy involves using the same items in multiple dishes to ensure every item in the inventory serves a purpose. This practice reduces waste, simplifies management, and cuts costs. Reducing food waste through smarter ingredient usage is necessary for establishments looking to stay competitive and sustainable. Operational Efficiencies and Benefits of Menu Cross-Utilization. Simplifying a restaurant’s ingredient list through menu cross-utilization does more than reduce waste. It streamlines operations in a way that boosts efficiency and consistency. Every product in a kitchen has unique characteristics that impact its shelf life, storage needs and potential for spoilage. Focusing on a smaller, more versatile set of ingredients lets restaurants better manage their inventory and reduce the risk of losing money on perishable items. This approach also speeds up prep times since staff handle fewer products and allows kitchens to operate more smoothly, especially during busy service hours…
Bielat Santore & Company – Restaurant Industry Alert
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Before the Orders Come In, The Leadership Begins
Planning ahead isn’t just a task. It’s the heartbeat of a great kitchen. This article is inspired by my book, 10 Rules of the Chef in the Modern Era. While the book offers a practical and concise guide, here I’d like to dive deeper into one of its core principles, highlighting how thoughtful preparation shapes true leadership in the kitchen. Every chef knows the feeling: the dinner service is about to begin and there’s a particular tension in the air. Not necessarily because something has already gone wrong, but because something always could. And when it does, you quickly discover whether your team is truly prepared. Real readiness doesn’t start with the first incoming ticket. It starts hours earlier, in a clearly communicated morning briefing, that’s been double-checked, and in roles that have been assigned with care. Planning ahead isn’t about control, it’s about clarity. It’s about calm. In today’s kitchens, planning isn’t a secondary task; it’s leadership in action. It demonstrates respect for your team, your craft, and your guests. When each team member knows exactly what’s expected of them before the heat of service, chaos becomes choreography, and stress transforms into rhythm. This rule becomes particularly crucial in high-pressure scenarios such as banquets, outside catering, or large-scale events, where precision and timing can determine success or failure. Yet, the real value of planning isn’t merely logistical—it’s emotional. When people feel truly prepared, they remain confident and grounded. This doesn’t simply make them better cooks; it makes them stronger professionals and more assured individuals. In my 25-year culinary journey, which has included cruise ships, five-star hotels, and remote island resorts, I’ve witnessed firsthand how inadequate planning can undermine even the strongest of teams. Conversely, I’ve seen how thoughtful preparation transforms ordinary cooks into extraordinary collaborators. Good planning doesn’t create rigidity; it fosters agility. It’s the reason you can pivot seamlessly when a supplier fails to deliver or when unexpected VIP guests arrive without notice. It’s the difference between reacting impulsively and responding strategically. Good preparation enables your team to look at you with trust in moments of crisis, knowing you’ve got them covered. Because planning ahead doesn’t just protect the quality of the food. It protects the people preparing it…
Fresh Take on Senior Meals
A Culinary Vision for the Next Generation. If you told me 20 years ago that I’d be leading culinary innovation for one of the most exciting companies in senior dining, I probably would’ve raised an eyebrow—and then asked what was on the menu. My journey into food service started like many others: in a bustling kitchen, behind the line, learning the rhythms of a restaurant from the ground up. But over the years, what pulled me in deeper wasn’t just the food. It was the people, especially those whose needs are often underserved. That’s what led me to Restaura. At Restaura, we’re not just serving senior meals. We’re rewriting the expectations for what senior dining can be. And that starts with recognizing that the audience has changed. Today’s seniors aren’t the same as the generation before them. They’re more health-conscious, tech-savvy, and culinarily curious than ever. They’ve traveled. They’ve experienced global flavors. And they expect more than meatloaf Thursdays. This shift has fundamentally changed how we think about senior dining. No longer is it about “playing it safe” with the menu or assuming limitations. It’s about creating an experience that reflects who today’s seniors really are vibrant, engaged individuals who are looking for quality, variety, and dignity in every aspect of their lives, including their meals. One of the biggest transformations in our approach is how we view nutrition. In the past, nutrition in senior dining was too often reduced to restrictive diets and bland plates. But at Restaura, we believe that food should not only be functional, it should be joyful. We’ve developed a holistic nutrition-forward philosophy. That means crafting menus that balance macronutrients, accommodate medical conditions, and also celebrate flavor. We’re seeing a rise in plant-based options, global cuisines, and wellness-boosting ingredients like turmeric, chia, and fermented foods. We’re proud of the menus we’re crafting at Restaura—menus that reflect both nutritional needs and culinary excitement. You’ll find dishes like grilled salmon with quinoa and citrus herb vinaigrette, turmeric-roasted cauliflower steaks, and pho-inspired chicken noodle soup with ginger and scallions. For breakfast, we’re serving avocado toast with poached eggs and smoked paprika, alongside classics like whole grain waffles with seasonal berries. And yes, we still honor comfort favorites—just reimagined. Think mac and cheese with a protein boost and heart-healthy twists. Every item is designed to nourish the body and satisfy a new generation of seasoned palates…
Cuts to Health & Human Services Raise Concerns
About the FDA’s ability to conduct food-safety inspections. Concern is growing about the nation’s food-safety protection network. Cuts at the U.S. Department of Health and Human Services (HHS) have resulted in the suspension of key quality control programs designed to protect against foodborne illness, according to a Reuters report Thursday. The firing and departure of as many as 20,000 HHS employees have upended public health research and disrupted the agency’s work, including programs within the U.S. Food and Drug Administration tied to food safety. An E. coli outbreak linked to romaine lettuce in 15 states late last year sickened 89 people, for example. There were 36 hospitalized, and one person died. The lettuce had been served at two restaurants, a catered event, and a school. And though the investigation was concluded in January, the outbreak—and the source of the contamination—was not disclosed publicly by the Centers for Disease Control and Prevention or the FDA. FDA officials told NBC News that by the time the source was identified, the outbreak had ended and there was no actionable advice for consumers. Bill Marler, a prominent food-safety attorney representing several people sickened in the outbreak in lawsuits, said the lettuce came from Taylor Farms, the same supplier indicated in the E.coli outbreak last year tied to sliced onions at McDonald’s. Taylor Farms officials, however, said in a statement their product was not the source of the outbreak. “We perform extensive raw and finished product testing on all our products and there was no evidence of contamination,” the statement said. “Any reporting that connects Taylor Farms products to these heartbreaking illnesses is dangerous, irresponsible and unfair to the impacted families”…
Global Trends Prove There’s a Worldwide Thirst for Innovative Beverages
Beverage concepts in countries as far apart as Argentina and Australia, France and Indonesia. Innovation in the beverage category has accelerated in the U.S., evidenced by the sheer volume of bubble teas, fruity refreshers, dirty sodas, and cold coffees flowing onto menus. But Americans are not the only ones gulping down these drinks—consumers around the world are seeking the same. And both small and large chains are satisfying their thirst, according to Technomic’s Spring 2025 Global Menu Innovation showcase. Countries as far apart as Argentina and Australia have recently introduced beverages with unique flavors and formats. Starting with Argentina, a concept called Oh! Tea launched a limited-time series of four summer drinks, three with a base of Yakult, fermented milk, and all with bursting yogurt pearls. The lineup includes the Yakult Watermelon Boom, Mango Yakult Boom with jasmine tea, mango, Yakult and bursting mango pearls, Passionfruit Yakult and Jasmine Watermelon Boom with jasmine tea, watermelon, and bursting blueberry pearls. Moving on to Australia, there’s concept called The Alley serving up a Barley Light Latte, a classic black tea enhanced with roasted malt. The velvety, milky drink has a caramel-like sweetness and smooth texture with a malty aroma. Splash Bebidas Urbanas in Brazil rolled out eye-catching Volcanic Sodas in three flavors: Green Apple, Strawberry, and Tangerine. When the drink is handed to the customer, plumes of smoke waft out of the cup—an effect achieved with dry ice. South American chain Juan Valdes Café is serving Taro Lattes in Colombia. The limited-time offer is part of a collection combining coffee and tea products in one beverage, although taro is not your everyday black or green tea. Leave it to the French to add a wellness perk to a latte. At France’s Cojean coffee café, customers can order the Cojean X Glowery Glow Chai Latte and sip a blend of creamy milk, organic almond puree, organic agave syrup, black tea, and organic chai spices, all enriched with 5g of Glowery marine collagen. It’s part of the expanding functional beverage trend…
These are the Secret Off-Menu Dishes at NYC’s Trendiest Restaurants
Getting a prime-time table at a buzzy restaurant in the city is no longer enough. Diners-in-the-know pride themselves on ordering exclusive off-menu items, and restaurants are increasingly offering them. “It’s becoming a thing,” said Colleen Croft, co-owner of Elio’s, a popular Upper East Side Italian restaurant that’s been around for decades. “When people are regulars, they like knowing things other people don’t.” At Elio’s, the off-menu chicken parm has been a favorite of insiders. Have a look at it and four other popular off-menu items around town. Chicken parm at Elio’s. Gwyneth Paltrow is reportedly a big fan of the restaurant’s $44 rendition of the Italian-American staple, but Croft told The Post it will never be added to the real menu. “My husband always said it isn’t a traditionally classic Italian dish, and this is an Italian restaurant,” said Croft of her late partner, Elio Guaitolini, a Genoa, Italy native who opened Elio’s in 1981. “It doesn’t belong on the menu.” Over the years, Elio’s has attracted a laundry list of bold-face regulars, including Joan Didion, Woody Allen, and Paul McCartney. Paltrow celebrated her 40th birthday at the restaurant in 2012. Croft told The Post they sell about three dozen chicken parms a night, despite the dish’s stealth status. Emma Pendrill, who works in travel public relations and lives close to the restaurant, said she learned about the item from a friend who had been frequenting the restaurant for years. The first time she had it, she said, “I fell in love.” “I am not a fan of chicken parm. In fact, I would never order it,” she said. “But at Elio’s they cook it with very thin, perfectly crunchy chicken, and their classic red sauce doesn’t overwhelm the rest of the dish.” Spicy vodka pasta at Emmett’s on Grove. The casual West Village pizza joint is known for its crowd-pleasing playlist, free-flowing martinis, and creative pies. The menu features a handful of pastas, but this $22 off-menu noodle is the one to get. “We make conchiglie pasta shells in house, and marry it with creamy vodka sauce we spice up with cherry peppers and their juice,” owner Emmett Burke told The Post. Josh Beckerman, a popular food influencer who goes by @FoodieMagician on Instagram, has posted about the pasta, praising its “velvety sensual wonderful sauce.” The dish was something the chefs were playing around with in the kitchen one day before they tried it on a few friends and regulars. “They loved it and thought it was fun and felt like they were special,” said Burke. But the exclusivity has an expiration date. Burke said it will soon be added to the regular menu…
Did You Know?
3 Best Practices for Training New Restaurant Employees. Training new restaurant employees is one of the biggest challenges restaurant owners face. When you get it right, you build a team that runs smoothly, keeps customers happy and sticks around for the long haul. But if you get it wrong, you’re stuck in a never-ending cycle of hiring, retraining, and putting out fires. I’m going to show you exactly how to train your staff the right way, so they succeed—and make your life easier…
Employee Tip
Drawing the Line: Guidelines for Refusing Alcohol Service. Restaurants face unique risks and responsibilities when serving alcohol. As an alcohol-serving establishment, your business can be especially vulnerable to legal challenges. Do your servers know when to stop serving patrons? Are they trained to recognize the warning signs of intoxication before a situation gets out of hand? Society Insurance shares valuable tips and resources to help your team stay prepared, reduce risk, and maintain a safe environment for everyone…
