No Deli for You
Although a Wall Street Journal article hinted at the potential for New York’s famous Katz’s Delicatessen to one day expand into a few other cities, including Boston, owner Jake Dell tells Eater that it’s “premature” to talk about expansion — although he does love Boston and went to school here. It’s really expanding shipping that they’re focusing on at this time, he notes, mentioning that they’ve been shipping since World War II. A new production facility in New Jersey will allow international shipping. (Psst...Mother’s Day is this weekend. There’s still time to order her “breakfast in bed” from Katz’s.)
Speaking of Katz’s...
The Pay-to-Play Beer Drama Continues
Massachusetts’ Alcoholic Beverages Control Commission says that Anheuser-Busch provided nearly $1 million worth of illegal incentives to hundreds of restaurants and stores in the Boston area to push Budweiser sales and squash smaller brewers’ opportunities. The Globe has the rundown. Background reading: Beer Brewer Exposes Illegal Pay-to-Play Tap Practice on Twitter; Craft Beer Guild & Five Local Bars Accused of Violating 'Pay-to-Play' Laws.
Parenthood and Restaurant Life
The Portland Press Herald delves into the delicate balance act that is starting or expanding a family while opening and maintaining restaurants. Chris and Paige Gould (Central Provisions, Tipo), who have two young daughters, say that they’ve “had four babies in three years, because the restaurants are [their] babies.” A common refrain among the couples interviewed: the importance of having a support system, whether it’s having family pitch in, hiring babysitters, or being able to step back and delegate tasks to employees.
Making a Comeback
In a FastCasual.com exclusive, Boloco CEO John Pepper gets real about the difficulties of running a company, discussing “a horrendous financial run from 2013-2016” and how he’s working to turn it all around since returning to the company. “My non-negotiables since repurchasing Boloco in June 2015 have been two-fold: our reputation/integrity and our highest-in-industry wages,” he writes.
One Thing You Should Eat Today
Keep it classic with the Craigie on Main “secret” burger, whether you’re a first-timer or an old fan. Head to the bar right at 5:30 p.m. to snag one of the 18 available each night. While you wait for it to arrive, read about its anatomy or about chef-owner Tony Maws’ feelings toward having an ultra-popular burger on his menu. (Michael Scelfo of Alden & Harlow, Michael Schlow of the now-defunct Radius, Tim Wiechmann of Bronwyn, Will Gilson of Puritan & Co., and Patrick Gilmartin of River Bar chime in as well.)
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