Delivering Hospitality Legal and Safety News to the Food & Beverage Industry

February 2020's Converge Newsletter
Labor Legislation Bears Down on the Fast-Food Industry
Recieving a receipt and ordered food at drive through
February 2020 via QSR Magazine

To date, there has never been a time for restaurant operators where the complexity of compliance exceeded that of their practical ability to react, says Dan Murdoch, the vice president of marketing at workplace management platform Harri.

That, however, has changed, especially for quick-service brands in some of America’s biggest markets.

We’ve now reached an inflection point that’s forcing companies to reevaluate scheduling practices and, essentially, the entire structure of how they combat labor challenges and control costs.'s ConvergeBlog
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Beware These Pitfalls of Percentage Rent Leases

February 17, 2020 via Colorado Restaurant Association
...many Landlords require or propose a percentage rent structure as part of a restaurant lease, which means that the Tenant must pay to the Landlord a portion of the profits generated from the Tenant’s business.
Messner Reeves LLP
customer reading a restaurant menu
Let's Taco 'Bout It: Amended Regulations to the Healthy Menu Choices Act

February 25, 2020 via Cassels Brock

On January 1, 2020, amendments to the regulations to the Healthy Menu Choices Act, 2015 (HMCA) came into force...The HMCA applies to chains of regulated food service premises that operate 20 or more locations in Ontario.
Cassels Brock
The Hospitality Law
Conference: Series 2.0 - Houston | April 22-23, 2020
The 2020 Anthony G. Marshall
Hospitality Law Award: Elizabeth DeConti, Shareholder of Gray Robinson
woman ordering food through delivery app
What To Do If Your Restaurant Is Listed On A Third-Party Marketplace Without Your Permission
February 6, 2020 via Nation's Restaurant News

To list a non-partner restaurant, providers find menus through automated searches, often pulled from a restaurant's website. Typically, a diner will pay a higher fee for such an order, and a courier from one these companies will order over the phone or in person and pay with a company-issued credit card. A customer most likely would not be aware that the restaurant was a non-partner restaurant.

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