ADA compliance isn't optional, ignoring it can cost you
Plus: An Olympian's hilarious reviews of food at the games
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A Tennessee restaurant learned a $352K lesson in patron accommodations — does your staff know their legal obligations? Plus: Check out these other common legal faux pas made by restaurant management and staff.
On the menu:
💠 Congress's plan to streamline food safety
💠 The huge discrimination payout to avoid
💠 The final say on the perfect summer red
💠 Happy 100th birthday, Caesar salad!
—Katie Parsons, Editor
U.S. lawmakers move to centralize food supply chain safety
Congress is considering an overhaul to the federal system responsible for safeguarding the food supply chain. The move would consolidate oversight into a single Federal Food Administration and is in response to recent food contamination incidents, including listeria in deli meats and salmonella in cucumbers. The restructuring would eliminate multiple agencies overseeing different segments of the food supply. (Restaurant Business)
Tenn. restaurant pays $300K+ in ADA discrimination claims
Bad Daddy’s Burger Bar in Murfreesboro, Tenn. will pay out $352,000 stemming from a lawsuit accusing the establishment of denying service to children with disabilities, a breach of the Americans with Disabilities Act. This incident underscores the necessity for all restaurant owners to familiarize themselves and their teams with ADA regulations to ensure their establishments are accessible to all patrons to avoid similar legal repercussions. (News Nation)
Named to the World's 50 Best Restaurants, Barcelona's Michelin-starred Disfrutar has been racking up accolades for its avant-garde interpretations of Mediterranean dishes since its launch in 2014. Helmed by chefs Mateu Casañas Puignau, Oriol Castro and Eduard Xatruch, who met while working at El Bulli, the dining destination turns out two 30-course menus with inventive takes on dishes such as squab paired with kombu spaghetti, almonds and grapes. Follow @disfrutarbcn on Instagram.
💠 Round, cubed, crushed: How ice type influences cocktail flavors
💠 National Black Business Month: 10 Black-owned eateries to visit
💠 Choosing the best summer red wines
💠 Empty churches resurrected as hip hotels and restaurants
92%
Number of restaurants that say higher food costs are a significant challenge for their business. (Spot On)
What we're reading: At the Chef's Table by Catherine Donnelly, which explores how chefs can use their influence to drive social change and shape public policy in the food industry.
Who we're following: @OldMarriedOlympians, run by USA fencing gold medal champion Lee Kiefer, for her hilariously honest reviews of the food in the Olympic Village.
Plus: A peek inside Lake Tahoe's most exclusive, hidden restaurant, Smoke Door, where exclusivity meets mountain cuisine.
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