Monthly Archives: November 2014

Craft New York Act Now Law

The Craft New York Act, which will take effect in 30 days, provides New York manufacturers with greater opportunities to market their products, including: allowing producers to conduct tastings and serve “by the bottle” and “by the glass”; permitting farm … Continue reading

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5 Reasons to Use A Professional Caterer Instead of Restaurant Delivered Food

1. Safe Food Handling from Kitchen to Table. While restaurant delivered food is prepared following safe food handling guidelines, once the food leaves a restaurant, the oversight of that food most likely ends. In most cases, the food is just … Continue reading

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Convicted Felon and The Hospitality Industry

Formerly, a convicted felon could not be employed in a New York State Liquor Authority licensed premise with first obtaining a Certificate of Relief from Disabilities.  Obtaining that Certificate was often a difficult, expensive and time intensive task.  The New York … Continue reading

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New York Farm Alcohol Beverage Manufacturer Licenses

Must Farm-Licensed enterprises be located on a farm? If so, what is considered a farm? Farm Breweries and Farm Distilleries do not need to be located on a farm. Farm Wineries, however, must be located on a farm. A farm is defined as … Continue reading

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New York State Labelled Wine

Pursuant to Alcoholic Beverage Control Law (“ABCL”) Section 3(20-a), New York State labelled wine must contain at least 75% by volume New York grown grapes or other fruits. Winery licensees are reminded that while they may import out-of-state wine, grapes … Continue reading

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Does your establishment meet targets that ensure profitability?

Monthly Revenues = $ Monthly Rent = % Is this number less than 10%? Monthly Revenues Monthly Payroll = % Is this number less than 28%? Monthly Revenues Monthly Liquor Costs = % Is this number less than 21%? Monthly … Continue reading

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Authorized Agents for Tastings and Bottle Sales

Marketing Permit, manufacturers, wholesalers and importers have the ability to conduct tastings and bottle sales of their products at certain events. They may conduct these events themselves, or though a representative. There is one exception to be aware of Under … Continue reading

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Avoiding Pitfalls in Menu Development

Menu changes can provide two immediate benefits to your restaurant or bar: employee morale and customer interest.  Employees in the food and beverage industry tend to be creative.  Giving your bartenders, chefs and others on staff the opportunity to shape … Continue reading

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Should You Charge a Cover?

If you run a bar or night club, it can be difficult to decide whether to charge a cover.  Many establishments give the cover to an outside promoter in exchange for generating customers to increase bar revenues.  I am not … Continue reading

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