The Daily Rail: London Attack: Restaurant Feeds Aid Workers for Free

Tuesday, March 28, 2017


Today's Specials:


SOCIAL MEDIA:  12 Best Reaction Gifs from March Madness

It’s no secret that there have been quite a few upsets with this March Madness season. In honor of all the cheers and disappointments that have been caught on camera, this week we’re featuring the best reaction gifs on the internet from March Madness. Enjoy!
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Did You Knows…

Granny Loves BigMacs

A 94-year-old Indiana woman is celebrating more than four decades working at McDonald’s restaurants. The now great-grandmother first joined in 1973 and loves working the register to interact with regular customers. Even though she contemplates retirement every winter, she says she never plans to leave.

Big Mac Granny.jpg

TV > Smart Phones

Although Smart Phones are everywhere, according to this infographic, the majority of age groups prefer to watch television than browsing on their phones. It may come as no surprise that the 18-24 age group does would rather get their info via their phone but the same isn’t said for the others.

Infographic: Smartphones Beat TV for Young Adults in the U.S. | Statista


Canadian Bars to Pay for Sports

Watching sports at a bar or restaurant could get more expensive in Canada. Bell and Rogers (TV providers), are planning to pull their sports channels from packages available to businesses with a liquor license. The network would make establishment buy a separate package that is MUCH pricier to make up for the network’s financial woes. Aaand que the angry drunk sports fans.



Why it matters to you: your restaurant can lift up the community during difficult times.

Restaurant owner Ibrahim Dogus owns Troia Restaurant located in London just yards away from where last week’s terror attack took place. Dogus took it upon himself to feed the emergency workers for free, despite being told to leave the building. The London restaurant owner gave all food for free including drinks to police officers, firefighters, and paramedics.

The restaurant industry has its way of supporting and lifting up the community in times of turmoil. Dogus is a direct example of how restaurants have the power to help during tough times. “It’s the very least I could do and I think it’s what any Londoner would do if they were in the same situation as me. These people fight to keep us save and alive.”



Why it matters to you: would you let your chef’s pregnancy influence her culinary career?

Female chefs are rising in numbers in recent years and may deal with discrimination in the workplace. A recent Munchies article talked to female chefs that have experienced being pregnant while working in a restaurant kitchen. Being pregnant is not exactly you’d call practical in the restaurant industry considering margins are shockingly narrow. As of now, there are no actual existing laws on working conditions in the food industry.

In addition to experiences, women also share information on how certain working condition could affect pregnancy such as working around hot ovens, using harsh cleaning supplies, etc. Newer restaurants are beginning to take care of kitchen staff in terms of benefits, but it’s no surprise that the trend is slow to catch on.



Why it matters to you: are you aware of all the ADA regulations you may be violating?

We recently talk about how to avoid a lawsuit regarding the regulations outlined by the Americans with Disabilities Act (ADA). Eatsa, the fast-casual restaurant chain based in San Francisco is at the center of just that issue. Disability-rights advocates are suing the chain because of their all-digital cashierless setup is inaccessible to the blind. At Eatsa locations, customers order via iPads and receive food from a “wall of backlit cubbies.” Both plaintiffs stated that they are legally blind and could not order.

The lawsuit is filed stems from two legally blind customers that argue Eatsa is not using the technology available that could avoid these problems. Restaurants can learn from this mistake by being extra careful as to what regulations you could be breaking. With the recent rise in the big chains switching to kiosk-ordering systems, this could definitely cause for a reevaluation of the process.