Plant-Based Seafood Company Ocean Hugger Unveils Aggressive Expansion Plan

Plant-Based Seafood Company Ocean Hugger Unveils Aggressive Expansion Plan

Chef James Corwell walked into the Tsukiji fish market in Tokyo one day to find over 100,000 square feet of endangered yellowfin and bluefin tuna. All was sold in one morning.

According to a study published in the journal Nature, 90% of all large predatory fish (like tuna) are already gone, and the rate of fishing isn't slowing down.

One of only 60 Certified Master Chefs in the U.S., Corwell realized at this moment that “the oceans cofoodble puld never keep up” and thus, Ocean Hugger Foods was born.

Ocean Hugger Foods is, at its base, a plant-based meat and seafood alternatives company. But according to FoodNavigator-USA, what sets this company apart is that rather than using textured soy, pea or wheat protein with oils, gums, starches, and flavors, Ocean Hugger Foods begins with vegetables and keeps their ingredient lists short and simple.

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Trump's New Tip Pooling Rule Means Harsh Fines for Rule-Breakers

Trump's New Tip Pooling Rule Means Harsh Fines for Rule-Breakers

First, the back story:  The Fair Labor Standards Act (FLSA) sets the rules for paying minimum wage and overtime.  It allows employers to take a tip credit against its minimum wage obligations if certain conditions are met.  One of those conditions is that tipped employees must be allowed to retain all of their tips. There is one exception to this – that employers can require employees to participate in a valid tip pooling arrangement.  

There are various requirements for a tip pool to be valid but most importantly, the tips can only be shared with people who customarily and regularly receive tips. Typically, these jobs are in the front of the house.

The FLSA is silent as to whether these same restrictions apply to employers who don’t take a tip credit and instead just pay a full minimum wage.  In 2010, the Ninth Circuit ruled that they don’t apply if you don’t take the tip credit. In 2011, the DOL issued regulations saying that they apply whether you take the tip credit or not.

The Tip Pooling Loophole

In 2017, the Trump Administration proposed a rule that would clarify this issue.  

The rule sought to allow employers who pay a full minimum wage to include back of house workers in a tip pool.  But the rule as proposed left open a potential loophole – that in giving employers control over the tips (under the expectation that they would use them to pay back of house workers) that the rule would have also allowed employers to pocket the tips if they wanted to.  

This prompted an enormous uproar and ultimately the administration scaled back; the law would be revised to make clear that employers cannot under any circumstances keep any portion of their employees’ tips.

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Spring Menus Have Sprung

Spring Menus Have Sprung

It is officially Spring! And while many parts of the country are still working on warming up (Apologies to everyone in the Northeast right now) chefs are ramping up their menus with fresh and bright menu items sure to draw in a wave of hungry foodies.

Spring makes us feel renewed. The sun begins its return, flowers are blooming, and treasured ingredients like white asparagus, morel mushrooms and snow peas are coming back in season. And customers are finally coming out of their winter hibernation looking for something fresh to clear up the heavy bread bowls and hearty meals that had sustained them during the winter.  

We decided to reach out to chefs around the country and put together a short list of some of the best spring menu items across the nation to jump-start your creativity. Thank you, everyone, for your awesome submissions! 

Our criteria for selecting the best dishes are as follows:

  1. Ingredients - Are they fresh and seasonal?
  2. Visual appeal - Does the picture make me travel the distance to get this dish?
  3. Creativity - Is it unique or made to be new?

Ok, Here we go!

#3 Holla Duck 

Chef Oscar Cabezas - Telefèric Barcelona - Walnut Creek, California 

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Marlin Network launches Foodservice Professional Panel

Marlin Network launches Foodservice Professional Panel

This foodservice marketing agency is putting together a restaurant operator panel and is looking for professionals just like you to become influencers in the industry!

Marlin Network is an agency that has been in business for over 30 years and is on a mission to engage consumers in better experiences away from home.

Currently, the agency is looking for input from operators, owners, chefs, and managers across all segments of commercial restaurants. Marlin Network wants the opinion of those people in the industry who are considered key decision makers, or the people purchasing product for their place of business.

This is an interesting opportunity for industry professionals who qualify, where they will be rewarded for voicing their thoughts on products anonymously. The company will never sell the participant’s information or market to them. Marlin Network’s goal is to better the foodservice industry and incorporate the opinions of real food industry professionals into their projects.

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Sage Advice and Pumpkin Spice

Sage Advice and Pumpkin Spice

Sorry, there is no advice in this article— or pumpkin. The title was just too good to pass up. 

Anyway, seasonal is always a buzzword when it comes to menu planning. Ingredients like spring peas and asparagus are typical and expected for spring. Fruits like strawberries and watermelon in the summer keep your menu refreshing and bright.  Each season has its unique ingredients that are only available during those certain times of year and it’s always exciting to feature them. Fall menus, though, seem to have their own genre.

There is just something about autumn. 

Maybe it’s the nostalgia of remembering family, holidays, and the changing leaves.  Whatever it is, no seasonal offerings compare to the warm and comforting flavors of fall menus.  

We decided to reach out to chefs around the country and put together a short list of some of the best fall menu items across the nation. Thank you, everyone, for your submissions.  We got a lot!

Our criteria for selecting the best dishes is, as follows:

  1. Ingredients - Are they actually seasonal?
  2. Visual appeal - Will the picture make me travel the distance to get this dish?
  3. Creativity - Is it unique?
  4. Nostalgia - Does it make me excited for the holiday season or bring back memories of quality time with family?

Ok, Here we go!

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