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Joanna Fantozzi

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  • 3 min

How Michelin-recommended Nan Xiang Soup Dumplings became an emerging East Coast restaurant brand

🍣 Nan Xiang Xiao Long Bao, after being a single-location, Michelin-recommended eatery in Flushing, Queens for 16 years, has expanded to 11 locations, including markets outside New York City like Boston and Philadelphia. Spurred by the COVID-19 pandemic, they adapted their soup dumpling recipe for freezing and distribution. The brand offers full-service and express restaurants, with sizes of 1,200-1,500 square feet for express outlets. They launched an app for ordering and promotions, and have begun franchising, with the first franchise in Boston and others underway in Houston and North Carolina. They aim to reach every major U.S. city. A commissary in New Jersey was established to maintain dumpling quality for all locations.
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  • 2 min

Restaurant surcharges are officially an exception to the California junk fee law

🗑 California Gov. Gavin Newsom signed SB 1524 into law on June 29, exempting restaurants from SB 478's junk fee ban effective July 1. The law, introduced by State Sen. Bill Dodd, mandates restaurants to disclose service fees and their purposes upfront on menus. Supported by the California Restaurant Association, the exemption applies to restaurants, bars, and food services, requiring clear fee displays within a year of the law’s implementation.
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