Joanna Fantozzi - 10 Minutes News for Hoteliers - Page 6

2 min

Vegan fast-food disruptor Mr. Charlie’s signs 18-store expansion deal in Phoenix

🍔 Co-founders Taylor McKinnon and Adam Wilks launched Mr. Charlie's Told Me So, a plant-based fast-food brand, three years ago. Now, with four units in California, they're set for national expansion. Patrick Lam signed an 18-unit franchise deal to introduce Mr. Charlie's in Phoenix, starting in Scottsdale this year. Mr. Charlie's aims to transform fast food with unique items like potato-based ice cream and a commitment to employing marginalized individuals. David Subotic joins as chairman to support global growth.

2 min

Italian concept Nerolab opens its U.S. flagship location on New York City’s Wall Street

🍽 Nerolab, an Italian dining group, opened its first U.S. flagship restaurant in Trump Tower, Wall Street, New York City, in May 2025. Founded by Alfredo and Carlo Polizzi, the 21,500-square-foot restaurant is led by chef Matteo Anselmi, seats 350 guests, and embraces Roman cuisine. This location is the largest of their seven, and the group plans to open ten more U.S. locations by 2025. The menu adapts to local tastes while maintaining Italian authenticity.

2 min

No Tax on Tips Act passed unanimously in the Senate

💰 Sen. Ted Cruz introduced the "No Tax on Tips Act" in January, passed unanimously in the Senate on Tuesday. If enacted, it offers a $25,000 tax deduction for tipped employees earning $160,000 or less. However, 37% of tipped workers in 2022 did not qualify for federal income tax. The bill requires employer payroll taxes and state taxes on tips. Nevada has the highest per capita tipped workers, which Sen. Catherine Cortez Masto emphasized in her support.

2 min

Cedric the Entertainer and Anthony Anderson open a barbecue restaurant in Los Angeles

🍖 Cedric the Entertainer and Anthony Anderson opened AC Barbeque, a fast-casual barbecue restaurant, last week in Los Angeles at Westfield Century City. This venture extends their "Kings of BBQ" TV show and retail brand. Partnering with Robert Earl and chef Burt Bachman, they offer dishes like Riverfront Ribs and AC Chopped Brisket. Previously, they launched a campus kitchen at Jackson State University and a food truck at Howard University. Future plans include expanding and franchising.

3 min

Uptick in ICE activity rattles restaurant communities in Washington, D.C. and Nashville

🛡 U.S. restaurant operators report increased immigration enforcement, especially in Washington, D.C., and Nashville. DHS conducted "worksite enforcement operations" on over 100 D.C. businesses, inspecting I-9 documentation. At least nine restaurants were visited last week, with some operators not cooperating without a warrant. Restaurant Association of Metropolitan Washington (RAMW) confirmed no arrests from these visits and reached out to Homeland Security for guidance. In Nashville, ICE activity resulted in at least 96 detainments, leading to decreased restaurant business and closures. Nashville's Hispanic Chamber of Commerce is offering I-9 compliance training. Nashville Mayor Freddie O'Connell mandated reporting interactions with federal immigration to his office within one day. The Trump administration aims to deport one million immigrants annually.

2 min

Patina Group unveils rebrand and announces the opening of Hundredfold in New York

🍴 Patina Restaurant Group, with over 40 venues including New York City's Empire State Building and Disneyland, rebrands as Patina Group after nearly 40 years. Under Delaware North, it plans to double its portfolio and expand into luxury catering, new eatertainment concepts, and culinary digital content within five years. The first of 10 new locations, Hundredfold by chef Timothy Hollingsworth, will open in Belmont Park Village, New York, this summer with more projected by 2030. Additional concepts include a 2026 venture with chef Carlos Gaytán and a San Diego lounge. Patina Group also operates Space 220, an eatertainment venue in Walt Disney World's Epcot.

2 min

How this eatertainment concept is thriving with a no gratuity- model

🎉 Your 3rd Spot, an eatertainment concept in Atlanta, opened in 2023 with a 30,000 square-foot space, without a tipping model, opting instead for a 20% service charge. Run by Amp Up1 Hospitality Management, the company ensures higher hourly wages for staff, spreading the charge across all team members. Post-opening, the employee turnover rate stands below 50%, hinting at a successful model as the brand plans national expansion. Additionally, the no-tipping model, which includes healthcare and 401ks, has been well-received by customers and employees alike.

1 min

Washington, D.C. looks to bring back the tipped minimum wage

📖 Joanna Fantozzi, with over seven years in journalism, specializes in the restaurant and hospitality industry. She has a BA in English literature and creative writing from The College of New Jersey and an MA in arts and culture journalism from CUNY's Craig Newmark Graduate School of Journalism. Fantozzi has worked for Insider, The Daily Meal, and joined Informa's Restaurants and Food Group in 2018, currently serving as Senior Editor since August 2021. She has moderated industry events like MUFSO and Restaurants Rise.

3 min

How Chris Brown’s ‘World Famous’ food truck transformed the egg roll for the Instagram generation

🍳 Chris Brown, founder of World Famous, a Miami-based brand with five food trucks and four traditional locations, reversed the common trend by starting with a brick-and-mortar restaurant before expanding to food trucks. Specializing in unique egg rolls influenced by diverse international cuisines, Brown initially offered classic American comfort food. His culinary pivot to food trucks was driven by mobility and the desire to innovate, supported by a strong focus on social media marketing and customer engagement through live kitchen streams and interactive technology like Ring doorbells at his establishments.

2 min

A look inside MORE: the new advocacy supergroup for the restaurant industry

🍴 MORE (The Movement to Organize for Restaurant Equity), an advocacy supergroup, launched in February after a summit in Austin, encompassing 17 member organizations such as the James Beard Foundation, Women in Hospitality United, and Regarding Her. Co-founded by Mary Sue Milliken and Liz Murray, MORE aims to unify efforts supporting women, people of color, and underrepresented groups in the restaurant industry. Operating in New York, Los Angeles, the Gulf Coast, and Chicago, the coalition plans national expansion and has initiatives like a worker advisory board and monthly workforce development meetings. Key statistics include that 70% of the restaurant workforce are frontline workers, of whom 70% seek advancement within their companies, yet only 4% achieve it.

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