Connecticut restaurants – Ohills AG http://ohills-ag.org/ Thu, 22 Jul 2021 16:02:44 +0000 en-US hourly 1 https://wordpress.org/?v=5.8 https://ohills-ag.org/wp-content/uploads/2021/04/cropped-icon-32x32.png Connecticut restaurants – Ohills AG http://ohills-ag.org/ 32 32 Simsbury Restaurant closes dining due to understaffing https://ohills-ag.org/simsbury-restaurant-closes-dining-due-to-understaffing/ https://ohills-ag.org/simsbury-restaurant-closes-dining-due-to-understaffing/#respond Thu, 22 Jul 2021 11:00:33 +0000 https://ohills-ag.org/simsbury-restaurant-closes-dining-due-to-understaffing/

SIMSBURY, CT – Plan B Burger Bar in Simsbury has temporarily closed for indoor dining due to understaffing, the Hartford Courant reported. The restaurant will focus entirely on take-out, as the founder of the restaurant group said he has lost three cooks in recent weeks and lacks sufficient office staff for indoor dining.

According to The Hartford Courant, the Locals 8 Restaurants group has 12 other restaurants in towns across the state, which do not change their hours or limit service.

Staff shortages have been a problem for restaurants statewide.

Plan B Burger Bar will complete take-out orders from Wednesday to Sunday from 11:30 am to 8:30 pm

The restaurant’s website says, “There is currently no indoor dining area, but we will be back soon.”

On the Plan B Burger Bar Facebook page, the restaurant posted an article about the change of hours, claiming it had been “affected by the nationwide restaurant hiring crisis.”

“We don’t want to sacrifice the quality, service or life balance of our amazing staff who have already worked very hard,” the post read. “So we’re going to take the time we need to continue to hire and train incredible additional staff.”

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UPDATE: Perfect location in Greenwich at Provenance to close, the building will be for sale https://ohills-ag.org/update-perfect-location-in-greenwich-at-provenance-to-close-the-building-will-be-for-sale/ https://ohills-ag.org/update-perfect-location-in-greenwich-at-provenance-to-close-the-building-will-be-for-sale/#respond Wed, 21 Jul 2021 00:15:00 +0000 https://ohills-ag.org/update-perfect-location-in-greenwich-at-provenance-to-close-the-building-will-be-for-sale/

Fans of The Perfect Provenance on Arch Street were disappointed to receive an email late Monday night from owner Lisa Lori saying she was planning to shut down.

The business, located in a charming period house dating from 1912, is a combination of a café, a ‘Café 47’ and an ‘experiential retail’, featured in Free Greenwich Press back in 2019.

Perfect provenance at 47 Arch Street in Greenwich. Photo: Leslie Yager

Ms. Lori has established many local partnerships and co-hosted a variety of private events. Before the pandemic, business meetings were popular, but there were also bridal showers, birthdays and cocktails. There were book launches and fashion nights. Merchandise rotated in what Ms. Lori described as “exhibits,” complemented by the ever-changing cafe menu.

In addition to the Greenwich faithful, Ms Lori said the business was a destination for the people of Westchester. “On weekends, people come from Bronxville, Armonk, Larchmont because we have French inspiration,” she said in the 2019 interview. “We have a lot of French expats. Europeans in general come here a lot.

It was before the pandemic.

Inside The Perfect Provenance is Café 47. Photo: Leslie Yager

Ms. Lori bought the house at 47 Arch Street and did a full restoration. She described the effort as a labor of love.

“After five wonderful years in Greenwich, we made the difficult decision to make the West Coast our headquarters and close our Greenwich store and our 47 cafe,” Lori wrote in the email. “As many of you know, I moved with my family to California two years ago this month and when we left we had no idea what the future would hold.”

According to Lori’s email, the last day of service at Café 47, an award-winning bistro-style cafe featuring French and American cuisine, will likely take place within the next two to three weeks, and the store will close around the 15th. August. Any unsold merchandise will be shipped to California, where it operates two stores in Tiburon and Napa Valley.

Last March, it became apparent that the company was in trouble. Although the townspeople are getting vaccinated and resuming their shopping and dining at the restaurant, Ms Lori, represented by attorney John Heagney, has appeared before the Planning and Zoning Commission to seek approval to pass from a retail establishment to a full licensed restaurant.

To get a Connecticut state liquor license, the cafe had to be classified as a restaurant instead, and the state requires at least 20 seats to be considered a restaurant.

“I think our client was struggling, like many restaurateurs, looking to take advantage of wine, beer and liquor sales to strengthen the business at a time when restaurants need this help,” said Heagney at the time.

Perfect Provenance, which only has five parking spaces, has sought to add more seating and partly capitalize on additional parking in the adjacent municipal lot. While restaurants on Greenwich Avenue do not have to provide parking and instead rely on parking on the street and municipal grounds, the Perfect Provenance is in a different area of ​​the avenue, and the commission declined. demand, noting that parking is very scarce in the area down the avenue.

In an email to GFP on Tuesday morning, Ms Lori said she planned to put the building up for sale.

The house was originally a family residence until the 1950s, and was later converted into office space. The previous owner had it for 30 years and stripped it off, removing both the fireplace and the kitchen. Lori installed a kitchen for the cafe and installed a fireplace with a Victorian mantel from England.

The Perfect Provenance is located at 47 Arch Street, just one block from Greenwich Avenue.  Photo: Leslie Yager
The Perfect Provenance is located at 47 Arch Street, just one block from Greenwich Avenue. February 2019. Photo: Leslie Yager

Ms Lori said that since moving to California, she sees an opportunity to grow and expand there. She plans to visit Paris for the first time in two years in the fall to attend shows and “find new treasures”.

This story has been updated to indicate that the building at 47 Arch Street will be listed for sale by Perfect Provenance owner Lisa Lori.

Face the trends, the perfect provenance offers an ‘experience’ just off Greenwich Ave

Feb 2019

P&Z Watch: Switching from “Retail Food” to “Restaurant” with a full liquor license encounters a problem

March 2021

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Shackin ‘Up goes thug… at the Water Dog Smoke House | To eat https://ohills-ag.org/shackin-up-goes-thug-at-the-water-dog-smoke-house-to-eat/ https://ohills-ag.org/shackin-up-goes-thug-at-the-water-dog-smoke-house-to-eat/#respond Tue, 20 Jul 2021 16:19:00 +0000 https://ohills-ag.org/shackin-up-goes-thug-at-the-water-dog-smoke-house-to-eat/

From there, they add a whole lobster meat, coated Connecticut in clarified butter and topped with a few chopped green onions and a side of tarragon aioli – a brilliant move that lets you add to it. that creamy factor at your own discretion without it turns into a glorified shellfish version of a chicken salad sandwich.

When all the elements are together, Acadia is utterly majestic. Lobster? Absolutely succulent, a star of the show, its natural sweetness dances effortlessly with the salty taste of butter, while the brioche, chopped green onions and tarragon aioli add subtle bursts of texture and taste, setting it apart. greatly from any other lobster roll. maybe tried.

Wigo wasn’t crazy to say it was the best sandwich he had ever eaten. It’s definitely up there for me too.

Kahuna tuna: While nothing can beat Acadia, Kahuna Tuna has been another solid hit for the Water Dog line of sandwiches. Sushi-grade pan-seared yellowfin tuna is topped with bacon, tomato and arugula and served on a brioche bun with Thai chili sauce.

Again, it’s the little details that take things to the next level. While this is essentially a dressed BLT with a tuna steak on top, the sparkle is in the niceties. Replacing the always tasteless iceberg lettuce with arugula offers a change in texture and brings a crisp, peppery flavor to the table that no head of lettuce can match. The Thai chili sauce was a nice touch, adding sweetness and heat, but I could have used a little more. The tuna itself was perfectly seared in a delicious medium rare, boasting a meaty, almost beef-like texture, with its mild flavor playing the perfect counterbalance to the smoky daring of bacon. And just for fun, they added some spicy pickles on the side, which was an addicting and totally unexpected bonus.

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CT restaurants adapt to staff shortages; workers demand recall rights | Connecticut News https://ohills-ag.org/ct-restaurants-adapt-to-staff-shortages-workers-demand-recall-rights-connecticut-news/ https://ohills-ag.org/ct-restaurants-adapt-to-staff-shortages-workers-demand-recall-rights-connecticut-news/#respond Mon, 19 Jul 2021 22:15:00 +0000 https://ohills-ag.org/ct-restaurants-adapt-to-staff-shortages-workers-demand-recall-rights-connecticut-news/

SIMSBURY, CT (WFSB) – A double whammy for restaurants trying to bounce back from COVID, only to be hit hard by a staff shortage.

As of this week, Plan B at Simsbury has closed indoor dining and reduced hours because there aren’t enough staff to keep things running.

The Plan B decision shows some of the difficulties in reviving the economy, as at the same time other hospitality workers, like those in hotels, are struggling to try and get their jobs back.

“COVID has had an effect on everyone in so many ways,” says Heather Loranger, executive vice president of marketing and strategy for Local 8 restaurants.

The economic reopening continues, but some businesses are struggling to find help.

The sign on the door of Plan B in Simsbury tells customers that the food is take out only.

The restaurant says it doesn’t have the staff to serve diners.

This location has also reduced take-out and delivery hours.

“Some people are still traumatized by it. Some people need a break,” said Loranger.

Heather says a lot of the workers aren’t ready to come back and there’s not just one reason.

Some are still worried about their health, others may have moved and some have used the pandemic to change their lives.

“When my job is reactivated, it should come back to me,” noted caterer Allen Chamblee.

But others in the hospitality industry face a different reality.

Allen was a caterer at Pratt and Whitney for fourteen years until he was laid off in March 2020.

He has helped lobby for new legislation that gives him the first dibs when his job reopens.

The law gives recall rights until next year to hoteliers, restaurants and other hospitality workers made redundant during the pandemic.

“I think it was unnecessary. I think, as we speak here, businesses are so desperate for workers’ rights,” said Eric Gjede of the Connecticut Business and Industry Association.

The Connecticut Business and Industry Association says the law is not necessary because other jobs exist and many employers are increasing their wages and benefits to attract applicants.

Chamblee says he’s searched, but many of the jobs he sees don’t offer enough to pay for child care and insurance.

“Of course I would do whatever I have to do, but I really wanted to get back to my old job. I had been there for so long and invested my entire career in it,” Chamblee added.

Chamblee and his colleagues worked for a third party contractor and not directly for Pratt and Whitney.

The CBIA says it’s one of its concerns with this law, if these jobs open up, who is responsible for informing workers with recall rights?


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Lobster rolls, other shellfish may be more expensive this summer https://ohills-ag.org/lobster-rolls-other-shellfish-may-be-more-expensive-this-summer/ https://ohills-ag.org/lobster-rolls-other-shellfish-may-be-more-expensive-this-summer/#respond Mon, 19 Jul 2021 13:36:00 +0000 https://ohills-ag.org/lobster-rolls-other-shellfish-may-be-more-expensive-this-summer/

Some local restaurants report high demand and low supply of shellfish, especially lobster, resulting in higher prices.

For many in New England, summer is the time for lobster rolls and other lobster dishes. In the past, high demand and increased supply in the summer has resulted in lower prices as restaurants try to avoid ending up with excess inventory.

Lisa Onofri, owner of Close Harbor Seafood in Southington, said her customers have definitely noticed the higher seafood prices.

“Usually during the summer (the prices) go down,” she said. “They would become a bit more affordable because there is usually an abundance, but this year we are not seeing any reduction in prices. ”

Onofri said she believed the recent rainy weather was partly to blame.

“This week the seashells are going to be ridiculously expensive because of the rain,” she said. “We are going to see extremely rare and exorbitantly priced seashells over the next few weeks.”

She said the rainy weather interferes with ecosystems and the seashell beds become soiled. Onofri said the Connecticut, Massachusetts and Rhode Island beds have all been closed. As everyone turns to Maine and Canada for supplies, prices have skyrocketed.

NielsonIQ, a database website, reported that average unit prices for seafood rose 18.7% in April 2021 from the previous year. It is more than any other food group or item.

Westbrook Lobster in Wallingford is known for its hot, buttered lobster rolls, but owner Michael Lariviere said prices were higher.

“This past year is the highest we have ever seen,” said Larivière. “The cost to us is about $ 50 a pound for fresh lobster.

“Lobster rolls are our top selling item on our menu,” he added. “It had a dramatic effect …”

Despite the increase, that hasn’t stopped diners from returning to their favorite restaurants for seafood, especially lobster rolls.

“I feel bad for all of us,” Onofri said. “We are all just paying these exorbitant prices to try to get back to our usual business. Hope it won’t last long, but it looks like it will last for a while.

Other places to enjoy lobster rolls this season:

Captain Seas, 905 N. Colony Road, Wallingford

Lobster Tail Food Truck, 995 N. Colony Road, Wallingford

Sam The Clam Pub and Grub, 1303 Meriden-Waterbury Turnpike, Southington

Dino’s, 323 Washington Ave. North Haven

fwilliams@record-journal.com203-317-2373Twitter: @ faith_williams2


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Admission Advisors | Saint-Laurent University https://ohills-ag.org/admission-advisors-saint-laurent-university/ https://ohills-ag.org/admission-advisors-saint-laurent-university/#respond Sun, 18 Jul 2021 12:16:16 +0000 https://ohills-ag.org/admission-advisors-saint-laurent-university/

Meet our advisors

Jeremy Freeman ’96, Executive Director of Admissions

Contact information: jfreeman@stlawu.edu; (315) 229-5282

Recruitment territory: Select schools in Connecticut, Massachusetts, and New York.

What I like about the Saint-Laurent: I love that our professors and staff are all interested not only in the intellectual education of our students, but also in the development of the individual into a person who cares about the world around them.

Favorite spot in the North of the country: Stoney Creek Ponds outside of Tupper Lake, a short distance from campus where I grew up hiking and fishing during the summer.

Favorite restaurant in the North of the country: La Maison 1844 – once you’ve had dessert there, you’ll agree!

Advice for new first year students: As a 1996 alumnus, I have only one regret: I never took advantage of all the wonderful opportunities to study off campus. Whether studying in London, doing the Adirondack semester, traveling to Kenya, or one of the other options, there are many programs to choose from. Start the next four years with a plan that includes taking advantage of this tremendous opportunity – you won’t regret it!

Moussa Khalidi.

Musa Khalidi, Executive Director of International Admissions and Coordinator of International Transfers

Contact information: mkhalidi@stlawu.edu; (315) 229-5646

Recruitment area: All countries and territories outside of the United States, including Canada.

What I like about the Saint-Laurent: The family atmosphere of the campus!

Favorite spot in the North of the country: Visit the village of Lake Placid in the Adirondacks.

Favorite restaurant in the North of the country: Blackbird Café in downtown Canton.

Advice for new first year students: Think about the past, enjoy the present, and plan for the future.

Laurel Brooks.

Laurel Brooks, Associate Director

Contact information: lebrooks@stlawu.edu | (315) 229-5242

Recruitment territory: Massachusetts (some schools), New York (Clinton, Essex, Franklin, Fulton, Hamilton, Montgomery, Saratoga, Warren and Washington counties), Michigan, Ohio and Pennsylvania

What I like about the Saint-Laurent: People! I am new to the area and everyone has been incredibly warm and welcoming. I’m also a huge fan of the weather (I’ve also lived in Syracuse, Cleveland, and Boston so I love winter) and our location. The Adirondacks are beautiful and I really enjoy driving and taking in the scenery.

Favorite spot in the North of the country: Lake Placid is less than two hours from Canton and is a fun place to visit. The village hosted the 1932 and 1980 Winter Olympics and serves as a base for elite athletes in many sports. Several Olympic venues and facilities are open to visitors – you can even take a bobsleigh ride! – and the city center is full of shops and restaurants.

Favorite restaurant in the North of the country: The bagelry has three locations in the north of the country (including one just down the street from SLU), and everything they serve is delicious! Close by is the Northstar Cafe in the Student Center (I recommend the quesadillas and cookies).

Advice for incoming first year students: Even if you are pretty sure where you are heading and where you are going, keep an open mind. Take lessons in subjects you have never considered before. The next four years can be your best opportunity to learn a new language, spend weeks or months abroad, and immerse yourself in the unknown. Take it to your advantage!

Chris Felix.

Chris Felix ’08, Senior Deputy Director

Contact information: cfelix@stlawu.edu | (315) 229-5648

Recruitment area: Delaware, New Jersey and New York (Broome, Cayuga, Chemung, Chenango, Cortland, Livingston, Madison, Monroe, Oneida, Onondaga, Ontario, Oswego, Seneca, Schuyler, Steuben, Tompkins, Tioga, Wayne and Yates)

What I like about the Saint-Laurent: The unique way in which the experiences, relationships and academic growth of students blend together to become the foundation of our incredible alumni network.

Favorite spot in the North of the country: Without a doubt, the 18 hole Oliver D. Appleton golf course right here at St. Lawrence University.

Favorite restaurant in the North of the country: The 1844 House is excellent, but don’t miss out on any of the North Country’s wonderful dining options.

Advice for new first year students: You are now free to take (academic) risks – just do it. Study abroad, be part of a panel, challenge your peers and reflect on your growth.

Marie Kelley.

Mary Kelley ’07, Associate Director and National Transfer Coordinator

Contact information: mkelley@stlawu.edu | (315) 229-5259

Recruitment territory: Arkansas, California, Hawaii, Kentucky, North Carolina, Nevada, Oklahoma, Oregon, South Carolina, Tennessee, Utah, West Virginia, New York (Albany, Columbia, Delaware, Greene, Rensselaer, Otsego, Schenectady and Schoharie) and domestic transfer students

What I like about the Saint-Laurent: A sense of community, both on and off campus. As a student, this is an essential part of the college experience; and as a graduate, it’s always surprising how many fellow Laurentians you meet and how easily you manage to bond with them, even if you weren’t on campus at the same time.

Favorite spot in the North of the country: Bolton Landing on Lake George

Favorite restaurant in the North of the country: Jake is on the water, Hannawa Falls, NY

Advice for new first year students: Try something new and out of your comfort zone, whether it’s a class, club or organization, new sport or activity, study abroad in a new place or just to introduce yourself to a new person you meet. It will be worth the risk!

Kiersten Larrabee.

Kiersten Larrabee ’20, Deputy Director

Contact information: klarrabee@stlawu.edu | (315) 229-1842

Recruiting territory: Alabama, Arizona, Florida, Georgia, Louisiana, Mississippi, New Mexico, Texas, New York (Allegany, Cattaraugus, Chautauqua, Erie, Fulton, Genesee, Montgomery, Nassau, Niagara, Orleans, Saratoga, Suffolk, Washington , Westchester, and the counties of Wyoming)

What I like about the Saint-Laurent: The community, everyone here is welcoming and friendly! When I was a student here, I felt free to explore myself and the world around me.

Favorite spot in the North of the country: Lake Placid — It’s so beautiful and there is so much to see and do! Plus, the fact that it’s a two-time Olympic city is pretty cool too.

Favorite restaurant in the North of the country: Jake is on the water in Potsdam, NY

Advice for new first year students: Embrace the new and be yourself. Believe me, you’re not the only one nervous about a big life change. And it’s good ! There are a lot of people here to support you. And while you’re here, take advantage of all the fun opportunities that St. Lawrence has, whether it’s joining a new club, going to our on-campus concert hall, or exploring our proximity to the Adirondack Mountains. There is so much to do !

Lyndsay Malcomb.

Lyndsay Malcomb ’10, Senior Associate Director and Mid-Atlantic Regional Recruiter

Contact information: lmalcomb@stlawu.edu | (315) 229-5647

Recruitment territory: Alaska, Connecticut, Washington, DC, Idaho, Maryland, Montana, New York (counties of Dutch, Orange, Putnam, Rockland, Sullivan and Ulster), North Dakota, Rhode Island, South Dakota, Virginia, Washington and Wyoming

What I like about the Saint-Laurent: I like everything! Our sense of community is contagious, our proximity to the Adirondack Mountains and outdoor adventures is ideal, and the opportunities to study abroad or take part in international travel are plentiful and diverse!

Favorite spot in the North of the country: Tupper Lake, New York

Favorite restaurant in the North of the country: Dancing bears in Lake Placid, New York

Advice for new first year students: Be yourself.

Hannah Milan.

Hannah Milan ’10, Deputy Director

Contact information: hmilan@stlawu.edu | (315) 229-5643

Recruitment territory: Iowa, Illinois, Indiana, Kansas, Maine, Minnesota, Missouri, Nebraska, New Hampshire and Wisconsin

What I like about the Saint-Laurent: The excitement students get when they’re on campus. They are passionate, motivated, friendly and take pride in our community.

Favorite spot in the North of the country: Lake Placid, New York

Favorite restaurant in the North of the country: Jake is on the water in Potsdam

Advice for new first year students: Take risks and don’t be afraid of failure.

Marie Sherwin.

Mary Sherwin, Deputy Director

Contact information: msherwin@stlawu.edu, (315) 229-1844

Recruitment territory: Western MA, Eastern CT, Queens NY and Bronx NY.

What I like about the Saint-Laurent: Pub cookies and Adirondack semester

Favorite spot in the North of the country: Tupper Lake

Favorite restaurant in the North of the country: by Maxfield

Advice for new first year students: Explore the north of the country and all it has to offer

Amy Sipher.

Amy Sipher M’99, P’23, Assistant Director / Events Coordinator

Contact information: asipher@stlawu.edu | (315) 229-5923

Recruitment territory: New York (Herkimer, Jefferson, Lewis and St. Lawrence counties)


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JT Poston leads the Barbasol PGA Tour Championship. https://ohills-ag.org/jt-poston-leads-the-barbasol-pga-tour-championship/ https://ohills-ag.org/jt-poston-leads-the-barbasol-pga-tour-championship/#respond Fri, 16 Jul 2021 23:37:03 +0000 https://ohills-ag.org/jt-poston-leads-the-barbasol-pga-tour-championship/

NICHOLASVILLE, Ky. (AP) – JT Poston shot a 6-under-66 without a bogey on Friday to take the lead in the second round of the Barbasol PGA Tour Championship.

Poston recorded a total of 13 under 131 at rain-soaked Keene Trace in the tournament which was twice delayed Thursday due to rain and lightning. Due to the wet conditions, players were allowed to use their favorite lies in the fairways.

“It’s really good,” Poston said. “Just hitting the ball has been a lot better than I would say over the past few months. It’s just nice to give me a lot of stares. These are curved greens, it’s soft. Hit the ball near the hole and you can also make some putts. “


Poston birdied late in the seventh and eighth par 4s of the round that started at No.10. The 28-year-old former West Carolina player won the 2019 Wyndham Championship in Greensboro for his only title on the PGA Tour.


He’s comfortable on the Keene Trace greens.

“They’re a lot like what I grew up on in Hickory, NC,” Poston said. “They’re curved and they have about the same speed that I’m probably used to as a kid. It kind of reminds me of fond memories of putting on this putting green growing up. It seems normal to me. “

Ryan Armor and Joseph Bramlett were one shot back, each shooting 67.


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Expect These 5 Foods To Cost More This Summer – NBC Connecticut https://ohills-ag.org/expect-these-5-foods-to-cost-more-this-summer-nbc-connecticut/ https://ohills-ag.org/expect-these-5-foods-to-cost-more-this-summer-nbc-connecticut/#respond Thu, 15 Jul 2021 20:57:02 +0000 https://ohills-ag.org/expect-these-5-foods-to-cost-more-this-summer-nbc-connecticut/

A significant side effect of the coronavirus pandemic is the current inflation consumers suffer. According to NBC News, consumers saw price increases for the third consecutive month in June, jumping 5.4% year-over-year as demand outstrips supply. Of gas price at the grocery store, there’s no getting around the fact that as the world reopens we’ll be paying more to get our usual stuff, including that morning cup of jo.

Jayson L. Lusk, distinguished professor and head of the Department of Agricultural Economics at Purdue University, told TODAY Food that one of the main reasons for the rise in grocery prices is that Americans are eating out. new to the restaurant.

“Food prices, overall (at home and away) are up 2.4% in June 2021 from June 2020,” he said. “Most of the increase this summer is due to higher prices for food consumed in restaurants. Compared to last summer, prices for food consumed outside the home have increased by 4 , 2%, which is significantly higher than the usual annual rates of increase.

Lusk said beef and chicken prices aren’t that much different this summer than they were last summer, but it should be noted that prices, especially for beef, were unusually high l ‘last summer. “So one way to think about it is that beef was expensive last summer and is still expensive this summer,” he said. It’s a big expense that hits you hard, especially during the grilling season. “Pork prices have increased and are about 3% higher this summer than they were last summer. “

Lusk said that based on the latest data from the US Bureau of Labor Statistics, there are five foods that will definitely be more expensive this summer based on increases from June 2020 to June 2021.

  1. Bacon – up 15.6%.
  2. Whole milk – up 11.2%.
  3. Eggs – up 5.7%.
  4. Ground coffee – up by 1.9%.
  5. Bananas – up 1.2%.

In contrast, grocery products such as flour and potatoes have seen price declines since last summer.

“The prices for these particular items are lower today because we were able to work our way through some of the COVID-related supply chain disruptions that were still plaguing many food markets last summer,” he said. Lusk said.

On his Blog, Lusk noted that wage increases in food manufacturing can affect food prices. And as more and more people get vaccinated and back to the restaurant, demand on our favorite restaurants is increasing, driving up the cost of food.

“One of the reasons we are seeing outdoor food prices increase is that as we come out of the pandemic more and more people are eating out and this additional demand is putting pressure on prices. restaurants, ”Lusk said. “In addition, wage rates for restaurant workers are on the rise, putting pressure on food prices in restaurants.”

Regarding pork, Lusk said there were a few factors at play. “Food prices (corn and soybeans) are higher and China has increased its imports of US pork. Additionally, the hog herd is smaller, in part due to the fact that we continue to deal with the supply chain disruptions of the past year.

But fear not, you don’t have to undo this lunch with friends or forgo baking another banana bread. There are some simple tips you can use to save money at the grocery store, including tracking your grocery expenses, taking inventory of what you already have (and usage!) and meal planning to reduce food waste and save on your food bill.

Smart shoppers will also monitor sales, compare, and consider buying useful, non-perishable items in mass and even using an additional freezer where possible. When it comes to saving money, cheap and healthy can go hand in hand.

This story first appeared on TODAY.com. MORE FROM TODAY:


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Judge denies adding rape charges in Kristin Smart case https://ohills-ag.org/judge-denies-adding-rape-charges-in-kristin-smart-case/ https://ohills-ag.org/judge-denies-adding-rape-charges-in-kristin-smart-case/#respond Wed, 14 Jul 2021 23:34:43 +0000 https://ohills-ag.org/judge-denies-adding-rape-charges-in-kristin-smart-case/

SAN LUIS OBISPO, Calif. (AP) – A judge has rejected a prosecutor’s offer to press charges against the man accused of murdering California student Kristin Smart, who went missing 25 years ago.

The San Luis Obispo District Attorney’s Office had sought to add two charges of rape – for offenses allegedly committed in Los Angeles County after Smart’s disappearance – to the lawsuit against Paul Flores in Smart’s death , KEYT reported Wednesday.

The judge ruled against the prosecutor’s request and has set a preliminary hearing in the murder case for August 2, according to the San Luis Obispo Tribune.


Paul Flores, now 44, was last seen with Smart on May 25, 1996 at California Polytechnic State University in San Luis Obispo, where they were both freshmen. Prosecutors said he killed Smart while trying to rape her in her dorm after agreeing to walk her home after a party, where she got drunk.


His body has never been found.

Paul Flores’ father, Ruben Flores, has pleaded not guilty to complicity after Smart’s murder. The father and son were arrested in April after investigators from the San Luis Obispo County Sheriff’s Department found “biological evidence” indicating that Smart had previously been buried under the Ruben Flores Bridge behind his home in Arroyo Grande .

Lawyers for Flores have denied that their clients have committed any wrongdoing. A lawyer for Paul Flores on Wednesday called the prosecution’s attempt to add the rape charges a “publicity stunt,” according to KEYT.


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BJ’s Restaurants, Inc.Announces Release Date for Second Quarter 2021 Results and Conference Call https://ohills-ag.org/bjs-restaurants-inc-announces-release-date-for-second-quarter-2021-results-and-conference-call/ https://ohills-ag.org/bjs-restaurants-inc-announces-release-date-for-second-quarter-2021-results-and-conference-call/#respond Tue, 13 Jul 2021 17:00:00 +0000 https://ohills-ag.org/bjs-restaurants-inc-announces-release-date-for-second-quarter-2021-results-and-conference-call/

HUNTINGTON BEACH, Calif., July 13, 2021 (GLOBE NEWSWIRE) – BJ’s Restaurants, Inc. (NASDAQ: BJRI) today announced the release of its second quarter 2021 results after market close on Thursday, July 29, 2021. The The company will host a conference call with investors at 2:00 p.m. (Pacific) on the same day. The conference call will be webcast live over the Internet. To listen to the conference call, please visit the “Investors” page of the Company’s website located at http://www.bjsrestaurants.com several minutes before the start of the call to register and download any necessary audio software. An archive of the presentation will be available for 30 days following the call.

About BJ’s Restaurants, Inc.
BJ’s Restaurants, Inc. (“BJ’s”) is a national brand with brewery roots and a menu where craftsmanship counts. BJ’s extensive menu has something for everyone: Slow-roasted dishes, like prime rib, BJ’s EnLIGHTened® entrees, including Chipotle Cherry Glazed Salmon, Deep Pizza, and Pizookie® Dessert, often imitated but never reproduced, world famous. BJ’s has been a pioneer in the craft brewing world since 1996 and is proud to serve BJ’s award-winning exclusive craft beers, brewed at its brewing facilities in five states and by independent third-party craft brewers. The BJ experience offers high quality ingredients, bold flavors, moderate prices, sincere service and a cool, contemporary atmosphere. Founded in 1978, BJ’s owns and operates 212 casual restaurants in 29 states: Alabama, Arizona, Arkansas, California, Colorado, Connecticut, Florida, Indiana, Kansas, Kentucky, Louisiana, Maryland, Massachusetts, Michigan, Nevada, New Jersey, New Mexico , New York, North Carolina, Ohio, Oklahoma, Oregon, Pennsylvania, Rhode Island, South Carolina, Tennessee, Texas, Virginia and Washington. All restaurants offer on-site dining, take-out, deliveries and catering for major celebrations. Due to the COVID-19 pandemic, one of our 212 restaurants remains temporarily closed and the other 211 serve guests in our dining rooms in accordance with local, state and national guidelines regarding hours, capacity and limitations of social distancing. For more information on BJ, visit http://www.bjsrestaurants.com.

For more information, please contact Greg Levin of BJ’s Restaurants, Inc. at (714) 500-2400 or JCIR at (212) 835-8500 or bjri@jcir.com.


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