The Payment Card Settlement is the biggest antitrust class-action settlement in history and sets aside at least $5.54 billion and a maximum of approximately $6.24 billion for millions of U.S. merchants who for years paid artificially inflated Visa and Mastercard interchange fees.
Why it matters: If your restaurant accepted Visa and/or Mastercard at any time between January 1, 2004, to January 25, 2019, then you are likely a member of the class settlement and entitled to a share of the settlement.
Go deeper: The settlement ends a 2013 lawsuit in which the National Restaurant Association and the Restaurant Law Center played leading roles. The lawsuit alleged that merchants paid excessive fees to accept Visa and Mastercard, while these two companies violated antitrust laws by price-fixing interchange fees. This same lawsuit also established today’s credit card surcharging rules implemented by Visa and Mastercard.
How to claim your share: You can submit a claim through the official court-authorized Payment Card Interchange Fee Settlement website. Claim forms began mailing on December 1, 2023, and will continue being sent for most of December. Because of the large number of claim forms being sent, you may not receive yours until late December 2023, or January 2024, and they are asking class members to please be patient.
If you received a Claim Form in the mail and want to file a claim online using the Claimant ID provided, you can click the “Submit a Claim” button found in the Payment Card Interchange Fee Settlement website. There is also a unique QR code on your mailer that will bring you to the claims submission page which should populate with your relevant information.
If you do not receive a claim form and are uncertain as to whether you are a merchant that is eligible to file a claim in this settlement, also click the “Submit a Claim” button found in the Payment Card Interchange Fee Settlement website and, after providing your Taxpayer Identification Number along with some additional information, the Class Administrator will attempt to determine whether you qualify. Still, the fastest and easiest way to submit a claim is to wait for the Claim Form to arrive in the mail and use the Claimant ID and Control Number provided to log into the site. It will also be helpful to have your Tax ID# ready.
Third Party Operators: Many restaurant operators have already been approached by third-party companies that offer to file a claim on your behalf and these solicitations will increase, but some of these firms will often create a false sense of urgency or complexity around the filing process and can take as much as 40% off the top of the operator’s award. While you may choose to use such companies, you should know that you can file with the Claims Administrator on your own, free of charge following the instructions above. Additionally, you are entitled to contact the Claims Administrator or Class Counsel for assistance with understanding and filing your claim form—again, at no cost to you.
When done responsibly, serving alcohol can help your business flourish. However, serving alcohol irresponsibly can result in steep fines, liquor license revocation, a loss in revenue, and sometimes serious physical harm. Serving alcohol responsibly is critical for protecting your customers, your community, and your business. The first step toward ensuring safe and responsible alcohol handling at your establishment is by understanding what alcohol does to the body.
In this newest eBook, we’ll explore:
Use Coupon Code: SERVITUP
ucy’s Retired Surfers Bar & Restaurant will debut a new expanded space with more than 8,000 more square feet of brand-new dining and drinking space. This expansion more than doubles the size of the original flagship New Orleans location and the beloved downtown spot is celebrating in Lucy’s fashion – with a huge Saints game day party!
The “Epic Expansion Grand Opening” includes a full day of activities, kicking off at 9 AM and going well into overtime with a post-game celebration. Revelers can also enjoy free beverages, food, giveaways and entertainment with an epic list of offerings, including:
· 9:30 – 11:30 AM: Complimentary Bloody Mary Bar
· 11:30 – 3 PM: Free Select Frozen Drinks
· 11:30 – 3 PM: Complimentary Gameday Buffet
· 3 PM: Post-Game Party with DJ Noisebox
· All Day: Free Drinks, Shots, Giveaways, $1 Oysters, Photobooth & More!
Guests will get a first look at the addition’s new dining room and private event space, the expanded courtyard, the added second balcony, even more restrooms and a new elevator for added accessibility.
Free and open to the public. While supplies last.
WHEN: Sunday, December 17, 2023, 9 am - until
WHERE: Lucys Retired Surfers Bar & Restaurant, 701 Tchoupitoulas Street, New Orleans
The U.S. House Education and Workforce Committee has made significant strides by advancing a Congressional Review Act (CRA) resolution aimed at countering the National Relations Labor Board’s (NLRB) joint employer rule. The committee's decision Dec. 12, which passed along party lines, reflects a concerted effort by the National Restaurant Association (NRA) to advocate for this resolution. Prior to the markup, the NRA collaborated with the Committee and issued a statement supporting the CRA, emphasizing their proactive involvement in opposing the rule's implementation. Politico highlighted the Association's active role in leading the business community's opposition efforts, showcasing a joint letter from state restaurant associations to Congress as a testament to their robust pushback against the new NLRB regulation.
There is also a Congressional hearing Dec. 13 seeking to impose the Congressional Review Act to cancel the joint employer standards proposed by the NLRB.
This development underscores the Association's strategic engagement with policymakers, leveraging their influence to oppose the NLRB's joint employer rule and rallying support for the CRA resolution among committee members.
Louisiana ProStart Program's recent Educator Training held at The University of New Orleans Hotel, Restaurant & Tourism Program (UNO HRT) was a dynamic and enriching event. The day commenced with an opening session led by Jonathan Baynham, LRAEEF Executive Director, and Mistica Maples-Adams, LRAEF Program Manager, setting the tone for an engaging program. The training delved into diverse areas, including updates on apprenticeship programs presented by Baynham and David Emond, along with Mistica Maples-Adams sharing ProStart best practices.
Participants also benefited from Kelly Guilbeau's expertise from The Salad Station, gaining valuable insights into effective marketing strategies. The interactive sessions following lunch were a highlight, featuring hands-on experiences facilitated by Chef Mark Springfloat of University of New Orleans Hotel, Restaurant and Tourism Program, where educators learned about meat fabrication, and Conrad Chura of Wakin' Bakin' guided them in creating their own distinctive spice blends.
Dr. Yvette Green, the Department Chair of UNO HRT, capped off the day by providing an overview of the university's program, offering a glimpse into the broader opportunities available within the field.
Overall, the training provided a rich tapestry of learning experiences and practical insights for educators to integrate into their curriculum.
As we head into the holidays, bookings for seasonal celebrations are robust, already approaching and even exceeding pre-pandemic levels in some areas. The last thing you need is a foodborne illness to ruin your customers’ holiday revelries, not to mention your restaurant’s sales and reputation. Whether a company cocktail party or a catered dinner, many of these festive events revolve around buffet service. Reminding your staff of proper food safety procedures for buffets and displays will help ensure that everyone has a happy holiday season.
“There are several holidays during the fall and winter months when folks come together—work parties, family gatherings, children’s events—and many of those involve food,” says Patrick Guzzle, vice president of Food Safety for the Association. “We all have probably experienced ‘food poisoning’ but what we might not realize is that many different microscopic pathogens can be found in our natural environment, and when conditions are just right (like leaving food out) those pathogens can multiply to levels that will make us sick.”
Foodborne pathogens aren’t the only causes of illness to watch out for, though, Guzzle says. Norovirus, a particularly nasty little bug that causes symptoms similar to “food poisoning,” is highly contagious and primarily spread through person-to-person contact. “This is especially true in closed settings,” Guzzle says, “where we all find ourselves during the colder months. Since those who are exposed can continue shedding virus particles for several days after their symptoms have resolved, norovirus can easily spread through the community even when there is no food involved.”
Here are some tips to remember to keep your patrons safe this holiday season.
Keep it clean
Time and temperature
Keep it fresh
Everything in its place
Consumers are choosing to let restaurants do the cooking to spend quality time with family and friends
Consumers are choosing restaurants this holiday season, according to a new National Restaurant Association survey showing two-thirds (63 percent) of adults plan to eat out during the next several weeks and half (48 percent) plan to order takeout or delivery.
This holiday season, consumers see value in letting restaurants help heighten their meals at home. Sixty-six percent of those choosing to order in from a restaurant will order the entire meal from a restaurant, while many are trusting restaurants with the main course (89 percent), sides (86 percent) or appetizers (74 percent) for their meal. Nearly 2 in 3 (63 percent) will purchase desserts from a restaurant.
“The holidays are a wonderful time for families and friends to gather, celebrate and share a delicious meal from a local restaurant,” said [name, title, Association name]. “This year’s research further confirms the restaurant industry’s important role in these special experiences by allowing people to spend more time with family and friends, and less time worrying about cooking, cleaning and shopping.”
Social Media’s Role and Generational Differences
Given the emergence of TikTok-driven trends at restaurants in the National Restaurant Association's 2024 What’s Hot Culinary Forecast, owners, operators and chefs should look for social inspirations when putting together their holiday main courses this year. Chefs from across the U.S. found that consumers want to try new foods, but in a way that’s recognizable, comforting, and communal – which lends itself well to the holiday season. For millennials planning to order out this holiday season, the majority (91 percent) said they were most likely to purchase the main course from a restaurant.
Why and how consumers choose where to eat this season also differs by generation:
The National Restaurant Association conducted an online survey of 1,010 adults nationwide November 10-12, 2023.
A new federal proposal could upend restaurant pricing
Restaurant operators could be forced to scrap service fees and other surcharges under a new proposed rule from the Federal Trade Commission (FTC). Under this plan, operators of any size could face federal penalties for utilizing service charges to compensate waitstaff or a credit card surcharges to help with exorbitant swipe fees.
Tuesday, Dec. 19 at 1 p.m.
In this webinar, you will learn:
COMMENT PERIOD EXTENDED UNTIL FEBRUARY 7, 2024.
Instead, the proposed rule would force operators to overhaul menu prices so that the listed price is the total price a customer must pay. Higher menu prices will reduce customer traffic, reducing income for restaurant employees and operators.
The FTC admits its plan will cost restaurant operators $3.5 billion to implement.
Please take two minutes to help us fight this unaffordable
regulatory overreach by sharing your views here.
The National Restaurant Association will lead the industry effort here in Washington to change this rule, but the FTC needs to hear your voice and your perspective.
To learn more, see our new fact sheet on the FTC proposal.
We will stay focused on this issue and keep you updated as it develops. Again, you can add your voice by clicking here.
Thanks for your engagement and everything you do for your community.
Mestizo Louisiana Mexican Cuisine, the beloved culinary gem that has been serving delectable dishes and creating lasting memories for a quarter of a century, kicks off 2024 with a year-long 25th anniversary celebration showcasing its culinary uniqueness with a special anniversary menu paying homage to the restaurant's classic and beloved dishes. The grand celebration is also an expression of gratitude to Mestizo’s loyal patrons and the community.
Since opening its doors in 1999, Mestizo has been a prominent fixture in the local dining scene, offering an unforgettable dining experience. Over the years, the restaurant has become renowned for its commitment to quality, innovation and outstanding service.
Throughout the year, diners can take a delightful journey through the restaurant's rich history and the evolution of its cuisine via a series of unique events and promotions marking this significant occasion. All events will be ticketed and sold online starting Dec. 4. They include:
As part of the celebration, Mestizo encourages patrons to share their fondest memories at the restaurant on social media using the hashtag #Mestizo25. To stay updated on Mestizo’s 25th anniversary celebration events and promotions, visit www.mestizorestaurant.com.