Legal Services for Chefs and Restaurants?
Posted 23 May 2012 - 08:09 AM
So, assuming you're in the unfortunate situation of needing a lawyer, how do you go about it? Would it annoy you to be approached cold by someone like me? Do you rely on your friends? I'd love to hear any ideas.
Posted 23 May 2012 - 09:05 AM
Then again, I live in Ecuador and the legal issues I deal with as a catering baker are minimal to nonexistent so long as I continue to adhere to the country's laws and normas governing what I do.
My eG Food Blog (2011) ⋆ My eG Foodblog (2012)
Posted 23 May 2012 - 01:35 PM
Lease reading is one area of expertise, new or partial build-outs tied to a lease are another.
Staffing is a biggie, and much of it depends on local laws
Lawsuits are another
Local bylaws regarding noise, opening hours, another
Liquor licensing another, and I hope that no U.S. state has as archaic and stupid liquor laws as Canada does.
Contract writing for catering another
Posted 23 May 2012 - 01:40 PM
Posted 23 May 2012 - 11:00 PM
Posted 24 May 2012 - 05:42 AM
As for Ecuador, I'm sure most food people in New York would love to be in a less regulated environment! As part of my interest in the subject, I've been trying to collect all the recent appellate decisions in New York that have anything to do with restaurants and food - suffice to say, I've had no lack of examples.
UPDATE: Also, would you go to a more informal legal seminar held at a restaurant or bar? If so, what time and day would it have to be to attract people who actually run or own restaurants? I would have thought during the day is the only option.
Edited by WK2, 24 May 2012 - 06:41 AM.
Posted 24 May 2012 - 04:19 PM