New York State Restaurant Association | NYSRA

Join the 2024 NextGen Hospitality Conference (Nov 19th, NYC) ️ to explore the future of food, tech & guest experience. ️ Learn from industry rockstars & discover solutions to elevate your business! Register now at https://lnkd.in/gUNZbWyf

Congressman Tim Kennedy (NY-26) joined a roundtable discussion with Western New York restaurant owners this morning to discuss the challenges and opportunities facing the industry. The event, hosted by NYSRA and the Amherst Chamber of Commerce, brought together local restaurant owners to share their experiences and concerns about a variety of topics, including rising costs, staffing shortages, and the impact of the pandemic. Thank you Congressman Kennedy for taking the time out of your schedule to connect with our members and really get the inside scoop on our industry. We appreciate your support!

We're thrilled to celebrate NYSRA President and CEO, Melissa Fleischut, for her well-deserved recognition on the @cityandstateny Upstate Power 100 list! Her leadership and dedication continue to make a significant impact on the NY restaurant industry.

Cacio e pepe: It's a pasta-tively delicious dish, and it doesn’t get better than @unclebacala! Stop in this week for your comfy Italian-American favorites! Located in Garden City Park. Thank you @unclebacala for your membership! NYSRA provides restaurant owners with the resources, support and effective advocacy you need to succeed. Join us! https://lnkd.in/gzSmSmB8

#NYFoodHistory: The Bagel and Lox The beloved combination of a bagel, lox, and cream cheese is a quintessential New York City breakfast. The marriage of the bagel and lox occurred in the bustling Jewish immigrant communities of New York City in the early 20th century. The combination of the chewy bagel, rich cream cheese, and salty lox became a popular and satisfying breakfast option. The affordability and portability of this meal made it a favorite among the city's working class. Today, the bagel and lox has evolved into a gourmet delicacy, with various types of smoked fish, artisanal bagels, and creative toppings available. However, its humble origins as a hearty and satisfying breakfast remain at the heart of this iconic New York dish.

**Calling all hospitality innovators! ** Join us at the 2024 NextGen Hospitality Innovation Conference for a deep dive into the future of food, tech, and guest experience. ️✨ Learn from industry rockstars like Emma Blecker (data whiz from Boqueria), Certified Master Chef Ken Arnone (culinary tech guru), and David Viana & Neilly Robinson (hospitality game-changers from Lita). Discover cutting-edge solutions to elevate your business and unlock new possibilities for success. Register now at https://lnkd.in/gUNZbWyf

The RISE Awards are back 🌟 Nominate your favorite local NY restaurant or team for the recognition they deserve! Categories include: 🌟Best Restaurant (Regional) 🌟Best Front of House Team 🌟Best Back of House Team 🌟MVP 🌟Most Innovative 🌟Community Impact 🌟Best Social Media 🌟Rising Star 🌟Caterer of the Year Show your support for the amazing restaurants in our state and nominate now! https://lnkd.in/ePKJSeJW

Calling all Albany NYSRA Members! Learn about NYS labor laws from expert speaker R. Scott Deluca. Get clear and concise guidance on wage and hour laws, overtime requirements, spread of hours pay, meal periods, and more. Feel free to come with specific questions! After the compliance session, network with colleagues and enjoy a well-deserved break during our happy hour featuring beer, wine, and appetizers. This event is open to members and nonmembers. Register for free at link with code CCALB. https://lnkd.in/eyyWbkt8

We're fighting for you – NYSRA is actively advocating for the New York restaurant industry. Through our effective lobbying efforts, we're working to: - Promote industry-friendly legislation - Oppose harmful regulations - Provide compliance guidance to our members Join NYSRA at nysra.org and become part of the movement to shape the future of the hospitality industry in New York!

#NYFoodHistory: New York Cheesecake is synonymous with the city's rich culinary heritage. While the cheesecake itself has ancient roots, the iconic version we know today is a relatively recent creation. The key to New York-style cheesecake lies in the use of cream cheese, a product accidentally discovered in New York in 1872. It was Arnold Reuben, a restaurateur, who is credited with popularizing the cheesecake we know today. He introduced cream cheese into the cheesecake recipe in the 1920s, creating the rich, dense texture that defines New York cheesecake. Reuben’s cheesecake quickly became a sensation, and soon, every New York restaurant had its own version. This intense competition led to the development of the distinctive New York cheesecake we enjoy today: a tall, creamy dessert with a graham cracker crust and often topped with fresh fruit. While the exact origins of the recipe continue to be debated, there's no doubt that New York City has played a pivotal role in shaping this beloved dessert into the iconic treat it is today.