Intelligo’s Post

FAT Brands is embroiled in a $47 million scam, spotlighting the repercussions of controversial executive decisions. The appointment of Andrew Wiederhorn as CEO, despite his past criminal convictions and the delisting of Fog Cutter Capital Group under his leadership should have raised concerns. This detailed blog post by Intelligo examines the fallout from these decisions and their impact on investors and corporate governance. Dive into the full analysis to uncover the critical lessons from this scandal.

Hey Retailers! You might have heard that some Toronto grocery stores are cutting back on beer and wine sales due to rising theft and slim profit margins. It's a tough situation, but there's a solution that could make a big difference. The Problem: - Increased theft rates. - Profit margins on beer and wine are razor-thin. - Some stores are even stopping beer and wine sales to avoid losses. The Solution: Patronscan's secure shopping, Identity Verification Access Control (IVAC) system can help. It ensures only verified customers can access your beer and wine sections, tackling theft head-on. Key Benefits: - Reduces Theft by 95% or More: Helps keep your stock safe. - Ensures Compliance: Meets legal requirements for age verification. - Boosts Security: Keeps unauthorized access to a minimum. With Ontario planning to allow beer and wine sales in corner stores, now is the perfect time to enhance your store's security and compliance. Patronscan's IVAC system can help you manage this transition smoothly. Interested in learning more? Check out the details and see how Patronscan can make a difference for your store. https://lnkd.in/gu2cc5E3 #RetailSecurity #OntarioRetailers #Patronscan #IVAC #TheftPrevention #Compliance #BeerAndWineSales #lossprevention

This is an ugly topic — restaurant dine and dash — a too-breezy colloquialism drawn in stark relief by the death of restaurateur Sharif Rahman, who confronted diners walking out on a bill. Incidents are on the rise. This story was challenging to write. Part of a restaurant's relationship with customers is built on the ease that anyone can walk in, consume goods and services, with the trust that they intend to pay for them. When this trust breaks down, the vulnerability of restaurants and their employees is scary. But as this problem increases, it felt important to discuss some of the causes and solutions. Thanks to everyone who spoke to me for this. During the writing process, Ontario proposed legislation that would prevent employers from deducting theft losses from employee wages. That's a step in the right direction toward avoiding an escalation from theft to violence. https://lnkd.in/gAn8pAMg

Remember the days when you would hand your credit card to a waiter in a restaurant to pay for your meal? It's sounds a little crazy when you think about it. Why were we so comfortable with that? By today's standards, it's an archaic practice. Restaurant patrons expect to be able to pay at the table. Doing so makes it so that diners are less likely to be subjected to credit card fraud, which is a common reason for chargebacks. https://lnkd.in/d3r5Gphn #payattable #restaurants #restaurantindustry #food #meals #orders #patrons #diners #customers #creditcards #payments #paymentprocessing

Every article I've read (and I've now read a few) give mention to the $11 million loss being some kind of triggering event. Still, I remain bewildered how a long standing national chain that was sold a decade ago for $2.1 billion can go bankrupt due to an $11m loss on a promotion that saw a 40% increase customer traffic. Most large retail companies or restaurant chains would literally set their CEO on fire if they saw a 40% increase in customer traffic. Thoughts? https://lnkd.in/ef-p6Mva

In January of this year, Connecticut increased both its scope of beverage containers under deposit, and the level of deposit on its containers (from 5 to 10 cents per container). In its 2024 2Q data, the state reported a redemption rate of 59.9%, almost a 10-point increase from the end of 2023 (50.4%), and 18 points higher than the same time last year (41.1%). The program has not had a quarterly redemption rate this high since December of 2014 (59.4%). https://lnkd.in/euUQRsZv

Well, the “Endless Shrimp” promotion advertised by now bankrupt Red Lobster resulted in $11MM in losses. The restaurant chain is now investigating a pattern of mismanagement whereby among other things majority owner Thai Union ended up with the exclusive deal to provide breaded shrimp after eliminating two other providers.  https://lnkd.in/gqYkeaxP.  #bankruptcy #retail #landlords #chapter11 #chapter7 #reorganization #creditorsrights #landlordtenants #landlordtenantmatters #debtorcreditorsrights #ceosanddirectors #ceosandofficers #officersanddirectors

Liquor license lowdown! What are the different types of liquor licenses available in New York State? 🤔 There are several types, including on-premise (bars, restaurants), off-premise (liquor stores), grocery store, and catering permits. Each license comes with its own set of rules and regulations. Got questions? Drop them in the comments! 👇 #liquorlicense #lawyersofinstagram #nysliquorlaw #lawyerlady #legaladvice Attorney Advertising

Advice on US tipping A huge ballyhoo on the size of tips in the US as now it is common to give a 20% to 30% tip on your, say, restaurant bill. Customers, who now suffer from “tip fatigue”, are outraged not only of the extraordinary size of the expected tip but also the expectation of a tip in instances were no human is involved in the interaction as is the case with a self-checkout machines, where you know that no human is going to be the recipient of your tip. I have absolutely no problem with this now as I simply dissociate in my mind the tip from the quality of service provided and consider it as cost of the product or service I am buying especially as tipping in the States has become almost mandatory and you are going to be hassled if you did not leave what they consider a “respectable” tip. I’ve learned my lesson after being hassled in the famous Peter Luger Steakhouse in Brooklyn after leaving a $150 tip that was not, percentage wise, what they thought was "appropriate". Customers in the US! Don’t be naïve and get lured by the net price of a good or a service. Add the sales tax (if applicable) and the tip then you decide.

Have you caught up with all the legislation that's impacting the restaurant industry? This week for Nation's Restaurant News, I dug into: 1. President Biden's crackdown on junk fees (it's not just impacting Ticketmaster!) https://lnkd.in/eHFvvgCV 2. A federal judge blocked the NLRB's much-maligned (at least in the franchising business) joint employer rule. The next step is an appeal. https://lnkd.in/eqv9xcmx 3. The Florida Senate passed a popular bill regulating the third-party delivery industry, with a focus on protecting businesses and consumers: https://lnkd.in/enK7JfK6