What to do if ICE comes to your restaurant

A Santa Monica restaurant pulled off a complete pivot from fine dining to neighborhood bistro in just two weeks. We share their playbook. Plus, we dive into what diners really think about QR codes and digital menus (hint: it’s complicated). And the classic American steakhouse? It’s getting a modern reboot. Let’s get into it. 

Meaty matters: While the familiarity of a steakhouse is part of its appeal, no one wants to be bored. That’s why a new wave of steakhouses is emerging across the country, offering inventive menus and more relaxed atmospheres.

Veganomics: As plant-based options gain traction in restaurants, new research shows that price—not protein—is the top factor influencing consumer choices.

It’s trash can, not can’t: Baldío restaurant in Mexico City is challenging the conventional restaurant model by proving that zero-waste dining is not only possible, but also desirable.

Quick change: In just two weeks, Pasjoli, Santa Monica’s acclaimed French restaurant known for its refined tableside duck and elevated service, transformed into a casual neighborhood bistro. 

Unmasked: The NYT has named two new restaurant critics, and unlike their predecessors, they aren’t anonymous.  

Workforce protection becomes priority as ICE targets restaurants

Running a restaurant is about more than managing numbers or chasing growth. The work you do matters because of the people it impacts. Realizing this is true, no matter what line of work you are in, is what inspired attorney Scott Malyk to shift his focus from business litigation to immigration law. Now, two decades into this practice, he’s a senior partner at Meyner and Landis LLP and the go-to advisor for businesses that need counsel on immigration issues. - Emily Kelchen

President Trump campaigned on overhauling our nation’s immigration laws, and we are now seeing that play out. Were most of the businesses you work with prepared for this shift?

No. It’s created a lot of uncertainty and really disrupted a lot of businesses in the restaurant industry.

Historically, I-9 compliance was widely ignored by small and middle-market companies. Or for some businesses, perhaps their hiring needs outweighed concerns about potential fines. Now, everyone is paying attention, and immigration attorneys like me are urging our clients to take steps to protect themselves and their employees. 

What does that look like?

As the old saying goes, "The best defense is a good offense.” That is, the most effective way to protect yourself, your business and your employees is to be proactive rather than passively waiting for ICE to come knocking at your door:

• Maintain organized employment records and documentation systems.
• Retain qualified counsel who specialize in immigration compliance to conduct a self-audit of your I-9 forms and train your onboarding staff on how to comply with the regulations going forward.
• Enroll in E-Verify if your business is not already enrolled.
• Research different software programs—some specific to the restaurant industry—that assist you with the proper onboarding of employees, many of which offer an “audit trail” that is easily printed and turned over to ICE in the event of an NOI [notice of inspection] issue. But beware, not all such programs get you to 100% compliance, so these programs should be vetted by counsel.
• Designate a response team to an ICE intervention. 

What do you mean by response team?

This is fairly straightforward—choose a point person for each location (with a backup) to handle any interaction with ICE (e.g., HR director, compliance officer, legal counsel).  

The response team should:

• Know who to contact immediately in the event of an ICE visit (business owners, counsel, human resources) and do so.
• Ask the ICE agents to identify themselves and provide their credentials.
• Request a copy of any documents the ICE agents brought with them.
• Be familiar with how to verify warrants and respond to such warrants as required by law.

If the ICE representatives are there to serve an NOI, under no circumstances should the response team waive the three-business-day window provided in the NOI to produce documents, unless legally required. Use this time to work with counsel to review and prepare documents for turnover to ICE. 

What are some signs that a business might be on ICE’s radar?

ICE does not forecast its strategies to the public—these are largely covert operations. That being said, ICE has limited resources, so historically, it tends to target businesses in labor-intensive industries for which the agency is confident will have the highest concentration of unauthorized workers, like those in the restaurant industry.

Here’s how diners really feel about QR codes

QR codes—those square, pixelated graphics that let customers scan and instantly access information using their smartphones—are now a common feature in restaurants. But while widespread, they remain controversial.

Restaurants have embraced QR codes for a variety of purposes, including digital menus, loyalty program sign-ups, reservation booking, customer reviews, Wi-Fi access, and sharing promotions or event details. Their most common use, however, is replacing printed menus with digital versions. In some cases, QR codes simply display the menu; in others, they allow guests to order and pay directly from their phones.

For restaurants, the advantages are significant: reduced printing costs, the ability to make real-time updates, faster service and table turnover, and a lowered risk of germ transmission—a major concern in the post-COVID era. But diners have mixed feelings.

Some appreciate the speed and convenience, especially in fast-casual settings or when managing young children. Others miss the tactile, personal nature of printed menus. Many are happy to use QR codes when time is tight, but still prefer paper menus when dining out socially or on special occasions.

Despite growing adoption, nearly all respondents in a recent Back of House poll said they preferred printed menus—even if they didn’t strongly dislike using QR codes.

Why it matters: QR codes have a place, but context matters. If you choose to use them, make sure they enhance the experience, not frustrate it. Offer print menus as a backup, ensure your Wi-Fi works and think about how tech fits with your vibe. When used wisely, QR codes can help your restaurant run smoother and meet guests' preferences. (Back of House) 

This state may soon require menu warnings for allergens

To better protect the estimated four million Californians with food allergies, state lawmakers are considering a bill that would require restaurants to label menu items containing major allergens. The bill, introduced by Sen. Caroline Menjivar (D–Van Nuys), passed the Senate 32–0 and is now in the Assembly.

If passed, restaurants would need to identify the nine federally recognized allergens—milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, soybeans and sesame—on printed or digital menus, or provide a separate allergen guide. Food trucks and carts would be exempt.

Menjivar, who has life-threatening allergies, said she has been hospitalized multiple times after unknowingly consuming allergens in restaurant food. She emphasized the need for transparency after one incident landed her in the ER on New Year’s Eve when almond milk was used in horchata without notice.

Supporters, including the American College of Allergy, Asthma and Immunology, say clearer labeling could save lives and reduce the nearly one-third of food allergy reactions that occur in restaurants. “The patient goes from eating dinner to dead within hours,” says Dr. Travis Miller, chair of the ACAAI Advocacy Council.

Initially, both the California Restaurant Association and the nonprofit Food Allergy Research & Education (FARE) opposed the bill, citing concerns about operational challenges and shifting ingredients. But after amendments offering restaurants more flexibility, FARE dropped its opposition.

Currently, there are no states that mandate restaurants list allergen information directly on menus.

Why it matters: In a competitive industry where reputation and customer loyalty matter, being allergy-aware isn't just responsible—it’s good business. While requiring restaurants to label allergens could add operational complexity, it also presents an opportunity: clear labeling builds trust, shows care and can expand access to customers who currently avoid dining out. (Cal Matters)

The simple time-management fix for overwhelmed operators

Running a restaurant means constantly juggling daily operations with trying to push forward important, long-term projects. This usually means that strategic work often gets sidelined. But there’s a practical solution: time blocking.

This method helps you take control of your day by scheduling focused windows for both routine tasks and high-impact projects. It’s a simple but powerful way to make progress without letting anything fall through the cracks. Here’s how to get started:Define your priorities: Make a list of your daily responsibilities and the key projects you want to complete. Rank them by urgency and importance to guide your schedule.

Build your daily schedule: Design a realistic daily routine. Block time for operations—like staff check-ins, inventory and service—and carve out focused slots for long-term projects. For example, give yourself one hour of project time before opening and another after the lunch rush.

Treat time blocks like appointments: Stick to your schedule. Don’t let “just one thing” derail your focus time. These blocks are where your real progress happens.

Delegate smarter: Offload tasks like scheduling, ordering or bank runs to your team. Freeing yourself from these duties gives you more time to lead, strategize and grow your business.

Review and adjust: Things change. Revisit your schedule weekly and adjust as needed. The goal is a system that works for you, not against you.

Why it matters: As a restaurant owner, your time is your most valuable resource, but it’s also the one that gets stretched the thinnest. Without a system to manage it, urgent tasks will always win out over important ones. By intentionally structuring your time, you reduce stress, make better decisions and stay focused on your bigger vision. (FRS Magazine) 

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Percentage of total restaurant visits credited to loyalty members. (Circana)

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"There was never a moment of doubt after that; that was what we were going to do. It was just, ‘How do we do it now? How do we figure out how to do that?’"

–Jack Logue, chef and partner of NYC’s The Lambs Club, on deciding to open the first wine window in Times Square.   

(🎧 CBS News)

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