Tooth of the matter

One member of the House of Representatives sued Restaurant Associates for a broken tooth.

While trolling the Web for news late last week, I came across a story from The Washington Post regarding one-time presidential candidate Dennis Kucinich. The Ohio Democrat, a member of the House of Representatives, had sued Restaurant Associates for $150,000 over a broken tooth.

Restaurant Associates, one of the Compass Group family of contract companies, manages foodservice at the Longworth House Office Building where Kucinich eats lunch. So the story goes, Kucinich bit into a sandwich wrap one day and damaged his tooth on an olive pit. The incident, which occurred three years ago, was recently settled out of court, with terms undisclosed.

This, of course, is every foodservice operator’s nightmare, and the fact that the injured party is a well-known Congressman makes it all the more unfortunate for RA. Now, without knowing the particulars of the incident, such as how soon after the unfortunate bite did Kucinich complain to the cafeteria staff, I can’t say whether Kucinich should have pursued this case.

But later in the week I found a slideshow on the Web site for The New Republic, that attempted to put this suit in perspective. It chronicled nine other times in the past decade when Kucinich either filed suit or threatened to sue one party or another. Included were suits against the publisher of his campaign biography, whom he claimed didn’t release the book in a timely manner and didn’t market it heavily enough, and his own political party, over a “blind loyalty oath.” Both suits were dismissed.

After reviewing that slideshow, I came to the conclusion that the Restaurant Associates suit actually was one of Kucinich’s less frivolous legal actions. And RA does find itself in grand company—since 1999 Kucnich’s lawsuits have included two sitting presidents.

More From FoodService Director

Sponsored Content
WinCup foam food containers

From WinCup.

Cost control.

Two little words that are essential to every foodservice director’s day-to-day activities.

Keeping costs in check is paramount in running a functioning food operation, of course. But the ripples of cost control can extend beyond your bottom line. And savvy directors must balance customer satisfaction on the P&L sheet.

Fiscal Responsibility

The foundation of cost control is accepting fiscal responsibility, which requires a solid understanding of foodservice accounting. Prime cost, the combined cost of food and labor, is an...

Industry News & Opinion

Orange County Community College in upstate New York is replacing its dining staff with vending machines , The Times Herald-Record reports.

The staff members, who will be let go in June, include nine full-time and three part-time workers. Students say they will miss the employees and the access to fresh food.

The Orange County Community College Association, which oversees the school’s cafeterias, says the layoffs were partly due to a $150,000 deficit accumulated by foodservice operations last year.

Read the full story via The Times Herald-Record .

Industry News & Opinion

Bates College in Lewiston, Maine, is eliminating paper cups in its Commons dining hall and has given each student a reusable stainless steel mug as a replacement, bates.edu reports.

The mugs were distributed via a promotion earlier this week where students could fill their new mugs with a free smoothie. Stickers and other trinkets were set out for students to use to “bling” their mugs.

Dining services turned to students to determine which type of mug would be offered. The college also installed a mug-washing sink in the dining Commons earlier this year.

Read the...

Industry News & Opinion

Compass has partnered with Jose Andres ’ ThinkFoodGroup, allowing the chef and foodservice vendor to collaborate at such venues as stadiums and college campuses.

“With this partnership, we have the opportunity to tell stories and connect with people through food on an entirely new level,” Andres said in a release.

The three-year team-up comes shortly after Andres opened a ThinkFoodLab pop-up in Washington, D.C., which will serve as a recipe R&D space for his restaurant group.

ThinkFoodGroup was this year named a Power 20 multiconcept operator by Restaurant...

FSD Resources