“We have a very busy branch on Glenside Drive; we are trying to serve members in that area by relieving that business there. We have looked for a location for a long time,” said Glenn Birch, a spokesman for the credit union.
Another local business is jumping on the reality TV bandwagon.
Despite the fact that Congress has raised the federal minimum wage for other workers several times in recent years, the base minimum wage for restaurant waitstaff (not including tips) has remained at $2.13 per hour since 1991. That makes it tough on local waitstaff, but it also presents a challenge for restaurant owners.
A veteran of the food service industry who has worked for national chains such as Starbucks and Panera has returned to Richmond to launch a new concept in Shockoe Slip.
A city sushi bar recently closed its doors. One block over a coffee shop also closed, but is reopening with new owners.
Several restaurants are popping up across Richmond, filling in vacant spaces and promising to add options downtown and in the Fan.
A local café chain is gearing up to open its newest location this fall. The coffee-house meets -wine-bar also is reported to now have some backing from the parent company of Outback Steakhouse.
Dubbed Bouchon, the restaurant will dish up Provençal cuisine from chef Francis Devilliers. Bouchon, which is French for “traffic jam”, is being retrofitted at 1209 E. Cary St. in the space previously occupied by Pomegranate Euro Bistro. The owners, who met while on vacation in the Caribbean, hope to open at by the end of July for lunch and dinner Monday through Saturday.
Even with Memorial Day around the corner, it doesn’t feel like a time to celebrate for Virginia’s hotel operators.
The often-ridiculed law that requires restaurants to sell a minimum dollar value of food based on liquor sales has shown extraordinary staying power, in part because a powerful beer and wine lobby opposes upsetting the status quo.
But one law based on House Bill 2293, could make things easier for restaurant owners who want to sell high-quality liquor by allowing restaurants to calculate their ratio based on the volume of liquor sold, not by the dollar figure as is currently done.