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restaurants

Looking Ahead with N.H.'s Restaurant Industry

Apr 19, 2021
COURTESY/GREENLEAF

As the vaccine rollout continues and we head into warmer weather, we check in with Granite State restaurants on outdoor dining, changes to statewide mandates, and what the future holds for their businesses. 

Air date: Tuesday, April 20, 2021. 

Crescent City Kitchen Food Truck lit up at night.
Chris Kozlowski

Food trucks fill a unique role in New Hampshire's food industry, including at catered events, festivals, and on roadsides. We talk with food truck owners from across New Hampshire about why they got into the business, what they're looking forward to this summer, and the logistical and regulatory challenges of operating a food truck in the Granite State.

Air date: Thursday, April 15, 2021.

New Hampshire's Chris Viaud to Appear on Top Chef

Feb 12, 2021
Greenleaf Milford

Chris Viaud is the Chef and Owner of Greenleaf and Culture, both located in Milford. He grew up in Massachusetts, then attended culinary school at Johnson & Wales University. He has been instrumental in starting four restaurants in New Hampshire and Massachusetts, and, on April 1, he will appear on Bravo's Top Chef, a show where chefs compete against each other and have their work judged by established industry professionals. 

Viaud spoke with NHPR's Peter Biello on The Exchange

Dan Tuohy / NHPR

Restaurants across New Hampshire have struggled this pandemic year, with shutdowns, phased re-openings, and now a double whammy of winter and rising COVID-19 infections. We talk with local restaurant owners about the many challenges they've faced, how they've innovated to stay afloat, and what they hope happens next. 

Air date: Thursday, Nov. 19, 2020. 

Voters line up at the Manchester City Clerk's office on Oct. 24, 2020.
Dan Tuohy, NHPR

A continuación, encuentra las noticias del lunes 2 de noviembre. 

Puedes escucharlas haciendo click en el audio o leerlas.

Una nota: Lo escrito es nuestro guión para nuestras grabaciones. Tenlo en cuenta si ven algunas anotaciones diferentes.

Restaurantes solicitarán información personal a clientes para facilitar rastreo de contacto

Los restaurantes en New Hampshire ahora deben recopilar cierta información de clientes para ayudar al estado a realizar rastreo de contacto cuando hay posible exposición al COVID-19. 

The Saalt/Libby's Bistro

The restaurant industry is preparing for a tough winter season as dining begins to move back inside.

In Portsmouth, at least six restaurants have reported positive cases of COVID-19 in recent weeks as cases and hospitalizations across the state continue to rise, many connected to small gatherings. City officials recently extended their support for outdoor dining through the end of November, in an attempt to reduce community spread within restaurants.

CDC

Two additional restaurant employees at Flatbread Company in Portsmouth have tested positive for COVID-19, according to Jason Lyon, company president and COO.

The new positive tests come after one staff member at Flatbread Company in Portsmouth initially tested positive this weekend. All other staff were encouraged to quarantine and get tested, even if they did not come in contact with the infected employee. 

Allison Quantz for NHPR

A continuación, encuentra las noticias del miércoles 14 de octubre. 

Puedes escucharlas haciendo click en el audio o leerlas.

Una nota: Lo escrito es nuestro guión para nuestras grabaciones. Tenlo en cuenta si ven algunas anotaciones diferentes.

El distrito escolar de Nashua es presionado por comité para poner en marcha plan de reapertura

El distrito escolar de Nashua responde a las presiones de acelerar sus planes de reapertura, luego de varias semanas de instrucción completamente remota. 

Coronavirus updates for New Hampshire
Dan Tuohy / NHPR

Hoy, te traemos las noticias del jueves 30 de julio. 

Las puedes escuchar haciendo click en el siguiente audio o leerlas a continuación. 

Una nota: Lo escrito es nuestro guión para nuestras grabaciones. Tenlo en cuenta si ven algunas anotaciones diferentes. 

Se diagnostican más casos de COVID-19 en los condados de Rockingham y Hillsborough

NHPR Staff

In July of 2019, Marissa Balonon-Rosen was at a crossroads in her life. She’d just graduated from law school on her way toward fulfilling her dream of becoming a public defender.   

She had her whole life set up post law school. She’d landed her dream job in New Hampshire. She had an apartment all lined up in Manchester. The only thing standing in her way was a 16 hour exam, spread across two days: the bar exam. 

Tipped Off

Nov 17, 2018

When it comes to restaurants, most folks think about celebrity chefs, newly-opened spots or the latest food trends. But what do we know about the people that work within them? On today's show, we're looking inside the service industry, and specifically, the practice of tipping. And we'll try to answer the question: what type of culture does tipping create? 

7thsettlement.com

A New Hampshire restaurant is banning tips in favor of raising menu prices, saying it will give its staff a salary of $45,000 to $50,000 a year. Owners of 7th Settlement Brewery in Dover say they will no longer accept tips starting Labor Day.

The restaurant's co-founder, David Boynton, spoke with NHPR’s Peter Biello about the new policy.

'Restaurant Week' Showcases New Hampshire's Foodie Finds

Mar 24, 2017
"NH Restaurant Week" website

Many New Hampshire restaurants will be offering new dishes as part of this year’s “Restaurant Week.”

vestman/Flickr)

 

A state audit shows New Hampshire's food protection program is mired in inefficiencies that are preventing the timely inspection of establishments that sell and produce food.

A legislative committee will discuss the audit at a meeting Friday after hearing a presentation by state auditors. The audit says many of the state's procedures are ineffective and may be leading to an increase in foodborne illnesses. It also finds that a number of high risk food establishments are not being inspected in a timely fashion.

With all of this warm weather, it definitely feels like summer. But it isn’t yet.  And for local farmers, it’s still too early to produce local crops. And that means restaurant owners using locally sourced food are still looking for new solutions to get through the trickiest time of year: the long, cold winters. But now Farm to Table Restaurants are getting farmers to consider new methods for supplying produce in the lean months.

vixyao via Flickr CC

New Hampshire bills itself as having a terrain for all seasons – the mountains offer climbing and skiing, the forests shelter innumerable hiking trails, and the lakes and rivers draw people in summer and winter alike. We speak with Lucie Bryar about some the state’s best spots for exploring. And, casual dining chains have been experimenting in extreme discounts. We take a look at the logic behind it and speak with one reporter who put these policies to the test. Then, in case you’ve run out of vacation ideas, we have a list of America’s ickiest attractions.

Listen to the full show and Read more for individual segments.


Downtown Portsmouth.
Squirrel Flight via Flickr/Creative Commons: http://www.flickr.com/photos/squirrelflight/1355544138/in/photostream/

Portsmouth has long been considered one of the state’s food hotspots, and with Restaurant Week Portsmouth getting underway, we thought it was a good time to check in on Portsmouth’s food scene - a scene that got a huge boost in the 1970's from a chef called James Haller, who founded the Blue Strawbery restaurant.

Brady Carlson, NHPR

My toddler, Owen, and I agree on most things when we go out for breakfast. We prefer booth seats over chairs, sharing is always encouraged at the table, and we always go for crayons and coloring books when they're offered.

The one difference? He, being two years old, prizes consistency in his breakfasts - the more similar they are to the last breakfast outing, the better. In fact, he doesn't use the word "breakfast" for these trips - "I wanna go out for pancakes," he says. 

The Problem With Restaurant Tipping

Aug 27, 2013
Bryan Costin via flickr Creative Commons

How much tip do you typically leave for your server when you dine out? Maybe 20% if the service is good? 18% if you can do the math? The New York Post reported last year that many diners in that city leave a 25% to even 30% gratuity to their bill. Tipping is meant to incentivize and reward exceptional service, but a new movement proposes that the quest for the mighty tip is at the root of some problems in the restaurant industry. Bruce McAdams is a seasoned restauranteur and professor leading the Sustainable Restaurant Project at the University of Guelph in Ontario, Canada…he gave a Ted-X talk last year on the problems with restaurant tipping.

Emily Cavalier via Flickr/Creative Commons - http://www.flickr.com/photos/603to212/3148697455/

Friday is day one of Restaurant Week New Hampshire, aimed at showcasing Granite State cuisine and the people who produce it.

Amy Traverso is Senior Lifestyle Editor at Yankee Magazine. She joins All Things Considered host Brady Carlson with a preview of the event.

Eat & Drink (all week)

Jan 20, 2012
Hippopress

Hippo Editor Amy Diaz tells NHPR's Rick Ganley about Concord's Dine Out and 9th annual New Hampshire Wine Week

Shannon Mullen

Every year thousands of tourists come to New Hampshire to see the state's brilliant fall colors.