All Things California Restaurant Association
Tuesday, February 2nd, 2010 3:01 am | by admin
By Richard McCaskill, Recon Recycling
Businesses and multi-family dwellings produce a large amount of waste, much of which is recyclable. The good news is there are a few simple steps you can take, to not only lower your trash bills (reducing pickups and the fees associated), but also to make a positive impact on the environment. Instead of taking up precious landfill space, recyclable materials can be reused in the manufacturing of new products.
With the City of San Diego Recycling Ordinance in place for businesses and multi-family dwellings, it is imperative to implement a program as well as continually optimize your waste stream for cost savings.
The City of San Diego passed an ordinance in 2007 making recycling mandatory for single family homes, commercial, mixed use and residential facilities, as well as special events. The last phase went into Jan. 1, 2010.
The city requires haulers to track and report materials collected. Fines may be assessed in cases where education and assistance have been offered and the violator continues to fail to meet the requirements of the ordinance.
Important Dates for Compliance:
Effective January 1, 2010 onsite recycling services must be provided for the following:
- All multi-family residential facilities (apartment and condo complexes)
Tuesday, February 2nd, 2010 2:53 am | by admin
CRA San Diego County contributes $15K to SDSU
Nearly $225,000 raised from CRA-supported restaurant-focused education programs
San Diego – The California Restaurant Association’s San Diego County chapter recently presented San Diego State University’s Hospitality and Tourism program with $15,000 to support the drive to recruit talented faculty to teach restaurant-emphasis courses.
CRA’s San Diego County chapter president Fred Glick, Doug Owen of Young’s Market and Richard Bartell of Humphrey’s By The Bay presented the check to the university’s Brian Blake at a meeting Nov. 5 at Phil’s BBQ.
“Showing our support for the industry, we are excited to hand over another big contribution to San Diego State University’s Hospitality and Tourism program,” Glick said. “We know the good work they are doing at San Diego State and we want to help them attract great teachers and great students who all will make valuable contributions to our industry in the future.”
The San Diego County chapter has pledged to raise $500,000 to support faculty positions dedicated to the department’s restaurant emphasis coursework. The latest gift was enhanced by the generosity of Young’s Market and Humphrey’s By The Bay. So far, the chapter has raised approximately $220,000 for the endowment.
San Deigo State’s program, which has 525 enrolled students, is the product of a strong public-private partnership between faculty and industry leaders that combines experiential learning and rigorous academics.
About San Diego State University
SDSU is the oldest and largest institution of higher education in the San Diego region. Founded in 1897, SDSU offers bachelor’s degrees in 81 areas, master’s degrees in 72 and doctorates in 16. SDSU’s more than 33,000 students participate in academic curricula distinguished by direct faculty contact and an increasingly international emphasis that prepares them for a global future. For more information, visit www.sdsu.edu.
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Tuesday, February 2nd, 2010 2:15 am | by admin
Congratulations 2009 Gold Medallion Awards winners
The San Diego County chapter of the California Restaurant Association held its 25th annual Gold Medallion Awards Banquet April 21 at Hilton San Diego Bay front. More than 1,200 people attended this sold-out event, which included live and silent auctions. More than 45 awards were presented, including Chef of the Year to Hanis Cavin of Kensington Grill, Restaurateur of the Year to Phil Pace of Phil’s BBQ and The Union-Tribune People’s Choice Award to Bali Hai Restaurant. Restaurateur Susie Baumann also received the President’s Award, and San Diego Mayor Jerry Sanders issued a proclamation declaring April 21 “Susie Baumann Day” in the city.
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Chef of the Year -- Hanis Cavin | Kensington Grill
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