Ever wonder what’s the worst that can happen if U.S. Immigration and Customs Enforcement finds out you’re hiring illegal workers? Now we know. The U.S. Attorney’s office in San Diego has moved to seize the land on which The French Gourmet restaurant sits—in other words, put it out of business—because of a series of questionable I-9 filings. It’s a mighty stiff price to pay for some paperwork snafus.

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Cash-strapped Haverhill, MA, wants to be the next Massachusetts city to tack a 0.75% local sales tax on restaurant meals on top of the just-increased 6.25% state rate. Few citizens support it, except for the bureaucrats whose budget-balancing chores would become incrementally easier. Will other states adopt this restaurant business-depressing tactic?

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Already have a working garden at your restaurant? Then why not explore the final frontier of sustainable onsite food production by adding a working apiary? That’s what they’ve done at the Ritz-Carlton Charlotte, garnering plenty of foodie street cred along the way by menuing dishes made with the honey its bees produce. Even better: the actual beekeeping duties can be outsourced

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