Posts Tagged ‘California ABC’

AB 1252: Sanitation Overkill?

by Erin Kelleher 01.28.14

New legislation effective January 1 in California banning food employees from touching “ready-to-eat” food with their bare hands is causing an uproar in the bartender community. Ready-to-eat food must now be handled with “suitable utensils,” effectively requiring bartenders to wear gloves when making drinks that contain something edible, including cocktail basics such as lime and mint. As of January 28, over 9,000 people have signed the petition on to exempt bartenders from this requirement. However, limiting the exemption to bartenders does not go far enough. Wine and beer tasting room employees will also be required to wear gloves if they serve food in addition to drinks at the tasting room, which is common practice at many locations. While larger brewpubs and wineries often have commercial kitchens with staff that prepare food for guests, many smaller operations do not. For example, under this law leanly staffed establishments may now have… Read more

Growlers: Not Just for Beer Anymore

by Sara Mann 01.21.14

In the past few years, wine packaging and dispensing in the U.S. has taken on new forms, going beyond the now-ubiquitous screw caps on bottles.  These include the various permutations of wine “in a box,” Tetra Paks, and single servings of sparkling and still wine in cans.  On-premise retailers are also increasingly offering wines on tap by the glass or carafe, which retain their freshness better than wines from open bottles. These new technologies offer a range of benefits, from environmental (reduction in the use of glass and the supplier’s carbon footprint) to economic (cheaper packaging and lighter, more efficient freight loads), to widening wine’s appeal to new consumers—particularly the younger set, who are more likely to welcome innovation and are less bound to tradition. Enter the concept of growlers for wine.  A “growler” is a container that most commonly is filled with beer from a tap at a brewery… Read more

California Legislative Roundup 2014

by Rebecca Stamey-White 01.14.14

A new year brings new California laws regulating the alcoholic beverage industry and in our first Booze Rules post of 2014, we’re highlighting some of the biggest changes. AB 1116: Supplier Entertainment of Consumers Events An issue near and dear to many of our clients engaging in consumer tasting events, Assemblymember Hall’s AB 1116 extends and slightly opens up B&P Code § 25600.5, which provides a mechanism for suppliers to entertain consumers off their premises and without charge.  Previously, these events were restricted to in-state licensees (distilled spirits manufacturers, winegrowers, rectifier, distillers or their authorized agents) and could only be conducted at premises not licensed for retail sale with the supplier purchasing the alcohol for the event from a licensed caterer.  Under the new law: – Events may now be conducted by out-of-state distilled spirits shipper’s certificate holders. Note that wholesalers, beer manufacturers, out-of-state wineries and beer manufacturers are still… Read more

California SB 635: What the 4am Bill Really Means for California Communities

by John Hinman 03.27.13

SB 635 is a bill that has been introduced by Senator Mark Leno to give communities the ability to  determine the hours of on-sale licensed premises (bars and restaurants).  The bill is community empowerment at its best. It enables local communities (in SF the BOS and the Planning Commission) to decide if there will be extended hours at all and, if so, the exact location where those extended hours would be allowed. These decisions should be made at the local level, not by legislative fiat in Sacramento, which is currently the case. The plan could authorize extended hours applications on one or two streets (like the Embarcadero in certain blocks, or the nightlife corridor in the new SOMA plan on 11th street) or be confined to existing areas of high density nightlife where the need for adjustable planning exists today. The community plan could require some clubs to close at 2 am,… Read more

Electronic Invoices in California: Welcome to the 19th Century

by Sara Mann 01.09.13

Electronic invoicing is one of the simplest and most effective ways to efficiently run a modern business. You can create, send, and archive electronic invoices in a fraction of the time it takes to do the same task with traditional, paper-based methods.  Electronic invoices eliminate the problems that inevitably come with paper-based processes such as misplacing paper, duplicating or overpaying invoices, or making late payments.  Electronic invoicing services can be set up to include online notifications that remind approvers that an invoice needs to be processed.  Electronic invoices also help facilitate audits, because AP departments can more quickly provide access to electronic invoices than to paper invoices buried in files. Last but not least, electronic invoicing is better for the environment.  Hundreds of thousands of trees are harvested each year to support paper invoicing in the US alone, not to mention the related energy and pollution costs; and although digitizing… Read more