Dallas BBQ stands out as the lastest eatery to be hit with a lawsuit around its pay procedures. The restaurant has been charged with failing to pay the proper overtime rate for its tipped workers.

While many wage and hour grievances in the restaurant business concentrate on employees who are not paid the minimum wage, not paid overtime wages or have their tips unlawfully distributed to management, this particular complaint, filed in U.S. Southern District of New York, is focusing on a obscure law, known as the spread-of-hours pay. This entitles tipped workers to an added hour’s pay at the full minimum wage for each day in which their shift lasts greater than 10 hours.

An previously employed server, Candy Eric Carino, who worked for the Dallas BBQ at 166 Broadway in Manhattan, states he had not been properly compensated by the restaurant chain, which has 8 restaurants in New York City. Mr. Carino left the company in October.

Mr. Carinohas retained the law services of Louis Pechman of Berke-Weiss & Pechman, who introduced Waiterpay.com in October, an internet site centered on restaurant labor law and the top infractions. Mr. Pechman represented waiters who sued the well-known mafia hangout Sparks Steak House over tip-sharing problems and received a $3.5 million settlement for his clients. His agency also has lawsuits pending against Bobby Van’s Steak House, Hooters of Long Island, Nello, Barbetta along with other New York companies.

Mr. Pechman is planning to certify the Dallas BBQ complaint as class-action, that would include about 500 former and current workers spanning the past six years.

Greg Wetanson, co-owner as well as president of Dallas BBQ, said “We pay everyone in complete accordance to the law,” and referred to Mr. Carino as a “disgruntled employee.” He refused to comment further on the case.

Mr. Wetanson added how the company was founded by his father and is thriving. “We are growing; we have no investors, no debt and we own and operate the restaurants ourselves.”

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The London-based Ramsay, whose empire currently is numbered at twenty five restaraunts worldwide. Gordon Ramsay’s whose first profession had been as a soccer player, however he switched to cooking following an injury pushed him to give up the game professionally.

The British chef has made a decision to add a Montreal restaurant to his worldwide empire, becoming a partner of the Canadian landmark Rôtisserie Laurier BBQ. Mr. Ramsay decided to become a part owner of the restaurant following a visit to Montreal last month to market his brand of kitchenware. Strategies to increase the restaurants across the country already are being discussed.

Noted for his expletive-laced rants on cooking reality shows like Hell’s Kitchen, The F Word, and Gordon Ramsay’s Kitchen Nightmares, Ramsay of late has confronted a flutter of personal difficulties.

He has openly admitted to being on the on the edge of bankruptcy in 2008. His Prague restaurant closed in 2009, and his Cape Town restaurant closed this summer. His restaurant at Claridge’s hotel in london also lost its celebrity this year.

Mr. Ramsey is also being sued by his father-in-law, Chris Hutcheson for 3 Million dollars. Mr. Hutcheson states he was unfairly terminated from his role as CEO of Gordon Ramsey Holdings (GRH).

Despite Hutcheson possessing 29% of the stock, he was discharged from his position as CEO following 12 years of service. In addition, Ramsey’s brother-in-law, Adam, and 20-year old nephew, Christopher, were also displaced from their jobs.

Once a flourishing enterprise, Gordon Ramsey Holdings are now revealed to be approximately $27 million in debt.

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Austin Texas -- If it weren’t for smoke bellowing from chimney on the roof, it might be easy to mistake the Old School BBQ and Grill bus for a standard school bus. A peek inside shows otherwise; stovetop, fryers and a big barbecue pit line the interior of the vehicle.

When Old School owners Dan Parrott and Albert “Trey” Cook opened their bus nearly last year, they made a decision not just to offer barbecue and burgers, but additionally to aid the community by working together with nonprofits throughout Austin. Along with the aid of Danny Cook, Cook’s son, the threesome has catered occasions for organizations such as the Burke Foundation, a home for removed kids in Dripping Springs, and Austin’s SafePlace, a shelter for battered woman and children.

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Twenty years ago – Oct. 15, 1990 – B.B.’s Lawnside BBQ opened its doors, becoming one of the few destinations in Kansas City, “where BBQ meets the blues.”

“From the beginning, we wanted to showcase what Kansas City does best… slow-smoked barbeque and the blues,” said Lindsay Shannon, B.B.’s Lawnside BBQ proprietor. “B.B.’s provides a truly unique Kansas City experience, offering traditional barbecue fare, signature Louisiana dishes and some of the best national and local blues performers.”

Because of its reputation as an authentic roadhouse juke-joint, B.B.’s has received national attention from NBC’s Today Show, Travel Channel, and The New York Times.

Also, Lindsay Shannon has been playing blues records Sunday nights on KCFX 101 The Fox for almost 25 years (Jan. 2011). The show has given him the platform to expose some of his favorite blues artists, and the opportunity to bring notables to Kansas City, including Magic Slim, Louisiana Red, Robert Lockwood Jr., Honeyboy Edwards, even Aerosmith’s guitarist Joe Perry made a guest appearance with a B.B.’s regular, Lee McBee.

To celebrate the 20th anniversary, B.B.’s will host special musical guest Eddie Shaw and the Wolf Gang. Shaw is a legendary blues saxophonist who has played with such icons as Howlin’ Wolf and George Thorogood. Shaw performed during B.B’s 14th anniversary.

“Nominated this year for a Blues Music Award for his DVD with George Thorogood and The Destroyers, Down at The Crossroads, Shaw is the highest profile sax player in blues. A walking encyclopedia of blues history, he’s played or recorded with everyone from Ike Turner, Magic Sam, Freddie King, and Willie Dixon to B.B. King.” ~ Don Wilcox, Blues Revue Magazine, June/July 2010

In addition to Shaw, B.B.’s has booked some special blues artists to perform throughout October:

Oct. 22 – Tribute to Provine “Little” Hatch by The Hatchlings with special guests
Oct. 23 – Henry Clay & the Full-Grown Men (Big-boned harmonica from Columbia, Mo.)
Oct. 29 – Paul Geremia (Master country blues finger-picker)

But the celebration will continue throughout the entire year. B.B.’s will make special edition merchandise available, including t-shirts, cups, pint glasses, and more. Plus, B.B.’s will offer special discounts on food. Details will be posted on B.B’s Lawnside BBQ website, facebook and Twitter.

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Bub’s Bar-B-Que 676 Amherst Rd., Sunderland, MA  01375   TEL: 413-548-9630

Bub’s Bar-B-Que was started on July 4th 1979, by Howard “Bub” Tiley. It was purchased in 2000 by his son Deac and Deac’s wife Elaine. They are continuing the family tradition started by Bub of GREAT food, Low prices and a family friendly atmosphere that serves the greatest Bar-B-Que around. Come join us for some of the messiest and best food the valley has to offer.

How long have you been in business? 31 years

How did you get started? Howard “Bub” Tiley started it in 1979 with a recipe from a convict that worked for him in Florida during the 1950′s while a pro at a golf course.

Do you have a specialty or what is unique on your menu? We specialize in Hickory smoked Ribs, Chicken and Pulled Pork. Fried Alligator. Unlimited sides accompany all meals and sandwiches with 14 different sides to enjoy, including colllard greens, smoked potatoes, blackeyed pea and corn salad, dirty rice, orange glazed sweet potatoes and many more.

What is the best thing and the worst thing about owning a BBQ restaurant? Best thing is the happy customers after they have experienced a trip to Bub’s. Worst thing is always smelling like hickory smoke and pulled pork and the pack of dogs that always follows me home. Just kidding

For the people that BBQ home do you have any BBQ tips? Slow and Low, slower and lower, Patience, experiment, there are no rules, spend the extra and get the best equipment.

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Two Clover High School graduates have a message for the Caped Crusader: Back off, the BATS BBQ name is ours – literally.

BATS is an acronym for Beau and Travis’ restaurant. The Broussard brothers have been selling barbeque from their location off Mount Gallant Road since November.

The name and the logo were designed on the Broussard family computer in Fort Mill. Their dad, Mike, said they went through several drawings and type styles before settling on the red logo featuring a flying bat.
- Beau, left, and Travis Broussard, owners of BATS BBQ, are pictured in the Rock Hill restaurant. DC Comics wants them to stop using the bat in their logo.
“Our bat is not their bat,” said Mike Broussard on Tuesday.

The Broussards applied to register their trademark with the U.S. Patent and Trademark Office last spring.

That’s when DC Comics, holder of the Batman trademark, objected, sending a cease-and-desist letter to the Broussards.

Companies such as DC Comics send out such letters to protect their trademarks and intellectual property. Often, small businesses such as BATS BBQ will make changes to their name, rather than start what can be a costly legal fight.

The Broussards decided to fight.

“Sometimes you just can’t walk away,” said Mike Broussard. “Sometimes you just have to do it.”

Erick Pelton, an attorney who specializes in trademark cases, is representing the Broussards before the Trademark Trial and Appeal Board of the U.S. Patent and Trademark office.

Pelton said Wednesday the Broussards have a good case because other businesses have bats in their logos and because the restaurant does not have a movie or comic-book theme.

Trademark decisions are made, he said, on the similarity of logos and words and the similarity of goods and services.

DC Comics officials could not reached for comment.

Beau Broussard, 25, said he has been a Batman fan since childhood. He holds an associate degree in filmmaking. Travis Broussard, 23, has an associate degree in culinary arts from Johnson & Wales University in Charlotte. Their attentions are focused on the restaurant, which has struggled somewhat this summer. They have found a loyal customer base, though.

The Broussards are originally from South Louisiana near Thibodeaux. Transplant Louisianans in the area have found the restaurant, Beau Broussard, said, perhaps drawn by the tangy sauce, aptly named Cajun Sweet Original Sauce.

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