Back in 2000, Act 141 established the Responsible Alcohol Management Program (RAMP). This began as a voluntary certification program that provided incentives for licensees to participate in and completed five training components — Owner/Manager Training, Server/Seller Training, New Employee Orientation, Signage, and Affidavit Request — for RAMP Certification. » Read More
The Pennsylvania COVID-19 emergency declaration really changed how alcohol was sold and regulated over the last 16 months. While there were significant limitations on restaurants, several benefits helped the hospitality industry pivot to other income sources. Under the original series of declarations made by Governor Wolf, licensees could not sell food or alcohol for on-premises consumption and, incrementally, occupancy was eventually permitted but remain limited. » Read More
On March 11, 2021, the American Rescue Plan Act (ARPA) became public law, establishing the Restaurant Revitalization Fund (RRF). The ARPA appropriated $28.6 billion for the U.S. Small Business Administration (SBA) to provide financial assistance to restaurants, bars, and other similar places of business that suffered revenue losses related to the COVID-19 pandemic. » Read More
Over a full year after restrictions were put in place to combat the COVID-19 pandemic and exactly one month after capacity limits were raised to 75%, Governor Tom Wolf announced on May 4, 2021, that (almost) all the COVID-19 mitigation orders will be lifted beginning 12:01 a.m. » Read More
On March 16, 2020, Pennsylvania Governor Tom Wolf ordered all restaurants and bars in Allegheny County and the four counties ringing Philadelphia to close their dine-in facilities due to COVID-19’s rapid spread just a day before one of the busiest bar nights of the year — St. » Read More
Philadelphia restaurants are now able to allow 50% capacity for indoor dining. However, they must meet new ventilation standards set forth by the Philadelphia Department of Health, and many restaurant owners are confused about the application process. According to official guidelines released by the Philadelphia Department of Health, if a restaurant uses an HVAC system or standalone ventilation unit, the following standards are required for reopening to 50% capacity: » Read More
Across our commonwealth, restaurants have faced enforcement efforts from different agencies charged with enforcing orders directed at combatting the COVID-19 pandemic. As infection rates have changed and health and government officials learned more about COVID-19, initial closure orders deemed “mitigation efforts” have morphed into myriad orders, guidance, and advisory notices, all difficult to interpret and sometimes conflicting. » Read More
Anheuser-Busch introduced its Michelob Ultra Organic Seltzer last month, advertising the beverage as the “First-of-its-kind organic option to the hard seltzer category,” “First USDA-certified organic seltzer,” “First National USDA Certified Organic Hard Seltzer,” and “First-ever national USDA certified organic hard seltzer.” » Read More
Beginning tonight, just after midnight, all indoor dining and consumption of alcohol at restaurants, breweries, wineries, and distilleries will be prohibited under new orders issued by Governor Wolf on December 10, 2020. These facilities will still be allowed to serve customers via curbside, take-out, delivery, and outdoor dining and alcohol service through this holiday season. » Read More
The hospitality industry has suffered significant economic distress as a result of COVID and the related state-mandated shutdowns on business operations. The COVID pandemic has created a unique set of facts that have not been addressed by the insurance industry in the United States, and restaurant owners with business interruption policies have taken insurance company denials to court. » Read More
