CALIFORNIA | LOCAL
July 20, 1991 |
It took a year, but things turned out OK for the Okie Girl on Friday. A Superior Court judge in Bakersfield ordered state highway officials to install four "motorist services" signs that will help direct Golden State Freeway travelers to the Okie Girl barbecue restaurant at the Los Angeles-Kern county line, 50 miles north of the San Fernando Valley.
December 29, 1994 |
On New Year's Day, one of the nation's toughest anti-smoking laws takes effect in California. Lighting up will be banned in most enclosed workplaces and virtually all restaurants. While health groups and others have praised the ban as a victory in the fight against the dangers of secondhand smoke, some business groups say the new statute is vague and will give employers headaches. And it is not universally popular.
CALIFORNIA | LOCAL
October 29, 1991 |
In his starched white chef's hat and jacket, Pierre Pelech fretted over renewed talk about banning all cigarette smoking in restaurants in Los Angeles. "It would be catastrophic for the restaurant business," said Pelech, co-owner of Pierre's restaurant in Los Feliz. "There would be a drop in business, and that would put people out of work." A raspy voice from the restaurant bar added: "I don't mind cigarette smoke."
August 21, 1992 |
Restaurant Enterprises Group Inc., operators of such popular eateries as Carrows, Reuben's and El Torito, said Thursday that it lost $9.3 million for the second quarter and has hired two investment banking firms to help it restructure its long-term debt. Corporate executives said that the financial condition of the privately held Irvine-based company is not serious enough at present for them to consider seeking any relief in U.S. Bankruptcy Court.
January 15, 1990 |
As if fewer customers and increased competition weren't enough problems, restaurant operators in Southern California have another headache looming: smog control. The Air Quality Management District, seeking to reduce so-called stationary (non-automotive) sources of air pollution, is thinking of imposing stringent controls on charbroilers. Such a move would require that restaurants with such broilers obtain permits and install filters to reduce smoke and ash.