Newsy Nuggets: DoveCote down, culinary job fair and, of course, a new chicken franchise

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Dovecote 2018 interior

I’m guessing that DoveCote, the French brasserie in downtown Orlando, was looking forward to a cheerier summer. Just earlier this month it announced that Brian Lamparski had been hired as its new executive chef. Lamparski had previously been with Walt Disney World (sous chef at Golden Oak, according to his Linkedin profile) and had also, according to a press release, “[established] his bonafides in internationally known restaurants such as Spago’s,” which Wolfgang Puck would tell you is called Spago. (Also, bona fides.)

But it would seem that Lamparski doesn’t currently have a kitchen to cook in. A post on DoveCote’s Facebook page yesterday announced that on July 12 a fan in the kitchen’s exhaust hood “malfunctioned and broke apart, causing extensive damage.” Thus the restaurant will be closed through August 1. Not sure how the restaurant operated with a damaged hood system for more than a week; seems like an important piece of equipment in a professional kitchen.

This comes amid news of a dispute between DoveCote’s owner and the landlord for the space in the former Bank of America building (also former Barnett Bank Building and former DuPont building). According to news reports, the landlord, Southwest Value Partners, is seeking to evict the restaurant for hosting disruptive events. DoveCote’s owner, Rob Tazioli, has said that the landlord just doesn’t like that the events are attended by Black and Hispanic patrons. He says SVP has discriminatory practices.

Do not, says SVP.

Do too, says DoveCote.

The issue is expected to go before a mediator. One hopes the hood system will be fixed before then.

  • The Walt Disney World Swan and Dolphin is hosting a culinary job fair Thursday, July 22, from 1 to 5 p.m., to fill vacancies in its many restaurants and food service operations. Both front and back of house positions. Details, details. Given the dearth of available workers that all restaurants are currently facing, I wouldn’t be surprised to see outside restaurateurs lurking around the resort with counter offers. The key to getting good workers? Make those offers attractive.
  • Well-trained servers are more confident in their jobs and make more money through better tips. Servers making good tips are happier and more likely to stay. Offer your staff Scott Joseph’s Restaurant Server Training Course. It’s especially helpful for new hires.
  • Orlando is getting a Jollibee franchise soon. Will it surprise you to know that it specializes in chicken? It’s a Filipino take on it, so there’s that.
  • I’ve shared with you the names of several local restaurants that received monies from the Restaurant Revitalization Fund. But the fund is depleted, and many, many, many more restaurants are still hurting. So there is a movement to pass the bipartisan Restaurant Revitalization Fund Replenishment Act that would add $60 billion to the coffer. If you’d like to support the effort, add your voice at saverestaurants.com.

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