Lol, like if subway crime didnt exist then you would be OK with this? You’re a millionaire, get over it
burnshimself
Predictable NY Post drivel. Air quality in our city is shit, this is a small step towards improving it that comes at a modest cost and inconvenience to restaurants. With the ridiculous prices restaurants charge these days I feel no sympathy for them, they can more than afford it.
tushshtup
Meanwhile city vehicles idle on corners all the time for hours at a time such as ambulances and sanitation trucks
Reasonable-Parsley36
Kathy Hocul – Restaurant Assassin
[deleted]
[removed]
JackCrainium
Thank you for the courage you have displayed in posting an article from the NY Post!
You have my upvote!
asah
DoNt Do AnTyThInG UnTiL ZeRo CrImE. /s
rickymagee
I have a couple of questions:
Is it really true commercial cooking is the largest local source of air pollution in NYC, accounting for twice as much pollution as construction and transportation?
If this regulation goes into effect will the city offer grants for small restaurants to comply? If not, I think we can say goodbye to a lot of mom and pop restaurants.
pixel_of_moral_decay
This honestly seems reasonable. PM2.5 is linked to premature death and is increasingly linked to pretty much every negative outcome known to man. Particles so small they don’t just damage your lungs they also get into the bloodstream and can impact anyplace blood goes.
We’re just learning how even small amounts naturally emitted by our env are harmful. There’s no truly safe levels, and it’s impossible to have 0 exposure. But some basic crap can mitigate a lot of if.
Not a huge risk if you just walk by and smell meat. But for people living upstairs or across the street or anywhere downwind getting even low levels long term this isn’t good.
Exhaust mitigation systems have existed for decades, people said the same thing when California forced it on cars, but everyone quickly adapted and nobody thinks about it today how much cleaner they are and as a result our air is.
People also forget kitchen exhaust in restaurants wasn’t always mandatory… they made noise and objected complaining about cost and eventually got used to it. It improved safety and air quality for all kitchen employees.
This will be the same way.
bedofhoses
How much does the equipment cost in total?
If a business is doing 875 pounds of meat a week and making 20 dollars a pound profit from those sales(that would be 17500 a week. Say a quarter pound burger cost 2.50 to make and it sells for 15. Is 5 dollars profit a reasonable guess?
That is certainly just an estimate but I tried to deduct labor, insurance, rent, etc it seems like the expense would be within reach.
What’s an estimate for the cost? 50k? Finance that over 3 years and it doesn’t seem so bad.
This isn’t going to affect but 200 businesses, right? It’s not going to affect most of the thousands of restaurants at all.
MSPCSchertzer
Affordable housing? Nah. No Char Broil burgers? YAH. Nanny State bullshit, I don’t care if we get a Republican mayor, so sick of this bullshit.
IkeaDefender
200 of the biggest chain restaurants in the city will pay a couple thousands each for filters on exhausts. This story is a nothing burger.
SmoovCatto
Stank smoky halal food carts need regulation, as do outdoor caribbean barbecue places — like where they cut an oil drum in half lengthwise, stretch wire mesh over the exposed side and use it as a massive outdoor grill for chicken — thick greasy smoke and stench over a block radius for hours on end, triggering asthma, threatening life of those w copd and other respiratory illness, stinking up the house if you open your windows.
People bringing traditions from their developing countries to NYC really need to understand it’s no good in this dense city . . .
Established restaurants run by the US-born have no excuse for polluting the air — effective exhaust filtration or change to a cleaner cooking method is a no-brainer.
You’re filling the air with toxic garbage in order to profit a little more and you know it — disgrace!
houj530
Some info from folks i know in fire suppression world, if by emission control device we’re talking pcus / precipitators, then those usually require an ansul system, together you will have to factor in costs for
-the pcu itself -ansul work to connect your main kitchen to the pcu -refiling -duct and electrical work -loss of business
This will well go over $50k
inthedrops
“People are getting knifed in the subway and they’re worried about charbroilers?” fumed Junior’s restaurant owner Alan Rosen.”
It’s almost as if these are two completely unrelated issues handled by different fucking parts of a complex, multi-agency government.
LMSub618
Does this impact kbbq or are their vents already up to standard?
Shallot_Belt
NY Burger King lobby never looked weaker
Arthur_Digby_Sellers
I can spot a NY Post headline almost 100% of the time before looking at the byline…
Autistic_Anywhere_24
If the city were will to pony up grant money to help these restaurants reach compliancy that would be amazing
acecoffeeco
People shit a brick when Bloomberg banned smoking. Bars thought they were going to close but instead they saw increases in business because you wouldn’t come home smelling like shit.
rr90013
Can we do something about the petroleum emissions from food carts while we are at it?
NutHighGucciDI
“The government should focus on quality-of-life issues and stop messing with my burgers,” The city is quite literally focusing on quality-of-life issues considering that such emissions contributed to more than 12% of particulate matter premature deaths annually. Simply just instal the emissions control device to curb the dangerous emissions!
I also find it particularly funny that these people seem to not understand that different agencies focus on different things. “Oh yeah, let’s get Bob from the Department of Environmental Protection’s to work on fixing all of the subway attacks.”
Business_Wind_4697
leave it to the NYPost to create hate content, but in the flip side this is why offering free medical insurance isn’t viable in this country where people freely enjoy being feed poison
I_Thinks_Im_People
r/compoface
JobeX
Super expensive and will kill small businesses. Juniors and shake shack will be fine. That small place in Chinatown that was struggling already, what will they do?
26 Comments
“People are getting knifed in the subway and they’re worried about charbroilers?” fumed Junior’s restaurant [owner Alan Rosen](https://nypost.com/2024/03/24/us-news/juniors-restaurant-owner-is-cheesed-off-about-quality-of-life-in-new-york-we-want-our-city-back/), who chars meat at three iconic eateries in Midtown Manhattan and Brooklyn.”
Lol, like if subway crime didnt exist then you would be OK with this? You’re a millionaire, get over it
Predictable NY Post drivel. Air quality in our city is shit, this is a small step towards improving it that comes at a modest cost and inconvenience to restaurants. With the ridiculous prices restaurants charge these days I feel no sympathy for them, they can more than afford it.
Meanwhile city vehicles idle on corners all the time for hours at a time such as ambulances and sanitation trucks
Kathy Hocul – Restaurant Assassin
[removed]
Thank you for the courage you have displayed in posting an article from the NY Post!
You have my upvote!
DoNt Do AnTyThInG UnTiL ZeRo CrImE. /s
I have a couple of questions:
Is it really true commercial cooking is the largest local source of air pollution in NYC, accounting for twice as much pollution as construction and transportation?
If this regulation goes into effect will the city offer grants for small restaurants to comply? If not, I think we can say goodbye to a lot of mom and pop restaurants.
This honestly seems reasonable. PM2.5 is linked to premature death and is increasingly linked to pretty much every negative outcome known to man. Particles so small they don’t just damage your lungs they also get into the bloodstream and can impact anyplace blood goes.
We’re just learning how even small amounts naturally emitted by our env are harmful. There’s no truly safe levels, and it’s impossible to have 0 exposure. But some basic crap can mitigate a lot of if.
Not a huge risk if you just walk by and smell meat. But for people living upstairs or across the street or anywhere downwind getting even low levels long term this isn’t good.
Exhaust mitigation systems have existed for decades, people said the same thing when California forced it on cars, but everyone quickly adapted and nobody thinks about it today how much cleaner they are and as a result our air is.
People also forget kitchen exhaust in restaurants wasn’t always mandatory… they made noise and objected complaining about cost and eventually got used to it. It improved safety and air quality for all kitchen employees.
This will be the same way.
How much does the equipment cost in total?
If a business is doing 875 pounds of meat a week and making 20 dollars a pound profit from those sales(that would be 17500 a week. Say a quarter pound burger cost 2.50 to make and it sells for 15. Is 5 dollars profit a reasonable guess?
That is certainly just an estimate but I tried to deduct labor, insurance, rent, etc it seems like the expense would be within reach.
What’s an estimate for the cost? 50k? Finance that over 3 years and it doesn’t seem so bad.
This isn’t going to affect but 200 businesses, right? It’s not going to affect most of the thousands of restaurants at all.
Affordable housing? Nah. No Char Broil burgers? YAH. Nanny State bullshit, I don’t care if we get a Republican mayor, so sick of this bullshit.
200 of the biggest chain restaurants in the city will pay a couple thousands each for filters on exhausts. This story is a nothing burger.
Stank smoky halal food carts need regulation, as do outdoor caribbean barbecue places — like where they cut an oil drum in half lengthwise, stretch wire mesh over the exposed side and use it as a massive outdoor grill for chicken — thick greasy smoke and stench over a block radius for hours on end, triggering asthma, threatening life of those w copd and other respiratory illness, stinking up the house if you open your windows.
People bringing traditions from their developing countries to NYC really need to understand it’s no good in this dense city . . .
Established restaurants run by the US-born have no excuse for polluting the air — effective exhaust filtration or change to a cleaner cooking method is a no-brainer.
You’re filling the air with toxic garbage in order to profit a little more and you know it — disgrace!
Some info from folks i know in fire suppression world, if by emission control device we’re talking pcus / precipitators, then those usually require an ansul system, together you will have to factor in costs for
-the pcu itself
-ansul work to connect your main kitchen to the pcu
-refiling
-duct and electrical work
-loss of business
This will well go over $50k
“People are getting knifed in the subway and they’re worried about charbroilers?” fumed Junior’s restaurant owner Alan Rosen.”
It’s almost as if these are two completely unrelated issues handled by different fucking parts of a complex, multi-agency government.
Does this impact kbbq or are their vents already up to standard?
NY Burger King lobby never looked weaker
I can spot a NY Post headline almost 100% of the time before looking at the byline…
If the city were will to pony up grant money to help these restaurants reach compliancy that would be amazing
People shit a brick when Bloomberg banned smoking. Bars thought they were going to close but instead they saw increases in business because you wouldn’t come home smelling like shit.
Can we do something about the petroleum emissions from food carts while we are at it?
“The government should focus on quality-of-life issues and stop messing with my burgers,” The city is quite literally focusing on quality-of-life issues considering that such emissions contributed to more than 12% of particulate matter premature deaths annually. Simply just instal the emissions control device to curb the dangerous emissions!
I also find it particularly funny that these people seem to not understand that different agencies focus on different things. “Oh yeah, let’s get Bob from the Department of Environmental Protection’s to work on fixing all of the subway attacks.”
leave it to the NYPost to create hate content, but in the flip side this is why offering free medical insurance isn’t viable in this country where people freely enjoy being feed poison
r/compoface
Super expensive and will kill small businesses. Juniors and shake shack will be fine. That small place in Chinatown that was struggling already, what will they do?
They’ll close and be gone forever.
Yaayyy let’s make NYC even more expensive!