GLENDALE — IHOP has developed a “Tiny House of Pancakes” with A&E and it is set to show up somewhere in the Los Angeles area. Considering the plethora of pop-ups that occur in the area and the high visibility of the parking lot from Santa Monica Blvd., the West Hollywood IHOP location sure seems like it would be an ideal spot.
Created in partnership with A&E’s “Tiny House Nation,” the Tiny IHOP is a mere 170 square feet and equipped with a functional kitchen, pancake griddle, restaurant seating for six and IHOP staples such as a syrup caddy stowed in custom-built shelving. IHOP is opening the miniature restaurant’s doors for four nights in December, with a reservation-only dinner series in Los Angeles featuring a one-of-a-kind menu inspired by popular IHOP dishes.
Reservations will be available exclusively to members of MyHOP, the brand’s pancake perks email club program. Guests must be signed up for MyHOP by midnight Pacific Time on October 20 to secure a chance to dine at the Tiny IHOP. MyHOP members will subsequently receive an email on October 24 containing instructions on how to book a reservation for two people through Yelp, Tiny IHOP’s reservation booking partner.
Reservations are first-come, first-served, and access to the event – including dinner – is free with sign-up. Guests can visit ihop.com/en/myhop to register for a MyHOP membership.
The Tiny IHOP Dinner Series will take place Thursday, December 12 through Sunday, December 15 at a secret location in Los Angeles, California with seatings offered at 5 PM, 7:30 PM and 10 PM. Guests will be seated in the Tiny IHOP’s four-person communal booth – inspired by classic IHOP restaurant seating – or at its two-person pancake bar overlooking the tiny kitchen.
In addition to being granted reservation access, MyHOP email club members will have a chance to enter the Tiny IHOP sweepstakes where one lucky pancake-lover and a guest will win a two-night, three-day trip to Los Angeles to enjoy a meal in the Tiny IHOP and more.
“It was an absolute blast to work on this very special and unique Tiny IHOP project,” said John Weisbarth, co-host of “Tiny House Nation.” “Both Zack and I grew up loving IHOP, so when we had the opportunity to recreate a tiny version of the iconic restaurant, we jumped right in. We feel that the Tiny IHOP really encapsulates both the design and spirit of IHOP restaurants across the country, so we’re especially excited for guests to walk in and experience the magic of tiny dining.”
“We have some of the most devoted fans in the world so we are excited to offer our MyHOP email club members a one-of-a-kind IHOP dining experience that they’ll never forget,” said Brad Haley, Chief Marketing Officer at IHOP. “The Tiny IHOP Dinner Series, which will feature twists on IHOP menu favorites and seat up to six guests at a time, is one of the many exclusive perks that loyal pancake fanatics can expect to see from IHOP in the future.”
“Our friends at A&E’s ‘Tiny House Nation’ outdid themselves on this project, creating the world’s first International Tiny House of Pancakes – blue roof and all – so that we can offer an intimate dining experience to a select group of our super fans,” continued Haley. “Turning a 4,000-plus square foot restaurant into a 170 square foot space certainly poses its own set of challenges, but the team came up with an ingenious design to retain the integrity of a full-sized IHOP while adding new, fun elements for guests to discover in the Tiny IHOP.”
The Tiny IHOP is the first restaurant project ever constructed by “Tiny House Nation” hosts John Weisbarth and Zack Giffin and a first-of-its-kind branded build for A&E Network. Watch three 60-second vignettes of the construction of Tiny IHOP during new episodes of “Tiny House Nation.” The vignettes premiered on A&E on October 12, and will air again on October 19 at 9AM on A&E, and October 17 at 8PM on FYI.
“Tapping A&E’s enthusiastic audience and expert talent, this three-part approach to storytelling gives IHOP’s biggest fans a chance to engage with the brand in a truly authentic — and delicious — way,” said David DeSocio, Executive Vice President, Ad Sales Partnerships, A&E Networks. “It’s a unique on-air and experiential collaboration that brings the best of both brands to the table.”
To learn more about the Tiny IHOP Dinner Series, and to review the official rules and sign up for the Tiny IHOP sweepstakes, visit IHOP.com/tinyhouse.
‘Stay Put, Order In’ and Dine With Friends on Zoom, Says Mayor
WEST HOLLYWOOD — WeHo is home to some of the best restaurants in the world and our community members are used to gathering around restaurant tables and enjoying meals together. Now, there’s an opportunity to, instead, gather around kitchen tables at home and enjoy a meal (or many!) while supporting our local restaurants.
“One of the worst things about the Safer At Home directive is being disconnected from friends, neighbors, and the city around us,” said City of West Hollywood Mayor John D’Amico. “Don’t be alone if you don’t have to be – take advantage of the technology out there and invite a friend to Zoom in for Ziti or share some Farfalle over FaceTime.”
Mealtime is a wonderful opportunity to connect with friends, family, and loved ones using virtual teleconferencing technology, while partaking in your favorite delivered or takeout food.
Many West Hollywood restaurants remain open and are offering takeout, curbside, and delivery meals, which are sensitive to social distancing during the emergency. The City of West Hollywood and the West Hollywood Chamber of Commerce have teamed up to offer a directory of “Stay Put, Order In” eateries in West Hollywood, which is accessible by visitingwww.weho.org/coronavirus (click the “Stay Put, Order In” link!) or www.wehochamber.com/dinein. This list is updated daily.
“We need to start hanging out together, and talking, and seeing each other again. So, why not plan to #WeHoDinnerConnect this week – maybe Saturday at 8 p.m.? Or Sunday at 7 p.m.? Or even just 15 minutes of screen-to-screen gossip,” said Mayor D’Amico. “And you don’t have to cook a thing… local restaurants have meals and menus tailored to take-away choices and they’re ready to send food over to your house or make arrangements for you to pick it up.”
If picking up food, remember to wear face coverings, which are required to enter essential businesses.
Chipotle Fined $25 Million on 1,100 Cases of Foodborne Illness
LOS ANGELES — Chipotle Mexican Grill, Inc. has agreed to pay a $25 million criminal fine and institute a comprehensive food-safety program to resolve criminal charges that it adulterated food that sickened more than 1,100 people across the United States from 2015 to 2018.
The Justice Department today charged the Newport Beach-based Chipotle with two counts of violating the Federal Food, Drug, and Cosmetic Act by adulterating food while held for sale after shipment in interstate commerce.
In conjunction with the criminal information filed in United States District Court in Los Angeles, prosecutors also filed a deferred prosecution agreement (DPA) in which Chipotle agreed to pay $25 million – the largest fine ever imposed in a food-safety case.
The criminal charges stem, in part, from incidents related to outbreaks in Chipotle restaurants of norovirus, a highly contagious pathogen that can be easily transmitted by infected food workers handling ready-to-eat foods and their ingredients. Norovirus can cause severe symptoms, including diarrhea, vomiting and abdominal cramping.
“Chipotle failed to ensure that its employees both understood and complied with its food safety protocols, resulting in hundreds of customers across the country getting sick,” said United States Attorney Nick Hanna. “Today’s steep penalty, coupled with the tens of millions of dollars Chipotle already has spent to upgrade its food safety program since 2015, should result in greater protections for Chipotle customers and remind others in the industry to review and improve their own health and safety practices.”
“This case highlights why it is important for restaurants and members of the food services industry to ensure that managers and employees consistently follow food safety policies,” said Assistant Attorney General Jody Hunt of the Department of Justice’s Civil Division. “The Department of Justice will vigorously enforce food safety laws in order to protect public health.”
“The FDA will hold food companies accountable when they endanger the public’s health by purveying adulterated food that causes outbreaks of illness,” said FDA Commissioner Stephen M. Hahn, M.D. “We will continue to investigate and bring to justice any company whose food products present a health hazard to consumers.”
As the company admitted in the DPA: “From approximately 2015 to 2018, Chipotle faced at least five food safety incidents at various restaurants around the country, which stemmed primarily from store-level employees’ failure to follow Chipotle’s food safety policies and procedures, including the policy requiring the exclusion of restaurant employees who were sick or recently had been sick, as well as a failure by restaurant employees to hold food at appropriate temperatures to prevent and control for the growth of foodborne pathogens.” These incidents primarily stemmed from store-level employees’ failure to follow company food safety protocols at company-owned restaurants in Los Angeles; Simi Valley, California; Boston; Sterling, Virginia; and Powell, Ohio.
In August 2015, 234 consumers and employees of a Chipotle restaurant in Simi Valley reported becoming ill. On August 19, 2015, an employee of that restaurant was sent home because he vomited. Although company policies required the restaurant to report such illnesses to Chipotle safety officials and to implement food safety procedures, the restaurant did not do so until two days afterward – and only after multiple consumers reported illnesses.
In December 2015, over the course of nine days, 141 people reported illness related to a norovirus incident at a Chipotle restaurant in Boston, most likely the result of an ill employee who was ordered to continue working after vomiting inside the restaurant – a clear violation of company policy. Two days later, the apprentice manager returned to work and helped package a catering order for a Boston College basketball team, whose members were among the consumers sickened by the outbreak.
In July 2018, over the course of at least eight days, approximately 647 people who dined at a Chipotle restaurant in Powell, Ohio reported illness related to Clostridium perfringens, a bacteria that grows rapidly when food is not held at appropriate temperatures. The local health department determined that the restaurant had critical violations of the local food regulations, including those specific to time and temperature controls for lettuce and beans.
Some Chipotle employees reported stressful working conditions, as well as inadequate staffing and training opportunities, according to the DPA. During the period from 2015 to 2018, store-level Chipotle employees, many of whom were teenagers and young adults, felt that they could not stay at home when they were sick. Due to the pressure of not wanting to let their teammates down, or of finding people to cover their work shifts, these employees reported feeling pressure to work while sick, even though this was against Chipotle’s sick-exclusion policies.
In the DPA, Chipotle also agreed to develop and follow a comprehensive food safety compliance program. As part of this program, Chipotle will work with its Food Safety Council to evaluate, among other things, the company’s food safety audits, restaurant staffing and employee training to mitigate the issues that led to the outbreaks from 2015 to 2018. If the company complies with the deferred prosecution agreement for three years, the government will move to dismiss the criminal information.
This matter was investigated by the Food and Drug Administration’s Office of Criminal Investigations.
This case is being prosecuted by Assistant United States Attorney Joseph O. Johns, Chief of the Environmental and Community Safety Crimes Section; Assistant United States Attorney Mark A. Williams and Special Assistant United States Attorney Sonia W. Nath, both of the Environmental and Community Safety Crimes Section; and Trial Attorney Daniel E. Zytnick of the Justice Department’s Consumer Protection Branch.
Drives Aim to Keep Historic Restaurants Alive During Outbreak
LOS ANGELES (Daily News) — With restaurants limited to takeout service or shut down completely by the coronavirus outbreak, a drive has been launched to keep some of Los Angeles’ legendary eateries from fading away.
Known as 1933 Group, the team operates about a dozen themed bars and restaurants in Los Angeles, including the barrel-shaped bar Idle Hour in North Hollywood, Harlowe in West Hollywood, Highland Park Bowl and the Formosa Cafe in West Hollywood.
Many of them have shuttered in recent days amid strict orders implemented by Gov. Gavin Newsom and Mayor Eric Garcetti, aiming to stem the flow of deadly COVID-19.
“We are struggling to survive,” said Dimitri Komarov, the venues’ co-owner. “The impact is dire. We’re losing our […]
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This Just In…
- Petition Circulating to Ask Judge to Keep Ed Buck in Jail
- RAGE is Latest Venue to Fall Victim to the Pandemic
- Koretz Won’t Back ‘Uplift Melrose’ Plan
- Man Sentenced for Hit-and-Run Death of Pedestrian on Sunset
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- County Hospitals Receive 300 iPads for Patients to See Family
- Processions to Cedars Will Salute Healthcare Workers on National Nurses Day