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NYC Bodegas Are Suffering a Doritos and Cheetos Confusion

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Plus, five upcoming restaurants to watch — and more intel

Pepsico Exceeds Q2 Earnings Estimates As It Raises Prices Photo by Justin Sullivan/Getty Images

NYC is suffering a Frito-Lay shortage at bodegas

Fritos, Doritos, or Cheetos are a new source of confusion for bodegas, with some having difficulty sourcing the snacks, the Post reports. Due to a significant pay cut — up to 33 percent — for Frito-Lay drivers, many have quit, and therefore the supply chain is in flux, causing confusion. The snack company, which is part of of PepsiCo, maintains that “participating sales representatives have on average seen an increase in overall compensation,” but here in NYC, some drivers saw their pay decrease by $30,000, the Post reports.

Correction: This story has been corrected to show that there is not a shortage of snacks, but rather a confusion in the supply chain.

Five coming attractions

The owner of Mace and Boilermaker has applied to open another cocktail bar, with food, at 503-505 East 12th St. in the East Village, which is the current home of Southern restaurant Double Wide; Midtown’s Dim Sum Palace is looking to take over 59 Second Ave. for more Chinese small plates; chain wine bar Bar Veloce wants to add a location on the Upper West Side at 466 Amsterdam Ave.; an unnamed Caribbean-American restaurant will take over the old Denny’s space in Tribeca at 150 Nassau; the upcoming Lower East Side fried pickle restaurant at 357 Grand St. from the Pickle Guys finally has a name: Diller.

Betony chef resurfaces with pop-up

Betony, the Midtown charmer with a Michelin star that closed in 2016, will very briefly live again with an a la carte pop-up this week from chef Bryce Shuman. Expect dishes like pig’s head for two, grain salad with labne and sprouts, and fried spring onion pickles. Email for reservations, at Spring Place from March 21 through March 23.

Post op-ed argues against no-tipping movement

Despite many media outlets, including some staffers at Eater, arguing in favor of restaurants adopting a no-tipped model — data shows that tipping encourages racism, sexism, harassment, and exploitation — one server writes strongly against the practice. Patrick O’Sullivan, a waiter in NYC for 23 years now, argues that, “The vast majority of servers make far more with tips than they would at the higher base wage. And with middle-class incomes already squeezed in the state, this extra money is needed now more than ever.” O’Sullivan points to ROC as leading the movement with no regard for the people it affects, and he appeals to governor Andrew Cuomo to take heed.

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