Legally Speaking
By Silvia P. Glick, Attorney at Law
Confidential Information, Nonsolicitation and Noncompetition Agreements
Many businesses require employees to sign Confidential Information, Nonsolicitation and Noncompetition Agreements. These agreements prohibit employees from disclosing confidential information, including marketing and financial information, to anyone outside of the business. The nonsolicitation provisions prohibit employees from soliciting other employees to work in a business that the employee starts after leaving the employer. The noncompetition provisions prohibit employees from competing with their employers after their employment ends. Employees agree not to accept business from their former employer’s customers, and not to participate in any business which competes with their former employers.
The agreements are generally enforceable as long as they are reasonable. In deciding whether an agreement is enforceable, the judge looks at whether the agreement protects a legitimate business interest of the employer, whether the noncompetition restrictions on the former employees are reasonable in length of time and in the geographical area in which the employee is restricted from working, whether the agreement is consistent with public policy, and whether the agreement is supported by consideration. Consideration is something that is given to the employee in return for the employee signing the agreement. If the employee signs the agreement immediately upon receiving the job offer, then the offer itself is consideration. If the employee signs the agreement after working for awhile, other consideration is necessary in order for the agreement to be enforceable, such as increased vacation time.
This is a very brief summary of these agreements. If an attorney drafts these agreements, it is more likely that they will be written properly, and that they will be enforceable in court.
Copyright © 2007 Silvia P. Glick
This is not legal advice. For guidance concerning your specific situation, please consult an attorney.
Silvia P. Glick, Attorney at Law - atty@silviaglick.com
Dancing Deer Job Openings
We are looking for:
Quality Control Engineer
PR and Marketing Associate
The job descriptions and more info will be posted on our website.
People can send a resume to me or call me with questions.
http://www.dancingdeer.com/
Emma Lockwood
Human Resource Manager
617-442-7300 x211
5 things you can get from the
NASFT Marketplace
by Michael Thompson, speaker at the 2007 MSFA Annual Meeting
1. Education
best channel and category
how to get started
what your customers need
2. Networking
how others have succeeded
who you can trust
where to go first
3. Competitive information
what's new
what's changed
what's coming
4. Customers
they're all there
how you can get their attention
and then what
5. Partners/Associates
Co-promoters
Brokers/Distributors
Sales Managers
From Gourmet News
FDA defines 'gluten free' for labeling purposes
WASHINGTON-Retailers, suppliers and consumers have until April 23 to comment on the Food and Drug Administration's proposed definition of gluten free.
Read more: http://www.gourmetnews.com/index.php?p=article& id=gn200701Xc6jOG
Target Opens First Food Distribution Center
Last week Target announced the construction of its first food distribution center in Lake City, Fla. It will be Target's first company owned perishable food distribution center and will be operated in partnership with Supervalu, parent company to Shaw's and Star Market.
WASHINGTON-A growing number of retailers are buying green power to reduce the environmental impacts associated with the electricity that powers their facilities. At the top of the U.S. Environmental Protection Agency's list of Top 10 Retail Partners is Austin, Texas-based Whole Foods Market, which offsets 100 percent of its energy with green power.
Read more: http://www.gourmetnews.com/index.php?p=article& id=gn200702CCTczZ
Stop & Shop to double upscale private label line
QUINCY, Mass.-Stop & Shop Supermarket Co. will be adding 155 SKUs to its upscale private label line in 2007, according to a report by Massachusetts-based newspaper, The Republican.
Read more: http://www.gourmetnews.com/index.php?p=article& id=gn200702hChTtM
Spring Fancy Food Show, All Things Organic stick together in 2008
CHICAGO-Even when the Food Marketing Institute show moves to Las Vegas in 08, All Things Organic and the Spring Fancy Food Show will co-locate here again April 27-29, 2008, the two organizations announced. Read more: http://www.gourmetnews.com/index.php?p=article& id=gn200702nDTq4T
Publix expands GreenWise banner
LAKELAND, Fla.-With the opening of its first natural and organic supermarket expected later this year, Publix announced Feb. 6 it is expanding its Publix GreenWise Markets banner to include two additional locations.
Read more: http://www.gourmetnews.com/index.php?p=article& id=gn200702CsJz62
Whole Foods acquires Wild Oats in $565 million deal
AUSTIN, Texas - Organic grocery chain Whole Foods Market, Inc. announced here on Wednesday that it will acquire direct competitor Wild Oats Market.
Read more: http://www.gourmetnews.com/index.php?p=article& id=gn200702BXYrVa
Dartmouth Grange Shared-Use Kitchen Opens for Business!
South Dartmouth, MA- Following a four-year extensive renovation to the Dartmouth Grange, situated in the historic village of Russells Mills, the Grange is opening its doors to its regional Shared-Use Kitchen. Providing opportunities for the local agricultural community to add value to its products, the kitchen at the Dartmouth Grange is supporting and encouraging the growth and development of specialty food processing businesses. According to Grange member, Julie Manley, “the kitchen project, was initiated to strengthen and increase economic opportunities for local citizens with special emphasis on activities that support local farm businesses.”
The state certified commercial state-of-the-art kitchen has all the amenities that a specialty food producer, grower or caterer might need, including: a 40-gallon tilting skillet; a 40-gallon steam-jacketed kettle; 2 convection ovens; a 6-burner range with two conventional ovens; a 20 and 40-quart stand mixer with grinding attachment; an automated filling machine; a 4-quart commercial food processor; an industrial stick blender; digital scales; assorted smallwares.
The Grange Kitchen has hired a part-time kitchen manager, Becky Turner, to assist would-be food entrepreneurs navigate the regulations put forth by local, state, and federal agencies. Ms. Turner also provides guidance and direction for small-scale food producers. Available on an hourly basis, the kitchen is rented on a first-reserved, first-served basis. If you would like more information or to schedule use of the kitchen please contact:
Dartmouth Grange Shared-Use Kitchen
1133 Fisher Road
Dartmouth, MA 02747
508.636.1900
becky@dartmouthgrange.org
http://www.dartmouthgrange.org/
Information on Starting a Specialty Food Business
http://msucares.com/business_assistance/homebusiness/q12.html
I found this web site from Mississippi State U. Extension Services
which gives good basic info on starting a specialty food business.
Myron Becker, Pres.
Myron's Fine Foods, Inc.
800 730-2820
www.chefmyrons.com
Morgan Memorial Goodwill Industries' Outsource Resource Division
We provide a variety of packaging services. Our customized services range from shrink-wrapping, bagging, kitting, boxing, sealing and more. We work with many specialty food businesses by providing labeling, packaging, re-packaging and complete fulfillment on gourmet food products and snacks. Our full time transportation department will pickup and deliver, and our quick turnaround will meet all of your deadlines. We are conveniently located with facilities in Boston and Salem MA. These services are provided with superior quality under our quality management team while providing job training and related services to help individuals with disabilities and other barriers to self sufficiency achieve independence and dignity through work. To learn more about the Outsource Resource please visit Goodwill's website at http://www.goodwillmass.org/, also contact Adam Dossas at 617-799-4388 or by email at adossas@goodwillmass.org
Adam G. Dossas
Corporate Sales Director
Morgan Memorial Goodwill Industries
45 Congress Street
Salem, MA 01970
Office: 978-825-5000 ext. 236
Mobile: 617-799-4388
Email: adossas@goodwillmass.org
Kitchen Space for Lease in Framingham, MA
The kitchen is about 1350 square feet. It has an 8x10 walk in refrigerator and an 8x10 walk in freezer, 6 burner range, friolator, hi-temp dishwasher, 3 bay sink, prep sink, stainless prep tables, metro shelving, a Hobart 60 quart mixer that needs a minor repair. The space also has an office with telephone and internet hook ups. The base rent is $1400. and if both the walk ins are operating, the electric is about $700. per month. The kitchen is fully equipped for just about any type of food business to walk in and start working without having to install or purchase any equipment. I had a business operating in the space, until it went under because of a partnership that went bad.
If you have any questions or need more specific details, please contact me at leecooks@rcn.com (508) 788-1335.
Thank you,
Lee Ann Price
Chili Choice Products recently has a new location in Gloucester, MA. The new address is 20 Maplewood Ave, Gloucester, MA 01930, email is chilichoice@comcast.net
MSFA at the Flower Show and New England Foodservice & Lodging Expo
MSFA and our member companies were very well received at the Garden to Gourmet event at this year's Flower Show and at the New England Foodservice & Lodging Expo. Companies were drawn to the benefits that MSFA can provide them. Many current members have already enjoyed the 20% discount that MSFA members get from having a booth at the New England Foodservice & Lodging Expo. The expo attracts 600-700 exhibiting companies, while thousands of people from the food industry walk the show throughout the three days. The Garden to Gourmet event featured Jody Adams from Rialto (Harvard Square) for a chef demonstration and at NEFS&L some of the latest innovations in food products for the restaurant industry were on display.
This photo represents just a sampling of the MSFA members that were exhibiting at the New England Foodservice & Lodging Expo.
MSFA thanks Ellen Callaway of Callawy Photo for staffing the MSFA booth at NEFS&L throughout the show, and Ellen Callaway, Alison Chateauneuf of Coutts Specialty Foods, Johanna Bohoy and Larry Berk of Bohoy Design for representing MSFA at the New England Flower Show.
