FREDERICTON, N.B. — The server, sous-chef or bartender standing in a restaurant’s back alley feverishly sucking a cigarette is as common a scene in the restaurant industry as a smiling maitre’d. But, thanks to a new campaign quarterbacked by the New Brunswick Lung Association, some of the province's restaurant staff is looking to butt out.

According to a report in Fredericton, N.B.’s Daily Gleaner, the lung association plus a handful of local eateries, are taking part. In fact, managers and employees are starting ‘quitting pools’ and establishing break rooms to provide staff with an alternative break destination; a Facebook page have even been created to market the cause.

FREDERICTON — The idea of two-tiered minimum wage is the talk of the town in New Brunswick where Finance Minister Blaine Higgs is suggesting the provincial government keep minimum wage at $9 for workers under 18 and increase it to $10 for workers over the age of 18.

Although there are mixed reviews on a possible two-tiered system, the Canadian Restaurant and Foodservices Association (CRFA) sees the value of Higgs’ proposition. "Small businesses in New Brunswick, particularly during an economic downturn, have been hit hard by the 21 per cent increase in minimum wage implemented by the previous government," says Luc Erjavec, CRFA's vice-president, Atlantic Canada. "A two-tier wage system recognizes the high cost of training inexperienced workers and significant income earned by tipped employees and could help employers create new jobs across the province."

ST. ANDREWS, N.B. — A gaggle of New Brunswick’s top chefs are uniting to host a fundraiser that will showcase the best culinary skills and products in the province while raising money for local food banks.

“Every day, as chefs, we are fortunate enough to be surrounded by food, and good food. We get the best of the best that’s available in this part of the world, and it’s easy to take that for granted. We need to remember there are people who simply don’t have enough to eat, and we are in a position to help,” says chef Jesse Vergen of the Saint John Ale House, one of eight chef’s who will showcase the “Gold Medal Plate” from his repertoire during the food-tasting fundraiser at The Fairmont Algonquin on March 19.

MONCTON, N.B. — The Moncton, N.B.-based Imvescor Restaurant Group is expanding its signature rib restaurant, Bâton Rouge, into its home-base of Atlantic Canada, with news that a location will be opening in Morse’s Tea building in Halifax’s Historic District.

“We are thrilled about the upcoming opening of our first Bâton Rouge here at home, in the Maritimes,” said Kevin Friesen, chief operating officer, Bâton Rouge restaurants. “Not only is it the first Bâton Rouge to open in eastern Canada but it is also in an ideal setting to recreate the cozy and warm atmosphere found in all our Bâton Rouge restaurants. The Morse’s Tea building has deep roots in Halifax’s history, and we will make sure to honour its rich heritage by serving Morse’s Tea to all our guests.”