So You Want To Do Business in New York?

I’d like to share the story of my recent challenges with the New York State Labor Department.

For my second Sticky Lips BBQ restaurant, I purchased a building that was the old Road House Grill onJefferson Road.  This is situated on property that is controlled by the Genesee Valley Regional Market Authority, which is a New York State Authority.  I own the building but lease the land from the Authority.

It took me a year and a half to build the new Sticky Lips BBQ Juke Joint, and it is a real showpiece.  That took everything mentally, physically, and monetarily that I had.  I did not use any state, local, or federal money to build it.

Halfway through the project, I received a visit from the carpenters union, who was looking for work.  I was nice to the guys, but told them that I had my own independent contractors, of whom many are my personal friends.  I know that the construction industry has been slow, but being that mine was not a state or publicly funded job, I wondered why they would come to a small job like this.  The Sticky Lips construction was relatively small compared to schools, hospitals, and public buildings that are usually associated with union jobs.

Within two days after talking with the union reps, there was an OSHA inspector camped out across the street with a telephoto lens just waiting for an infraction to happen.   After spooking the contractors, this slowed our progress for a while.

About a month later the electrical union reps stopped by and were working for work.  Once again, I said that I had my own guys and did not need their help. (I guess they didn’t remember that eight years ago, when we built the first Sticky Lips, I did hire an electrical union contractor, who was a personal friend.)

Once again, within two days, Bob Bibbins from the New York State Department of Labor showed up.  He informed me that he wanted a list of my contractors and that we had to pay prevailing wages on this job.  During our initial negotiations with the GVRMA, we were not told about the prevailing wages issue.

My first question is: why and when did these two government agencies start doing the dirty work for the construction unions?

The restaurant opened in the first week of October, 2011.  I paid all the contractors and everyone is happy.  Now my contractors have just been served subpoenas for a May 16th hearing.

Bob Bibbins pressured me to go online to register this project with the labor department, which would automatically commit me or my contractors to pay prevailing wages.  He said he would start the violation from the date he showed up, but wouldn’t put that deal in writing.  I did not submit to this online filing. My lawyer at Woods Oviatt Gilman gave Bibbins our stance that we own the building privately and we are only making improvements to the building and not the land which it sits on.  I insisted that Bibbins tell me who was really behind this pressure that the Labor Department was putting on this project.  I asked him point blank if it was the electrical union.  In a round-about way, he let me know I wasn’t too far off.

According to Public Work Article 8, Section 220, N.Y.S. Labor Law, part A: “What is a Public Work?  In determining whether a construction project is a public work, two conditions must be fulfilled….”

Out of the two, the one that would apply is #2: “The contract must concern a public work project. To be public work, the project’s primary objective must be to benefit the public.  Ownership (public or private) is also a factor in determining whether a project is public work.”

More simply, Webster’s II New College Dictionary defines public works as “construction projects, as highways or dams, financed by public funds and constructed by a government for the general public.”

Also from the law, part B: “Who makes the determination whether a project is a public work? Generally, projects for construction, reconstruction, or maintenance done on behalf of a public agency (entity) are public work.  In instances where there is a question regarding whether this condition exist, the Bureau of Public Works will make a determination based on the project details.”

As I discovered, the Bureau of Public Works and Commissioner of Labor are both part of the N.Y.S. Labor Department, and in fact have offices on the same floor.  So who there can make an unbiased decision on what is a public work?

My take on this Article 8, N.Y.S. Labor Law is that the primary objective is to benefit a private entity not the public.  This alone should exempt Sticky Lips BBQ or myself from the prevailing wage.

In the meantime, Bibbins is going to push this and see that I pay these prevailing wages.  He has subpoenaed the contractors, who have to show up May 16th and attend before Ralph Gleason, public work wage investigator.  He has been designated by the Commissioner of Labor to conduct an investigation concerning Sticky Lips BBQ, “an entity subject to an investigation by the New York State Department of Labor concerning a public work project pursuant to the provisions of Article 8, New York State Labor Law.”

All I did was to put many construction workers to work.  I bought hundreds of thousands of dollars of construction materials from local companies.  At this restaurant, I have created over 120 good-paying jobs.  The business will collect and pay hundreds of thousands dollars in sales, property, employment, and other taxes.  Between my three restaurants, I have over 200 employees.  I am contributing to the state, I am creating jobs.  I am the type of businessman the state wants.  I feel like I am being attacked by these two unions, who have put pressure on the N.Y.S. Labor Department to see this through.

Not only do I need to reinvest my profits to grow my business, but now I have to pay thousands of dollars in legal fees and worst case scenario – if the Labor Department wins, many more thousands for this prevailing wage issue.

Is this the type of business practice I should expect from New York State as I try to grow my business in the upcoming years?

Howard Nielsen

 

Below are some documents that help to show my ownership (HBD Jefferson is the business name) of the building.  Also some correspondance withthe GVRM and NYS Dept. of Labor.

Platter Chatter: Sticky Lips Reviewed

Thanks to Rochester Woman Magazine for the positive review!

Sticky Lips Barbeque
By Nicole Shein

At Henrietta’s Sticky Lips BBQ, they don’t do things by halves. Nope, things here are huge: one ton of charcoal per month; 11,000 square feet; over 300 seats; and 53 beers on tap. And then there’s the Atomic Bomb Challenge, in which an intrepid eater faces down a daunting five pounds of food in the short span of 30 minutes.

Yet owner Howard Nielsen is also impressively attentive to detail. Take the gorgeous red oak bar, which he stained himself; the 150-year-old beams salvaged from a Sodus-area barn and used to frame a raised seating area; or the custom-built sound system that helps that area double as a stage when Sticky Lips serves up live music, Wednesday through Saturday nights.

Nielsen, an avid antiques collector, is a Rochester-area native, and shows his hometown pride through the local memorabilia on display in his restaurant. Old RTS signs, brewery advertisements, photographs, curiosities and conversation pieces (a stuffed black bear on skis, giant circus posters) provide a fun, fascinating backdrop for the Sticky Lips food experience.

First and foremost, there’s meat–and plenty of it. Ribs, beef brisket and pulled pork are all smoked, using a combination of apple and hickory woods, until they are tender and ready to be topped with one of Sticky Lips’s house-made sauces. While the All-American BBQ is probably the most popular, don’t skip the Cherry Bomb (well-balanced spice and sweetness) or the Betty’s Burning Lips (flavorful, with lingering medium heat). Ordering Uncle Frank’s chicken? Put the sauce aside, and focus instead on the crisp skin, juicy meat and smoke flavor that’s penetrated clear down to the bone, thanks to the aforementioned hardwood charcoal.

Sticky Lips stays true to the BBQ tradition with its sides–collards, mac-n-cheese, several varieties of fries, mayo- and mustard-based slaws, BBQ or black beans. Here, the requisite square of cornbread is firm yet moist, with a moderate level of sweetness and an appealing golden crust.

Unlike many meat-centric restaurants, whose only nod to vegetarians is a salad with some grilled salmon slapped on top, Sticky Lips offers several noteworthy veggie mains. Included are a bourbon-marinated BBQ tofu steak, a lentil burger served “garbage”-style over sides, and an etouffee of peppers, squashes, eggplant and okra, combined in a mild tomato-based sauce and served over deep-fried tofu slabs and white rice. It’s a thoughtful lineup of meatless selections, which should make vegetarian diners feel appreciated.

Also on the extensive menu are chicken and pulled-pork sandwiches, hamburgers, steaks, jambalaya, a few seafood options and the intriguing “Ultimate Mac & Cheese,” which adds Zweigle’s hot dogs and chili to the usual carb-and-cheddar mix. Appetizer aficionados can choose from the usual (nachos, fries with assorted toppings, chili, spinach-artichoke dip) and the unique (deep-fried pickles, grilled chicken drumsticks, and “Pig Wings,” fried pork ribs doused in Buffalo sauce).

Tempted by that Atomic Bomb Challenge? You’d better be hungry–it’s a pound each of hamburger, pulled pork and fries, eight strips of bacon, a half pound of meat sauce and a quarter pound of cheese, all piled on a giant bun with lettuce, tomato and onion.

Sticky Lips’s Henrietta location lives up to its billing as a “Juke Joint,” showcasing local bands whose music runs the gamut of genres: alternative, funk, rock, rockabilly, country and blues. There’s also line dancing on Tuesday nights, which Nielsen says “has become unbelievably huge”–like so many other things at this BBQ restaurant.

Sticky Lips in Henrietta a tasty diversion

Thanks to Karen Miltner for the positive write-up in the Democrat and Chronicle!

Sticky Lips BBQ Juke Joint in Henrietta was just the answer to what a hungry food writer was craving. / KAREN MILTNER/Staff photographer D&C


Cheap Eats: Sticky Lips in Henrietta a tasty diversion
Written by Karen Miltner
Staff writer, Democrat and Chronicle

There are times when I see hunger coming my way fast but I don’t know exactly what to do about it.

If I’m en route, I steer the mobile unit toward one of the more abundant cheap eats arterials, such as Lyell Avenue, Ridge Road East and South Clinton Avenue, and peruse the menus and scene in the same spirit as channel surfing, hoping I will come upon the place that is worth my time and attention.

That is how I found myself last week, cruising up and down Henrietta’s Jefferson Road.

The line at Mighty Taco was mighty long. The menu at Takumi Japanese Steak House and Sushi had too many double digits (it wasn’t Wednesday, when Takumi offers half-price sushi) and the tables had too many empty seats. My options were thinning out quickly as my tummy growl edged to a roar.

But Sticky Lips BBQ Juke Joint, Howie Nielsen’s 11,000-square-foot sibling to his original Sticky Lips restaurant on Culver Road? It had a steady ebb and flow of people trotting in with a relaxed vibe, waddling out with white Styrofoam boxes. It had neon. It had a dance floor and stage (appropriately dubbed the Sticky Stomp Stage). It had a lot of local beers, and even a decent smattering of regional wines.

There was life on this strange new planet, and I was going to live it up, at least for an hour or two, with my first allowance raise in nearly 10 years. The bean counters at Cheap Eats Central have formally raised my before-tax/tip allowance to $15!

While ribs, brisket and pulled pork are hallmarks of this or any barbecue joint worth its sauce, what usually piques my interest are the fringe dishes, such as pig wings, where fried pork ribs go Buffalo ; or smoked beef short ribs (Wednesday through Saturday only); or deep-fried pickles with ranch dressing; or dare I say it, a vegetarian etouffee with deep-fried tofu. (Sticky Lips is the best barbecue place for people who don’t eat meat.)

This week, it was a BLT with cornmeal-crusted fried green tomatoes ($6.95) that screamed, “Eat Me!” And I officially celebrated my allowance raise with four local brews samples from Custom BrewCrafters, Roc Brewing Co., 3 Heads Brewery, and Naked Dove Brewing Co.

Time to plan your barbecue fundraiser!

Introducing Lips-A-Doozie Amber Ale

Now on tap at the Sticky Lips BBQ Juke Joint! Our very own Lips-A-Doozie Amber Ale.