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The Daily Prep List: 02.07.20

Monthly Roundup  

This Month’s Industry Hot Topic

New year off to a rocky start for some restaurants

We really didn’t want to be writing about this in February 2020.

We hoped all the difficult news for independently owned restaurants – businesses closing and owners walking away from the industry – was reported in November and December. Yet, this remains the most common headline of the new year and impossible to… Read More


Tartine Bakery workers plan to unionize, complain of corporatization of SF favorite

San Francisco Chronicle 2/6

Employees at San Francisco’s world-renowned Tartine Bakery announced their intent to unionize Thursday morning, a move that is extremely rare in the restaurant industry.

Waitr shifts to contractual employment model

Restaurant Dive 2/6

Waitr announced this week that it’s shifting its drivers from hourly to contract

Food Industry Policy

Long Beach City Council approves expansion on the ban of polystyrene products

Signal Tribune 2/5

Under the new recommendations, vendors will not be allowed to sell, rent or provide polystyrene food-service ware that are not covered by a more durable material. This extends to cups, cup lids, condiment cups, food trays, plates and more.

On the Side

Built on ‘faith and grit.’ Owners overcame obstacles to open new Sacramento soul food spot

Sacramento Bee 2/7

Three months after moving into 2326 Del Paso Blvd., Colo’s Soul Food & Seafood owner/operators Kevin and Tamar McCree are still navigating the transition from a to-go stand in South Oak Park to a full-scale restaurant at a busy corner of Old North Sacramento.

Study Ranks Best Restaurant Chains for Plant-Based Menus

QSR Magazine 2/6

Despite skyrocketing demand for plant-based food across the U.S., 42 of the country’s favorite fast food and restaurant chains still don’t offer a plant-based entrée, according to a report released by The Good Food Institute (GFI).

One-On-One With The 2020 Chair Of The National Restaurant Association

Restaurant Business 2/6

At Galatoire’s Restaurants, New Orleans and Baton Rouge, La., President and CEO Melvin Rodrigue is committed to continuing the traditions of one of America’s most revered fine-dining institutions.

Coronavirus: SF hotels, restaurants see slowdown as Chinese tourists dwindle

San Francisco Chronicle 2/6

As coronavirus concerns cut air links between the U.S. and China, some San Francisco businesses are seeing fewer tourists during an already slow time for visitors.

Restaurants see best sales growth in four years amid mild winter weather

Nation’s Restaurant News 2/6

Restaurant sales are off to a great start in 2020, according to January’s results. But, given the favorable weather conditions experienced during the month, the industry’s would be wise to temper its enthusiasm.

What to do if your restaurant is listed on a third-party marketplace without your permission

Nation’s Restaurant News 2/6

Third-party delivery providers have increasingly used non-partner restaurants to grow their businesses. These restaurants have no contract with the providers, so an operator might not even know that its restaurant is listed. 

KFC executive Kevin Hochman to lead Pizza Hut turnaround as interim president

Nation’s Restaurant News 2/6

Yum Brands, under new CEO David Gibbs, on Thursday announced major leadership changes at the company’s three quick-service brands including naming KFC leader Kevin Hochman as interim president of the struggling Pizza Hut division.

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