Labor
As L.A. restaurants reopen, workers brace for ‘whole different ballgame’
Los Angeles Times 3/15
Waitstaff and workers at restaurants across Los Angeles County reopening to indoor diners starting Monday are bracing for uncertainty as they resume shifts inside for the first time since June.
California Grocers Association Sues Over Pay Mandates
Progressive Grocer 3/14
The Daly City and San Jose lawsuits allege similar violations of law as cases filed by CGA in Long Beach, Montebello, Oakland, San Leandro and West Hollywood. Daly City has mandated an additional $5/hour and San Jose $3/hour in extra pay for a select group of grocery store employees.
Food Industry Policy
Some Southern California restaurants reopen indoor operations Sunday to crowds, questions
Los Angeles Times 3/15
San Bernardino and Orange counties on Sunday exited the purple tier, the most restrictive of California’s color-coded reopening blueprint, clearing the way for restaurants to resume indoor dining at 25% capacity. Los Angeles County will join them Monday in permitting additional reopenings.
Orange County restaurants and movie theaters welcome customers back indoors under new red tier rules
The Orange County Register 3/15
Some restaurants, gyms and movie theaters across Orange County shot out of the gates Sunday as other owners and managers prepared to bring back and retrain staff, replenish supplies and get the word out to customers that they are welcome indoors once again.
On the Side
COVID Reopening: Restaurant Regulars Welcome Return of Indoor Dining in Concord
CBS San Francisco 3/14
With Contra Costa and Sonoma counties moving into the red tier on Sunday, people can now enjoy limited indoor dining throughout the Bay Area. However, just because businesses could open their doors doesn’t mean they did.
The fate of restaurants in the food delivery era
MENAbytes 3/14
More recently, the emergence of cloud kitchens introduced new supply to the mix. Virtual restaurants (with no dine-in location) emerged, and anyone can now sell food online and at scale. All they needed was a menu, a kitchen space to rent out, and a small team of chefs and food workers.
