NBC New York 4/6
The customers paid their $86 bill, but not a cent more, neglecting to leave any monetary tip — what was left, however, was an angry tip for the establishment that read, “Don’t kick paying customers out after 90 minutes”
With federal aid on the way, it’s time for state and local governments to boost pay for frontline essential workers
The Brookings Institution 4/6
The $1.9 trillion American Rescue Plan Act signed into law in March includes $350 billion in direct relief to state and local governments, and the finances of these governments have proven more robust than was feared, with a number of states even posting budget surpluses. This provides state and local governments the opportunity to immediately harness a portion of the generous federal funding to provide hazard pay compensation to low- and modest-wage essential workers who have risked the most while earning the least.
Food Industry Policy
FSR Magazine 4/6
Emerging and growth chains are shaping the future of foodservice. These brands, with 20 to 400 units, are not only surviving COVID-19, but thriving in the “new normal” through menu and store innovations, and defining the trajectory of an entire industry.
QSR Magazine 4/6
Starbucks is testing a reusable cup program in which customers may return cups to either a contactless kiosk or through an at-home service. The “Borrow a Cup” program builds off of single-store tests in the fall and winter. The current experiment began March 30 in five Seattle stores and will last until the end of May.
On the Side
San Diego Restaurant Week celebrates its 17th year and returns to the city April 11th-18th, 2021. Restaurant Week is put on by the local Chapter of the California Restaurant Association to help drive business to our restaurant community, while offering the public discounted prix fixe menus at their favorite eateries.
FSR Magazine 4/6
New data released by the Plant Based Foods Association (PBFA) and The Good Food Institute (GFI) shows U.S. retail sales of plant-based foods continued to increase by double digits in 2020, growing 27% and bringing the total plant-based market value to $7 billion.