CBS San Francisco 5/23
As California plans to reopen the economy on June 15th by removing almost all COVID-19 health restrictions, businesses that survived the pandemic are facing a new challenge: labor shortage. A lot of businesses complained they don’t have enough staff right now to handle the limited capacity. Once everything reopens in about three weeks, many business owners said they will be in big trouble.
In Illinois, the leisure and hospitality sector lost more than 216,000 jobs last year, according to the Illinois Department of Employment Security – so the long-awaited reopening of Chicago’s culinary hot spots should come as welcome news. But for the owners of those restaurants, finding the line cooks and servers they need has proven to be a tall order.
Food Industry Policy
When Comal got rid of tipping in 2014, it was only operating one restaurant in Berkeley. The idea was to create more pay equity between front of house positions, like bartenders and servers, and workers who don’t directly interface with the public. Instead of asking diners for tips, Comal instituted a flat 20% service fee that was split between employees. But now, Comal has fast-casual restaurants in Berkeley and Oakland, and Paluska told Eater SF it no longer makes sense to add a service fee to those establishments.
Oakland News Now 5/22
Administrator Isabella Casillas Guzman announced that eligible eating establishments have until Monday, May 24, 8 p.m. ET, to submit applications to the Restaurant Revitalization Fund.
On the Side
Spectrum News 5/23
Two more Hepatitis A vaccination clinics are planned this week after a potential exposure to the virus at a local restaurant. Chautauqua County health officials say anyone who ate at the Mustard Seed in Fredonia between April 1 and May 19 may have been exposed and should consider getting vaccinated.
San Francisco Chronicle 5/23
The joint closes at 1 a.m. right now, but the flames still rise off the grill well past midnight and the thin patties of fresh-pressed ground chuck are served on paper plates, one, two or three to the bun. According to a sign outside, and one inside, Anthony Bourdain, the late chef and connoisseur of dives, sat on one of these stools and said, “That’s a good burger. Top 3 in the world.”