Restaurant Business 6/5
Federal stimulus dollars and unexpected sales gains helped the industry bring back laid off workers.
Food Industry Policy
San Francisco Examiner 6/7
As San Francisco prepares to live with coronavirus for the long haul, a move to allow restaurants to expand into the sidewalk or street has been heralded as a much-needed tool to bring customers back while maintaining social distance.
Los Angeles Times 6/6
For 20 years, Christopher Raynal ran the Montmarte bistro in Washington, a place on Capitol Hill beloved by lawmakers and lobbyists alike, and famed for its rabbit leg and truffled linguine.
The Mercury News 6/6
Three more Bay Area counties — Santa Clara, Contra Costa and San Mateo — have joined the California counties now allowing outdoor dining at established restaurants.
The Street 6/5
Uber Technologies has launched a feature of its Uber Eats food delivery app to enable U.S. and Canadian customers for the rest of the year to order from black-owned restaurants with free delivery.
On the Side
Food & Wine 6/8
As we reach the tenth day of nationwide protests against the police murder of George Floyd, many restaurants and food brands are acknowledging the Black Lives Matter movement publicly for the first time.
QSR Magazine 6/5
Just Salad has announced a commitment to label all of its menu items with a corresponding carbon footprint, becoming the first U.S. restaurant chain to do so, by Climate Week, which begins September 21, 2020.
On Saturday, June 6, Sonoma County restaurants will open for dine-in service for the first time since the county’s shelter-in-place order began, nearly three months ago.
Fast Casual 6/5
The company believes restaurants specifically, and the food sector more generally, will adhere to initiatives that move beyond ethical and eco-consciousness, to a more holistic approach to creating social, environmental and economic benefits.
QSR Magazine June 2020
McDonald’s CEO Chris Kempczinski believes the post-lockdown world will be driven by trust.