QSR Magazine July 2020
Also notable, workers do not need to qualify as “employees” under state or federal law to have an entitlement to supplemental paid sick leave, so long as the workers perform qualifying work for a covered entity.
Food Industry Policy
Modern Restaurant Management 7/9
The impact of the coronavirus pandemic has – and continues to be – felt by every industry across the board.
Los Angeles Times 7/9
With coronavirus cases surging in California, there are growing doubts that indoor dining and bar service will reopen anytime soon as health officials zero-in on how to slow the spread of COVID-19.
San Francisco Chronicle 7/8
Numerous San Francisco restaurants trying to survive on takeout service during the pandemic have also quietly been dealing with an unexpected financial hurdle: 30% commission fees from DoorDash, despite the fact that the city capped fees charged by food delivery apps at 15% in April.
Eater, Los Angeles 7/8
A new website called PPP Spy gives full access to a database of businesses that received at least $150,000 in federal Paycheck Protection Program loans, including restaurants and bars.
On the Side
The Sacramento Bee 7/9
Scottish-born and British-raised celebrity chef Gordon Ramsay, 53, worked in four-star restaurants in Paris and England before opening his own palace of cuisine in London in 1998, Restaurant Gordon Ramsay, which holds three Michelin stars.
Fox 40 7/8
The pandemic is continuing to have a major impact on California’s food and beverage service industry. The head of the California Restaurant Association, Jot Condie, speaks with FOX40’s Nikki Laurenzo about how restaurants are adjusting during this challenging time.
As a Black server and diner, I’ve seen how racism in the restaurant industry plays out on both sides of the table.
Modern Restaurant Management 7/8
One year ago we walked into a Cambridge, Massachusetts restaurant for the first day of field research. Our palms were sweaty from the excitement and anxiety. We were greeted by the manager of the restaurant and shared with him the concept of contactless dining, an experience where dine-in guests can view menus, order, and pay directly from their mobile phones.
Restaurant Business 7/7
So far, 2020 has been a roller coaster ride for most foodservice providers. Now, as restaurants across the country start to reopen and operate with new operational characteristics, these changes will ultimately become the “new normal.”