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The Daily Prep List: 07.09.20


California Restaurants Must Provide COVID-19 Supplemental Paid Sick Leave

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

Tribulations Restaurants Face as Business Interruption Claims are Denied

Modern Restaurant Management 7/9

The impact of the coronavirus pandemic has – and continues to be – felt by every industry across the board. 

With coronavirus surging, bars and indoor dining could remain closed for the foreseeable future

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.

DoorDash admits to violating SF’s cap on restaurant delivery fees, promises refunds

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.

This Website Allows Anyone to See Which Restaurants Received Over $150K in Federal Loans

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

Gordon Ramsay on his new South Lake Tahoe restaurant: ‘It brings a real energy’

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.

California Restaurant Association president discusses pandemic’s impact on his industry

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.

I’m Through Being Silent About the Restaurant Industry’s Racism

Eater 7/8

As a Black server and diner, I’ve seen how racism in the restaurant industry plays out on both sides of the table.

Contactless Dining: Exploring the Intersection of Hospitality and Technology

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.

How supply chain visibility helps restaurants improve their business

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.”

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