At the tipping point: It’s time to include tips in menu prices as restaurants reopen from COVID lockdowns
The Conversation 7/11
With staff recruitment a problem as the easing of pandemic guidelines are allowing restaurants to re-open, our research suggests it may be time for the industry to think seriously about how to manage tipping differently.
FSR Magazine 7/8
Restaurants, bars, and other businesses in the hospitality industry continue to face COVID-19-related issues as the country begins to further roll back restrictions introduced during the pandemic.
Food Industry Policy
Sacramento Business Journal 7/10
Sacramento-area businesses were collectively approved for more than $175 million in grants from the Small Business Administration’s Restaurant Revitalization Fund, according to records released by the agency on Friday.
The Daily Californian 7/12
“Our fight to make sure restaurants have continued access to natural gas cooking will continue,” said Jot Condie, CRA president and CEO, in the statement. “The judge’s decision confirms what we knew: we have standing in this case because of the obvious negative impact to restaurants that will result from the loss of cooking with natural gas stoves.”
On the Side
QSR Magazine 7/12
What we eat—in restaurants and at home—can have a significant influence on the environment. But eating is not something anyone’s going to give up. Instead, restaurants are starting to make changes to offer more sustainable menus that help, not harm, the equation. And it’s increasingly important to consumers.
The Food Institute 7/12
CFOs of food companies are using various strategies to curb the impact of inflation on their businesses.