The Coronavirus Pandemic Has Decimated the Restaurant Industry. Here’s How Workers Can Return to a Fairer Workplace
One of us is a restaurant worker advocate, and the other a restaurateur and employer. To say we were adversaries might be too extreme, but it’s true that we have not always been allies.
Grub Street 7/21
Hospitality no longer included. When Danny Meyer’s Union Square Hospitality Group restaurants reopen for outdoor dining, they’ll do so with a major change to service: tipping.
Food delivery companies rely on independent contractors instead of employees, but the risks of doing so are increasing on several fronts.
QSR Magazine July 2020
COVID-19 has been a topic front and center for so many restaurant operators throughout the U.S. It seems like only a couple of months ago the question was how we would be able to pay our bills and stay open.
Food Industry Policy
California Globe 7/21
California Gov. Gavin Newsom’s last lockdown order included closing bars unless they serve food. However, what constitutes “food” is no longer open to interpretation.
Los Angeles Times 7/21
A Northern California restaurant has caused an uproar by dismissing county orders to practice COVID-19 safety protocols.
The Mercury News 7/21
San Jose is joining the many cities shutting down streets to allow restaurants to expand their alfresco dining options during the coronavirus era.
On the Side
Restaurant Business 7/21
In a matter of days this past March, operators had to switch to takeout and delivery exclusively to bring in any revenue from foodservice sales. While not every restaurateur or outlet opted for that route, the number that did kept rising as the pandemic dragged on.
Restaurant Dive 7/21
DoorDash today is launching a campaign to urge people to support independent restaurants that are suffering financial hardship during the coronavirus pandemic.
FSR Magazine July 2020
These figures paint a complicated and uneven landscape. If COVID-19 has been consistent in anything, it’s a lack of uniformity.