QSR Magazine 7/26
Del Taco is going through several labor-based changes as it enters the third quarter. Many of these changes, like initiatives to attract new employees and decrease turnover, are a product of the times. With a labor shortage affecting nearly the entire restaurant industry, Del Taco CEO John Cappasola said the brand developed a holistic recruiting, scheduling, and retention strategy.
San Francisco Chronicle 7/23
Bay Area restaurants are seeing reservations drop, with diners citing the highly contagious delta variant as their reason for canceling. Fully vaccinated employees are getting sick, forcing temporary closures at a rate that hasn’t been seen since early in the pandemic. Now, owners are debating what to do next.
Food Industry Policy
NBC Bay Area 7/24
COVID-19 numbers in the Bay Area have been trending up and bars in San Francisco are reacting accordingly. If you’re planning to visit the city this weekend, you might want to carry your vaccination card as many bars are now requiring to see proof of immunization.
KTLA 5 7/22
With Los Angeles seeing another COVID-19 surge, some area restaurants have been shutting their doors to keep customers and workers safe — some voluntarily closing to be cautious and others after reporting new coronavirus infections.
On the Side
QSR Magazine 7/27
The restaurant industry is seeing a major wave of innovation right now. Many existing restaurant owners are abandoning the conventional service model for several new models—like food trucks, “groceraunts,” and delivery-only restaurants.
FSR Magazine 7/23
P.F. Chang’s has reportedly joined a host of chains interested in filing an IPO, according to Bloomberg. The media outlet said Thursday afternoon that the full-service chain is in early discussions with advisors and could be worth at least $1 billion. CEO Damola Adamolekun said during a Bloomberg radio interview last month that an IPO is a “viable alternative” for capital.