Facing unmasked diners and sick colleagues, restaurant workers worry about safety — and their livelihoods
The Washington Post 8/17
On June 17, Jennifer Moreau received a text that said Senate Blue Ash, the suburban Cincinnati restaurant where she worked as a cook, would be closed the following day. All employees would be required to get tested for the coronavirus on their day off, the owner and executive team wrote. According to the restaurant, a line cook had just tested positive.
What American Workers Can Expect After The 2020 Presidential Election
In case you haven’t noticed, there’s a big election taking place in a few months. The presidential election is getting a lot of attention and for good reason. But what does a Joe Biden or Donald Trump win mean for U.S. workers?
Unemployment Isn’t Too High — Regular Wages Are Too Low
There has been lots of consternation in Congress and among pundits that pandemic unemployment benefits are greater than what many people were earning from work. It is time for Congress, and for us all, to recognize why that is: What many people earn from work is not enough to live on.
Food Industry Policy
San Francisco restaurant ordered to take down controversial domes
San Francisco Chronicle 8/17
The San Francisco restaurant that made headlines for launching $200-per-person meals inside geodesic domes received a visit last week from a Department of Public Health officer, who ordered the restaurant to take the domes down.
On the Side
California’s 2020 Michelin Guide Will Be Outdated Before It’s Even Released
Eater, San Francisco 8/17
This year’s Michelin guide to California restaurants will be based on information from before the pandemic.
What It’s Like to Negotiate With Landlords Right Now
The biggest factor determining whether a restaurant or bar business can survive this pandemic — more important than pivots or its customer base or neighborhood — is the relationship between the tenant and the landlord. Or more specifically, the willingness of said landlord to cut said tenant a deal.
The Weird Reality of Opening a Brand-New Restaurant in 2020
The Bold Italic 8/17
No matter the time, opening a business requires courage and adaptability. But owners have had to take those qualities and max them out to a whole new level in 2020.
COVID-19 keeping you from SF? These SF restaurants come to a corner near you
The Mercury News 8/17
Isaac Yosef was in Israel when the shelter-in-place first took hold of San Francisco. He caught one of the last planes home on March 16, took a look around his eerily empty SoMA eatery, Frena Bakery & Cafe, which is usually packed with customers waiting for bagels and burekas, and knew he had to do something. Fast.
How QSRs Are Fighting Digital Food Fraud
A growing number of quick-service restaurants (QSRs) are relying on third-party delivery services such as DoorDash, Grubhub and Postmates to quickly and conveniently deliver food to customers’ doorsteps.
Brutal Heatwave and Ongoing Pandemic Mean More Poolside Dining for LA
Eater, Los Angeles 8/17
West Hollywood’s Olivetta is returning to life this week, but with a whole new look. Instead of staying in its standalone location, the restaurant is moving down the street to the La Peer Hotel, with plans to operate poolside for the rest of the summer, at least.