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The Daily Prep List: 08.27.20


How the Hourly Restaurant Workforce Has Evolved During COVID-19

QSR Magazine August 2020

Nothing has quite impacted America’s hourly workers like COVID-19. They have simultaneously kept the country going as frontline essential workers, such as grocery store employees and nurses, as well as endured economic fallout in reduced hours and lost jobs.

How One Sandwich Chain is Tackling Labor in a COVID World

QSR Magazine August 2020

Cousins Subs recently promoted Alan Lundeen to senior director of talent management. It marked the first time in the fast casual’s history it staffed a people-dedicated position.

Food Industry Policy

Go outside. Stay indoors. Alameda County’s health advice perplexes businesses

San Francisco Chronicle 8/26

Alicia Orabella wanted action from her government. Instead, the Oakland hair salon owner got a riddle. Starting Friday, she and other Alameda County businesses could start serving customers outdoors. As long as they stayed inside.

Outdoor dining program may become permanent in effort to help LA’s struggling restaurant industry

ABC 7, 8/26

There might be a light at the end of the tunnel for some Los Angeles restaurants struggling to stay afloat.

On the Side

No Black Winners and Rampant Allegations Led to the Cancellation of the James Beard Awards

Eater 8/26

The allegations range from bullying to sexual harassment, leading the foundation to reassess what constitutes award-worthy chef behavior, per the New York Times.

Black Restaurant Week kicks off across Bay Area

KRON 4, 8/26

Black Restaurant Week kicked off across the Bay Area as part of a nationwide ‘model of awareness and education’ of African American owned culinary-businesses. 

Jamba’s Evolution Helps it Weather the COVID Storm

QSR Magazine 8/26

It’s been a little over a year since Jamba left the “Juice” behind. Following a $200 million sale to FOCUS Brands, the 30-year-old brand set off on a broad refresh. Like Dunkin’ and its split from “Donuts,” Jamba wanted to present an image that encompassed a wider array of offerings.

Bay Area Wildfires Might Crush 2020’s Wine Crop

Eater, San Francisco 8/26

As fire crews gain a hold on the Bay Area’s wildfires, vintners worry that the region’s 2020 crop is ruined.

Turning Parking Lots into a Restaurant Goldmine

QSR Magazine August 2020

Call it a food truck or call it a ghost kitchen. Whatever you call it, REEF Technology is likely a glimpse into the future.

Understanding the Restaurant Guest Six Months Into COVID-19

QSR Magazine August 2020

Few things about COVID-19 and the restaurant response could be mistaken for simple. Yet two of the most-pressing questions facing operators today are straightforward in nature: How have guest expectations changed? And what does a great restaurant experience look like in pandemic times?

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