Nation’s Restaurant News 9/17
Labor is the No. 1 challenge facing restaurant operators today. Following the massive disruption of the COVID-19 pandemic, brands have struggled to adequately staff their restaurants as workers have exited the industry and balked at returning for low wages and an increasingly stressful work environment.
Some experts had predicted that the federal government’s Sept. 4 cutoff of expanded unemployment benefits for 2.2 million Californians would prompt people to reenter the workforce, but there hasn’t been a noticeable shift so far.
Food Industry Policy
As more restaurants begin to require customers to show proof of COVID-19 vaccination for indoor dining, many are enlisting technology solutions to streamline the process of informing diners and verifying their vaccination status.
FSR Magazine 9/17
Navigating the past 18 months of COVID-19 restrictions has been a whirlwind experience for restaurants. With unpredictable new guidelines emerging left and right, they had to adapt and survive, and do so again.
On the Side
Restaurant Dive 9/20
Before the pandemic, DoorDash only offered alcohol delivery in California, but the company has built out the channel over the past year and a half.
QSR Magazine 9/20
Dutch Bros Coffee arrived on the New York Stock Exchange this past Wednesday, fulfilling plans that began formulating nearly three years ago.