The Guardian 9/21
After the traumas of widespread economic shutdowns during the coronavirus pandemic, America’s restaurant industry is largely open for business again as eateries ranging from high-end bistros to fast-food chains are serving hungry customers.
New York Times 9/20
As they struggle to recruit workers, many owners are raising pay. But some are trying to go deeper, to make their business fairer and more humane.
Food Industry Policy
Northern California Record 9/20
With new data showing California leading other states in COVID-19 litigation filed against small businesses, it’s raising questions about how they will be impacted as new federal workplace vaccine mandates take effect.
California Globe 9/20
From the first state in the nation to offer prison inmates an all-vegan menu, California voters passed a ballot measure in 2018 mandating more living space for veal calves, cows and pigs, and banned the confinement of egg-laying hens in cages.
On the Side
Headline after compelling headline, the world’s most beloved restaurant brands are reimagining what it means to be a restaurant. Why? Because they have to.
Holtville Tribune 9/20
San Diego Restaurant Week returns on Sunday, Sept. 26, to give local foodies eight days to sample the latest menus at more than 75 venues throughout San Diego County.