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The Daily Prep List: 10.02.20


Their emergency fund has helped over 1,100 Californian restaurant workers—and they want to help more

Long Beach Post 10/1

The emergency fund for the California Restaurant Association, Restaurants Care, has been around for just two years but in that time has helped more than 1,140 restaurant workers—hosts, servers, chefs, line cooks—get by during these particularly tough times, including four employees from Long Beach’s Restauration after the bistro suffered a devastating fire that caused it to close for nearly a year.

Yum! Brands, and What It Takes to Hire in COVID Times

QSR Magazine Oct. 2020

Just because unemployment is higher than pre-pandemic, doesn’t necessarily mean it’s easier to recruit workers.

Food Industry Policy

Maryland becomes first state to ban foam carryout products

Herald Mail Media 10/1

On Thursday, Maryland became the first state in the nation to ban foam food containers. The new law prevents the products from being used in restaurants, schools and other places that serve food.

On the Side

McDonald’s creates new team with hire of chief global impact officer

Restaurant Dive 10/1

McDonald’s has created a new Global Impact Team and hired Katie Beirne Fallon as executive vice president and chief global impact officer to oversee this department, according to a press release. 

Panera hires chief customer officer

Food Business News 10/1

Lauren Cody, who previously was an executive at McDonald’s Corp., has joined Panera Bread as chief of staff and chief customer officer. She has more than two decades of experience in the foodservice industry.

The ‘Sandwichification’ of the Bay Area Restaurant Menu

Eater, San Francisco 10/1

Prior to March of this year, Birdsong, the Michelin-starred fine dining spot in San Francisco’s SoMa neighborhood, was known for its elegant, $200-plus tasting menus inspired by the ingredients of the Pacific Northwest — seaweeds marinated in fishbone vinegar, a cookie made from a duck’s skin and liver, and pine needle sorbet, all served in a serene and rustic-chic dining room.

‘Our restaurants are struggling’: Dine Downtown deals return to San Jose — for six weeks this time

The Mercury News 10/1

About 100 food establishments have reopened for alfresco and takeout business in downtown San Jose, but thousands of their customers — the City Hall staffers, the San Jose State University students and faculty, and the high-tech, bank and other business employees who normally fill the tables — are working from home during COVID-19. 

Thrilling new S.F. Vietnamese restaurant brings a playful spin on classics like rice porridge

San Francisco Chronicle 10/1

Lily is the one of the most promising Vietnamese restaurant openings in San Francisco in many years.

The 2020 QSR® Drive-Thru Study

QSR Magazine Oct. 2020

The brands that are emerging strongest from the coronavirus pandemic are those with drive thrus. Here’s what that means for the future of the restaurant industry. 

How Off-Premises is Changing Everything for Restaurants

QSR Magazine Oct. 2020

Delivery, curbside pickup, and other off-premises service methods were already becoming popular drive-thru alternatives. COVID-19 has launched their momentum into the stratosphere.

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