Modern Restaurant Management 10/5
Advancements in AI-driven labor management solutions, accelerated by the pandemic, can not only help alleviate overburdened employees by streamlining operations, but it can also transform the service industry’s labor approach beyond the current shortage.
While mixing and mingling while unvaccinated is risky, California Restaurant Association President and CEO Jot Condie says the strict policy introduces a whole different kind of risk: violence against staff. He talks to KCRW about what he thinks needs to be done.
Food Industry Policy
Business Insurance 10/5
A lawsuit pending in a California appeals court threatens to upend a more than century-old workers compensation provision that legal experts say could subject employers to potentially unlimited tort liability and trigger an avalanche of litigation.
The New Yorker 10/5
Prior to the coronavirus pandemic, the business model of food-delivery apps went largely unconsidered by the diners who relied on them for midday kale salads and late-night taco feasts.
On the Side
After taking a hiatus in 2020 due to the ongoing COVID-19 pandemic, the World’s 50 Best is once again resuming its mission to rank the globe’s culinary output.
FSR Magazine 10/4
Chowly CEO Sterling Douglass provided some shock value when he suggested there could be 100,000 or so virtual brands operating on third-party apps. That was in August 2020, and the movement has hardly slowed.