Labor
The Restaurant at Meadowood pushed chefs for brilliance — some say at a human cost
San Francisco Chronicle 10/6
In eulogizing the Restaurant at Meadowood, former employees and local fine dining chefs are exploring a range of emotions regarding its lasting legacy.
Food Industry Policy
Slow and steady: California’s latest reopening plan is going better than its last
San Francisco Chronicle 10/5
Since the coronavirus pandemic took hold in March, Marcel Banks has been eagerly anticipating the day he could let diners inside his Bayview restaurant again.
Santa Clara County prepares to allow limited indoor dining, gatherings such as religious services
The Mercury News 10/5
Santa Clara County restaurants and places of worship could reopen indoor services this month for the first time since the start of the coronavirus shutdown, under a revised health order county officials announced Monday.
On the Side
Time for takeout: Our critic offers tips and takes on Sacramento’s newest restaurants
The Sacramento Bee 10/6
Some three months ago, we took a look at the short list of restaurants that had been bold enough to open in the early days of the pandemic. With significant indoor dining restrictions still in place — and with restaurants that had been in the pre-opening stages when the shutdown hit still on the hook for rent — more new establishments have joined them, with the pace of openings seeming to increase.
What do people do when none of the options are simple?
San Francisco Chronicle 10/5
In this special issue inspired by La Cocina, The Chronicle’s food team explores how the food and wine industries are grappling with difficult decisions this year.
Celebrity Chef Guy Fieri Feeds Forces Fighting Glass Incident Fire
Eater, San Francisco 10/5
As of Monday morning, the Glass Incident Fire had consumed 65,580 acres of Napa and Sonoma Counties, destroying 326 commercial buildings, including a slew of restaurants, wineries, lodges, and resorts.
The Freshest Restaurants in the East Bay Right Now
Eater, San Francisco 10/5
Even as our local coronavirus crisis has stretched on into its seventh month, leaving a trail of permanent and temporary restaurants in its wake, the fact remains: New restaurants have continued to open, many of them tailored for this particular moment, with takeout-friendly menus and spacious patios.
Supply Chain Disruption Challenges Restaurants to Rethink Menus
FSR Magazine Oct. 2020
When the pandemic first struck, much of the attention on foodservice centered around the restaurants.
How to Prep Your Restaurant for Winter
QSR Magazine Oct. 2020
With customers frequently coming and going, it’s imperative for quick-service restaurants to prepare their properties for winter. For the safety of customers, employees, and deliveries entering and exiting, the property must be safe and serviced to limit liability during the winter months.
Red Robin Leader, Ex-Barteca CEO Create Special Acquisition Company
QSR Magazine Oct. 2020
The co-founder of Barcelona Wine Bar and Bartaco and the chairman of Red Robin are behind a new special acquisition company targeting the restaurant, hospitality, and related technology and service sectors.
