With Election Day around the corner, more small business owners may be considering educating workers about public-policy changes that could affect them in the near future.
Food Industry Policy
CBS, San Francisco 10/13
Restaurant owners and patrons were happy to hear that indoor dining is returning to Santa Clara County for the first time in months, even if only at 25 percent capacity to start.
KRON 4, 8/12
Local Bay Area restaurants are getting some much needed financial assistance as the coronavirus pandemic has forced many businesses to permanently close their doors since the start of shelter-in-place orders.
On the Side
The Mercury News 10/13
With California restaurants hit hard by the coronavirus economy and wildfires, Michelin Guide officials have announced they will not award their coveted stars, Bib Gourmands or other recognition in 2020.
The pandemic fundraising platform of choice, it seemed, was GoFundMe, which like Kickstarter and IndieGoGo is often marketed as a launching pad for startup businesses or charities.
Grub Street 10/13
Confrontations between restaurant staff and belligerently maskless customers are common enough. The Counter points out, that the CDC offers guidelines about how to handle them: The agency “encourages employees to ask guests to follow protocols but not to argue with someone who gets angry or threatens violence. At that point, the CDC advises that they find a supervisor or call 911.”
Food & Wine 10/12
A Change.org petition to keep the unique item on the menu has crossed a major milestone, but can it make a difference?
Amidst widespread restaurant and bar closures across Los Angeles during the coronavirus pandemic, West Hollywood will be graced with two new dining options this fall. The Pendry West Hollywood will be home to Ospero and Merois, both of which will be operated by celebrity chef Wolfgang Puck.
QSR Magazine Oct. 2020
If you are a true restaurant person, and you know who you are … you might actually have welcomed the frenetic and wild creativity that was important in the omni-crisis called 2020. Although we aren’t out of the woods with COVID 19, our team was responsive and deliberate in its work to get PIADA moving in the right direction.
QSR Magazine Oct. 2020
Consumer habits have changed, maybe irreversibly, over the past year. Operators are seeing customers who don’t want choice as much as ease due to the pandemic, and now restaurants are slimming down their menus to accommodate this change.