QSR Magazine 10/21
Despite the new technologies in foodservice that were accelerated by demand during the pandemic, streamlined amenities like online ordering, curbside pickup, to-go, delivery, and meal prep kits have one thing in common—workers.
FSR Magazine 10/20
Three years ago, Chili’s parent Brinker International began testing a new “Team Service Evolution” model in California featuring handheld server devices, with intentions to reduce labor pressures and improve productivity.
Food Industry Policy
Just The News 10/20
An ongoing push to ban natural gas appliances in California cites a university and environmental group report that used misleading science to help their argument, according to an industry report.
Los Angeles Times 10/20
SAN FRANCISCO — As cities up and down the state increasingly move to require proof of COVID-19 vaccinations in an assortment of public places, a cherished California restaurant chain has become an unlikely flashpoint.
On the Side
When the sommelier Yannick Benjamin was planning his East Harlem restaurant Contento, he told his architect that he wanted to make it feel like home, a simple place where diners would step inside and instantly feel comfortable.
Higher labor and food costs, along with a shortage of workers and inflationary pressures, have combined to create a challenging environment for restaurant chains that analysts are warning could sap earnings for the just-completed quarter.