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The Daily Prep List: 10.22.20

Labor

A look at the 2020 election through the lens of the restaurant industry

Food Management 10/21

How Joe Biden’s and Donald Trump’s platforms address healthcare, minimum wage and other workforce issues.

How Powerful Employee Scheduling Software Can Improve Your Business

News Dio 10/20

This type of software is ideal for small businesses and large corporations since they can help companies keep track of employees’ hours and ensure that they do their job correctly. While this technology isn’t widely used yet, it is quickly becoming a popular option amongst businesses with a growth mindset. 

MOD Pizza CEO Scott Svenson on why prioritizing company culture is a secret to success

Restaurant Hospitality 10/19

But despite the company’s challenges over the past seven months of the COVID-19 pandemic, CEO Scott Svenson said during Thursday’s MUFSO keynote session, “Leading Through Disruption,” sponsored by Beekeeper, that putting their people and their company values first is more important than ever.

Food Industry Policy

City restaurants ditching plastics

Half Moon Bay Review 10/21

Half Moon Bay restaurants will soon begin swapping out plastic takeout containers for compostable alternatives to meet the city’s new requirements in July 2021.

What does Purple Tier mean for Shasta County residents and businesses? ‘It’s a tightrope to walk’

Redding Record Searchlight 10/21

But the latest surge of coronavirus illnesses did push the county into the most restrictive public health level category as of Tuesday. On Friday, businesses are expected to begin adhering to a myriad of restrictions designed to help slow the virus’ spread.

Restaurants prepare to operate without indoor dining under purple tier restrictions

KESQ 10/20 

Diners enjoyed their meals and drinks outside at Lulu California Bistro and outside is where they will remain at least for the next three weeks as Riverside County moves back to purple.

On the Side

‘Born out of destruction and pressure,’ a new fine-dining experience emerges in Hollywood

Los Angeles Times 10/21

A new fine-dining venture, as hardly needs to be stated, is a complex undertaking in any time, much less during a pandemic with no sure end in sight. Safety was a primary focus during Phenakite’s September tryout, Phan said. Afterward she met with her staff members, who wore protective headgear along with masks during service, to address any concerns. She also felt buoyed by Second Home’s COVID-era investments, including a UV air-purifying system.

Chicken Shack’s moment is ‘icing on the cake’

The Hanford Sentinel 10/21

Employees, council members, and Sonia and Asham Gill shouted “Chicken Shack” as a red ribbon was sliced in half during the ribbon cutting ceremony on Tuesday. Asham and Sonia, owners of The Chicken Shack, both called the moment the icing on the cake.

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