QSR Magazine 11/4
How do I find good employees? And what can I do to keep the good ones around? These are the questions that keep restaurant operators up at night now. While employee recruitment and retention challenges are not new issues, the pandemic and its impact on the entire food industry have pushed them to the top of the list.
Modern Restaurant Management 11/3
The high turnover common in the restaurant industry has only accelerated in the last nine months.
Food Industry Policy
San Francisco will soon require everyone 5 and older to show vaccination proof for restaurants, theaters, Warriors games
San Francisco Chronicle 11/3
Children ages 5 to 11 will be required to show proof of vaccination to enter certain public spaces in San Francisco — including restaurants, gyms and large events like Warriors games — now that they are eligible to get the shots, public health officials said, though the local mandate likely will not apply to them for another couple of months.
Modern Restaurant Management 11/2
In order for restaurant owners to receive the biggest financial and tax benefits, it is important to evaluate individualized goals and decide what works best for your business.
On the Side
‘It’s not science fiction’: New East Bay facility producing lab-grown meat plans to produce 400,000 pounds per year
San Francisco Chronicle 11/4
A massive facility designed to produce hundreds of thousands of pounds of cultured meat is set to open Thursday in Emeryville — a significant step forward in a nascent yet rapidly growing industry where meat is grown from animal cells without any need for slaughter.
Nation’s Restaurant News 11/3
This month, the big news in the C-suite was Bernard Acoca’s departure from El Pollo Loco.