Bloomberg Tax 11/12
The city and its legal advisers were attempting to settle a question of when employers would be required to start paying hazard compensation at one and one-half times the minimum wage during a declared emergency, which was part of a Nov. 3 ballot measure regarding the minimum wage.
National Restaurant Association 11/9
Health care and wellness in your workplace have never been more important, and restaurants have a major opportunity to let their teams know during the open enrollment period for employee benefits. Traditionally, restaurateurs must make an effort to get eligible employees enrolled in the health care benefits the operation offers. And that effort might be compounded because—this year—restaurants are relying on their teams to face other operational challenges like never before.
Food Industry Policy
California Counties Fall Backward In Reopening Plans / What Demoting Tiers Means For Economy, Restaurant Industry
California is seeing a spike in COVID-19 cases and a number of counties are shifting into increased lockdown; we speak with experts and county health directors about the spiking numbers. The heightened tier levels in the state could dampen economic gains across a number of sectors, including the restaurant industry.
In March, when the COVID-19 pandemic hit the Bay Area, Techamuanvivit was forced to close the original location of Kin Khao, the critically acclaimed Thai restaurant she had opened in 2015 at the Parc 55 Hotel in Union Square. She kept her second restaurant, Nari, open, turning the six-month-old space in Japantown’s Kabuki Hotel into a takeout operation.
The Hill 11/11
Congressional inaction on COVID-19 relief combined with rising coronavirus cases is prompting more restaurants to close up shop for the winter and go into hibernation until warmer weather returns. Many restaurant owners, faced with the prospect of daily financial losses, are choosing to lay off employees until spring when customers can sit outside in settings where the risk of spreading the coronavirus is minimized.
On the Side
Eater SF 11/11
Thanksgiving is the biggest food holiday of the year, and while many Americans cozy up at home, for certain restaurants, turkey day has always been their bread and butter. Year after year, Eater SF is sent comforting menus for big buffets and festive spreads, particularly from restaurants that are downtown and near offices, hotels, and sparkling shops. Given the pandemic, business travelers were already grounded, office workers are still at home, and holiday shoppers are clicking online. But with the news this week that all indoor dining has been shut down (again), it’s official — Thanksgiving reservations are off the books. Here’s what that costs restaurants.
Eater LA 11/11
One possible solution? Opening a second “restaurant” with a completely different menu on a next door parking area. In mid-October, Ta and her partners opened Helluva Time at the parking lot adjacent to All Day Baby in Silver Lake. It’s a weekend-only affair, where the lot converts into a charming al fresco spot. All Day Baby chef and co-owner Jonathan Whitener created an 11 item menu where everything is priced under $27.
QSR Magazine 11/12
Reporting on foodservice trends to watch for is something of an easy target. Rarely do trends suddenly emerge and immediately make an impact across hundreds of thousands of restaurants. No, food trends tend to move a bit more like rolling waves, building on the horizon before slowly making their way across the industry and crashing onto the sands of ubiquity. Until, that is, 2020.
CBS SF Bay Area 11/10
Never mind finding hand sanitizer, disinfectant and toilet paper. Now there’s a shortage of patio heaters. Major retailers across the nation are running out simple patio heaters. The popular Pastime Ace Hardware in El Cerrito is completely sold out. Manager, Jeffrey Pryde says it’s due to restaurants.