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The Daily Prep List 4.4.22


Business as usual is killing the fast food industry

San Francisco Chronicle 4/4

Much like its impact on the wider restaurant industry, the pandemic has wreaked havoc on the fast food sector. A February survey of U.S restaurant operators, including of fast food establishments, found 50% of respondents identified recruiting and retaining employees as their top challenge for 2022.

The number of 911 calls from one S.F. McDonald’s underscores a crisis in the fast-food world

San Francisco Chronicle 4/4

In the six years he spent working at McDonald’s restaurants in San Francisco, Jose Ramirez thought he had seen it all.

Food Industry Policy

The Better Meat Co. to debut mycelium foie gras

Food Dive 4/4

Fermented meat analog maker The Better Meat Co. plans to introduce an analog of foie gras this spring, co-founder and CEO Paul Shapiro told Food Dive. The foie gras, which will be made from the company’s mycelium-derived Rhiza protein, will first appear on restaurant menus, Shapiro said. An announcement of the first restaurant partners is forthcoming.

U.S. Chamber of Commerce backs 3rd-party food delivery apps in fight against NYC fee caps

BronxTimes 4/1

In their fight against the NYC’s fee cap law, third-party delivery apps have the backing of the country’s biggest lobbying group — the U.S. Chamber of Commerce.

On the Side

Starbucks’s new C.E.O. scraps stock buybacks to ‘invest more profit into our people.

New York Times 4/4

As Starbucks faces a rising wave of employee unrest, its new chief executive is abruptly shifting how the coffee chain splits its profits between workers and shareholders.

Daeho’s bubbling kalbijjim arrives in San Mateo, plus other Peninsula and South Bay openings of note

San Francisco Chronicle 4/1

March was an incredibly fruitful month for the Peninsula and South Bay dining scenes.

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