How COVID-19 Is Impacting America’s Chefs and Restaurants
Special Report: COVID-19
How COVID-19 Is Impacting America’s Chefs and Restaurants
Here are the latest developments:
After Grieving Her Shuttered Restaurant, Delores Tronco Opens The Greenwich
Delores Tronco’s Greenwich Village restaurant, The Banty Rooster, was open for just 96 days before the COVID-19 lockdown occurred, but it was already garnering the attention of Michelin, The New York Times, and Eater, where it had a top spot on the Eater Heat Map. And then overnight, the world and restaurant shut down.
Here are Upcoming Webinars and COVID News for Chefs and Restaurateurs
Editor's Note: Plate is making coverage of the coronavirus available to all readers. Find more articles here.
Here's How Hospitality Workers Can Access Relief Funds and Other Resources
Editor's Note: Plate is making coverage of the coronavirus available to all readers. Find more articles here.
As Restaurants Reopen, Gloves and Masks are the New Key Ingredients
When Datz Restaurant Group, based in Tampa, Fla., reopened five of its six restaurants over Mother’s Day weekend, employees pitched tents in parking lots to expand outdoor seating, and in compliance with state regulations, limited their dining room capacity to 25 percent. Working with Datz’ longtime consultant Florida Food Safety Systems, they established and trained their staff on standard operating procedures above and beyond those issued by the Florida Restaurant and Lodging Association.
Here's Everything Restaurants are Doing to Reopen and Communicate with Guests
If you’re like a lot of chefs and restaurant owners I know, you’re frantically trying to keep up with what other restaurants around the country are doing as they reopen their dining rooms. And from personal experience, trying to read about every single one really is like drinking from a fire hose.
What to Consider Before Reopening with Reduced Dining Capacity
As governors and mayors begin to reopen states and cities across America, restaurant owners await social distancing mandates that will slash their dining room capacities by 40, 50, or even 75 percent. The health and safety benefits of social distancing are clear to anyone who has watched curves flatten and infection rates fall. But it’s also obvious that restaurants cannot sustain reduced seating capacities for very long.
The Pandemic Has Created Small Town Tragedies Up and Down the Supply Chain
The COVID-19 pandemic has turned the foodservice industry upside down. From distributors to operators, the impact is felt everywhere: shuttered restaurants, empty streets, vacant parks and playgrounds and piles of empty Amazon boxes out for curbside recycling. And while virtually every individual and business is impacted, the foodservice sector is hit especially hard, with an estimated more 6 to 8 million foodservice workers now unemployed.
Get Your Customers' Input Before You Reopen Your Doors
As parts of the country begin to re-open, it’s clear that there is a lot of disparity between what safety regulations people think are necessary for restaurants. Already this week we’ve seen outdoor dining spaces tightly packed with Cinco de Mayo revelers, even as many chefs say that conflicting information from state government and the CDC make them reluctant to reopen.
Chefs File Lawsuits as Insurance Companies Reject COVID Claims
Editor's Note: Plate is making coverage of the coronavirus available to all readers. Find more articles here.
These Podcasts are Keeping Chefs' Voices Out There During the Pandemic
Editor's Note: Plate is making coverage of the coronavirus available to all readers. Find more articles here.
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