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:
Erin Wade Continues to Feed the Oakland Community, One Bowl at a Time
Editor's Note: Plate is making coverage of the coronavirus available to all readers. Find more articles here.
The LEE Initiative Expands to Support Restaurant Workers in 19 Community Kitchens Across the Country
Editor's Note: Plate is making coverage of the coronavirus available to all readers. Find more articles here.
How COVID Will Change the Future of Food, How One Restaurant is Surviving and Why We Need Restaurants More Than Ever
Editor's Note: Plate is making coverage of the coronavirus available to all readers. Find more articles here.
As the Pandemic Disrupts Restaurants, Upscale Has Become Accessible
Editor's Note: Plate is making coverage of the coronavirus available to all readers. Find more articles here.
Our Restaurant Adjusted Quickly to the Crisis, But the Future is Still Uncertain
Paul Fehribach is the chef and co-owner of Chicago's Big Jones, where he features Southern heirloom cooking with a focus on sustainability grown heritage and heirloom crops and livestock, sustainable seafood, and historic receipts from the Southern culinary literature. He is the author of The Big Jones Cookbook: Recipes for Savoring the Heritage of Regional Southern Cooking.
How a Backstory Binder Helps Sell the Story Behind Your Menu
The restaurant industry I love has been hit harder than most during this pandemic. So many wonderful establishments are being forced to close their doors, unsure if they will be able to return. Have hope. Believe your business, and our industry, will make it to the other side of this struggle. You will open your doors again. And with some work, self-reflection, and planning, we can be even better than before. A menu renovation is something you can focus on now, while your doors are closed, that can bring you positive results when it’s time to re-open your doors.
What Is Menu Engineering and Why Does It Matter Now More Than Ever?
The restaurant industry I love has been hit harder than most during this pandemic. So many wonderful establishments are being forced to close their doors, unsure if they will be able to return. Have hope. Believe your business, and our industry, will make it to the other side of this struggle. You will open your doors again. And with some work, self-reflection, and planning, we can be even better than before. A menu renovation is something you can focus on now, while your doors are closed, that can bring you positive results when it’s time to re-open your doors.
Looking for the Light
Let’s not sugarcoat it: As this pandemic wreaks havoc throughout the world, the restaurant industry is in a perilous situation in which many smaller operations may cease to exist when this is over. We have all been put in a situation that feels like there is absolutely no light at the end of the tunnel.
Here's What You Need to Know About the Paycheck Protection Program and Economic Injury Disaster Loans
Editor's Note: Plate is making coverage of the coronavirus available to all readers. Find more articles here.
How to Close Your Restaurant
Editor's Note: Plate is making coverage of the coronavirus available to all readers. Find more articles here.