As the pandemic continues to keep restaurants at half capacity, advocacy groups for the industry are working diligently to ensure both local, state and national leaders understand their plight and make wise decisions that will help stem the tide of red ink.
Every culture has superstitions around food that are centuries old and rooted in logic that made perfect sense at the time, but now seem a little far fetched. An apple a day may keep the doctor away, but no house calls just means you have to get in your car and drive to the clinic to see him or her now. But some superstitions have value—if only for entertainment.
As workers start to return to restaurants and offices, the empty buses and light rail cars will start to see more bodies boarding them. Here’s some advice from the Center of Disease Control on how to stay safe while traveling to and from your job.
In a decision considered the first of its kind, a court held that government restrictions to combat the spread of COVID-19 “qualify as a force majeure event and represent a valid reason” for non-payment of rent and other contractual obligations, according to an alert by law firm Marks & Klein.
Dark kitchens and virtual restaurants continue to expand across the country, but as the pendulum of food spending swings back toward grocery, a similar model is expanding rapidly there as well. While a dark grocery store sounds like nightmare fuel out of a zombie movie or something, these new “microfulfillment” centers, as described in a recent Pitchbook report examining digital grocery operations, are expanding rapidly and attracting millions in investment.
There are 72 counties in Wisconsin and each governing body has the authority to make its own tweaks to the governor’s mandates on reopening the economy. Which wouldn’t be a big deal, unless like Cousins Subs, you have restaurants in a host of different counties and a few out of state. Or you're a resort town and have a clientele who expect rigid protocols in place.
The pristine sky was clear from pesky clouds that block the sunshine, and the lake, dotted with boaters revved up on nautical social distancing, was sparkling. It felt good to be walking through a restaurant—even if it was off-limits—up the stairs and out onto the deck where we were seated at a hightop six-feet from the railing overlooking Lake Minnetonka. It was late afternoon on a Friday and parties waiting to be seated filled the lobby outside 6Smith, even though everyone had reservations.
Restaurateurs have had to get creative to survive during the current pandemic. Crooners Supper Club in Fridley is hosting a summer Lakeside Drive-in Concert Series where music lovers can social distance in the comfort of their own automobile.
The team at BA Craftmade Aprons is offering 75 free “Hospitality Health and Safety Kits” to Twin Cities restaurant locations that are beginning to reopen, as part of their Project Black & Blue initiative, which has given back thousands of dollars to people in the hospitality field who have faced hardship over the past year.
As people continue working from home and there is no dining-in available, consumer attitudes about both the mechanics of meal delivery and the costs are starting to see subtle changes.
“In some ways, this is like when the meteor hit the planet and destroyed life as you knew it if you were a dinosaur,” said Fred LeFranc, CEO of Results Thru Strategy regarding the pandemic’s impact on the restaurant industry. “We don’t want to be dinosaurs. We want to be able to adapt.” LeFranc was the moderator of the Franchise Times webinar titled “Rethinking, Reimagining, and Reopening Your Restaurant.” Other panelists included Chris Simms, founder and CEO of Lazy Dog Restaurants; Zach Kuperman, senior vice president of insurance broker Hub International; Jim Balis, managing director of CapitalSpring; and John Hamburger, president of Franchise Times Corp.
Here's a list of precautions to take in the wake of the recent disruptions due to the death of George Floyd involving police officers.