KAKE: These four Chick-fil-A locations closed their dining rooms because they didn’t have enough workers

KAKE: These four Chick-fil-A locations closed their dining rooms because they didn’t have enough workers. “In April, May and June the rate of quits per share of employment in the accommodation and food services sector, which includes restaurants, held steady at 5.7%, according to seasonally adjusted data released by the Bureau of Labor Statistics. That’s far higher than the quit rate across all sectors, which was 2.7% in June. Experts say that when restaurants are short-staffed, it can be even trickier to hire because of the stress placed on remaining employees, among other things.”

The Verge: OpenTable adds a new ‘verified’ tag for restaurants to check vaccine status

The Verge: OpenTable adds a new ‘verified’ tag for restaurants to check vaccine status. “OpenTable is adding a new feature that will let restaurants tag diners as ‘verified’ for meeting entry requirements. The initial — and obvious — use of the verification feature will be for restaurants to log guests who are vaccinated for COVID-19, but the feature could also be used to do things like confirm a diner is of legal drinking age or other requirements for entry.”

Fast Company: Local food delivery companies say Google devastated their business

Fast Company: Local food delivery companies say Google devastated their business. “Say you live in Asheville, North Carolina (like I do), and you get a hankering for some of the city’s beloved BBQ. You might start with a Google search, which provides plenty of options. Clicking on a specific BBQ joint brings up a box with handy information such as a star rating, the address, business hours, and phone number. These restaurant listings, which appear in search and Maps, also often include an item called ‘Order,’ with links to big-name delivery services such as DoorDash and Grubhub. What you probably won’t see are local services like Delivery Now or Takeout Central—companies that were delivering meals a decade or more before the national giants were a twinkle in a founder’s eye.

Texas Tribune: Texas warns Austin restaurants that their liquor licenses could be revoked for requiring proof of COVID-19 vaccinations

Texas Tribune: Texas warns Austin restaurants that their liquor licenses could be revoked for requiring proof of COVID-19 vaccinations. “The Texas Alcoholic Beverage Commission has warned two Austin restaurants that they could lose their liquor licenses for requiring their customers to provide proof of at least a first round of COVID-19 vaccinations before they would be served. The two restaurants, Launderette and Fresa’s, were first alerted by the TABC on Wednesday that they were in violation of Senate Bill 968, which passed during this year’s regular legislative session.”

How To Run A Ghost Kitchen: The Pandemic Trend Helping Restaurants Cut Out Sit-Down Dining (WBUR)

WBUR: How To Run A Ghost Kitchen: The Pandemic Trend Helping Restaurants Cut Out Sit-Down Dining. “Without a seating area for customers to dine in, ghost kitchens produce food that’s almost immediately whisked away to be eaten elsewhere. The concept grew in popularity during the pandemic with many diners ordering food for pickup or delivery. Ghost kitchens are expected to account for 21% of total restaurant sales over the next four years.”

New York Times: Is This the End of Tipping?

New York Times: Is This the End of Tipping?. “During two enormous crises — a public health emergency and an economic crash — restaurant service workers have found themselves double-exposed. Those who have been able to keep their jobs have felt compelled to keep working, though they know the risks of long hours surrounded by maskless customers. Many say their average tips have declined, while they’ve been saddled with the added work of policing patrons who aren’t social distancing, or as one service worker put it, ‘babysitting for the greater good.’”

The Denver Channel: Industry expects 10,000 restaurants to close in next 3 months

The Denver Channel: Industry expects 10,000 restaurants to close in next 3 months. “There is arguably no industry in the US that has been harder hit by the coronavirus pandemic than restaurants. A combination of restrictions placed on restaurants and public health experts advising the public to avoid restaurants has resulted in a decline for many eateries. The National Restaurant Association said it expects that 10,000 restaurants will close in the next three months, based on a survey of its members.”

KCAL: Business Owner Says Restaurants Are Being Unfairly Targeted By Coronavirus Restrictions

KCAL: Business Owner Says Restaurants Are Being Unfairly Targeted By Coronavirus Restrictions. ” A restaurant owner who was forced to shut down because of coronavirus restrictions is frustrated after a film crew was able to set up outdoor dining for its workers right across from her restaurant. Angela Marsden, who owns Pineapple Hill Saloon and Grill, said her anger isn’t toward the movie industry, but because she believes restaurants are being unfairly targeted by Los Angeles County health orders.”

Mother Jones: Hygiene Theater at Restaurants Is Creating Endless Plastic Waste

Mother Jones: Hygiene Theater at Restaurants Is Creating Endless Plastic Waste. “…it’s not clear exactly how many restaurants have switched to disposables. But extrapolating from pre-pandemic studies of California restaurants, a midsize restaurant with 30 seats went through 17,800 disposable cups and utensils in a year. Multiply that by 520,000—the number of US restaurants that the consulting firm McKinsey estimates survived the COVID-19 shutdowns—and you get more than 9 billion pieces of trash in one year. And bursting landfills aren’t the only problem: The uptick in plastic restaurant waste, advocates point out, will be especially acute in Black and Brown communities.”

‘Thanksgiving To Go’: Americans splash out on takeaways (BBC)

BBC: ‘Thanksgiving To Go’: Americans splash out on takeaways. “As officials warn against travel and in some places bar gatherings of more than 10 people due to the pandemic, the limits have raised questions about the impact on Thanksgiving, normally one of the biggest holidays in the US and a generator of billions of dollars in travel and food sales. Among poultry producers, the likelihood that smaller gatherings this year could loosen loyalty to the traditional turkey dinner has raised fears of a surplus of the fowl, especially of larger birds.”

ABC News: Restaurants unsure if they’ll last the winter with COVID-19 relief talks stalled

ABC News: Restaurants unsure if they’ll last the winter with COVID-19 relief talks stalled. “One in six restaurant and foodservice outlets in the United States has closed since the pandemic began, according to a survey by the National Restaurant Association. With the winter approaching, COVID-19 cases reaching all-time highs and relief talks stalled in Congress, Weinzweig is among the nearly 16 million people who work in the restaurant industry and the food supply chain. Eight months since the country started shutting down, they’ve grown desperate for aid.”

Washington Citypaper: Four Strategies That Just Might Help Restaurants Make It Through Winter

Washington Citypaper: Four Strategies That Just Might Help Restaurants Make It Through Winter. “Nearly one in six U.S. restaurants have closed permanently or indefinitely six months into a public health crisis people initially hoped would only last weeks. That’s approximately 100,000 closures, according to the National Restaurant Association. The trade group’s survey-based report, released in mid-September, also found 40 percent of restaurant owners don’t think they’ll be in business in another six months without additional relief from the federal government.”

Freethink: Ghost Kitchens Are Saving Restaurants During the Pandemic

Freethink: Ghost Kitchens Are Saving Restaurants During the Pandemic. “Also known as ‘virtual kitchens’ or ‘cloud kitchens,’ these facilities have everything you’d find in a typical restaurant kitchen: stoves, walk-in refrigerators, skilled chefs, etc. What they don’t have, though, are waiters, tables, or even a dedicated menu — these kitchens are just for making and delivering to-go orders for outside restaurants.”