Washington City Paper: A Brutal List of Ingredients and Products Restaurants Can’t Find or Afford

Washington City Paper: A Brutal List of Ingredients and Products Restaurants Can’t Find or Afford. “Bars and restaurants are struggling to find or afford the ingredients and products they’re used to securing with relative ease. As a result, chefs, owners, and bar managers are making tough choices like whether to increase prices or strip popular dishes or drinks from menus. They say both remedies can draw ire from diners who sound off on social media even though global and national supply chain issues have been well documented in recent months. Input from chefs and owners at 30 businesses reveal that almost everything is 20 percent more expensive than before the pandemic, and proteins are at least $2 to $4 more per pound.”

‘I have zero people’: Napier restaurant forced to close for two weeks over staff shortages (Stuff New Zealand)

Stuff New Zealand: ‘I have zero people’: Napier restaurant forced to close for two weeks over staff shortages. “The owner of a Napier restaurateur forced to close for two weeks due to staff shortages says Kiwis must be prepared to pay more to dine out if the hospitality industry is to survive. Nadia Nazaryeva​, who opened wine bar and restaurant Matisse on Herschell St three-and-a-half years ago, said the problems began with Covid-19 closing borders.”

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.”

‘People are just walking out in the middle of shifts’: What it’s like to work in a restaurant right now (CNN)

CNN: ‘People are just walking out in the middle of shifts’: What it’s like to work in a restaurant right now. “Workers interviewed by CNN Business said they’re struggling in the short-staffed environment. Servers are stepping into other roles as overworked back-of-the-house employees quit, and sometimes seeing their tips ebb as they scramble to keep up with the new responsibilities. Fed-up colleagues sometimes quit in the middle of their shifts.”

As more workers fall ill, Bay Area restaurateurs weigh a dramatic step: banning the unvaccinated (San Francisco Chronicle)

San Francisco Chronicle: As more workers fall ill, Bay Area restaurateurs weigh a dramatic step: banning the unvaccinated. “A growing number of restaurants and bars have become vaccination-only establishments, requiring diners to flash their vaccine cards upon entry. But others say it’s not so easy due to logistics and potential customer backlash. Instead, they’re contemplating alternative measures like shutting down their indoor dining rooms, requiring double masks for staff or simply waiting to see how the new vaccine requirements play out at other businesses.”

Richland Source: A century of sliders, The White Castle story

New-to-me, from Richland Source: an online archive devoted to White Castle Hamburgers. “Over 600 museum objects are cataloged and stored at the museum collection facility, including the first spatula used by co-founder Walt Anderson to cook White Castle hamburgers…. We have digitized a selection of the White Castle Archives that is available online in the Ohio Memory digital library.”

Bangor Daily News: Look into Portland’s beloved restaurant scene before it was a foodie destination

Bangor Daily News: Look into Portland’s beloved restaurant scene before it was a foodie destination. “Before it became a world-class foodie destination and engine of the city’s economic fortunes, Portland’s restaurant scene looked like a lot of fun. That’s how old-school Portlander Abraham Schechter remembers it. The city library’s archivist, Schechter recently assembled a trove of historic menus and scenes from 1980s Portland restaurants for public viewing in the library’s digital collection.” It is just me, or is that first sentence a bit of a read?

Culture Map Houston: Smokin’ new website makes it easy to explore Houston’s barbecue scene

Culture Map Houston: Smokin’ new website makes it easy to explore Houston’s barbecue scene . “A new website wants to help Houstonians eat better barbecue. Created by the founders of the Houston BBQ Festival, the Houston BBQ Guide offers readers the ability to search for restaurants based on a wide range of criteria, including location, parking, and whether a restaurant is likely to sell out of food.”

PR Newswire: The New Zagat: Supporting Local Restaurants Since 1979, the World’s Most Iconic Name in Restaurant Discovery Officially Relaunches (PRESS RELEASE)

PR Newswire: The New Zagat: Supporting Local Restaurants Since 1979, the World’s Most Iconic Name in Restaurant Discovery Officially Relaunches (PRESS RELEASE). “Zagat, the most trusted name in restaurant discovery, has officially relaunched. The all-new digital-only platform is designed to improve upon the current state of user-generated content by emphasizing trust, curation, and utility — timed perfectly to meet the moment after a historic year for the restaurant industry. As of today, Zagat’s new digital service is available exclusively for Miami, FL restaurants and diners. As the new product is in its first stages of launch the company plans to roll out additional features as Zagat expands to more cities across the country in the months to follow.”