Every week we’re rounding up some of our favorite articles with trends and tidbits from the world of restaurants. Tell us: what made your reading list this week?
Trump Taps Nearly 2 Dozen Food Executives for ‘Economic Revival’ Group – Nation’s Restaurant News
The new group – which includes executives from McDonald’s, Darden, Coca-Cola, and other chain brands, as well as acclaimed restaurateurs such as Jean-Georges Vongerichten and Thomas Keller – will advise policy makers on how to proceed with economic recovery. Some industry insiders have criticized the panel for its lack of diversity.
Here’s How the White House Envisions Restaurants and Bars Reopening – Food & Wine
This week President Trump announced his phase-by-phase “Opening Up American Again” guidelines. After proving illness, treatment, and testing improvements, states may allow restaurants to welcome diners in small groups while heeding physical distancing protocols. He recommended that bars stay closed for the foreseeable future.
Food Distribution 101: What Happens When the Food Supply Is Disrupted by a Pandemic – Civil Eats
In this deep dive on the food supply chain, writer Lisa Held explains how vulnerabilities in the system lead to gaps between production and distribution – and what it means for emergency response. From farm labor and processing plants to trucks and supermarkets, learn why food waste remains rampant as producers seek new outlets and revenue streams.
San Francisco Mayor Caps Uber, Postmates, DoorDash Delivery Commissions – San Francisco Chronicle
San Francisco Mayor London Breed announced a temporary cap of 15% on delivery commissions, which typically range from 10% to 30% per order. It’s the first city in California to take action. Grubhub asked customers to oppose the order to keep restaurants open and costs down for the public.
Federal Relief Loan Programs Run Out of Money – Restaurant Business
The Small Business Administration is no longer accepting applications for the Paycheck Protection Program (the most popular program among restaurant businesses), as demand has surpassed the supply of funds earmarked for the program. Applications already submitted will be processed on a first-come, first-served basis.
Despite the tough times, chefs are stepping up to help those who are most vulnerable in the pandemic. Eater reports on a few: Josef Centeno of Amacita in Culver City, preparing enchiladas for hospitals by the hundreds; José Andrés’ World Central Kitchen, helping Chicago health care workers; and Chris Shepherd of Houston’s Southern Smoke Foundation, which raised more than $600,000 in grants for industry professionals in need.