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?

Is This the Future of Dining? – The Wall Street Journal
In a world of socially distant and off-premise dining, chefs and restaurateurs are looking for creative ways to keep the magic of hospitality alive. From special-occasion celebration boxes and custom insulated tote bags to at-home private chefs, get inspired by these next-level experiences.

Rise of the Ghost Kitchens: How Virtual Restaurants Are Reshaping L.A.’s Dining Economy – Los Angeles Times
Emerging ghost kitchens may prepare food for dozens of delivery-only brands simultaneously, all out of the same space, reporter Garrett Snyder writes – think fish and chips alongside quinoa salads and spicy wings. Learn how the business is reshaping the way Los Angelenos dine. (On a related note, Nation’s Restaurant News reports that 70% of operators say off-premise sales are up compared to pre-pandemic levels.)

These 9 Restaurants Are the Safest Places to Eat in Charleston Area, Our Food Critic Says – The Post and Courier
In Charleston, critic Hanna Raskin introduced a new type of culinary prize. She awarded the first-ever Dr. Leon Banov Banners of Distinction to nine local restaurants “that have demonstrated the utmost concern for the health and safety of their employees and customers” during the pandemic. See the honorees, and find out what they’re doing to adapt safely.

Restaurateurs Manage Cashflow During COVID-19 by Unloading Their Cellars – Nation’s Restaurant News
With the onset of COVID, restaurateurs have begun selling off the contents of their wine cellars for additional cash flow – a boon for savvy guests eager to score bottles that they can’t find in shops. Here’s how to market and package your best wines.

As Financing Dries Up, Companies Turn to Crowdfunding – Restaurant Business
Equity crowdfunding – in which startup companies rely on crowdfunding strategies to find investors – may be taking off during the pandemic, as traditional financing sources have pulled back. Learn about the risks and benefits here.

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?

Restaurants Reliant on Outdoor Dining Get Creative in Preparation for Winter Chill Ahead – Restaurant Hospitality
Many cities opened their streets and sidewalks to outdoor dining this spring, offering a boon for restaurants with shuttered dining rooms. Now, with fall on its way, some restaurants are exploring structures like pergolas and igloos to weather-proof their outdoor setups for colder temperatures. The city of Chicago even hosted a challenge to solve the weather dilemma – as Eater reports, 640 submissions rolled in.

Louisville-Based Lee Initiative Recognizes James Beard Finalists With Grants – Nashville Scene
With the 2020 James Beard awards cancelled amid controversy about a lack of diversity among winners, chef Edward Lee’s LEE Initiative announced a plan to celebrate all of the 88 chefs named as finalists with $3,000 grants. Meanwhile, the Beard Foundation will create an investment fund for food and beverage businesses owned by Black and Indigenous Americans.

NYC Restaurants Will Soon Be Allowed to Add Up to 10 Percent Surcharge to Diners’ Bills – Eater New York
The New York City Council voted in favor of a bill that lets restaurants add a surcharge (up to 10 percent of a check total) to help restaurants recover during the pandemic. It’s set to last until 90 days after indoor dining resumes at full capacity. The New York Times reports that owners are divided about the charge, as many are hesitant to ask more from cash-strapped guests.

Operators Out West Face a New Threat: Wildfire Smoke – Restaurant Business
As outdoor dining has become more important (and lucrative) than ever, poor air quality caused by raging wildfires adds additional complexity for restaurants. From air-quality meters to new revenue streams, here’s how operators are coping.

These Black-owned restaurants were saved by the social justice movement – Nation’s Restaurant News
The killing of George Floyd raised awareness about anti-Black violence in the U.S. and launched a movement to support Black-owned businesses, resulting in increased traffic and sales. Said Barbara “Sky” Burrell of Los Angeles’ Sky’s Gourmet Tacos, “His death is not in vain. We would not have survived COVID.”

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?

New York City to Resume Indoor Dining at Restaurants – The Wall Street Journal
Governor Andrew Cuomo announced this week that as of September 30, NYC restaurants can resume indoor service at 25% capacity. Assuming COVID-19 cases don’t spike, they plan to allow 50% capacity by November 1. As Eater NY reports, responses from the industry have been mixed: some need more time, others more clarity – and most agree that 25% isn’t enough to sustain their businesses.