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This week in restaurant news: supporting protests, outdoor seating, fine dining chefs get creative

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?

Across the Country, Restaurants Pledge Money to Black Lives Matter and Social Justice Causes – Eater
As neighborhood cornerstones, restaurants have played an active role in this week’s protests surrounding the killing of George Floyd. Here’s an overview of how restaurants have contributed to fundraising efforts and shown support for the protestors and Black Lives Matter movement, from Atlanta to Washington DC.

Senate Passes Changes to Small Business PPP Loan Program – Bloomberg
After being approved by the House last week, a bill amending the Paycheck Protection Program was cleared by the Senate. The legislation would extend the eight-week period allowed for businesses to spend loans to 24 weeks or until the end of 2020 (whichever comes first). Plus, operators would be able to use funds on non-payroll expenses, such as rent. Next stop for the bill: President Trump’s desk.

Restaurants With Closed Dining Rooms Win Clearance for Outdoor Seating – Restaurant Business
Local governments in cities including San Francisco and Chicago are allowing restaurants to seat guests outdoors while dining rooms are still closed, and similar legislation is expected to pass in New York City. The green lights require capacity limitations, distancing between tables, and in some cases, masks.

NYC’s Laid-Off Fine Dining Chefs Find Glimmers of Hope With New Home Businesses – Eater New York
Stay-at-home orders have given some out-of-work fine dining chefs time to pursue new entrepreneurial pursuits, such as retail baking businesses and family meals to go. The circumstances are less than ideal, and most side businesses remain casual – but a silver lining shows potential for renewed creativity and innovative experiences outside the considerable constraints of traditional restaurants.

This week in restaurant news: PPP changes, summer vacations, are bathroom attendants back?

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?

House Votes to Ease Restrictions on Coronavirus Small Business Loans – CNBC
The House of Representatives passed a bill to change the Paycheck Protection Program, a key part of the coronavirus pandemic rescue package, allowing business owners more flexibility in how they spend aid money. The plan would reduce the amount required to spend on payroll from 75% to 60%, extend the window to use the funds to six months, and push back a deadline to rehire workers. It would also allow owners more time to repay the loans. Next, the bill goes to the Senate.

The 2020 James Beard Media Award Winners – James Beard Foundation
This week the Beard Foundation announced winners in books, broadcast, and journalism, honoring contributions from Toni Tipton-Martin, Roy Choi, Pete Wells, and many more. See the full list of awards, then tune into the foundation’s new digital series, James Beard Awards at Home, featuring conversations with committee chairs and honorees about the post-pandemic future of media.

I’m a Chef in a Seaside Town. I’m Not an Epidemiologist. – The Atlantic
This essay from Rob Anderson, chef and owner of the Canteen in Provincetown, Massachusetts, considers the impact of COVID-19 on summer vacation destinations. So far, guests have heeded safety protocols, but he asks: “When a crush of tourists arrive, what will we do?” Precautions, for some, are also seen as inconveniences, raising a dilemma for business owners.

Los Angeles and New York City Cap Third-Party Delivery Fees – Restaurant Hospitality
LA and NYC have joined other big cities in capping delivery commissions at 15% and 20%, respectively. Local officials hope that the move will help restaurants survive while dining rooms remain closed. In NYC, fees will be forgiven through the end of February 2021. Read the full story to learn how delivery companies have responded.

The Bathroom Attendant Is About to Make a Big Comeback in Restaurants – Washingtonian
A visit to the restroom may be unavoidable for guests dining in restaurants. To ease safety and sanitation concerns, some restaurants are stationing masked and gloved attendants in these spaces to clean, disinfect, and wipe down bathroom surfaces after each use. It’s a big expense, but will it make guests more comfortable as they return to dining rooms?

This week in restaurant news: White House meeting, new jobs, hospitality in a mask

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?

Independent and Chain Restaurants Press Trump on Relief Efforts at White House Meeting – The Washington Post
A group of restaurant industry leaders – including both executives of large chains, such as Burger King, and independent restaurateurs including Will Guidara – met with the Trump administration to ask for changes to the Paycheck Protection Program, a key component of the CARES Act. President Trump has indicated that an extension is a possibility. The House will vote on a PPP fix next week, and meanwhile, Congressman Earl Blumenauer unveiled a $120 billion restaurant stabilization plan.

COVID-19 Gives Rise to New Restaurant Jobs – Restaurant Business
New dining realities have created new staffing needs in some restaurants, including concierges to make sure guests comply with safety regulations, hygiene captains, and temperature takers. (Bottom line: safety and cleanliness are top priorities.) See them all here.

Can Chicago’s Food Halls Survive the Pandemic? Owners and Chefs Consider the Future of What Had Been a Hot Format. – Chicago Tribune
For the past several years, developers have counted on food halls to attract crowds to new neighborhoods, but can the format survive coronavirus? Here’s how operators are thinking about medical guidance, capacity limitations, seating, and more.

A Guide to All the Restaurant Safety Guides – Eater
The CDC recently issued a safety guide for restaurants and bars, but some restaurateurs and groups want more – and organizations have come out with comprehensive playbooks of their own. From the Beard Foundation and National Restaurant Association to World Central Kitchen, find out what experts and stakeholders recommend. (Also from Eater, check out results of their survey of restaurateurs on what reopening will really look like.)

Eating out after COVID-19: OpenTable diners weigh in [INFOGRAPHIC]

As the coronavirus pandemic shakes the restaurant world, restaurateurs everywhere are wondering how diners have shifted their habits and expectations due to the crisis. Are they cooking at home more or leaning on delivery services? What are they most looking forward to when restaurants reopen? Most importantly, how will they think about safety when dining out in the future? 

We learned all of that and more in recent survey responses from nearly 10,000 OpenTable diners globally*, which we hope can help guide decision making as restaurants begin to open their dining rooms to the public. Check out the infographic below for insight on guests’ consumption habits, safety priorities, and hopes for the dining landscape to come – then read on for more takeaways.

COVID impact and how we’ll feel safe dining out

In April 2020, OpenTable surveyed nearly 10,000 diners in the US, UK, Canada, and Australia* to get a sense of how COVID was affecting how they interact with restaurants and what will make them feel good about sitting down in a dining room again. 

Takeout is up

The proportion of people in the US ordering takeout once a week or more for dinner increased 72% in April compared to pre-COVID. Numbers are up globally, too – 59%. 

In the UK, however, the proportion of people who ordered takeout once a week or more for dinner dropped 19% from pre-COVID days through April.

And delivery isn’t far behind

The proportion of people ordering delivery once a week or more went up 62% compared to pre-COVID in the US. (And though takeout was down in the UK, delivery was up 7%.) Globally, the proportion  of respondents ordering takeout for dinner at least once a week increased 59% compared to routines pre-COVID. 

That said, 25% more people order takeout one or more times per week than they do delivery. 

More people are cooking at home

In the US, the proportion of folks who cook at home daily is up 17 percentage points from pre-COVID rates. Compare that number to the UK, where respondents reported a 21 percentage point increase.

Looking forward

When it comes to dining out, US respondents are most excited about visiting restaurants with the people they are currently social distancing with (55%). 

They reported that they are most looking forward to enjoying the ambiance of the restaurant (14%), connecting with friends and family (13%), and supporting as many of their go-to restaurants as possible (13%). Bottom line: your guests miss you and want to help you succeed.

Weighing risks and safety measures

We asked survey respondents how much they feel various activities put them at risk of contracting the coronavirus, from shopping at a grocery store to having food delivered. In the US, respondents reported they feel that that curbside pickup is the least risky way of ordering food. 

Interestingly, the majority of respondents in states that are reopening (Texas and Florida) say dining out at restaurants is “high risk” or “somewhat high risk,” while 8-10% believe it’s “low risk.” Fewer respondents in major metropolitan cities believe dining out is “low risk” – only 3% in New York City, 5% in Los Angeles, and 4% in San Francisco.

Safety measures diners plan to take

Almost all (90%) of survey respondents in the US agree that handwashing is an “extremely important” measure they need to take to protect themselves from COVID. They also reported that carrying hand sanitizer will be key as markets reopen. 

Slightly more than 50% of respondents reported that pre-payments and mobile payments are “highly important” or “important” during the pandemic. This opinion drastically differs from the UK, where 72% of respondents believe that offering contactless payments is “highly important” or “extremely important.” Finally, 60% said it’s “extremely important” to visit places that aren’t crowded with other people. 

Safety measures diners hope restaurants will take

Survey respondents in the US largely agree about what will make them feel safe eating out again: 72% said it’s “extremely important” to see strict cleaning policies. 

Showing that staff are wearing protective equipment such as masks and using hand sanitizer was “extremely important” to 37% of respondents. In New York City and San Francisco, even more (over 40%) say this is “extremely important.” 

However, 24% of people in the US said that checking diners’ temperatures before they enter a restaurant is “not important” or “slightly important.”

*9,915 people responded to the OpenTable diner survey through April 2020. “Pre-COVID” refers to the period prior to the announcement of governmental restrictions such as shelter in place, around March, 2020.

Visit our preparedness resource center for additional COVID-19 information.

This week in restaurant news: best new chefs, delivery merger, what employees should ask before returning to work

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?

Food & Wine Best New Chefs 2020 – Food & Wine
Food & Wine restaurant editor Khushbu Shah released the magazine’s annual list of up-and-coming chefs to watch, recognizing that despite lockdowns, closures, and uncertainties, “they are the people who not only will help rebuild their shattered industry, but also will eventually help it thrive in new ways.” Meet the honorees here.

Uber Technologies Makes Takeover Approach to Grubhub – The Wall Street Journal
Uber is reportedly looking to acquire Grubhub in an all-stock takeover, merging two major players in the meal-delivery market. The companies are said to be negotiating on price. Some say an acquisition could curb the investments companies make in marketing to consumers and redirect focus to restaurants.

Momofuku Permanently Closes Two Restaurants – CNN Business
After running the numbers, renegotiating contracts, and reimagining service, the Momofuku team decided to close two restaurants, Nishi and CCDC, for good. Additionally, they’re moving Ssäm Bar from NYC’s East Village to Wayō in South Street Seaport and combining the restaurants’ staff. Over on Eater, Monica Burton considers what the Momofuku closures mean for the rest of the industry.

CDC Posts Advice on Reopening U.S. Bars, Restaurants and Workplaces – Bloomberg
On Thursday, the Centers for Disease Control and Prevention posted new guidance on how to reopen bars, restaurants, and workplaces, including safety measures. For bars and restaurants, that means social distancing via tables and stools, limited party sizes and occupancy, and restricted shared spaces for employees. Read the full guidelines here.

Six Questions Restaurant Workers Should Ask Their Employers Before Returning to Work – Eater
Restaurants across the country have received PPP loans and are looking into rehiring laid-off or furloughed staff members. From wages to safety precautions, here’s what hospitality employees should be asking employers before they decide to return to work to ensure they will be taken care of.

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