This week in restaurant news: Bon Appetit editor, virtual events… and now what?

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?

The Virtual In-Person Restaurant Event – Expedite
New platforms, like The Infatuation’s Outpost, give chefs and restaurants the opportunity to sell goods and experiences either virtually or via intimate, in-person events. As writer Kristen Hawley points out, experiential marketing is now moving in both directions: translating in-person dining to digital platforms, and also using said platforms to promote and sell in-person events. Here’s how.

Even New York City’s Michelin-Starred Restaurants Are Struggling to Survive – The Wall Street Journal
Top NYC restaurateurs including Danny Meyer and Daniel Boulud say that the ban on indoor dining threatens to close their restaurants permanently, Charles Passy writes. Meanwhile, local officials still haven’t pinned down a date to resume indoor service. Business Insider echoes the sentiment, reporting that chain restaurant sales have returned to normal as independent restaurants are still struggling.

Bon Appétit’s Next Editor in Chief Is a Book-World Star – The New York Times
Following the resignation of editor Adam Rapoport, Bon Appetit named Dawn Davis, a vice president at Simon & Schuster, as the brand’s new editor-in-chief. In addition to steering the magazine, Davis will oversee the outlets Epicurious, Healthyish, and Basically – becoming one of the few Black top editors in Condé Nast history.

Riverside’s Newly Legal Home Restaurants Look to Revolutionize California’s Food Scene – Eater Los Angeles
California’s new Retail Food Code AB-626 has legalized home kitchen operations, meaning anyone can run a licensed restaurant out of their home kitchen and dining room with local permits, Farley Elliott reports. The law could spur a dining revolution in California in a moment when restaurants are hungry for solutions.

Now What? – Eater
With the restaurant industry utterly transformed by the coronavirus pandemic, Eater editors ask the ultimate question: Now what? They invited experts across the world of restaurants to weigh in on the future of the industry, focusing on employee well-being, anti-gentrification, sustainability, and more. Read on for what’s in store.
pancakes

6 steps to a successful brunch service

At Founding Farmers—the farmer-owned concept with locations in Washington D.C., Montgomery County, MD, and Tysons, VA—brunch is a family-friendly, all-American...
Olivia Terenzio
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Legal truths about tipping

In today’s restaurant industry we’re seeing changes to tipping customs, which reflects shifting cultural attitudes around them. As a restaurateur,...
Marlo Spieth
The hidden costs of the juice and smoothie business — and how to manage them

The hidden costs of the juice and smoothie business — and how to manage them

Juice and smoothies are no longer just a trend — they are here to stay. In most cosmopolitan cities, juice...
Priya Krishna
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How Charleston’s beloved restaurant Maison held strong during COVID

How Charleston’s beloved restaurant Maison held strong during COVID

Just one year before the COVID pandemic, Vandy Vanderwarker, former chef de cuisine at The Ordinary, and restaurant heavyweight Will...
Bethy McCune
Dina Samson, co-owner of LA’s Rossoblu, shares wisdom for reopening

Dina Samson, co-owner of LA’s Rossoblu, shares wisdom for reopening

The events of the last year have brought seismic changes to the restaurant world. Dina Samson, co-owner of LA’s Rossoblu...
Joy Manning