This week in restaurant news: chain mandates, catering pivots, outdoor dining in winter

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?

In Trying Times, Americans Look to Our True Leaders — Chain Restaurants — for Guidance – Eater
Brands like Starbucks, Panera, Chipotle, and McDonald’s have all issued mandates requiring customers to wear masks, in a moment when doing so has become part of a national debate. Kristen Hawley writes, “chain restaurants have stepped up to do what the federal government won’t.”

Restaurant Owners Propose “Safe & Just Reopening” Plan – Gothamist
A group of New York City restaurateurs including Tom Colicchio, Danny Meyer, and David Chang proposed a “Safe and Just Reopening Plan” on Thursday, focusing on four pillars: elimination of the subminimum tipped wage, allowance of tip sharing with the BOH, payroll tax relief, and a new 5% safe reopening surcharge.

What Happens to Outdoor Dining in Fall and Winter? – Restaurant Business
With more diners seeking outdoor dining options during the pandemic, restaurants are adapting sidewalk and patio spaces to brave the colder temperatures to come. From built-in heating systems and single-use blankets to cozy (non-metal) furniture, here’s how they’re getting creative.

The Art of To-Go Cocktails – Eater Detroit
Last month, Michigan Governor Gretchen Whitmer made it legal for restaurants and bars to offer carryout cocktails, a boon for struggling food and drink businesses. Now, bartenders are learning the art and science of off-site drinking: why daiquiris won’t hold up, how to make packaging more fun, and how to meld cocktails and dessert with boozy freeze pops.

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
7 Lessons in Running a Successful Restaurant Company from Cameron Mitchell

7 Lessons in running a successful restaurant company from Cameron Mitchell

Cameron Mitchell Restaurants, the group known for wide-reaching brands such as Ocean Prime, Marcella’s, and Molly Woo’s, has been an...
Olivia Terenzio
How to open a restaurant: Building a brand identity

How to open a restaurant: Building a brand identity

When it comes to opening a restaurant smoothly and running it successfully, Alison Arth is a pro. She held leadership...
Alison Arth
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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
Tacos

How Rayme Rossello learned to stop sweating Yelpers and prioritize time off

Rayme Rossello, owner of Mexican eatery Comida in Aurora, Colorado, has just lived through one of the toughest years the...
Joy Manning