This week in restaurant news: indoor dining resumes, food critics pivot, how to save restaurants

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.

Atlanta Chef Todd Richards Makes the Best of a Bad Situation by Mentoring Others – The Washington Post
Richards joined forces five years ago with chef Joshua Lee to become owners of their own restaurants and help more people of color grow in hospitality professions. This summer, they realized that dream and further committed to celebrating Black excellence in food with workshops hosted by Duane Nutter, Erika Council, and more. Here’s how they are transforming the industry.

James Beard Was Anti-Elitist. He Would Hate the Awards That Bear His Name. – The Washington Post
Writer John Birdsall, whose most recent book explores the life and legacy of James Beard, argues that the famous culinarian advocated for a democratic notion of food – and would likely be among those calling for radical changes to his namesake ceremony. Meanwhile, for The New York Times, Pete Wells reports that the volunteer committee overseeing the awards criticized the foundation, claiming a lack of trust in the wake of alterations to the voting process this summer.

Restaurant Critics Acquire New Tastes: Takeout, Frozen Food, Home CookingThe Wall Street Journal
With many restaurants shuttered or operating at limited capacity, food critics are finding other ways to engage audiences – with takeout, grocery store finds, and home cooking. Learn how writers and editors are taking pivots of their own, and what it means for restaurants today.

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