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?
Why We’re Not Announcing the Remaining 2020 Award Winners – James Beard Foundation
In a post on their website, the Beard Foundation announced that it would not present the rest of its 2020 award winners in September as it had previously planned. Instead, they’ll use the same time slot to celebrate previously announced honorees (including America’s Classics, Lifetime Achievement, and more) via Twitter broadcast. The foundation will also forgo its 2021 presentation in favor of championing the independent restaurant community.
What It’s Like to Negotiate With Landlords Right Now – Eater
Eater editor-in-chief Amanda Kludt spoke with hospitality lawyer Jasmine Moy all about real estate negotiations and deals in the COVID-19 era. The takeaway: relationships and trust are more important than ever, so be careful who you do business with (and often large landlords will cut better deals than the small ones). Read on for more intel.
The Association of Food Journalists to Cease Operations – AFJ
The Association of Food Journalists, a professional organization dedicated to responsible and ethical food journalism, announced that it will dissolve on December 31, 2020 due to a lack of financial resources. In a public letter, the board expressed sadness and disappointment about the decision, noting that “the need for AFJ has arguably never been greater.”
NYC Restaurant Industry Implores City & State For Immediate Plan On Resuming Indoor Dining – Gothamist
Thousands of restaurants, bars, and venues across New York City have demanded that local leadership present a plan for the return to indoor dining (or, at least, a justification of its continued prohibition), as they anticipate cooler temperatures this fall. Meanwhile, Mayor Bill de Blasio has said that the city has no timeline for opening dining rooms.
Dan Barber Steps Away from Blue Hill at Stone Barns, with Pivot to Chefs in Residence Program – Food & Wine
In a letter to his staff, Chef Dan Barber shared that he would be stepping down from his kitchens at Blue Hill and Blue Hill at Stone Barns in favor of a model that invites rotating guest chefs to take the reins each season. Explaining his decision, Barber pointed to recent discussions about racial and gender inequities in the industry, expressing his desire to “build a community and a culture that are supportive, equitable, and diverse.”