This week in restaurant news: restaurant relief, creativity amid crisis, the state of the industry

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?

Restaurant Industry Asks for $145 Billion Recovery Fund from the Government – CNBC
With hundreds of billions projected in sales declines, and millions in job losses, the National Restaurant Association asked the federal government for $145 billion in relief for restaurants and their employees. Eater provided a script to use when asking representatives to advocate for a restaurant bailout.

What Restaurants Need Right Now to Actually Survive – Eater
What exactly would a bailout cover? Restaurateurs strive for consensus over their most pressing needs, which include rent abatement or deferment, interest-free loans, unemployment benefits, and universal basic income.

How the Restaurant Industry Is Responding to COVID-19 – James Beard Foundation
The Beard Foundation is continuously updating its list of coronavirus resources for diners, restaurateurs, and chefs. Check back for advice on adapting to coronavirus restrictions, medical information, relevant nonprofits and fundraisers, and city-specific efforts.

$150 Emergency Taco Kits, Leftover Pantry Staples, Merch: Chefs Forced to Reinvent Amid Restaurant Shutdown – Los Angeles Times
Chefs and operators pivot to save their struggling businesses, encouraging delivery and takeout, meal kits, gift cards, and retail. Here, Andrea Chang rounds up some of the most creative responses, from an “emergency taco kit” to a one-day fire sale on unused producst.

States Ease Liquor Laws to Help Restaurants – Restaurant Business Online
New York and Illinois are allowing restaurants to sell beer, wine, and spirits (in some cases) with food takeout and delivery orders – a boon for businesses looking for new income streams and needing to offload product. Read the details here.

Danny Meyer’s Restaurant Group Lays Off 2,000 Workers – The New York Times
Julia Moskin reports that not only Meyer’s restaurants, but those of Tom Colicchio, Major Food Group, and Jean-Georges Vongerichten were forced to lay off staff as their businesses close. USGH and other groups have promised to rehire employees as soon as the crisis passes.

The State of the Restaurant Industry – OpenTable
With our restaurant partners in crisis, OpenTable pulled together data from our platform to show the present impact on the industry. See up-to-date global trends in bookings from the past year, and drill down for state-level data. Find guidance in our preparedness resource center here.

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How to Raise Funds for Your Restaurant

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Hospitality in real life: How to make every guest feel like a VIP

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We all know that hospitality is the key to success in the restaurant industry—not just getting butts in seats, but...
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Rosita Lamberti on loyalty, resilience, and the celebrations ahead

Rosita Lamberti on loyalty, resilience, and the celebrations ahead

With six Italian restaurants, Rosita Lamberti shares how the family restaurant group has been resilient and come out of the pandemic stronger than before.
Joy Manning
Kimpton Hotels & Restaurants provides ‘ridiculously personal experiences’ with OpenTable

Kimpton Hotels & Restaurants provides ‘ridiculously personal experiences’ with OpenTable

Hospitality is at the heart of many restaurants’ ethos—and for Kimpton Hotels & Restaurants it’s the lifeblood of how they...
Sarah Hacker