This week in restaurant news: walk-up windows, the Uber rocketship, how to help

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 Eater Guide on How to Help – Eater
As the coronavirus pandemic continues to affect the lives of Americans, as benefits run out for millions, and as food and drink businesses struggle to keep their doors open, the industry needs support. In their new guide, Eater staff members share a range of programs, organizations, and charities fighting hunger and building food networks to support the unemployed. Learn how you can help.

How Chicago Chefs, Even Michelin-Starred Ones, Are Embracing the Walk-Up Window During Pandemic – Chicago Tribune
Some of the Windy City’s top chefs, such as Oriole’s Noah Sandoval, have opened pickup-only concepts, serving dishes through a walk-up window. These new projects have resulted in a street food boom – but what happens when winter sets in?

Restaurants Fuel Uber’s Rocketship – Expedite
“Uber’s delivery business is, right now, a bigger company that Uber’s rides business,” Kristen Hawley writes in this week’s Expedite newsletter. Even with the significant competition among food delivery businesses, Uber Eats is soaring (although the company still isn’t profitable). Read on for the numbers.

Cote, A Michelin-Starred Restaurant In New York City Strives To Survive The Pandemic – Forbes
Like the rest of the industry, Simon Kim, owner of the fine-dining Korean steakhouse Cote, was hit hard by mandated closures in March. He cut his menu, reduced costs, and introduced meal kits – and by keeping prices down, managed to appeal to wider audience. Here’s how.

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