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Mar 8, 2024 · Today, about 12.3 million people work in restaurants. Before the pandemic, Americans spent $1.28 on food away from home (mostly at restaurants and bars) for every dollar they spent on food at home ...
Scroll down as we imagine what the Bay Area's dining scene might look like in our post-shelter-in-place future. By Chronicle staff | May 15, 2020 3:00 p.m. On May 12, the California...
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Jan 2, 2024 · This trend will manifest itself at many levels, whether in retail labeling or how restaurants describe their menu items to customers. On Menu Ingredients. We predict the rise of “bougie” ingredients like caviar, lobster and truffle popping up at restaurants at more affordable prices and in more casual settings like fast casuals and QSRs.
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Third spaces have probably always existed. From attending social clubs and religious gatherings to neighborhood festivals and burial societies, people have long formed associations that bring groups together. Most of these associations reflected genealogical, religious, gender, cultural or class homogeneity. Often, they were formed to fulfill a soc...
Those sheltering in place are now missing their third places acutely. Recently, I spoke with some young men who are still gathering in a local state park near my home. They were sharing a pizza, hidden from view. They told me how hard it is not to be able to hang out at the pizza shop itself. It was their third place. Grace, an older friend of mine...
Our collective loneliness during the pandemic exposes how dependent we are on one another for happiness – and how interconnected we really are. Healthy societies depend on continuing interaction among people who are different in a multiplicity of ways. Third places are prime venues for such interactions because our shared enjoyment of its services ...
- Setha Low
Jul 29, 2021 · The pandemic is also making menus smaller and less complicated. Restaurants of all sizes have drastically reduced their menu offerings, including fast-food and fast-casual chains; the pancake chain IHOP downsized from 12-pages to a two-page menu, and McDonald’s famously axed its all-day breakfast menu. More than 60 percent of restaurateurs ...
Jan 25, 2021 · Most bars currently open in the U.S. are subject to reduced capacity limits, a significant hurdle when many business models are based on filling every seat at peak times. Reopening requires a slew of expensive adaptations: air ionization and filtration systems, plexiglass dividers, cleaning and sanitizing, and redesigning for touchless ...
Jun 23, 2021 · Limiting restaurants to 25% capacity and restricting bars to outdoor service reduced COVID-19 fatalities by 41%, while closing bars completely and eliminating all indoor restaurant service reduced fatalities by 32%. By allowing some bar and restaurant service, “you’ve gotten the benefit of closures and minimized the economic cost.”
