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Scammers give restaurants bogus one-star reviews, and demand payment to stop.
“A lot of people romanticize restaurant work” and don’t realize how stressful it can be, says Genevieve Yam, assistant editor at Epicurious.
For Lester Gouvia, chef-owner of Norma G’s Detroit, business in the pandemic economy has been a “rollercoaster.”
The hours are better, there are paid sick and vacation days, and there’s health insurance.
Unemployment figures suggest they are leaving those industries.
These entrepreneurs are meeting demand from patrons who are having second thoughts about dining out but still want a break from cooking.
The pandemic has revealed some of the long-standing issues within the restaurant industry.
Some restaurants in the state are boosting wages and benefits to bring workers back.
Kiki Aranita closed her restaurant after the city shut down. A year later, she’s still making Hawaiian food and building the brand.
Owners and managers consider how they’ll enforce the rule — and what it’ll mean for business.
