Before the coronavirus pandemic prevented restaurants and food brands from moving forward with any sense of normalcy, some chefs and restaurants were already set up for some form of success. Or at...
There was a certain stigma that came along with private chef work in the restaurant industry, it was passed on to newly minted line cooks as tribal knowledge along with mise-en-place lists and station...
The 12-page guidance document, available on the state’s website, directs restaurants, brewpubs, craft distilleries, breweries, bars, pubs and wineries on mandates for providing clean and safe...
Takeout, of course, is as essential to any New Yorkers’ regular diet as a cold glass of New York tap water, but eating a tepid version of one’s favorite restaurant dish out of a plastic container...
The term “ gig economy” was coined in 2009 by journalist Tina Brown to describe a growing economic shift, whereby many workers were opting out of full-time employment with a single employer, instead...
After personally going through 9/11, the 2008 financial crisis (that had lasting effects that have not completely dissipated to date), and Hurricane Sandy as a restaurant owner, I can attest that each...
We met with Zach via Zoom to find out what it takes for chefs and food entrepreneurs to land a coveted spot at Smorgasburg and his advice on how to establish a solid following. Know Smorgasburg’s...
Can I apply to both the EIDL and the PPP? Yes, you can apply to the EIDL and the PPP, but the funds cannot be used for the same purposes. If you receive the up to $10,000 grant as part of your EIDL...
Especially in light of the (very confusing) recent stimulus bill, I’ve also been reading up on if I can apply for loans as someone who works as an independent contractor. Here, I’ve put together a few...
"After closing down my shops, I felt very restless and also almost useless, like I wasn't doing enough, but as I read more and more stories about our healthcare workers not having access to personal...
Thankfully, the firemen did a great job and we reopened about two weeks later. Had it taken longer, we may have never opened. We had no more capital, nowhere else to turn and were out of time. The...
Julia Sullivan had been paying attention to the news long before she realized it would affect her two businesses in Nashville. She’s the owner of a restaurant called Henrietta Red, part of Strategic...