James Beard Foundation Announces 2020 Media Award Winners
The James Beard Foundation announced its 2020 Media Award winners online this year. Although the annual in-person gala was cancelled due to COVID-19, the Foundation recognizes the positive impact that the James Beard Foundation Awards can have on the careers of winners in the book publishing, broadcast media, and journalism. Among this year’s highlights, Josh Niland’s book The Whole Fish Cookbook: New Ways to Cook, Eat and Think won both Book of the Year and in the Restaurant and Professional category. In broadcast media, chef Roy Choi won Outstanding Personality/Host for his socially conscious video series Broken Bread, and Pati Jinich won in the Television Show in Studio or Fixed Location category for the second year in a row with her TV series Pati’s Mexican Table – A Local’s Tour of Culiacán.
Chain Restaurant Bankruptcies On The Rise
In 2020, ninety-eight bankruptcies were filed by companies with at least $50 million in liabilities year-to-date, the highest bankruptcy rate since 2009. The U.S. arm of Le Pain Quotidien bakery-cafes filed for bankruptcy in Delaware, intending to sell itself for $3 million. The Chapter 11 petition lets Le Pain Quotidien rework debts and execute a sale, with court approval, to Aurify Brands LLC. In late March, the chain closed all of its U.S. locations, and according to chief restructuring officer Steven Flemin, if it wasn’t for the sale, Le Pain Quotidien would have to liquidate its 98 U.S. stores.
Another corporation, FoodFirst Global Restaurants, parent company of the Brio Italian Mediterranean and Bravo Fresh Italian restaurant chains, filed for Chapter 11 bankruptcy in April. According to the company, 71 of its 92 restaurants temporarily closed during the coronavirus pandemic.
Ruby Tuesday, while not filing for bankruptcy, has also reportedly shuttered nearly 150 restaurants since January 2020. As states encourage restaurants to reopen, the pace and volume of sales will determine if those locations remain closed permanently. TGI Fridays has also announced that it will permanently close many of its locations, as the chain suffers its own sales declines related to COVID-19. Toward the start of the crisis, TGI Fridays sales fell quickly, by roughly 80 percent, according to CEO Ray Blanchette. Revenue somewhat recovered after the transition to pickup and delivery. However, revenue is still down about 50%. Most likely, up to 20% of TFI Fridays 386 U.S. locations will be forced to permanently close, according to Blanchette. .
How To Dine Out Safely In Reopened Restaurants
According to Eater, more than 30 states have reopened their dining rooms with a patchwork of guidance from state leaders and federal organizations such as the Centers for Disease Control (CDC). Most recommendations includes operating at reduced capacity, providing at least six feet between tables, wearing face masks, and frequent sanitizing and hand-washing. Robyn Gershon, occupational and environmental health and safety researcher and clinical professor of epidemiology at New York University, points to five key ways that restaurants can reduce risk of COVID-19 for diners: minimizing highly trafficked surfaces, eliminating shared condiments and utensils, improving sanitation, improving shared air supply, and minimizing both staff and diner interactions. For diners, Gershon recommends reducing risk by choosing outside seating, wearing a face mask, maintain a safe distance from other diners, sanitizing surfaces when in doubt, frequent hand washing, avoiding touching your face, and asking for disposable utensils and single-use condiments.
L.A. Dining Rooms Can Reopen – Here’s Why Many Won’t
More than 10 weeks after being closed, restaurants in Los Angeles County have been permitted to open up again. Many are rushing to reopen as soon as possible to generate revenue and avoid closing permanently. Chef-owner Josiah Citrin said he will reopen Charcoal Venice partly because the money he received from the federal Paycheck Protection Program loan is almost gone.
However, while some restaurateurs struggle to reopen safely, many say they will not reopen yet because it’s too soon. Reconfiguring dining rooms, regrouping furloughed employees, and implementing new safety protocols has left them with more questions than answers. “It’s irresponsible of the county to drop this on everyone and not have concise guidelines on how we are supposed to keep everyone safe,” said Ari Kolender, chef and co-owner of Found Oyster in East Hollywood.
Some chefs says it’s also too soon for guests to feel comfortable and safe in restaurants. “I can’t talk my wife into going out to eat, no way,” said Jon Shook, who owns several acclaimed L.A. restaurants, including Animal and Son of a Gun, with Vinny Dotolo. “Vinny and me have been out on the front lines, so to speak, bringing meals to people in need, but even I can’t say I’m going to feel 100% safe and comfortable sitting down to eat with my mask off.”
Chef Rick Bayless Urges Voters To Pass New Restaurant Bill
In light of a new restaurant stabilization bill, which would consist of a $120 billion grant program called the Real Economic Support That Acknowledges Unique Restaurant Assistance Needed to Survive Act, or simply, the Restaurants Act., well known chef Rick Bayless is urging voters to champion the cause and help get the bill passed.
The Restaurants Act is designed independent restaurants cope with long-term challenges facing the industry due to COVID-19, and would provide grants to cover the difference between revenues from 2019 and projected revenues for 2020. “We’re not looking for a handout,” Bayless says. “We’re just asking for people everywhere to recognize us for who we are and what we contribute to Illinois communities. Let your legislators know that when they’re voting on the restaurant stimulus bill that you think we’re too important to let fail.”
Cities Close Streets To Help Restaurants Recover With Outdoor Seating
Social distancing requirements have prompted many cities to close public roads and allow both residents and restaurants to use the streets for business and recreation. In Washington D.C., Mayor Muriel E. Bowser announced last week that the city will permit restaurants to set up tables in public streets and parking spaces and on sidewalks after filling out a simple application. The city also plans to close some streets to ease pedestrian travel.
Authorities in Oakland, California, have also been closing some streets to through-traffic. “The streets are 25 to 30 percent of any city’s land,” said Ryan Russo, Oakland’s director of transportation. “We need to manage the public realm in a way that meets people’s needs in this moment and in the future.” Similarly, in Tampa, Florida, Mayor Jane Castor has advocated for a “Lift Up Local” campaign that would permit restaurants to set up tables in certain public streets.
Architects Reconfigure Boston Dining Rooms, Release Design Plans
Acclaimed Boston restaurateurs Jody Adams, Jamie Bissonnette, and Ken Oringer participated in a case study with the MASS Design Group, an architecture firm that has previously designed socially distant dining rooms in Haiti and Liberia. MASS released a set of open source design plans that show restaurateurs how to reconfigure their dining rooms to comply with social distancing requirements. The diagrams depict the flow of staff, guests, food, and air, incorporating design ideas for key “exchange zones” such as delivery, storage, cooking, customer hand-off, and disposal. According to executive director, Michael Murphy, the goal of reconfiguration is to show how “restaurants can reclaim their role in the public realm.”
Uber In Talks to Buy GrubHub As Meal Delivery Soars
The top three U.S. restaurant food delivery services are DoorDash, GrubHub, and UberEats. Together, they dominate about 80 percent of the market, while Postmates, Caviar, and smaller third-party delivery companies make up the rest. While DoorDash is currently the market leader, #3 Uber has made an offer to buy #2 GrubHub, a merger that would dominate 55 percent of the market, leaving DoorDash with only about 35 percent of the market, according to research firm Wedbush Securities.
Shortly after the news of a possible merger broke, GrubHub stock soared 35 percent. Negotiations between the two companies may have been accelerated as a result of Uber’s ride-sharing business choking up due to decreased travel amid the coronavirus. Currently, UberEats is the company’s only service experiencing higher sales year-over-year with a 53 percent increase in the first quarter of 2020. Get the full story at The Wall Street Journal here (subscription required) or at CNN here.
McDonald’s Distributes Reopening Requirements To Franchisees
Prior to reopening its restaurant, McDonald’s Corp. sent hundreds of its U.S. franchisees requirements for enforcing cleaning and social distancing rules. Changes to current procedures include mandates to clean digital kiosks after every order, clean bathrooms every half-hour, and either close public soda fountains or have a staff member monitor them. The company’s 59-page dine-in reopening guide also includes new equipment recommendations, such as a $310 automatic towel dispenser and a $718 touchless sink. The guide even mentions foot-pulls that let customers open bathroom doors without using their hands.
McDonald’s employees are required to wear masks and gloves, and according to the guide, face shields in any jurisdiction that requires them. According to hundreds of U.S. owners, the new expenses could create logistical problems, but McDonald’s management stated that it will wait for franchisees to be ready before reopening all 14,000 of its U.S. locations. Reopening will happen slowly in collaboration with local authorities, and so far only some U.S. locations have resumed dine-in service.
Four Top Chefs Dish On The Future Of Restaurants
Four world-famous chefs, René Redzepi of Noma in Copenhagen, Dan Barber of Blue Hill at Stone Barns in New York, Kwame Onwuachi of Kith/Kin in Washington D.C., and Jessica Koslow of Sqirl in Los Angeles, all sat down with Howie Kahn from the Wall Street Journal Magazine to discuss the future of restaurants in the wake of the coronavirus pandemic.
All agreed that widespread shutdowns have exposed deep-seated vulnerabilities in the independent restaurant business. The pandemic has also put the spotlight on restaurants as cornerstones of local food systems, economies, and communities. Barber imagined a future where those food systems evolved beyond the current farm-to-table relationship. Despite supplier challenges, Redzepi explained that his main focus is on re-connecting with the local community in whatever way is possible. Koslow asked, “how do we create community outside of our restaurant?” and Onwuachi speculated that takeout would eventually become a more accepted way of experiencing a restaurant at home, despite the challenges and limitations of a take-home box.
