WASHINGTON Stuffed into the new emergency relief package is a morsel that President Donald Trump has long had on the buffet of his economic wish list: restoring full tax breaks for restaurant business meals.
But experts say it’s scant immediate help for an industry reeling from the pandemic, while critics deride it as an insensitive “three-Martini lunch” giveaway to business.
The new $900 billion pandemic relief package that is headed toward Trump’s desk after Congress cleared it Monday night delivers long-sought cash to businesses and individuals, and resources to vaccinate a nation confronting a surge in a virus that has killed more than 300,000 people.
West~bourne owner and Relief Opportunities for All Restaurants co-founder Camilla Marcus says it seems like the government has ‘no plan’ for restaurant restrictions or financial support.
A Whole Foods employee in Detroit sent a mass email to the company on Thursday, demanding the grocer change its policies to better protect its workers during the second-wave of coronavirus that has been affecting the United States.
According to an alleged republication of the letter shared on the Whole Worker website, an organization of Whole Foods employees, the employee asks for the reinstatement of hazard pay, health coverage for part-time workers and to reverse its new dress code policy.
West~bourne owner and Relief Opportunities for All Restaurants co-founder Camilla Marcus says it seems like the government has ‘no plan’ for restaurant restrictions or financial support.
Wingstop CEO Charlie Morrison added to a chorus of voices criticizing billionaire Bill Gates for comments he made Sunday that bars and restaurants will sadly have to close as we go into this next wave of the coronavirus pandemic. Our restaurant workers need to stay working, not cast aside by someone who has no concept of real life issues, Morrison wrote on LinkedIn Wednesday. These workers are doing everything to limit the spread because their livelihood depends on it. I would recommend Bill pack his next reading tote bag with the statistics on contact tracing and find the real sources (personal parties and gatherings perhaps where masks are optional) before making blanket statements that shut down an entire industry and put our nations [sic] second largest employee base out of business
Credit.Ben Wiseman
On the March weekend just before indoor dining in New York City was banned for the first time this year, I ate out on Friday night. I ate out on Saturday night, too. That was partly because I had a friend in town but mostly because I love restaurants. I live in restaurants. Many of us New Yorkers do or, I should say, many of us New Yorkers did. We can’t live in restaurants anymore, and the consequence is that many restaurants no longer live.
About a week ago, indoor dining was banned anew for how long, nobody knows. That could be the death knell for many of the restaurants that are still hanging on, barely. There has been a war in our city, which is the greatest restaurant city in America, pitting owners and managers and cooks and bartenders and servers and dishwashers against an invisible invader. On too many fronts and in too many instances, the invader is winning.
EPISODE 120
This week on Inside Julia’s Kitchen, host Todd Schulkin welcomes Ottolenghi collaborators and Falastin cookbook authors Sami Tamimi and EPISODE 119
This week on Inside Julia’s Kitchen, host Todd Schulkin welcomes Rob Connoley, chef and owner of EPISODE 118
This week on Inside Julia’s Kitchen, host Todd Schulkin speaks with writer and editor Julia Bainbridge about non-alcoholic drinking culture and her new book, Good Drinks: Alcohol-Free Recipes for W EPISODE 117
This week on Inside Julia’s Kitchen, host Todd Schulkin welcomes Professor Michael Wise and Julia Child Foundation Fellow Joshua Lopez from the Univers EPISODE 116
This week on Inside Julia’s Kitchen, host Todd Schulkin welcomes Chef Stephen Phelps of Sarasota’s Indigenous restaurant.