Tierney Plumb / Eater DC
The to-go containers filling up recycling bins across D.C. come at a steep price to restaurants. Since the onset of the COVID-19 pandemic, restaurants have been packing up their goods for customers to open at home, turning the takeout box into a high-demand, high-ticket item. While legitimate fears of spreading the coronavirus and consistently shifting restrictions for on-site dining have decimated business, restaurants that have adapted to the new demands have found that just hanging on requires all sorts of new expenses.
“It’s unbelievable,” says David Deshaies, the chef-owner behind popular brunch and dinner spot Unconventional Diner in Shaw. Without a doubt, he says, operating costs are higher now than they were before a public health crisis that’s stretched out for nearly a year. Deshaies shared several of Unconventional Diner’s expenses with Eater, offering a glimpse of the financial burdens restaurants face. Here’s a breakdown of various
STERLING, Va., Jan. 19, 2021 /PRNewswire/ In honor of International Sous Vide Day, Cuisine Solutions Inc., (CUSI), the global leader and largest premium food company in pioneering and perfecting sous vide cooking techniques, will host their first annual virtual event on January 26, 2021 from 9 a.m. to 4 p.m. EST, celebrating the birthday of Master of Modern Sous Vide, Dr. Bruno Goussault.
The all-day virtual affair will be available through the online meeting platform Convene from January 26 through March 26 and give guests an inside look at the history and artistry of sous vide. The experience, emceed by Nycci Nellis, host of the podcast Industry Night and the Foodie and the Beast radio show, will boast an exciting schedule of free programs open to those who register at www.internationalsousvideday.com.