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Outdoor Dining Did Not Save The Restaurant Industry, Says Cambridge Chef
Local officials are stressing the importance of shopping local and pushing for outdoor dining to help restaurants survive.
John Moore / Getty Images North America
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In It Together | Jan. 7, 2020
There s nothing like winter in New England. But for restaurants trying to break even in the pandemic, the cold, wintery weather is a lot less quaint.
Tony Maws, chef and owner of Cambridge s Craigie on Main, said he was grateful for the opportunity to host outdoor dining, particularly when it allowed him and his staff to re-connect with patrons. But he called it a bandaid, saying he sometimes made roughly 25% of what he normally would bring in.
Restaurants see âglimmer of hopeâ in stateâs economic stimulus bill
New legislation includes $20 million in grants and caps third-party delivery fees
By Janelle Nanos Globe Staff,Updated January 7, 2021, 10:56 a.m.
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Amanda Fraedas, a food delivery gig worker, carried an order out of El Jefe s Taqueria in Cambridge on April 16. The restaurant is one of many that asked local officials to put restrictions on the fees food delivery services like Uber Eats charge as more restaurants shifted to those services during the COVID-19 pandemic.Blake Nissen for The Boston Globe
After a relentless 2020, area restaurant owners are
Restaurants arenât failing. They are being failed.
Nine months into the pandemic, the industry still has not received the aid it needs.
By Devra First Globe Staff,Updated December 16, 2020, 9:12 a.m.
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In Boston s North End in June, outdoor dining was everywhere on Hanover Street. Barriers and fences were prominent as the roads were narrowed because of the tables.Jim Davis/Globe Staff/file
In an interview last week, Barbara Lynch mentioned something that not long ago would have been unimaginable: The chef-owner of B&G Oysters, the Butcher Shop, Drink, Menton, No. 9 Park, and Sportello would close all her restaurants temporarily in January.
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