coronavirus

Industries all across the country are experiencing the disruptive impact of the COVID-19. Discover how it could affect the U.S. foodservice, grocery and convenience industries.

Operations

5 anvils dangling over restaurateurs’ heads

Reality Check: Any new year brings areas of uncertainty and concern. Here are the big ones confronting the foodservice industry.

Workforce

Restaurant employment inched upward in December

But the numbers crunched by the U.S. Bureau of Labor Statistics don't fully reflect the impact of omicron.

Boston and Chicago are both limiting dine-in service to guests who can prove they've been vaccinated against COVID-19, and Oakland is expected to follow.

Employees will now have until Jan. 10 to provide proof of vaccination, and until Feb. 9 if they opt for testing.

Elsewhere in the world, service limits are being imposed on restaurants again. But in the U.S., officials are relying on vaccination and mask mandates to avoid caps on seating and hours of operation. At least until now.

The measure takes effect Wednesday and will run for at least a month.

As of Jan. 3, total vaccination will be required of all restaurant guests and employees unless they've tested negative for COVID-19 in the prior 24 hours. Testing will no longer be accepted as of Jan. 17.

A Deeper Dive: Roslyn Stone, chief operating officer of Zero Hour Health, joins the podcast to talk about the possibility of another wave and what restaurants can do to protect their workers and businesses.

John Peyton said Americans are learning to live with the virus and its various mutations, which is good for Applebee’s and IHOP.

The combination of more inflation concerns and the variant sent restaurant stocks tumbling once again on Tuesday.

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