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Coronavirus

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


Leadership

Wyman Roberts led Brinker over the bridge and onto a new path

The CEO of Chili’s and Maggiano’s leaned on a lifetime of restaurant experience to weather a challenge no one was prepared for, creating a new blueprint for growth in the process.

OSHA Tables Vaccine Mandate for Now

Agency withdraws emergency rule for employers, but still seeking permanent standard

The group found that nearly half the nation's restaurants believe they won't survive the pandemic without direct financial aid from Washington.

Sweet & Sour: Nancy Kruse and Peter Romeo look at the oft-voiced theory that the pandemic has shifted the focus of restaurant customers and operators to the convenience of takeout and delivery. Neither one is buying it. Some axe throwing and a drink, anyone?

Why the struggle to find qualified labor will remain long after the pandemic: Kramer

"Those that are still out there on the front lines have earned the added pay," Robert McDonough of Redner’s says.

Take this test to see if you've thought of everything that could be involved.

The ruling will "help ensure the food industry is able to continue meeting our customers’ needs as efficiently and effectively as possible amid the ongoing supply chain and labor disruptions," FMI President and CEO Leslie Sarasin said.

OSHA does not have the power to broadly regulate public health, SCOTUS majority opinion says

While the U.S. Supreme Court deliberates, the state is mandating compliance, starting Feb. 24.

Reality Check: And—surprise, surprise—some of them are good news for an industry that’s taken its lumps.

More evidence says the latest surge is hurting sales, but analysts and executives are expecting more of a “bump in the road” this time.

Greg Ferrara discusses inflation, labor shortages, regulations and competitive challenges, which independent community grocers now face.

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

Working Lunch: Mike Whatley, VP of state affairs and grassroots advocacy, discusses the industry’s key issues. Also, President Biden’s vaccine mandates, actions by governors and mayors.

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

Justices to hear challenges to OSHA requirements for businesses on Jan. 7

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.

The National Retail Federation said it will consider additional legal options, while the National Grocers Association's Robert Yeakel looks ahead to possible Supreme Court outcomes.

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