The roadblocks on the road to reopening continue. As the number of coronavirus cases rises in reopened states such as Texas, Florida, Arizona and others, fear of infection at restaurants seems to be growing at a fever pitch, threatening to grind dine-in services to a halt.
COVID-19 (a.k.a. the coronavirus) may be an astonishing outbreak, but foodservice is far from broken. Though the dark clouds of coronavirus continue to gather, there have been bright spots that show the industry's resiliency and resolve.
Topics: Restaurant Operations, Trends, Independents, Family Restaurant, Regional, Commercial, Quick Service Restaurant, Casual Dining Restaurant, Meal Kits, National, Local, Breakfast, Lunch, Dinner, Restaurant
Danny Meyer (aka “Mr. Hospitality”) sent shockwaves through the foodservice world when in 2015 he announced that his company, Union Square Hospitality Group, would no longer allow tipping. He was at the forefront of a trend: The elimination of tipping gained traction as a way to create a better working environment for servers by making them less reliant on tips.