Eating, Restaurant, Meal, Food, Health care, Food industry

I decided that retaining my workforce should be my top priority during COVID-19. Here’s what I did next

On Apr 24, 2020
@FastCompany shared
I decided that retaining my workforce should be my top priority during COVID-19. Here’s what I did next https://t.co/zYrCoAZ2KG
Open

When crisis hit, investors told Luke Saunders, founder and CEO of Farmer’s Fridge, to minimize his losses immediately. He came up with a new strategy instead.

www.fastcompany.com
On Apr 24, 2020
@FastCompany shared
I decided that retaining my workforce should be my top priority during COVID-19. Here’s what I did next https://t.co/zYrCoAZ2KG
Open

I decided that retaining my workforce should be my top priority during COVID-19. Here’s what I did next

When crisis hit, investors told Luke Saunders, founder and CEO of Farmer’s Fridge, to minimize his losses immediately. He came up with a new strategy instead.

Restaurateur Nick Kokonas isn’t waiting for Congress to come to his rescue

The co-owner of Chicago’s Alinea restaurant and CEO of reservation service Tock has a game plan for surviving the COVID-19 era—and he wants other restaurants to adopt it.

How NYC Restaurants Are Helping Health Care Workers in the COVID-19 Fight

NYC restaurant workers are stepping up, putting themselves at risk to feed first responders, hospital workers, students, vulnerable populations, and yes, even us regular folk.

From Voicebots and Loyalty to Data and Delivery: What Are the Next Big Hits (and Misses) in Food Tech?

This is a guest post written by Brita Rosenheim, Partner at Better Food Ventures. This Food Tech Industry Landscape and state-of-the-industry analysis are intended to help operators, ...

José Andrés: We Have a Food Crisis Unfolding Out of Sight

America has fed millions through disasters before. Mobilize restaurant workers now.

Feeding the front lines, one duck confit at a time

SAN FRANCISCO (AP) — On a break from the front lines, nurse practitioner Gabe Westhemier tucked into a plate of duck confit, the work of one of the city's celebrity chefs. ("It was...

2019 Food Tech State-of-the-Industry Report

Brita Rosenheim, Partner at Better Food Ventures, has released her Food Tech Industry Landscape, and industry analysis, with the goal of helping operators, entrepreneurs and investors in ...

10 Mistakes You're Making When Ordering Takeout

During the COVID-19 pandemic, it is important to implement safe practices in picking up your takeout. Here are some mistakes to avoid when getting takeout.

As Rural Schools Close, Some Hungry Kids to Get a Box of Processed Food

The USDA is partnering with PepsiCo to mail food-insecure families a million meals a week, while school districts develop their own strategies for getting food to rural kids.

Food waste: how to get cheap grub and help save the planet

Apps to sell off the large number of uneaten restaurants and cafe meals are finding a lot of new fans

Upscale Seattle restaurant finds new business model amidst COVID-19 crisis

Canlis redesigned its business model with pop-up concepts, helping customers and employees during the Coronavirus pandemic

Volunteering has the power to change people’s lives

Josephine found confidence, self-belief and a job. Rory - his dream gig as a roadie. Richard switched a life that wasn’t working for him to one that was.

10 People Share the Real-Life Lessons Meal Prep Taught Them

Real people — from bloggers, to cookbook authors, to everyday parents — share how meal prep changed their lives in ways big and small.

How Daniel Humm Reopened Eleven Madison Park as a Soup Kitchen

Eleven Madison Park is known for producing some of the finest dishes in the world, from leek and shiso portobello mushroom to honeynut squash with…