When New York Gov. Andrew Cuomo moved to reopen indoor dining in mid-February, it took restaurants by surprise. Some had to hire or retrain staff on a limited budget and implement additional safety precautions.
But for many restaurants, the added work and risk was well worth the revenue that even reduced capacity indoor dining brought after New York City closed down indoor dining for the coldest months of winter.
Cheddar reporter Chloe Aiello visited with Manhattan chefs at French bistro Loulou in Chelsea and Kissaki, a sushi restaurant in NoHo, to see how they pivoted to accommodate New York’s shifting regulations -- and why, they said, it was worth it.
George Sakellaris, President & CEO at Ameresco, outlines how smart energy upgrades and performance contracts are cutting costs, CO₂, and boosting efficiency.
Seth Schachner, Managing Director at Strat Americas, breaks down Disney’s Q3 results: streaming profits, parks growth and ESPN rights deal with the NFL.
Kory Kantenga, Head of Economics Americas at LinkedIn, unpacks Friday’s jobs numbers, labor force trends, and signals of a potential economic deal with China.
Bret Kenwell, US Investment Analyst at eToro, joins us to break down tech earnings, what’s driving tech stock momentum, and what investors should watch next.
