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.
Senior Writer at Fast Company, Elizabeth Segran, discusses how Sephora has become the dominant beauty retailer and why brands want to sell there. Watch!
Matt Calkins, CEO of Appian, breaks down the recent bipartisan report on AI safety and shares thoughts on future privacy enhancements needed in the space.
