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.
Food inflation affects eating and shopping. Students still get bulk deals, but are people trading down? Debate on price gouging and retailer control persists.
Arc'teryx CEO Stuart Haselden gives an exclusive look inside the outdoor sportswear brand's new NYC flagship store and introduces new MO/GO wearable hiking tech
