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.
Stocks fall for a second day on Wall Street due to weak job data and recession fears. The VIX surges over 60, showing high anxiety and a potential rebound.
A new CEO takes over the embattled planemaker. Plus: Elon picks a fight, the Fed might finally cut rates and Microsoft makes a lot of money but not enough.
