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.
Mark Hamrick, senior economic analyst at Bankrate, breaks down the current housing market and why he’s expecting affordability will get better as the year goes on.
Georgie Dickins, founder of Women in Leadership Global and author of ‘Leading with Impact,’ shares thoughts on women in business and how to cultivate a supportive community.
