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.
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.
Gregory Daco, chief economist at EY and Jordan Shapiro, senior managing director at Bachrach Group, break down February’s jobs report and what it means for workers.
Linda Moore, president and CEO of Technet, explains why the U.S. should be a leader in A.I., plus why deepfakes and misinformation could be a concern during the election season.
Steve Preston, president and CEO of Goodwill Industries International, shares how the organization’s programs have helped over 2 million people develop their tech skills.
Box office analyst Shawn Robbins breaks down how the theater business is faring as two of 2023’s biggest movies are on their way to the Academy Awards.
