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.
Colin & Samir break down YouTube’s $100B payout to creators and explore why nearly a third of Gen Alpha want to be YouTubers — plus what that means for you.
Unpacking Jerome Powell’s surprise rate cut with Tematica Research CIO Chris Versace—what it signals, who wins, who loses, and what smart investors do now.
Oracle soars as it cashes in on the AI boom, Plus: Starbucks shares continue to fall under its new CEO, and does anybody actually want a new iPhone Air?
Aurimas Sabulis, CEO of Dextall, unveils how AI‑driven prefabricated façades slash design time by 80%, labor by 87%, and accelerate affordable housing delivery.
