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.
As real estate is reshaped by AI and affordability pressures, Malte Kramer, CEO and Founder of Luxury Presence, explains how agents adapt, scale, and win.
Global markets hit a turning point as Michael Spence, Nobel Prize–winning economist and Professor Emeritus at Stanford University, assesses risks and growth.
