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.
Serve Robotics CEO Ali Kashani discusses expanding beyond Uber, adding new delivery partners and scaling autonomous robots as delivery moves into the mainstream
Citrotech CEO Wes Bolsen discusses how innovative building materials could prevent fires, slow their spread and reshape the future of fire-safe construction.
Complex President Moksha Fitzgibbons explains how the brand is blending media, AI, e-commerce, sports & live experiences to build a new kind of culture business
Amazon’s Daniel Rausch, VP of Alexa and Echo, on Alexa’s AI evolution, the future of voice commerce and why your next shopping assistant could be Alexa.
