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.
Elf Labs CEO, David Phillips, speaks to Cheddar about how the company came to be and how it is bringing forth fairytale characters in new and exciting ways.
Don’t panic just yet, but it's starting to look like the economy is slowing down… AKA heading into what one analyst calls a ‘mild form of a recession.’
