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.
Voyager Technologies CEO Dylan Taylor discusses the booming commercial space race, NASA partnerships, defense tech, and building the future beyond Earth.
Inflation is outrunning growth, squeezing consumers and raising fear of a summer slowdown as high rates and sticky prices test spending and markets today now.
TIME's editorial director Emma Barker unpacks the 2026 100 Most Influential Companies list, spotlighting trends, AI impact, surprises, and leadership shifts.
From dire wolves to new species targets, scientists at Colossal Biosciences are using gene editing to revive extinction and reshape biodiversity as we know it.
R.J. Hottovy, Head of Analytical Research at Placer.ai, breaks down restaurant trends, pricing power, and which chains are winning this earnings season.
