Why Would Anyone Open a Restaurant in a Pandemic?

The Covid baby boom that many people predicted last year has not happened, but another kind of baby boom is underway. Restaurants and food businesses have been born during the pandemic at a rate that almost no one predicted a year ago, when dining rooms across the United States were ordered to close.

After a steep plunge that reached its lowest point last April, openings have bounced back nearly to prepandemic levels, according to a year-end analysis by Yelp. The company reported that 18,207 restaurants and food businesses were first listed on its service during the last three months of 2020, just 4 percent less than in the same period in 2019. In one category, “grab-and-go services,” including food trucks and bakeries, new listings even went up.

Starting a restaurant in the middle of a pandemic may sound about as ill-advised as going for a cruise in a

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Business Intel: Soul food restaurant and treat shop opens in Norwich neighborhood | Business Local

A new soul food restaurant and treat shop recently opened in Roanoke’s Norwich neighborhood.

Crossroads Restaurant is a family business that combines mom Lisa Wilson’s love for cooking with daughter Ashley Boardley’s passion for baking.

Some of the restaurant’s signature dishes include chicken and waffles, shrimp and grits, honey lemon pepper chicken wings and Wilson’s chicken salad, which she described as “to die for.” Boardley’s banana pudding and

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The Best Restaurant Meals Montreal Food Writers, Photographers, and Fans Ate in 2020

As is tradition at Eater, we close the year by asking a group of food writers, bloggers, and others about town to weigh in on the year in food. Their answers — unedited (except for grammar) and in no particular order — will be revealed in several posts by the time the clock runs out on 2020. Here, they share memories of their best meal of the year.

a plate of food and glasses of wine on a table

© Pullman/Facebook

Joanna Fox, food writer, and associate editor at ELLE Canada: For the brief moment restaurants were open this year, I went to Joe Beef one beautiful September night to celebrate my ten-year anniversary with my partner. We sat in the idyllic garden, surrounded by twinkling fairy lights. Chef Gabriel Drapeau’s food was exquisite, wine director Max Campbell’s recommendations were spot on, and the service was flawless. It was enough to forget about the pandemic — if just for

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Nation’s Restaurant News spotlights best in restaurant leadership

It’s a new year, and despite the rocky start of the first few weeks — what with pandemic numbers continuing to break records, insurrection and a restaurant industry struggling to survive — there is optimism for better days ahead.

Because the industry has been tested like never before, we are focusing our annual Power List on a special group of restaurant leaders.

This year, we looked at businesses that survived — even thrived — over the past year and saw a common thread of strong leadership and unshakeable company culture. We saw people who led their teams with transparency, who built trust, inspired innovation and demonstrated resilience.

But true leadership is never just about one person. It ripples throughout companies and the communities they serve.

So this year, we are adding a new element to the Power List: inclusion.

The 2021 Power List puts the spotlight on 25 restaurant leaders

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