Pub life & beer seem essential to Brits. So how have they been getting their fill during Covid pub closures?
After ten years in restaurants, this cook left the kitchen during Covid, and he’s got some insights on how to get others to stay.
From being out of work, to walking away from restaurant life, to working under Covid conditions, here’s how to strive for work-life balance during the pandemic.
Candid Convos goes live on YouTube with host Regina Varolli and Chef Neal Fraser talking COVID restaurant closures in Los Angeles
There IS something we can all do to help the industry and its workers survive! These suggestions offer a range of options, and we know you can manage at least a few of them!
Chef Greg Leon rallied with other restaurateurs and local businesses to make masks mandatory in Milwaukee, here’s why.
Thomas Keller and Will Guidara were just two restaurateurs who met Trump to discuss the needs of the industry, here’s a deep dive into that discussion
“An eight-week band-aid doesn’t match the twelve to eighteen month job it’s going to take for our restaurants to rebuild, rejoin our communities, and keep over 11 million people employed in our industry.” ~ Andrew Zimmern | IRC
D’Artagnan Founder & CEO Ariane Daguin writes about the COVID-19 crisis in the restaurant industry and on farms in this CulEpi exclusive
CulEpi Contributor and Career Server writes about being hit by unexpected unemployment and her hopes for the industry