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This week's top 10: Congress passes PPP Flexibility Act extension, Louisville restaurateur is reportedly killed by police, restaurant industry speaks out against injustice

Los Angeles and NYC cap delivery fees, COVID-19 menu innovations have changed the way menus are designed and more from Restaurant Hospitality this week

Holly Petre, Assistant Digital Editor

June 4, 2020

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This week, both the House and the Senate passed the Paycheck Protection Program Flexibility Act extension. This extension, now only waiting for the President's expected signature, will extend expense forgiveness from eight to 24 weeks, reduce payroll ratio from 75% to 60% and extend rehiring workers from Jun. 30 to Dec. 31. Another point of contention from the previous bill was also addressed: the bill now allows exemptions from forgiveness requirements if employers can document in good faith their inability to rehire certain workers who were employed as of Feb. 15, or similarly qualified workers before Dec. 31.

While Congress was voting on the PPP, protestors took to the streets to demand justice for the killing of George Floyd at the police's hands in Minneapolis. In what has become over a week of continuous protests, violence has taken over the headlines instead of the Black Lives Matter message. On Jun. 1, David McAtee, owner of YaYa's BBQ in Louisville, KY, was reportedly shot and killed by police during a community gathering. The police were not wearing body cameras at the time. McAtee was considered a pillar of the community, often donating food from his restaurant to those in need. He was 53 years old.

During Restaurant Hospitality's own leadership event Restaurants Rise, happening this week, industry leaders took time during their panels to speak about the current political movement and express their support for Black Lives Matter. From leaders at DoorDash to Wingstop to Smokey Bones and Restaurant Hospitality's own Group Publisher, there was no holding back as the industry was vocal about their outrage.

See what else was trending on Restaurant Hospitality during this turbulent week.

About the Author

Holly Petre

Assistant Digital Editor

Holly Petre is a digital editor for Nation’s Restaurant News as well as the host of NRN’s podcast, Extra Serving, and producer for Informa Restaurant and Food Group’s other three podcasts, One On One by Food Management, Off the Shelf with SN and In the Kitchen with Bret Thorn. Holly holds a Bachelor of Fine Arts with a concentration in Sculpture, fibers and Material Studies and Ceramics from the School of the Art Institute of Chicago. A native New Yorker, Holly enjoys her place on staff as the resident pop-culture expert and millennial with a sassy attitude and great sense of style.

Holly Petre’s work on Nation’s Restaurant News and Restaurant Hospitality often covers marketing and trends, either aimed-at or examined-through the millennial mindset. Holly is responsible for introducing TikTok and Twitch to NRN and RH readers as well as explaining terms like “Karen” to staff and readers alike. She also spends her time on staff trying not to make every headline a pun.

Holly Petre hasn’t spoken at any events or on panels, but she is readily available with a killer shoe wardrobe and several witty quips.

 

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