Sponsored By

This week's top 10: Ghost kitchen regulations, new bar concepts, Tartine workers attempt to unionize

A new plant-based restaurant debuts in Boston, a decade in food trends with Bret Thorn and Nancy Kruse and other popular stories from the past week

Holly Petre, Assistant Digital Editor

February 13, 2020

10 Slides
city-hall.jpg

Already have an account?

This week, a hearing was held in New York City to learn more about ghost kitchens from a legislative view and the results were interesting. The New York City Council spoke with two CEOs of ghost kitchens, Kitchen United and Zuul, as well as a Health Department official and small business owners in New York City. Legislators learned that the field is completely unregulated and raised concerns about the health concerns for customers.

While restaurants across the country wait to hear what the ghost kitchen regulations will eventually be, the market is not slowing down. SBE, Accor and Simon partnered to create nationwide network of ghost kitchens under C3 (Creating Culinary Communities) using malls and hotel kitchens.

Also, workers at Tartine, the San Francisco restaurant, attempted to unionize this week. Amid concerns over loss of hours, benefits and pay disparities, the employees signed a letter to management asking for a "seat at the table".

See what else was trending this week in the world of independent restaurants.

 

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.

 

Subscribe to Our Newsletters
Get the latest breaking news in the industry, analysis, research, recipes, consumer trends, the latest products and more.

You May Also Like