because of limited demand early in the pandemic, the infrastructure to get any goods — whether food or planks of wood — from one point to another is buckling. Restaurants require a constant supply of raw ingredients, of course, but also other materials — cleaning supplies, plates and glassware, chairs and tables, and so much more — and have felt the effects of these disruptions to shipping and transportation.
during the pandemic, and as these farms navigate their own problems finding workers and transporting produce, all while facing the disruptions of climate change, sourcing issues are passed on to delivery companies like Baldor — and suppliers like Baldor pass them on to restaurants like Bagnall’s. “Small independent restaurants do not have as robust of access to the more complicated supply chains in the United States [as large chain restaurants],” says Malone, the agricultural and food economist.
, so with a skeleton crew, the restaurant’s to-go operation kept chugging along through the spring and summer of 2020, as Chen reimagined his menu to be takeout- and delivery-friendly.in March 2021, Chen was able to bring back a greater portion of staff, and little by little, revive his restaurant. He installed air filters to make indoor dining safer, and spent months building out sidewalk parklets in front of the restaurant to create space for outdoor dining.
Some of my favorite places for years in my neighborhood have closed down. It's very sad.
United States Latest News, United States Headlines
Similar News:You can also read news stories similar to this one that we have collected from other news sources.
Source: Slate - 🏆 716. / 51 Read more »
Source: MarketWatch - 🏆 3. / 97 Read more »
Source: NYMag - 🏆 111. / 63 Read more »
Source: Newsweek - 🏆 468. / 52 Read more »
Source: PasteMagazine - 🏆 392. / 55 Read more »
Source: ABC - 🏆 471. / 51 Read more »