Apr 7, 2021
Everyone knows the restaurant industry is difficult. From long, stressful shifts, to working the majority of nights, weekends, and holidays, to hyper-competition and low-profit margins, it takes a special breed to stick with it and succeed. Then try doing that during a pandemic while having to open and close your...
Oct 29, 2020
No one looks forward to times of adversity, but we all face difficult challenges at some points in our lives. COVID-19 brought a systemic shock to not only the hospitality industry but to the entire world this year. As devastating as the pandemic has been to bars and restaurants, it has also been a call for us to
Oct 2, 2020
Everyone is well-aware of how hard the restaurant industry has been hit from government-mandated COVID-19 restrictions. Bars have even more restrictions, and the nightclub segment has been impacted the most. Even if they have great food, clubs aren’t thought of a dining meccas, so offering carryout and delivery...
Sep 17, 2020
Everyone is well-aware of how hard the restaurant industry has been hit from government-mandated COVID-19 restrictions. Bars have even more restrictions, and the nightclub segment has been impacted the most. Even if they have great food, clubs aren’t thought of a dining meccas, so offering carryout and delivery...
Aug 30, 2020
To close out What’s On Tap’s "Black in the Hospitality Industry” series, we sit down with Jeremy Joyce, founder of Black People Eats, and Kristal Long, Business Manager at Chicago Food on the Run, a newly opened black-owned restaurant. Although the end of the series doesn’t mean our listening phase is over, we...