Describing his career, Timothy McKenna says he “slowly crept” from server to management, but in actuality the elevator ride only required a few months before his innate talent for bringing out the best in people was discovered.
Although Justin Butler’s Duck Donuts franchise is in an affluent suburb, Butler’s employees were still concerned back in early summer that the rioting surrounding the death of George Floyd while in police custody would affect them.
The commodity markets specific to foodservice generally declined during the mid-summer, although the major protein markets, including beef, pork and chicken, found at least a temporary bottom in early August.
Up to this point, many restaurants have been able to survive due to PPP funds, concessions from landlords, interest-only payments from banks and generous terms from suppliers. However, for many time has run out.
“Will this ever end?” “Will the industry survive?” “What will dining out look like on the other side of COVID?” “Will people travel like they use to?” These are the questions that consume our days right now, except on a recent Tuesday.
While public schools struggle to find a safe way to welcome back elementary through high school students, two culinary schools in the Twin Cities are grappling with not only book learning, but knife skills.