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How Restaurants Can Survive and Thrive—Webinar Recap

Independent restaurants expect to be hit the hardest by the pandemic, but they are also in the unique position to quickly pivot to stay afloat amid shutdowns and successfully stay open after.

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ServSafe Recertification Receives 6-month Grace Period

One of the ironic fallouts of the COVID-19 pandemic where safety is issue No. 1 is that restaurant workers needing to recertify their food safety credentials through ServSafe won’t be able to take the class and the required test.

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Donating for Crowlers and Out-of-Work Workers

With everything going on, it’s hard to plan more than a couple of days out. As more and more events are forced to cancel, the noncalendar list continues to grow. Events are starting to reschedule, such as The Bloody Mary Festival – Twin Cities, which is now going to be held on Friday, October 16 and October 17. And we’re all waiting to hear when restaurants can start welcoming guests inside. Until then, here’s some of what’s going on.

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Adding Beer and Wine to To-go Orders Passes

UPDATED: Restaurants ability to add beer and wine sales to their takeout and delivery orders is here. But while it will provide some much needed dollars, it may not be the silver bullet the industry needs during sheltering-at-home times.

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Creative Business-Saving Ideas in the Midst of a Pandemic

From teaming up with designers for masks to offering a whole week's worth of food and your restaurant's playlist, local restaurateurs find ways to make their brands lifestyle choices.

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