Tax Planning for a Pandemic – Understanding the Rules

This article was written by Anton Rayetskyy and Richard Shevak for NRN. To describe 2020 as a challenging year for the restaurant industry would be an understatement. With indoor dining shut down or severely restricted across the country, many unforeseen … Continued

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Sweetgreen, Just Salad Work to Lessen Their Environmental Impact

This article written by Heather Lalley with Restaurant Business. Two fast-casual chains in recent days have committed to operational changes to lessen their impacts on the environment. Sweetgreen on Wednesday pledged to be “carbon neutral” by 2027, surveying its emissions … Continued

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How Restaurants Survive the Long Pandemic Winter

This article written by Nick Paumgarten with The New Yorker. New York City’s first blizzard of the season whipped in on a Wednesday evening in mid-December. Earlier in the day, the air had had that damp chill that even RealFeel … Continued

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