CDC Study Suggests Dining at Restaurants Poses Greater COVID-19 Risk

The U.S. Centers for Disease Control and Prevention (CDC) released the results of a study of COVID-19 patients and the activities they participated in and the interactions they had in the two weeks before they tested positive for the respiratory illness.

Eating at a restaurant also seemed to be a bigger determining factor for a positive test than a number of other activities, including going to an office, visiting a hair salon, going to a gym, riding on public transportation, or attending a religious service.

www.foodandwine.com/news/cdc-covid-study-restaurants-dining-out

Patrons are asked to self-quarantine after about 85 people who visited a Michigan bar get Covid-19

People who visited a bar in East Lansing, Michigan, are being asked to self-quarantine because roughly 85 people contracted COVID-19 after visiting the establishment this month.

The bar followed safety guidelines for employees, capacity guidelines, and table spacing, the statement said. The bar opted to close down temporarily to install air purifiers and to eliminate lines.

For More Details Click Below :

edition.cnn.com/2020/06/27/us/michigan-coronavirus-bar-harpers/

One fine meal: Chef Tarun Sibal talks about the future of restaurants and the culinary industry after the lockdown

Key Take Away

With 18 years of experience behind him, Tarun is a product specialist with core competence in the food and beverage category, across production, operations, formats, food heritage, and food and liquid culture.  

Tell us about your culinary journey?

I started my culinary journey in the year 2000 at IHM Pusa Delhi. The three major milestones of the first phase of my professional life were being an Industrial trainee at the Oberoi, a Management trainee with the Habitat World, and a Sous Chef in 2006.

Finally, 2019 saw the birth of “TITLIE” Culinary Bar in Vagator Goa, based on collaborative cuisine and my most prestigious product so far, TitlIe opened to packed houses and got unprecedented love from the audience. 

How have you managed your restaurants during the lockdown? What has happened to the restaurant industry as a whole?

The first step for us was to safeguard the interest of our employees and staff members.

What were some of your culinary initiatives during the lockdown?

​​We started a massive training drive for almost 100 of our staff members and food handlers covering Hygiene and Safety protocols

For More Information Click Below:

yourstory.com/weekender/chef-tarun-sibal-one-fine-meal-titlie-restaurants

New safety rules announced for UAE hotels

Key Take Away

Hotels across the UAE have new guidelines to follow to ensure they operate safely during the coronavirus pandemic. Guidelines were issued by The National Emergency Crisis and Disaster Management Authority and apply to all hotels across the emirates, according to state news agency Wam

There are 21 main points covered in the hotel guidelines, which advice on policies for physical distancing measures, cleaning and sanitizing of guest rooms, health checks for staff and guests, as well as hygiene protocols for restaurants, cafes, swimming pools, beaches, and health clubs.

Under the new guidelines, hotels must test staff for COVID-19 before reopening. Tests must then be repeated every 15 days.

For More Information

www.thenational.ae/lifestyle/travel/new-safety-rules-announced-for-uae-hotels-1.1029270

Upcoming Live Webinars - Restaurant Industry in NYC and Travel Industry’s Road to Recovery

What's Next for NYC Restaurants

 COVID-19 and social distancing have completely changed the way restaurants and bars can do business. Because foodservice is considered an essential service, operators can choose to remain open if they limit their sales to takeout and delivery only.

While this “new normal” will work for some operators, others will be forced to shut down. Neither choice is ideal in this new, ever-changing, and volatile business environment, and owners, operators, and their suppliers are being forced to make difficult decisions every day to protect their businesses, assets, employees, and guests.

The Travel Industry’s Road to Recovery

 COVID-19 presents a challenge of historic proportions for the travel industry. The measures put in place to stop the spread of the pandemic – border closures, stay-at-home orders, and quarantines – have brought travel to a standstill, and no one can say when these policies will be eased or if additional measures will be implemented.

This panel of travel industry experts will discuss the current market dynamics and different recovery scenarios.

Tribute Portfolio Continues to Grow Its Global Family of Hotels. First Outpost in Frankfurt, Germany

Tribute Portfolio, Marriott International’s newest collection of characterful independent hotels, continues to expand its European footprint with the opening of Gekko House, the brand’s second hotel in Germany and first in Frankfurt. The 128-room urban-designed hotel is situated in the heart of Frankfurt’s up-and-coming Gallus district known for its converted warehouses and factories, which is now home to eclectic music venues and theatres. Frankfurt-based Morgen Interiors led the design, creating a captivating urban aesthetic reflective of Frankfurt’s open-minded culture whilst inviting spontaneity and fun, inspired by the hotel’s motto, ‘life is crazy.’

It is set to be a hot spot for both guests and locals alike with its characterful and cosmopolitan design, sincere service, and lively ambiance at their Chicago Williams restaurant and bar