Smallhold is a macrofarm in Brooklyn that has created artificial environments for growing rare and unique mushrooms for local restaurants and grocers. Their goal is to open people’s minds to using mushrooms in more cooking, while creating sustainable farms in multiple cities nationwide. https://www.smallhold.com/
RB’s Top 100 Independents ranking is a measure of the highest-grossing independent restaurants. Only restaurant concepts with no more than five locations are considered “independents” for the purpose of this list (although it’s possible a restaurant that shares a name with a chain but is owned and operated separately would qualify, such as Smith & Wollensky in New York City). Rankings are based on gross 2018 food and beverage sales. Information was gathered through surveys. When data wasn’t provided, sales were estimated based on public information, similar concepts and other factors.
Burger King unveiled its new prototype last month, a prototype that it began working on shortly after the pandemic began. It features a much smaller dining room, or no dining room at all, along with two or three drive-thru lanes, walk-up windows and curbside lanes. Some of the options allow for the complete removal of indoor seating.
Burger King’s latest restaurant design assumes that customers will not go back to dine-in service.
It’s not as if the Miami-based burger chain’s latest prototype doesn’t feature indoor seats. But its restaurants are 60% smaller, meaning a much smaller dining room. And one version of it replaces the dining room altogether with patio seating.
But the design is heavy on takeout options, an acknowledgement that consumers have been shifting that way for some time and then went all-in on takeout during the pandemic. It features two or three drive-thru lanes, with digital menu boards and merchandising. A “living wall” provides a view into the kitchen interior featuring Burger King’s broiler. And there’s an external walkup window on the glass façade.
After months in lockdown, restaurants are back. But they’re coming out of hibernation into a strange new world shaped by the coronavirus pandemic. In the first in a new series of films, food writer Tim Hayward and the FT’s Daniel Garrahan visit Lyle’s in east London to see how a Michelin star restaurant has pivoted from fine dining to pizza.
I’ve had lunch with politicians, clergy, reporters and people who’ve just been indicted at Manny’s Cafeteria and Delicatessen in Chicago, and there’s a code of silence over the clatter: it doesn’t count.
The schmear of cream cheese thick enough to be a ski jump? No calories! Potato pancakes hefty as manhole covers?
But the weeks of the shutdown became months. Even as businesses reopened, multitudes still work from home.
“That can’t pay our rent, insurance, our payroll,” says Dan Raskin. “We can’t go on like that.”
When a family business is forced to close, people lose their livelihoods, families lose support, and a city loses revenue and vitality. A landmark like Manny’s is also a link to history. You can point to where Barack Obama talked politics over pastrami, Oprah had apple sauce on her latkes, and where your grandfather went when he got tired of dieting.