{"id":6188,"date":"2020-03-25T11:45:08","date_gmt":"2020-03-25T11:45:08","guid":{"rendered":"http:\/\/www.foodfriends.com\/blog\/?p=6188"},"modified":"2020-03-26T11:25:34","modified_gmt":"2020-03-26T11:25:34","slug":"will-they-have-an-america-without-restaurants","status":"publish","type":"post","link":"https:\/\/old.foodfriends.com\/blog\/will-they-have-an-america-without-restaurants\/","title":{"rendered":"Will &#8220;They&#8221; Have an America Without Restaurants?"},"content":{"rendered":"<p><strong>Ibland springer man p\u00e5 artiklar som bara \u00e4r f\u00f6r bra att inte dela. <\/strong><\/p>\n<p>Artikeln som \u00e4r l\u00e4nkad nedan \u00e4r skriven en grupp av kr\u00f6gare. Inte vilka kr\u00f6gare som helst utan n\u00e5gra av de mest framst\u00e5ende och framg\u00e5ngsrika som finns p\u00e5 deras hemmaplan. Bland de som varit en del av artikeln finns Tom Colicchio,\u00a0Danny Meyer,\u00a0Missy Robbins och Marcus Samuelsson. Precis som krogprofiler gjort p\u00e5 v\u00e5r hemmaarena s\u00e5 har de g\u00e5tt ihop f\u00f6r att belysa vikten av restaurangernas \u00f6verlevnad och krogpersonalens mentala och ekonomiska tillst\u00e5nd.<\/p>\n<p>Jag skall inte l\u00e4mna bort f\u00f6r mycket om du vill l\u00e4sa artikeln, (som f\u00f6r \u00f6vrigt inte \u00e4r speciellt l\u00e5ng) men de beskriver p\u00e5 ett mycket tydligt och talande s\u00e4tt vad som skulle kunna h\u00e4nda om inte makthavarna best\u00e4mmer sig f\u00f6r att hj\u00e4lpa till. Vad som skulle kunna h\u00e4nda \u00e4r precis som i m\u00e5nga andra l\u00e4nder s\u00e5klart, men i New York d\u00e4r allt \u00e4r s\u00e5 centralt blir effekterna centrerade p\u00e5 s\u00e4tt som bara kan h\u00e4nda i den typen av st\u00e4der.<\/p>\n<p><strong><em>\u201cOver the past two weeks, tens of thousands of restaurants have closed across the country. New York City alone has roughly 26,000 restaurants \u2014 and nearly all of them have now shut down\u201d<\/em><\/strong><\/p>\n<p>Det \u00e4r verkligen inspirerande att se m\u00e4nniskor fr\u00e5n v\u00e5r k\u00e4ra bransch som k\u00e4mpar s\u00e5. Det ger oss f\u00f6rhoppningsvis br\u00e4nsle till att orka forts\u00e4tta. Var vi \u00e4n \u00e4r i v\u00e4rlden eller i vilken del av branschen vi agerar \u00e4r den h\u00e4r gemenskapen en av de allra finaste!<\/p>\n<p>Enjoy!<\/p>\n<p><em><strong><a href=\"https:\/\/www.nytimes.com\/2020\/03\/24\/opinion\/coronavirus-restaurants-danny-meyer.html?fbclid=IwAR0YFXs2yEEBGmB2OzuJ6ZiRQkut5dvbs4PpSOTdCVK_GGeXxHA5sLDZJOU\">Will We Have an America Without Restaurants?<\/a> NYTimes.com<\/strong><\/em><\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ibland springer man p\u00e5 artiklar som bara \u00e4r f\u00f6r bra att inte dela. Artikeln som \u00e4r l\u00e4nkad nedan \u00e4r skriven en grupp av kr\u00f6gare. Inte vilka kr\u00f6gare som helst utan n\u00e5gra av de mest framst\u00e5ende och framg\u00e5ngsrika som finns p\u00e5 deras hemmaplan. Bland de som varit en del av artikeln finns Tom Colicchio,\u00a0Danny Meyer,\u00a0Missy Robbins [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":6190,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"inline_featured_image":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[14,18],"tags":[],"class_list":["post-6188","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-varlden","category-branch"],"_links":{"self":[{"href":"https:\/\/old.foodfriends.com\/blog\/wp-json\/wp\/v2\/posts\/6188","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/old.foodfriends.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/old.foodfriends.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/old.foodfriends.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/old.foodfriends.com\/blog\/wp-json\/wp\/v2\/comments?post=6188"}],"version-history":[{"count":2,"href":"https:\/\/old.foodfriends.com\/blog\/wp-json\/wp\/v2\/posts\/6188\/revisions"}],"predecessor-version":[{"id":6198,"href":"https:\/\/old.foodfriends.com\/blog\/wp-json\/wp\/v2\/posts\/6188\/revisions\/6198"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/old.foodfriends.com\/blog\/wp-json\/wp\/v2\/media\/6190"}],"wp:attachment":[{"href":"https:\/\/old.foodfriends.com\/blog\/wp-json\/wp\/v2\/media?parent=6188"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/old.foodfriends.com\/blog\/wp-json\/wp\/v2\/categories?post=6188"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/old.foodfriends.com\/blog\/wp-json\/wp\/v2\/tags?post=6188"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}