Every restaurant owner with hopes of making it through the pandemic had to choose a survival strategy.
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For Butcher & Bee owner Michael Shemtov, who ended last week short one catalytic converter he had at its start, the pandemic put business headaches in perspective.
Harold’s Cabin was one of the last restaurants on the peninsula still in reopening limbo.
Vaccinated back-of-house employees at Butcher & Bee last week were given the go-ahead to work without face coverings if they choose. Vaccinated front-of-house employees will soon receive the same offer.
With victory over COVID on the horizon and Restaurant Revitalization money in hand, Chasing Sage has settled on an opening date of June 23.
Butcher & Bee is implementing a fee of $10 per person for no-shows and cancellations made within 24 hours of the reservation time.
Walter Edward of Chasing Sage, a majority of which is owned by his wife, Cindy Edward, spent the days leading up to the program’s launch talking to their accountant and familiarizing himself with the system. He was ready.
The owners of Harold's Cabin and Butcher & Bee participated in a roundtable designed to motivate restaurant owners across the Carolinas to apply for their share as soon as they possibly can.
Even though Chasing Sage hasn’t yet opened its dining room, the restaurant isn’t immune to the employee shortage which has seized the Charleston area’s food-and-beverage sector.
The Post and Courier Food section since August has been checking in weekly with four downtown Charleston restaurants coping with the coronavirus pandemic and recovering from restrictions designed to contain it. Here's the latest installment.