Latest Hospitality Industry Covid-19 Issue Updates


Wall Street Journal: A New Problem Is Brewing In The Beer Industry: A Million Kegs Are Going Stale (via National Beer Wholesalers of America)

Millions of gallons of beer stuck in stadiums, concert halls, restaurants and bars are fast going stale, leaving the beer industry with a tricky problem: What to do with all that booze nobody will ever drink?

The coronavirus pandemic forced U.S. bars to close ahead of two of the country’s biggest drinking occasions: St Patrick’s Day and the “March Madness” basketball tournament. Beer intended for those events is now spoiling in locked establishments, and brewers are trying to get it back so kegs can be refilled before lockdowns lift. Executives say draft beer typically stays fresh for between two and six months.

Rolling Stone: More Than 800 Live Music Venues Join Together To Ask Congressional Leaders for Aid

“Our businesses were among the first to close as COVID-19 spread across the country and, unfortunately, are also likely to be among the last to reopen,” the letter said. “Recently, leaders in both California and New York expressed skepticism about the return of concerts and live events until at least 2021, which means that in order to protect lives, our employees and artists may remain without jobs and we may be without revenue for an entire year or more.”

Eater: Georgia Releases Guidelines Ahead of Reopening

Eater: NYC Mayor Says Temperature Checks Likely To Be Required For Reopening

Both Eater stories have an extensive discussion of what other governments are looking at as they determine re-opening guidelines. Read them and see which you and your staff could implement now and what you might need to purchase. These discussions are at a very, very early stage in Chicago and Illinois. HBAC will circulate more information on the Chicago specific re-opening discussions ASAP via email newsletter as it becomes available.

Restaurant Dive: States begin easing dine-in restrictions, but are restaurants ready to reopen?

“The people who are making decisions about how we’re going to reopen have zero knowledge of what it takes to actually operate the restaurant,” Jim Collins, CEO of Kitchen United and founder, owner and operator of Town Kitchen and Grill in California, said during a Kitchen United webinar on April 23. “But they are making their best decisions on what they know on public health. It falls to us in the restaurant community on what [reopening] means.” 

Restaurants will have to reopen in stages, with stage one being the “safe at home stage,” where much of the country has been, Collins said. This is where people have stayed home and restaurants that are able to have offered to-go and delivery only. Stage two will likely include social distancing, where dining rooms are allowed to reopen, but at a percentage of capacity to ensure proper social distancing. 

“Stage two to me is almost more frightening than stage one,” Collins said. “Most people know that the only thing worse than a closed restaurant is a half full restaurant.” 


The emergency order is very clear that alcohol deliveries must also be completed by 9pm and not just placed before 9pm. Please exercise caution with your online carryout and delivery offerings of alcohol to comply with that restriction.