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Mayor Eric Garcetti is proposing millions of dollars in restaurant aid and new programs to help street vendors and other struggling chefs and restaurateurs to avert fees, red tape and other logistical hurdles in the wake of COVID-19.

In a State of the City address on Monday evening, Los Angeles’ mayor proposed $75 million for vaccine and PPE delivery; $151 million to programs that advance racial justice and economic equality; nearly $1 billion to address homelessness; and a $25 million “comeback check” program to help restaurants and other small businesses pay off debt and reopen, among other initiatives.

If approved,

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As spring takes hold, the sidewalks of New York are filling with people. Their bodies are loaded with vaccine-induced antibodies, and their heads are throbbing with an urge to enjoy city life again. The restaurant business staggered, but never stopped, and if you spent the past year cooking at home you’d be surprised how many new places have sprung up. Here are some of my favorites, all opened during or just before the pandemic, and all offering outdoor seating. I reviewed five of them last year, when I wasn’t convinced anyone was paying attention. The others I checked out and

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The past year has crushed independent restaurants across the country and brought a reality to their doors: Many were unprepared for a digital world.

Unlike other small retailers, restaurateurs could keep the tech low, with basic websites and maybe Instagram accounts with tantalizing, well-lit photos of their food.

For the past decade, Krystle Mobayeni had been trying to convince them that they needed more. Ms. Mobayeni, a first-generation Iranian-American, started her company, BentoBox, in 2013 as a side job. She wanted to use her graphic design skills to help restaurants build more robust websites with e-commerce abilities. But it was

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Big Apple restaurants can only serve half their pre-pandemic indoor capacity — and yet they still don’t have enough help to make it work.

Eateries are getting crushed by a shortage of workers both in kitchens and on the floor despite sky high unemployment and a growing vaccination effort. It’s part of the national hiring crisis in many industries, which The Post’s Lisa Fickenscher reported this week.

“It’s  as bad as I’ve ever seen in my 17 years in New York,” said Bernard Collin, a partner in the Upper East Side’s Orsay, La Goulue and Bar Italia. He blamed much

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The Post asked three indoor air experts to examine Sierra Mar’s layout, including the location of vents and air filters, and some of the results Hernandez has gathered. They generally agreed that the devices used, and principally the HEPA filters, are known to work, so the design is likely creating a safer indoor experience.

[How to assess the safety of indoor dining]

Nothing is perfectly safe, as Hernandez himself acknowledges. The aim is reducing risk, and Virginia Tech’s Marr said the system Hernandez and Freed devise will do that “substantially.”

“It relies on proven technologies: a combination of excellent ventilation

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SPRINGFIELD, Mo. (KY3) – Restrictions on the number of customers inside a Springfield business will soon disappear. That might sound like a good thing for local restaurants, but there are new challenges now cooking for those owners.

It all comes down to staffing. Restaurants have been operating at 25% or 50% capacity for the last year and either laid off or lost most of their crews. With more customers allowed inside by the weekend that leaves servers, cooks and other workers spread thin.

“The customers, the business, everybody, we’re all kind of going to full speed all at once and

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