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A PATIENT HOST: Erin Umbdenstock held out hope she’d get her job back when she was laid off from the Providence Marriott Downtown when the COVID-19 pandemic hit. It turned out better than that for her. / PBN PHOTO/MICHAEL SALERNO

Hospitality’s headache: How to attract, keep workers 

Erin Umbdenstock spent her four-month stint of unemployment trying to keep busy. She cooked and cleaned her Coventry apartment and took up several new hobbies....
HUNGRY FOR HELP: Anthony Tarro, co-owner of Siena restaurant, says the business has struggled to find workers recently. In the background, sous chef Michael Lynch assists Tarro in the kitchen of Siena’s East Greenwich location. / PBN PHOTO/ELIZABETH GRAHAM

Eateries look for recipe to solve staff shortage

While many iconic restaurants on Providence’s Federal Hill are starting to see a revival, the lights at Siena on Atwells Avenue remain off, tables...
A FRESH TAKE: PB Bistro & Bar in East Greenwich is offering family-sized vegan and vegetarian dishes for the holidays. Patti Burton, far left, and Dan Hatch, far right, opened the plant-based eatery in the spring. With them are sous chef O’Laro Waite, second from the left, and executive chef Mike Fleury.  / COURTESY CAITLIN COSTA

Dining Out: A time of gratitude for the guests

In other times, this space might be holding forth about authentic pizza or barbecue. This time of the year, the Feast of the Seven...
BREATHING EASIER: Jo’s American Bistro Chef Brian Ruffner stands next to an in-take for the new air “scrubbers” at the Newport restaurant. / COURTESY JO’S AMERICAN BISTRO

Dining Out: With winter approaching, a focus on clearing the air

With this year going the way it is, the idea of restaurant superlatives is having a bit of a difficult time. One might actually...
DOUBLE SCOOP: Ken Schneider, owner of Sundaes Ice Cream was frustrated that his flagship Seekonk location was closed for an additional six weeks after his Rhode Island locations were allowed to reopen in early April with restrictions, such as directional arrows and spacing for social distancing and wearing gloves and masks. / PBN PHOTO/PAMELA BHATIA

ALL OVER THE MAP: Differing reopening plans create cross-border advantages, impediments

Clumps of fur fell to the ground as ­Barbara Gariepy shaved a small dog at Canine Corner Inc. in Seekonk recently. Surrounding her were...

3 Rhode Island restaurants make curbside comeback

PROVIDENCE – The Rhode Island restaurant community is showing its resiliency as three of its leading eateries are reopening for curbside takeout. The Newport Restaurant...
Bruce Newbury

Newport Restaurant Group appears to have recipe for success

Newport Restaurant Group CEO Paul O’Reilly cites the dynamic of employee ownership as playing a big part in his company’s success in cultivating creative...

Newport Restaurant Group donates $23K to food banks, nonprofits

WARWICK – Newport Restaurant Group has donated $23,000 to regional food banks and nonprofits committed to building a sustainable and local food supply for...
APPEALING SPOT: Plant City in Providence has been hailed as the world’s first plant-based food hall. It features two sit-down restaurants, a market, coffee bar and a build-your-own-bowl station. Owner Kimberley Anderson said the food hall served 200,000 people in its first five months of operation. / PBN PHOTO/MIKE SKORSKI

R.I. restaurant industry experiencing a plant-based boom

On a busy Saturday morning inside Plant City food hall in Providence, owner Kimberley Anderson found time to strike up conversations with customers who...

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