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SPRING VALLEY, Calif. (KGTV) — Even though the tables and chairs are empty, the pit-masters at Cali Comfort BBQ are keeping busy.The kitchen and bar are filling takeout and delivery orders, thanks to increased online and phone sales."As restaurant owners, we can't discriminate how people eat our barbecue," says Owner Shawn Walchef. "If they want to order barbecue delivered to their office or the little league field, then they should be able to get that. They shouldn't have to come and wait in line."It's a new strategy Walchef is using during the pandemic, thanks to his partnership with Restaurant Solutions, a consulting firm that helps small restaurants analyze their financial prospects."What we've been doing is really focusing on doing break-even analysis with our clients," says Sydney Lynn, the Director of Planning Advisory Services with the company.She says restaurants need to focus on people's digital experience now more than ever, so restaurants can be profitable during and after the Pandemic."Restaurant entrepreneurs and owners are the most creative and innovative folks you'll know. So if anyone can pivot, it will be them," says Lynn.Restaurant Solutions has four strategies they say can help the restaurants turn a profit every day during the pandemic:1. Find your break-even point by learning how much money you can expect per customer.2. Analyze your budget and look for ways to cut. This could include layoffs.3. Adjust your menu to see if you need to increase prices or cut items to streamline the kitchen.4. Bring your brand into the digital space, emphasizing the customer experience on the website, app, and social media.Walchef says that means treating every customer online with the same hospitality you would if they came into the restaurant."It can't be a transaction. It has to be something where there's a heart," he says. "If there's nobody there, and your digital experience is just a fake facade, (a customer) might order a burger one time from a virtual restaurant. But if you don't know that there's an actual owner, that there are actual people there making this food, it's going to be very unlikely that you order from them again."Lynn says it's a challenge, but restaurant owners have faced other challenges in the past."If they go back and remember how they were able to make it through that first year of opening, they're going to be able to make it through this as well." 2428

Sia may not want you to see her face, but she's apparently not as shy about her other parts.The "Chandelier" singer, who usually performs with a wig obscuring part of her face, on Monday shared an image she said was of her nude."Someone is apparently trying to sell naked photos of me to my fans," Sia wrote in the caption of the photo, which shows a naked woman from the rear. "Save your money, here it is for free. Everyday is Christmas!""Everyday Is Christmas" is also the name of the singer's forthcoming Christmas album. 533

She walks up and down the aisles of the walk-in refrigerator, her eyes scanning the massive wheels of cheese that have been sitting here for years aging to the point of perfecting. Then, Pam Robinson pulls out the block of Swiss cheese she’s been looking for.The temperature inside this cheese cave never changes; it’s a constant 55 degrees to ensure the dozens of wheels of cheese sitting on the wooden shelves here can age slowly over time. It’s an art Pam Robinson and her husband, Raymond, have been perfecting for the last decade.“When you’re making cheese, you smell the sugar from the cheese as it’s being stirred. It’s mesmerizing, almost calming in a way,” she said as she places a block of cheese on a scale to weigh.Pam and Ray Robinson are fourth-generation farmers. Ray Robinson’s great-grandparents started Robinson Farm more than a century ago. The centerpiece for this farm in Hardswick, Massachusetts, is an iconic red barn that sits in the center of the property. It’s surrounded by woods and open fields where about two dozen cows spend their days grazing on grass.For the last 10 years, the Robinsons made most of their money, selling cheese to high-end restaurants in the Boston area. But once COVID-19 hit, that stream of revenue disappeared overnight.“Our distributor has not ordered a wheel of cheese since March, and it’s now September,” Pam Robinson explained.Like farmers across the country who sell their products directly to restaurants, the Robinsons found themselves having to suddenly pivot their entire business model. Almost as soon as restaurants closed in March, Pam Robinson noticed an incredible increase in the number of individual online orders they were receiving.Demand for delivery of the gourmet cheese this farm produces has skyrocketed in recent months. Online sales have doubled as the Robinsons have seen more Americans looking to get their food directly from local farms because of COVID-19. Many customers are also still unable to leave their homes because of health concerns.“People aren’t going out. They want things delivered to their door,” Pam Robinson added.Finding farms that deliver like the Robinsons though can sometimes be difficult, which is why a new website has gained popularity during the pandemic.David Pham and Jason Curescu are two guys in their 30s who live in New York City and started the website Farmsthataredelivering.com. They've spent months creating a free online database where people can search for farms in their area that deliver.“By going back to our food source, that’s how we can really know what’s in our food,” Pham said.The idea has taken off. Not just with Americans ordering food, but with the farmers themselves.“A lot of the farmers we talk to this is the part of the job they don’t like,” he added.It's the kind of boost farms could use now more than ever. In a recent survey, 73 percent of farmers said COVID-19 affected their operations in some way. Thirty-four percent of dairy farmers said the pandemic is forcing them to speed up plans to leave farming altogether, which includes the Robinsons, who have decided it's time to sell the family farm.“It’s hard to let it go, but it’s time,” said Pam Robinson, while looking at the land she’s lived on most of her life.But for now, they still have plenty of cheese that's ready to be packaged and shipped. And if the pandemic has taught them anything, it’s how grateful people are that they can get food directly from the farm. 3477

Several famous faces are coming together for a virtual table read of an episode of "Friends."Actress Gabrielle Union will host the "Zoom Where it Happens" event that will see an all-Black cast, that includes Sterling K. Brown, Uzo Aduba, Ryan Michelle Bathe, Aisha Hinds, Kendrick Sampson, and Jeremy Pope, reading the episode "The One Where No One’s Ready" from season 3.Salli Richardson-Whitfield will direct the episode.The virtual table read is Tuesday and is set to begin at 9 p.m. ET. 498

Sexting among teens and younger children has increased over the past decade and poses a growing challenge for educators and parents, according to a new study.One in four young people said they'd received sexts, and one in seven reported sending them, according to the study, which was published Monday in the journal JAMA Pediatrics. The research included data from 39 separate research projects conducted between January 1990 and June 2016, with a total of 110,380 participants, all of whom were under 18 -- with some as young as 11.The researchers focused on data since 2008 and found an increase in sexting among young people.The increased number of young people involved in sending or receiving sexually explicit photographs or messages has corresponded with rapidly expanding access to cell phones.With that trend in mind, the study's authors suggest that "age specific information on sexting and its potential consequences should regularly be provided as a component of sex education."Why sext? 1008