Chloe Arrojado

There’s a certain amount of confidence a chef needs to open two restaurants in the middle of a pandemic.

Breakfast took a back seat over the past year as the work-from-home shift deterred people from their morning food commute. Now, the dip in breakfast consumption is reversing, albeit gradually. ...

Maryland-based Ledo Pizza has ramped up its plans to grow through former restaurant spaces.

The pandemic has challenged chefs nationwide, and James Beard Award–winning chef Karen Akunowicz is no exception.

These days, al fresco dining is less a sign of good weather than it is a mark of safety.

The topic of tipping and its impact on server wages is hardly a new one, but the coronavirus presented full-service restaurants and the industry at large with an opportunity to dis

Closed doors, occupancy limits, and spaced-out tables—it’s a restaurant landscape customers have come to know all too well.

When the pandemic first struck, much of the attention on foodservice centered around the restaurants.

The impact of COVID-19 restrictions on foodservice goes beyond restaurants alone.

No commodity exists in isolation. Weather changes, government intervention, and consumer demand are just a few of the forces that push supply into unpredictability.