What Should Restaurants Do if an Employee has COVID-19?
As reclosures and COVID cases mount across the country, a microscope is being placed on employee safety.
Danny Klein
Four Months Into COVID: More Uncertainty than Ever for Restaurants
As implausible as this might sound, we’ve now spent roughly a third of a full year under COVID-19 conditions.
Consumer Interest in Dining Out is Returning to Pre-Pandemic Levels
With COVID-19 cases rising and states backtracking, the future remains cloudy for restau
Why the Pandemic Could Turn Darden Into an Even Bigger Juggernaut
Restaurateurs and industry experts have continually asked this question throughout the COVID-19 catastrophe: What disruptions will become permanent?
Chili's Owner Launches Virtual Wings Concept
Brinker International now has three restaurants in its portfolio, and it didn’t take any additional real estate to get there.
It Will Take Years for the Restaurant Industry to Recover
A lot of correlations are drawn between the Great Recession and COVID-19 in terms of potential recovery. But there are considerable differences. For one, coronavirus is a global crisis. ...
Main Event Reopens as a Redefined, Galvanized Brand
On March 17, Main Event made the tough, but inevitable call to close all 44 of its locations.
On The Border Names New CEO, CFO in Leadership Shakeup
On The Border Mexican Grill & Cantina shook up its leadership Wednesday. The 130-unit chain named Tim Ward president and CEO and Bruce Vermilyea CFO.
Post-Coronavirus: A Changed Restaurant Customer with New Expectations
COVID-19 might just end up a watershed moment in restaurant technology.
Dave & Buster’s Takes $43 Million Virus Hit, Looks to Future
As devastating as COVID-19 has been on restaurants of all stripes, it was always going to batter social brands like Dave & Buster's harder than most.
