Running a restaurant has always been a balancing act, but never before has managing all the myriad priorities been so difficult for culinary leaders as it is now amid the COVID-19 pandemic. ...
New health and safety guidelines are driving the need for back-of-house efficiencies.
After a contentious battle in 2016, the 2020 presidential election was already set to be a tense affair.
Few industries have felt the impacts of COVID-19 like full-service restaurants.
Until a few years ago, cash management was a challenge for Lulu’s, a three-unit coastal restaurant chain in the Southeastern U.S. owned by Lucy Buffet, sister of famed musician Jimmy Buffet. ...
Beverage programs have long served as an integral part of full-service restaurant sales thanks to their healthy profit margins.
Now more than ever, efficiency is a crucial ingredient for restaurant success.
Though restaurants are not immune to national crises, the industry as a whole is resilient.
Despite ongoing uncertainty about how COVID-19 will continue to impact the world in the coming months, it is now becoming clear what kinds of impacts the virus is having on the foodservice industry ...
As the industry grapples with the ways business is changing during the COVID-19 crisis, restaurants have had to adapt at a faster pace than ever before.