Rachel Pittman

Chef Edward Lee is used to spinning a lot of plates. He is the chef and owner of 610 Magnolia, MilkWood, and Whiskey Dry, all in Louisville, Kentucky.

When the coronavirus hit the U.S., the Napa Seafood Foundation mobilized its resources and partners to serve those on the front lines in a matter of days.

Philadelphia’s GLU Hospitality Group opened its fourth nightclub concept, the intimate cocktail lounge Leda & the Swan, a mere six weeks before coronavirus-related bar and dining room shutdown ...

How do you recreate an all-you-can-eat king crab and prime burger experience in the home of a quarantining customer?

As states begin to lessen restrictions, restaurants are grappling with their local and individual circumstances to determine a reopening strategy.

In the midst of what is arguably the most difficult set of circumstances ever levied on the restaurant industry, it’s rare to catch wind of restaurateurs opening a new concept.

When asked how he’s doing this week, the Multicultural Foodservice and Hospitality Alliance’s founder and president, Gerry Fernandez, will give you an honest answer.

It’s no secret that signing a lease on a restaurant space is a big commitment.

The coronavirus gave restaurants little to no time to create strategies for keeping their doors open, let alone provide job security for dozens (and sometimes hundreds or thousands

*/