Consumer Trends

Unlike restaurants in other parts of the country, Bakan can utilize its outdoor dining space year-round.

How Three Restaurants are Making the Most of Outdoor Dining

Since late spring, the on-again, off-again nature of dine-in restrictions has left many operators scrambling to adhere to local mandates and, when possible, revive on-site business. ...

Some Good News for Restaurant Sales, But an Uneven Path Ahead

The restaurant industry remains in a holding pattern, with no end in sight. And it’s troubling consumers.

Challenged by COVID, TGI Fridays Fights its Way Back

Chief Experience Officer Sara Bittorf was with TGI Fridays barely two months when she saw the COVID-19 cycle in action.

Although Abuelo’s family packs are already prepared, its online videos and recipes add an interactive cooking component.

Amid COVID, Restaurants Shake Up the Meal Kit Game

Over the past decade, meal kits have taken the market by storm.

Guests dine inside a restaurant with red booths.

Don’t Give Up on the Restaurant Recovery Just Yet

According to The NPD Group’s restaurant census, ReCount, the estimated percentage of restaurants allowed to serve dine-in guests declined from 90 to 82 percent this past week.

Danny Meyer’s Union Square to Allow Tipping Once Again

Danny Meyer, CEO of Union Square Hospitality Group, announced Monday that his restaurants will allow tipping after eliminating the monetary option five years ago.

NYC Restaurateurs Launch Non-Profit to Help Industry Navigate COVID

Answering the call of restaurant owners and consumers during this pandemic, Safe Eats, a 501c3 non-profit organization, has launched to provide the industry’s most detailed safety guidelines and Ne ...

The Independent Restaurant Industry Will Never Look the Same

If variety is the spice of life, then the restaurant industry packs an especially wide assortment, from full to limited service, from American staples to global cuisine, from large chains to small ...