The restaurant industry remains in a holding pattern, with no end in sight. And it’s troubling consumers.
Chief Experience Officer Sara Bittorf was with TGI Fridays barely two months when she saw the COVID-19 cycle in action.
Over the past decade, meal kits have taken the market by storm.
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, CEO of Union Square Hospitality Group, announced Monday that his restaurants will allow tipping after eliminating the monetary option five years ago.
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 ...
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 ...
California Gov. Gavin Newsom announced Monday that he is re-closing indoor dining statewide due to rising COVID cases in the state.
COVID-19 case spikes have complicated the reopening process further for restaurants.
Full-service restaurants that have persevered through dine-in bans are not out of the woods yet. Reopening, even once it’s back to full capacity, brings its own slew of challenges.