Expert Takes

Business models for restaurateurs continue to evolve as the industry adapts to new consumer trends and technology innovations.

Restaurants are still the second most common location for food allergy reactions, according to a study based on data from Food Allergy Research and Education (FARE)’s patient registry. Inc ...

You’d think that medical workers might stand the highest risk as they combat COVID-19 on the front lines. Surprisingly, this is not the case.

As we peer through the seemingly endless haze of the pandemic and strain to see what is on the other side, a recurring cast of characters spring up to tell us what is to come.

The restaurant industry is experiencing an unprecedented “perfect storm,” with another COVID-19 surge, staff shortages, and customers demanding more transparency around safety and quality. ...

In the past 19 months, restaurants and bars have taken drastic measures to survive (and in some cases, thrive) under pandemic conditions.

Friction is the big problem that haunts both guests and staff alike.

When the pandemic forced dining rooms to close last year, restaurants went into survival mode.

The COVID-19 pandemic has forever changed the way people dine out, and since its onset, restaurants have been focused on the safety and welfare of employees and guests.

Most people are now familiar with cloud-based technology and probably interact with cloud platforms nearly every day.