Chicago-based photographer Leigh Loftus first opened her business more than a decade ago.
In these uncertain times, restaurants have been able to quickly adapt to and work around new challenges brought on by COVID-19.
COVID-19 is not going anywhere, which means restaurant owners must continue to focus on properly cleaning their dining areas and kitchens to ensure the safety of their employees and patrons. ...
In keeping up with the recent innovations of the foodservice industry, you may be familiar with the latest trend: ghost kitchens.
One of the coolest things about millennials is that they like to spend money going out.
There has been a seismic shift across all industries in what we would once consider normal operating procedures.
The significant outbreaks of COVID-19 at food processing facilities and among foodservice workers has been attributed to person-to-person transmission, exacerbated by the close working environment. ...
As the state of the pandemic—and the restaurant industry—remains in flux, consumers are more cautious than ever about returning to dine-in service.
There is a lot of disparity right now in terms of what is acceptable and appropriate in the post-COVID world.
After being home during the months-long COVID-19 quarantine, many people rejoiced when restaurants and bars finally reopened.