Expert Takes

In the restaurant industry, where margins are razor thin even in the best of times, there is one product that always sells and is always profitable: alcohol.

With a vaccine for COVID-19 still a distant goal, it’s up to business owners to take the necessary precautions to protect the health and safety not only of their patrons, but also of workers across ...

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.

Across the county, the coronavirus has shuttered countless restaurants or temporarily disabled others.

Our understanding of the coronavirus pandemic has been tumultuous from the initial panic and confusion to the economic turmoil left in its wake. How does the virus spread? Who is most susceptible? ...

An inability to reopen at 100 percent capacity may not even be worth it for some dining establishments.

Simplification is the new rallying cry as restaurant operators adjust to the changing “new normal.” With off-premises being the primary source of revenue for operators, simplification in all aspect ...

“All things being equal, people prefer to do business with people they like.

The novel coronavirus has changed the way we purchase and consume food essentially overnight. As a result of COVID-19, the $300 billion U.S.

Warmer weather often entices patrons to visit restaurants, especially in the summertime when vacationers are scoping out new scenes. Not all of these visitors, however, benefit your bottom line. ...