FSR Features

Logical or not, food has gotten a bad rap during the COVID-19 crisis. Call it the (hopefully temporary) death of the “live-to-eat society.”

As governments on the local level continue to take action against COVID-19 and mandate the temporary closure of restaurants for dining-in, it is more important than ever for brands to adjust and ad

Ruth’s Hospitality, parent of Ruth’s Chris Steak House, and Chuy’s Holdings said Monday that they have each furloughed a large number of employees and temporarily closed restaurants due to the COVI

Along with dine-in operations, COVID-19’s sweep across the country has disrupted other foodservice segments. Among them: Catering.

We’re roughly two weeks into the COVID-19 nightmare. And the options have whittled down for restaurants.

Due to the COVID-19 pandemic, The ONE Group Hospitality cut its workforce of about 4,000 employees to fewer than 100 workers.

The Cheesecake Factory announced Friday that it furloughed 41,000 hourly workers and reduced the salary of executives and some employees. 

Before the COVID-19 pandemic, there were a number of restaurants filing for bankruptcy.

It’s been a little over a week since Cafe Rule closed its doors in Hickory, North Carolina, a sleepy community of 40,000 that rests near the base of the Appalachians.

A lot has changed in the food ecosystem since last week, leaving restaurants scrambling to stay afloat.