March 2020 and COVID sparked changes for the restaurant industry that brought forth a new era. Restaurants were forced to shut doors or pivot to delivery and carryout.
Headed into 2020, The NPD Group released a “Future of Morning” study that provided some weight to what many restaurateurs were reporting from the trenches.
Wisconsin Apple, a 25-unit Applebee’s franchisee, declared bankruptcy earlier in October due to the COVID pandemic, including some employees testing positive.
With colder months ahead and a second wave of COVID-19 predicted by some public health officials, the path forward for restaurants doesn’t become any easier.
FSR is now accepting nominations for its 2021 Rising Stars report.
Don’t refer to the COVID pandemic as the “new normal” around Walk-On’s Sports Bistreaux COO Scott Taylor—he hates it.
Since being founded in 2010, bartaco has experienced quite the journey through the restaurant industry.
With the hospitality industry being one of the hardest-hit sectors from COVID-19, many workers are switching jobs or changing careers entirely.
For restaurants, the responses to COVID-19 have centered almost entirely around consumer-facing services like curbside pickup, repurposed parking lots, and contactless payment systems. ...
As we head into winter, we head back into more uncertainty.