August 2020

It’s become increasingly commonplace for restaurants to require masks for entry. McDonald’s and Starbucks were among the early, large-scale adopters, but they were hardly the last.

Back at January’s ICR Conference in Orlando, Florida, Barcelona Wine Bar felt like the rebel in the room

The Cheesecake Factory shared August 26 in a securities filing that it’s restored pay for all corporate employees below the executive officer level, and recalled “a majority” of its staff previousl ...

Life during COVID-19 is confusing.

Labor shortages, high food costs, increased competition. These are just a few of the challenges facing the restaurant industry, pre-pandemic.

Next year may be the start of a Cajun, Creole, and Caribbean-style brand rising to national relevance in a category ripe for penetration.

The restaurant industry remains in a holding pattern, with no end in sight. And it’s troubling consumers.

For some of the country’s largest quick-serves, COVID-19’s impact on restaurant design has already started to unfold. Smaller units. More points of purchase.

Red Robin announced Monday that Dean Cookson, senior vice president and chief information officer, will leave the company effective Friday.