Along with dine-in operations, COVID-19’s sweep across the country has disrupted other foodservice segments. Among them: Catering.
Before the COVID-19 pandemic, there were a number of restaurants filing for bankruptcy.
Alex Canter isn’t your average tech guru. He’s a fourth-generation restaurateur whose family has clocked more than 85 years in the business.
For many restaurants, including those that had never offered off-premises options before, carryout and delivery have become a life raft over the past week.
Over the last five years, solo diners, or parties of one, have increased their share of restaurant visits while other party sizes have declined, reports The NPD Group.
It’s no surprise that heavy rain and intense cold deter customers from dining out.
The restaurant industry is laden with dilemmas just like this one.
It’s the start of a new year and, as such, the time to establish new habits, revamped resolutions, and—for the foodservice industry in particular—fresh dedication to health and wellness. ...
When the time rolled around to celebrate the 25th anniversary of Benjy’s, a beloved Houstonian establishment serving innovative New American fare, owner and founder Benjy Levit fou
At a time when many restaurants boast a robust digital presence, it can be difficult to remember that not so long ago online orders of any kind—clothes, electronics, food, et al—were virtually none ...