In March, restaurateur Cameron Mitchell made the difficult decision to close all 36
Right now, operators in the restaurant industry are focused on staying afloat and making it through the next few weeks.
Business psychologist Dr. Roger Hall, an executive coach to entrepreneurs and leaders, compares the COVID-19 pandemic to a series of experiments involving electric shock.
Restaurant operators across the nation are awaiting the benefits of the $2 trillion stimulus package, also known as the CARES Act, signed by President Donald Trump on March 27.
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.