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Restaurant Business

Restaurant Business is tracking the unprecedented impacts of COVID-19 on the restaurant industry. Please check back often for round-the-clock updates.

Featured News

Darden sees no virtual concepts in its future

The emotional connection and controls on execution just aren’t there, according to its CEO.

Technology

Behind the scenes at a ghost kitchen

See inside Kitchen United's Chicago facility

Operations

Restaurants are struggling to find—and afford—patio heaters

Operators in cold-weather cities say demand is high for portable heaters, as they seek to continue outdoor dining for as long as weather and technology will permit.

Recent Stories

Recent Stories

Eating and drinking places can immediately resume their pre-pandemic operations, including full use of dining rooms.

Operators in cold-weather cities say demand is high for portable heaters, as they seek to continue outdoor dining for as long as weather and technology will permit.

How a mission-driven taco concept shook up its under-utilized drive-thrus during a crisis.

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Eye-tracking, heat maps and other scientific methods helped two operators optimize menu profitability.

The emotional connection and controls on execution just aren’t there, according to its CEO.

Many are leaning on technology for its ability to reduce human contact and human error.

Included were 225 Darden employees who opted for early retirement and former COO Dave George, whose departure was described as an “involuntary separation.”

As restaurants have shifted and adapted to an increase in off-premise orders, one menu part that may be underselling compared to typical dine-in business numbers is beverages.

The convenience store giant is stepping onto restaurant turf, offering a free whole pizza, for delivery or pickup, via its app on Oct. 4.