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.

Darden sees no virtual concepts in its future

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

Behind the scenes at a ghost kitchen

See inside Kitchen United's Chicago facility

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.

RB editors summarize the day’s most important stories.

▶ LISTEN

Calls grow for tighter franchise regulations

California puts end to questionable third-party delivery practice

CDC's recent moves have the industry scratching its head

Quiz: Can you ace this cold-coffee test?

DoorDash accused of steering orders from non-partner restaurants

States start to reopen dining rooms

After a nearly nationwide shutdown to curb COVID-19, states are beginning to lift restrictions on restaurants. RB will update this map with the latest information.

Register for the all-digital Innovation in Foodservice Summit

Recovery and Rebuild: Getting your restaurant back on track

Join the "Coronavirus in the Food & Beverage Industry" private Facebook group

Operations

Florida lifts COVID restrictions on restaurants

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

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.

Emerging Brands

5 things to know about: Tacos 4 Life

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

America's Favorite Chains

Future 50 (2020)

Top 500 Chains

50 Great Ideas

Power 20

Top 100 Independents 2019

Technology

Texas restaurants turn to neuroscience for menu makeovers

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

Financing

Darden sees no virtual concepts in its future

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

Technology

With health a top priority, restaurants race to innovate

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

Financing

With office workers at home, Corner Bakery struggles

The fast-casual chain is reportedly hiring restructuring advisors, making it the latest urban chain to face challenges, says RB’s The Bottom Line.

Workforce

Olive Garden's owner lays off 11% of support staff

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

Beverage

Drive off-premise beverage sales with new flavor twists and pairings

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.

Operations

7-Eleven wants a slice of the pizza delivery pie

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

Future 50 2019

These emerging chains are the growth vehicles to watch—the ones poised to be major industry players in the coming years.

Recipedia

Food trends and recipes to keep menus fresh

Concepts to Watch

New restaurants and soon-to-open concepts worth monitoring

Top 100 Independents

RB’s exclusive ranking of the highest-grossing independent restaurants

Headspinners & Nightmares

Peter Romeo highlights the moments restaurateurs miss at their own peril

50 Great Ideas

Ideas from the field you may want to borrow

Restaurant Business