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Industries all across the country are experiencing the disruptive impact of the COVID-19 Coronavirus. Discover how it could affect the U.S. foodservice, grocery and convenience industries.


Plotting a course in a perfect storm

RB’s Top 100 Independents are a successful, savvy—and optimistic—bunch. Here’s how they’re handling the year from hell.


Six ways independents adapted amid the pandemic

Here’s how some members of this year’s Top 100 Independents pivoted to stay afloat.

Those in the know can unearth items that aren’t posted on menus.

A new report from SevenRooms can guide hotel companies in meeting guests’ current hospitality demands.

Restaurants can put up to 50% of their dining rooms back in use as of Nov. 3. The industry is expected to also benefit from a go-ahead for office workers to return.

The best practices address such additional areas as ventilation and the latest scientific indications on wearing masks.

The subsidy can only be used in the state's restaurants. Gratuities and catering orders are covered.

A new report shows how restaurants have come to depend on the services despite their downsides.

A brainstorming session by civic leaders yielded that and other suggestions for easing local operators through the winter.

Industry reps--and politicians--are citing indications that residential gatherings are far more of a danger than dining out.

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