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coronavirus

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

Workforce

Overtime costs surge for restaurants as fewer workers shoulder the workload

Employers are also finding that more hours are needed because new hires aren't as efficient.

Workforce

California brings back extended paid leave, gives restaurants a tax break

Workers are now entitled to up to 80 hours of pay while they nurse themselves or a family member back from a case of COVID-19.

As omicron ebbs, the industry is leaning on governments to end some emergency measures and make others permanent.

Gov. Wolf says $225 million of $1.7 billion in funding from the federal government should go to restaurants and other enterprises with less than $1 million in pre-pandemic revenues.

The CEO of Chili’s and Maggiano’s leaned on a lifetime of restaurant experience to weather a challenge no one was prepared for, creating a new blueprint for growth in the process.

The group found that nearly half the nation's restaurants believe they won't survive the pandemic without direct financial aid from Washington.

Sweet & Sour: Nancy Kruse and Peter Romeo look at the oft-voiced theory that the pandemic has shifted the focus of restaurant customers and operators to the convenience of takeout and delivery. Neither one is buying it. Some axe throwing and a drink, anyone?

Take this test to see if you've thought of everything that could be involved.

While the U.S. Supreme Court deliberates, the state is mandating compliance, starting Feb. 24.

Reality Check: And—surprise, surprise—some of them are good news for an industry that’s taken its lumps.

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