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How earlier events gave Bob Evans a running start in confronting the pandemic

The brand was recast after its sale in mid-2017. Those changes proved fortunate when dining rooms were closed and off-premise was the only sales channel left.


First Watch adjusts for life after COVID

The daytime dining chain is tweaking its operations with the additions of bars and takeout areas while forgoing the dash into farther-afield ventures such as ghost concepts and virtual brands.

Smokecraft Modern Barbecue opened last July, and it’s been a nonstop roller-coaster ride for owner Andrew Darneille ever since.

A new law set to take effect Nov. 1 will limit when customers can use a non-biodegradable version and requires restaurants to steer them to more environmentally friendly options.

Restaurants that rely on seasonal workers are scrambling to fill jobs. In the meantime, they’re trying different tactics to make up for the labor gap.

Lessons learned throughout his culinary journey differentiate Matt Harding’s management style and menu mindset.

They describe the pandemic as a unifying force that triggered changes in how they’ll operate going forward.

Here are ways restaurants can welcome back dine-in guests and provide memorable experiences while still ensuring safety.

Now, as pandemic-related changes to the market are fading out, operators will again need to reassess and revamp their operations—and on-premise service is at the forefront.

The fast casual’s success at Notre Dame paves the way to more nontraditional locations in colleges and health care.

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