Senate bill would require advance warning of restaurant shutdowns

Large operations would need to warn employees at least 60 days beforehand.


3 tips for training staff to deal with wobbling tables—and one ultimate solution

Check out three tips for training restaurant staff to deal with these situations, plus one way to avoid having to deal with them in the first place.

The California Restaurant Association has filed a lawsuit to overturn Berkeley’s ban on the construction of kitchens powered by natural gas.

Forty-seven people have been sickened by yellowfin from a Vietnamese supplier.

For the first six weeks of Q4, off-premise business has lifted comparable sales for company units by 7%, according to parent BBQ Holdings.

Take a look at a comparison of purchasing FLAT Tech table bases versus standard bases and the potential impact of use on the hard operational costs, potential liability exposures and direct loss of brand reputation.

Authorities say a commonly used bleach compound may have reacted with acidic floor residue to create toxic fumes, killing a manager and sickening at least 13 others.

Amid talk of delivery, ghost kitchens and a worldwide shortage of restaurant talent, speakers and attendees aired a few surprises. Here’s a sampling.

If that’s what you want to call ‘em.

A unit in Miami is bringing in entertainment and focusing on craft cocktails in a bid for post-11 p.m. business Thursday through Saturday.

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