Coronavirus

The pandemic is forcing operators to come up with creative solutions to feed their customers.

Illinois and New York have OK'd sales for off-premise, and New York and Ohio have permitted returns of unused St. Patrick’s stockpiles.

The meals will be delivered to students in rural areas who don’t have access to a Summer Food Service Program meal site.

Nearly a dozen chains this week have launched initiatives to combat the virus

As many states forbid dine-in service in the wake of the coronavirus, restaurant operators around the country are looking for help and answers.

The indefinite closures add to a growing list of states that have banned on-premise operations in the wake of the fast-spreading coronavirus.

A number of states and cities Monday ordered restaurants and bars to close on-premise operations as leaders seek to stop the spread of the coronavirus.

The president and health officials also asked citizens to avoid gatherings with more than 10 people, at home as well as outside.

Associations partner with feds to ensure supply chain viability as stores discourage hoarding; sick and missing workers present another challenge.

In the U.K., discounters are losing to big boxes for the first time in a decade as stock-ups devastate availability and grocers face much uncertainty ahead, the author says.

The company said it is temporarily closing dining room seating over coronavirus fears, joining Starbucks in going takeout-only.

Governments across the country have moved to close restaurants and bars to help stem the spread of the coronavirus.

Follow the blog for the latest updates on the unprecedented impacts of COVID-19 on the restaurant industry.