Coronavirus

The off-premise-only facilities are taking off, while lots of restaurants are still struggling. Some say ghost kitchens are a solution.

Here are a few ways operators can continue connecting with customers even in a contactless environment.

Cigarette declines could improve, modern oral nicotine increases share

Sales have recovered to more than 90% of pre-COVID levels. Management says August was the turning point.

Restaurants with the highest closure rates include those specializing in breakfast and brunch, burgers and sandwiches, desserts and Mexican food, the review platform found.

New study analyzed consumer trips to retailers across all channels

City officials did not set a date for dining rooms to reopen, but said it will come after Sept. 30.

Fresh produce grew 11.6% over last year, surpassing growth in shelf-stable products.

Gov. Abbott also eased requirements that menus and condiment packages be single-use.

Jumps in coronavirus cases have led a number of schools to change their policies in dining and elsewhere.

In new OLC session, Rutter’s president and CEO talks size and strategy

Former Red Robin CEO Denny Marie Post joins the RB podcast “A Deeper Dive” to talk about the industry’s emergence from the coronavirus pandemic.

Diners can call ahead to place their orders and then drive by the hospital to pick them up.