Restaurant resilience in the pandemic age

How the industry has innovated in response to the challenges presented by COVID-19.

From stay-at-home orders that forced many operators to pivot to exclusively off-premise offerings to indoor dining restrictions that made restaurants scramble for ways to continue to serve customers, 2020 was a year that most operators would likely love to forget. But it was also a year that showcased the resilience of the industry. Dining restrictions and safety guidelines changed almost daily, it seemed, ensuring that operators rarely had a calm moment to simply reflect, let alone prepare for, what might come next.


Read more.

This post is sponsored by McCain Foods


Exclusive Content


4 things we learned in a wild week for restaurant tech

Tech Check: If you blinked, you may have missed three funding rounds, two acquisitions, a “never-before-seen” new product and a bold executive poaching. Let’s get caught up.


High restaurant menu prices mean high customer expectations

The Bottom Line: Diners are paying high prices to eat out at all kinds of restaurants these days. And they’re picking winners and losers.


Podcast transcript: Puttshack CEO Joe Vrankin

A Deeper Dive: The chief executive of the minigolf-centric restaurant chain discusses how the chain focuses on higher-quality games and food.