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Operations

New restaurant equipment and back-of-the-house technology
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The top-grossing independent restaurants in California

These are the top-ranked restaurants in California by annual food and beverage sales.

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San Francisco doubles indoor dining capacities

Restaurants can put up to 50% of their dining rooms back in use as of Nov. 3. The industry is expected to also benefit from a go-ahead for office workers to return.

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NRA updates COVID-prevention guidelines for restaurants

By Peter Romeo on Oct. 21, 2020

The best practices address such additional areas as ventilation and the latest scientific indications on wearing masks.

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Buffet chain Country Cookin shutters all of its restaurants

By Heather Lalley on Oct. 20, 2020

The 13-unit chain, headquartered in Virginia, had operated since 1981.

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Mayors urged to gauge ghost kitchens’ impact while helping restaurants survive

By Peter Romeo on Oct. 20, 2020

A brainstorming session by civic leaders yielded that and other suggestions for easing local operators through the winter.

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Restaurants urge governments to focus on what's really fueling the current COVID wave

By Peter Romeo on Oct. 20, 2020

Industry reps--and politicians--are citing indications that residential gatherings are far more of a danger than dining out.

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Restaurants square off with governors as 3rd wave raises fears of renewed limits

By Peter Romeo on Oct. 19, 2020

Operators in Pennsylvania are looking to overturn Gov. Wolf's veto of a 50% capacity guarantee.

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Fine dining landmark Canlis continues to reinvent itself as it fights to survive

By Heather Lalley on Oct. 16, 2020

The 50-year-old Seattle restaurant is becoming Canlis Community College for the fall.

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Famous Dave's intends to ride ghost kitchens' evolution

By Peter Romeo on Oct. 15, 2020

The barbecue brand is aiming for 50 locations, with 25 coming from its recent deal with Johnny Carino's.

Operations

Guest Safety: 9 Tips for Safe Indoor Dining

Sponsored content from our partner ComplianceMate™ on Oct. 15, 2020

Nothing is more important in the restaurant industry right now than guest and staff safety.

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