New restaurant equipment and back-of-the-house technology

Restaurants get no relief from business interruption insurance

Operators report frustration as their claims are denied during the coronavirus crisis.


J. Alexander’s furloughs 3,400 as sales free-fall

Off-premise business is generating 10% to 20% of normal weekly sales, the company says. It has provided two weeks of emergency pay to the dislocated employees.

Meal kits are keeping the multiconcept operator in business. Boxed meals are helping its soul.

The annual event set for May 16-19 in Chicago has been canceled due to coronavirus concerns.

Operators are inviting consumers to shop their inventory for food and supplies.

Chicago’s One Off Hospitality teamed up with Maker’s Mark and the LEE Initiative to fund a program for industry employees.

The Dig farm-to-fork chain and the New York City Hospitality Alliance have put together and circulated this checklist for restaurant operators.

As they suspend on-premise operations to prevent spread of the coronavirus, here’s how some restaurants are creating on-premise ambiance and community in the era of social distancing.

As eateries look to survive the next couple of months with little sales, here are some ideas for trimming to the bone.

The executions urge consumers to help the restaurant industry by ordering delivery, with ample reminders that the option is safe.

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