Operations

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.

Operations

Front Burner battles coronavirus in more than economic ways

By Peter Romeo on Mar. 24, 2020

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

Operations

The 2020 National Restaurant Association Show is canceled

By Restaurant Business Staff on Mar. 24, 2020

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

Operations

With in-store dining gone, restaurants become grocery stores

By Patricia Cobe on Mar. 23, 2020

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

Operations

Big Star taqueria transforms into Restaurant Workers Relief headquarters

By Patricia Cobe on Mar. 23, 2020

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

Operations

Need to close? Here's what to do

By Peter Romeo on Mar. 23, 2020

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

Operations

Their dining rooms closed, restaurants mimic dine-in experience via takeout and delivery

By Heather Lalley on Mar. 23, 2020

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.

Operations