facebook pixal


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

6 months into the pandemic, the hotel industry continues to struggle

A new report from the American Hotel & Lodging Association paints a gloomy picture.


Meeting consumers’ food safety demands in a post-pandemic world

The COVID-19 pandemic has raised consumers’ awareness of health and safety, especially in public places, in unprecedented ways.

Establishments can re-open their dining rooms at 25% capacity as of 6 a.m. Friday.

Small tweaks and larger changes are in store for customers as they visit food halls in the age of COVID.

The restaurant industry had never faced a situation like the pandemic. What have operators learned that could help them survive the next onslaught? Here’s what we’re hearing.

For most restaurant operators, takeout and delivery aren’t necessarily new offerings, but with unprecedented market challenges this year it is increasingly important for operators to encourage anything that can help boost the average check and overall consumer spending.

Extensions in New York and LA would last until 90 days after dining rooms can fully reopen.

But the go-ahead, which starts on Monday, is limited to 18 of the state’s 58 counties.

The state restaurant association has teamed up with tavern owners and state educators to avert a COVID flare-up among returning University of Wisconsin students.

The novel requirements include keeping doors open, air conditioners on, and guests in masks for longer stretches.

  • Page 5