Restaurants and the Coronavirus Pandemic

For much of March, the threat of COVID-19 grew as the infection spread. On March 11, that problem became very real for thousands of restaurant operators and millions of employees, beginning a 10-day period unlike anything the industry has ever seen. The business may never be the same.

As the outbreak continues to spread, restaurants have been forced to change operations, cancel gatherings and even close. Here's how things have unfolded.

Restaurants in the biggest city in the first state hit by coronavirus are struggling to survive amid the quarantines. Here’s what some are doing to stay afloat.

Independent restaurant operators battle to keep their businesses as the coronavirus spreads.

Operators need to cut costs, focus on takeout and delivery and think outside the box as they face a long period with little sales.

Massive and mounting unemployment figures do not tell the full toll of the coronavirus crisis on the restaurant industry.

Closed dining rooms will be the death knell for many restaurant companies, some of whom were on weak footing to begin with, says RB’s The Bottom Line.

The coronavirus shock is putting considerable pressure on franchisees large and small, and franchisors are already taking steps to ease the problem.

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

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

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

The eatertainment chain faces foreclosure and has already closed all 19 units and laid off its staff.

Many are loosening liquor laws and extending tax deadlines, and some are offering low- or no-interest loans or grants. See what forms of assistance are available in your state.

As the industry confronts its greatest challenge, we promise to be here for restaurants, their operators and their employees.

Banks quickly took massive numbers of applications as small businesses sought federal help to get them through the coronavirus shutdown.

The relief funds have flowed to operations such as Ruth’s Chris and Potbelly.

Delivery has surged since the shutdown, but price concerns, regulatory moves and operators’ own adjustments suggest it will look a lot different once life returns to normal.

The crisis has been a catalyst for righting supply and demand while also proving QSRs don’t have a hammerlock on off-premise.

The largest public assistance measure in American history is an imposing tome of legalese and technical language. Here are the parts with particular relevance for foodservice.

No one knows with certainty what independent restaurants will look like on the other side of the coronavirus pandemic, but one thing is for sure: There will be fewer of them.