The COVID-19 pandemic spreading throughout the U.S. is expected to have a significant impact on the nation’s restaurant industry, from small mom-and-pop diners to giant chains. The Restaurant Business team is following the situation closely, providing up-to-the-minute reports on the state of the industry, and how operators can deal with the crisis.
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10 days that changed the restaurant industry
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.
Timeline: The impact of coronavirus on restaurants
As the outbreak continues to spread, restaurants have been forced to change operations, cancel gatherings and even close. Here's how things have unfolded.
Is Seattle’s restaurant emergency a sign of things to come for the industry?
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.
Fighting for their lives
Independent restaurant operators battle to keep their businesses as the coronavirus spreads.
Be scrappy: How restaurants can survive as their sales plunge
Operators need to cut costs, focus on takeout and delivery and think outside the box as they face a long period with little sales.
Faces of the restaurant industry unemployment crisis
Massive and mounting unemployment figures do not tell the full toll of the coronavirus crisis on the restaurant industry.
Why the restaurant industry will never be the same
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.
With plummeting sales, franchisees face a brutal future
The coronavirus shock is putting considerable pressure on franchisees large and small, and franchisors are already taking steps to ease the problem.
20 ideas for cutting costs inside your restaurant
As eateries look to survive the next couple of months with little sales, here are some ideas for trimming to the bone.
With in-store dining gone, restaurants become grocery stores
Operators are inviting consumers to shop their inventory for food and supplies.
Restaurants get no relief from business interruption insurance
Operators report frustration as their claims are denied during the coronavirus crisis.
Cracker Barrel opts not to rescue Punch Bowl Social
The eatertainment chain faces foreclosure and has already closed all 19 units and laid off its staff.
What each state is doing to help restaurants harmed by COVID-19
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.
From the editor: Facing the future together
As the industry confronts its greatest challenge, we promise to be here for restaurants, their operators and their employees.
As demand for disaster loans soars, so does frustration
Banks quickly took massive numbers of applications as small businesses sought federal help to get them through the coronavirus shutdown.
While small operations struggle, chains land PPP loans
The relief funds have flowed to operations such as Ruth’s Chris and Potbelly.
Why the coronavirus shutdown will upend delivery services for good
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.
Shakeout and takeout usher in new realities for full-service chains
The crisis has been a catalyst for righting supply and demand while also proving QSRs don’t have a hammerlock on off-premise.
The coronavirus relief bill: What’s in it for restaurants?
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.
Will mom and pops survive the shutdown?
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.