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Gov. Wolf says $225 million of $1.7 billion in funding from the federal government should go to restaurants and other enterprises with less than $1 million in pre-pandemic revenues.

They’re adding drive-thrus, taking away dining rooms, letting customers order at the table and more; blurring the lines between their segment, quick service, and even casual dining.

Patrons will readily shift their loyalties on the basis of how staffs are handled, particularly on COVID safety issues, according to the findings.

The company said about 1% of its stores have shortened hours, down from 10% earlier. But many dining rooms remain closed.

A Deeper Dive: RJ Hottovy, head of analytical research with Placer.ai, joins the podcast to talk about the impact of surges on restaurant sales and traffic.

The CEO of Chili’s and Maggiano’s leaned on a lifetime of restaurant experience to weather a challenge no one was prepared for, creating a new blueprint for growth in the process.

The Bottom Line: Industry sales were surprisingly strong after a second-half surge. But sales slowed in December after the latest spike in infections.

The group found that nearly half the nation's restaurants believe they won't survive the pandemic without direct financial aid from Washington.

Sweet & Sour: Nancy Kruse and Peter Romeo look at the oft-voiced theory that the pandemic has shifted the focus of restaurant customers and operators to the convenience of takeout and delivery. Neither one is buying it. Some axe throwing and a drink, anyone?

The Bottom Line: Black Box data suggests diners aren't so sure they're getting their money's worth amid soaring menu prices.