It was like waiting for weeks to see if your numbers won the lottery and then finding out not only were your numbers all wrong, you had the wrong date as well.
Grocery stores are stepping in for restaurants. C+R research recently examined the ways Americans have changed their grocery shopping habits during COVID-19 by surveying 2,000 consumers. Here’s what they found:
As states start allowing dining rooms to reopen, how do restaurant owners keep employees and customers safe? Here are best practices and tips from industry experts on getting back to business.
A former police officer turned operations officer for a global security outfit offers some tips on what restaurateurs can do to keep their buildings safe while they're open limited hours or not at all.
The ultimate competition ProStart students from Sauk Raids-Rice High School had been prepping for most of their senior year isn’t happening. After winning the state competition back in March, both the culinary and management teams were slated to head to Washington, D.C., for the finals. And then COVID-19 closed down the country.
Our question: What kind of liability do restaurateurs have if someone comes down with the coronavirus after dining at their restaurant? Or an employee is infected by another employee? Would this be covered by their current insurance policy? If not, should they alter their policies to reflect this kind of coverage? Here's how Kim Brown of KLB Insurance answered it.
Here's the latest round-up of COVID-19-related news, including videos of notable Twin Cities restaurateurs telling their stories to lawmakers and taking your biscuits on the road.
As states and companies begin to reopen and employees head back to work, brands are coming up with creative solutions to safety issues, including PathSpot, which scans hands to make sure they’ve been washed properly. New York-based consulting firm From, The Digital Transformation Agency, has developed a social distancing app that alerts employees if they’re within six feet of each other.
Like it or not, the coronavirus has offered restaurants a reset button. And some local restaurateurs are considering taking advantage of this opportunity to eliminate tipping and go to a flat administrative service charge which benefit both front- and back-of-the-house employees. For more on this subject, check out our June/July issue.
We all know that restaurant sales plummeted in April, but the trend is starting to reverse itself—slowly. And it all depends on getting dining rooms open and flexibility by local municipalities.
The James Beard Foundation decided to go ahead and announce the nominees for its coveted 2020 awards as “a glimmer of hope to an industry looking for light in a very dark time.” Five local chefs and two members of the media are up for awards.
There is no shortage of news, advice and tips for restaurant owners coping with closed restaurants during COVID-19, and yet the demand for more and more updates is insatiable.Broadline distributor, US Foods has been providing assistance to its customers in the guise of menu design and business operations for two years shy of a decade, and now they’re opening up their resources to noncustomers as well.