Plastic dividers may be a temporary fix, but will touchscreens become less touchy and food halls less communal?

The brand’s head of sustainability and supply chain outlines how it is tapping its network in new ways to stay true to its mission

The Raleigh, N.C., launches Mandolin Farmhouse Foods delivery service to better serve customers amid COVID-19 restrictions

How the operator of New York’s Rhodora, June and Rucola restaurants, as well as the Purslane catering company, is maintaining its zero-waste, eco-friendly ethos amid the business challenges brought on by coronavirus

The Portsmouth, N.H., restaurateur talks family, pride and purpose in an industry battered by the coronavirus pandemic

Chefs and independent restaurateurs will find a way to recover from the damages of coronavirus, the Charlotte, N.C., operator says: “We are fighters, scrappers and pirates”

The Pub at Chino Hills was reimagined as Market Square, selling groceries, household items, meal kits, cocktails, wine and spirits

Packaging ingredients to cook at home offer joy and connection for cooped up customers, says the chef-owner of the Texas-based brand

Angie Kim recounts how she came to the decision to delay the opening of Interstellar, the Santa Monica, Calif., restaurant she planned with her husband — and what’s next for the business