Restaurants Ready

The operator of BarDough, Señor Bear, Morin, Ash’kara, Tap & Burger and other restaurants shares his plans

Groceries, virtual cooking classes, meal kits and other new offerings could become staples of the future

Operators must make decisions around who to rehire, how many hours to give them, what to pay and how to keep them safe on the job. Here’s how four restaurant groups are navigating post-coronavirus workforce issues.

COVID-19 contact person should be appointed for each shift

The chef and owner weighs the pros and cons of returning to business

President highlights desire for restoring business meal tax deduction and creating ‘Explore America’ incentive at White House gathering

Workers’ compensation law remains general remedy should an employee contract virus, says hospitality legal expert