The restaurant operator's guide to reopening after closures due to coronavirus, from social-distancing strategies to food and beverage changes to workforce alterations.
Co-founders of The H.Wood Group Brian Toll and John Terzian describe how they survived coronavirus by using their reservation platform to become a COVID testing center and creating four virtual brands
Health inspections, the future of dining and sanitation procedures are some of the issues covered in the webinar series with Ecolab and Nation’s Restaurant News