The restaurant operator's guide to reopening after closures due to coronavirus, from social-distancing strategies to food and beverage changes to workforce alterations.
Bob Okura, executive chef at The Cheesecake Factory, and Kaffee Hopkins, director of marketing at Marlow’s Tavern, discuss their new off-premise focus during the pandemic
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.