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

With many affected by looting and fire, operators take time to reflect

As businesses reopen amid coronavirus pandemic, they still can’t operate at full capacity

Operators share best practices for this newly legal amenity

OpenTable, Yelp and Resy are rolling out new features to help restaurants and customers adjust to the new normal of eating out

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

Ohio, Kentucky and North Carolina to lift restrictions this week as Texas and Florida expand capacity