Best strategies for reopening restaurants in the coronavirus era
Expert Mandy Sedlak, food safety and public health manager for Ecolab’s Ecosure division, offers health and sanitation steps to consider as restrictions are lifted.
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Restaurant re-openings: What American operators can learn from China as we enter the COVID-19 recovery stage
In most restaurants across China, face masks are mandatory and customers get their temperature checked upon entering.
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House sends $484 billion relief package to President’s desk
Paycheck Protection loans to be replenished as Treasury updates guidelines to narrow applicant pool.
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California to reboot 'ravaged' restaurant industry with new meal delivery program for seniors
Gov. Gavin Newsom introduces 'Restaurants Deliver: Home Meals for Seniors' program to 'get these restaurants reopened' again using federal, state and local funds.
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Five more foodservice operators take to court to compel coverage of business interruption claims for COVID-19
A wave of lawsuits seeking class-action status argue restaurants have been unfairly denied business interruption insurance claims.
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5 more notable restaurants that have permanently closed as a result of coronavirus
A San Francisco ice cream shop, a Los Angeles donut icon and a 31-year-old New York Keith McNally concept are among the restaurant fallen so far.
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Guy Fieri and the National Restaurant Association Educational Foundation’s relief fund hits $20M and can now help 40,000 restaurant workers
Despite fits and starts, fund gets a boost from Some Good News, a YouTube show by ‘The Office’ alum John Krasinski.
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Texas to allow restaurants to reopen at 25% of dine-in capacity
Governor to issue new order setting May 1 date for eateries along with malls and theaters.
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Aaron Deal tries anything and everything to make ends meet at The River and Rail in Roanoke, Va.
The managing partner has created a ‘goat rodeo’ to keep the business viable.
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National Restaurant Association releases coronavirus reopening guide for industry
Recommendations include sanitizing tabletops between seatings, discarding single-use items like paper menus and installing sneeze guards along buffet bars.
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