The Raleigh, N.C., launches Mandolin Farmhouse Foods delivery service to better serve customers amid COVID-19 restrictions

The Portsmouth, N.H., restaurateur talks family, pride and purpose in an industry battered by the coronavirus pandemic

The Pub at Chino Hills was reimagined as Market Square, selling groceries, household items, meal kits, cocktails, wine and spirits

The pair had just closed a round of funding and were ready to open their second and third restaurants when the pandemic hit

The fast-casual Indian restaurant with two locations in Southern California is operating only one unit now

Angie Kim recounts how she came to the decision to delay the opening of Interstellar, the Santa Monica, Calif., restaurant she planned with her husband — and what’s next for the business

The New York City restaurateur contemplates how to prepare her concept for a comeback in an altered business environment

The nearly 70-year-old California restaurant streamlined operations and added new safety and sanitation protocols to protect its workers from coronavirus

The former partner at Bâtard talks about adjusting his business plans to fit “a new reality”

Blau shares how her company is adapting and how she’s lending her voice to advocate for restaurant owners in Vegas and beyond