Coronavirus

Low numbers of federal stimulus loans to Black-owned restaurants reflect bad data collection and historically weak lending to people of color.

As restaurants work to reopen safely, minimizing exposure and communicating clearly are key to protecting diners and employees. Here are a few strategies.

Operators who became grocers during the pandemic are now selling goods online.

CEO cites strong performance despite steep fuel volume decline

Operators share how they’re dealing with availability, sustainability and other issues as packaging demand grows.

‘Everyday low-price positioning,’ ‘favorable geographies’ help deliver strong performance despite pandemic

Meanwhile, more eateries were shutting down permanently, the business review site found.

Restaurants are quickly realizing that the codes offer an easy touchless ordering option amid the coronavirus.

The retailer said it would hand out 3 million masks to customers, but is following local guidance when it comes to whether it will require shoppers to wear them.

These employees had been furloughed since March due to the COVID-19 pandemic.

Operators are dealing with increased costs, supply issues and sticking to sustainability goals.

The Lempert Report: Registered dietitian and nutritionist says “noteworthy patterns” in consumption could lead to new food habits with long-term benefits.

C-store, restaurant-industry veteran brings new energy to regional chain, takes on pandemic challenges