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Restaurant industry

COVID-19

Dine-in restaurants see takeout success as a recipe for the future

by Sara Hossaini
Aug 3, 2020
The owner of one fine-dining restaurant in California opened a new eatery during the pandemic as a takeout operation.
Many restaurants, like this one in Washington, D.C., are relying on takeout only during the COVID-19 pandemic.
Nicholas Kamm/AFP via Getty Images
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COVID-19

Restaurants face closings as business slows and rents go unpaid

by Jasmine Garsd
Jul 14, 2020
Eighty percent of restaurants in New York City didn't pay full rent in June. The businesses historically have little if any reserves, one expert says.
A man waits for his lunch order at a nearly empty restaurant at Grand Central Market in Los Angeles in June.
Frederic J. Brown/AFP via Getty Images
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COVID-19

Restaurant menus are shrinking, thanks to the pandemic

by Erika Beras
Jun 15, 2020
Smaller menus save restaurants money and let them focus on what customers really want.
An employee cleans the posted menu of a reopened Virginia restaurant. Menus have downsized as the industry's revenue declined.
Olivier Douliery/AFP via Getty Images
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COVID-19

Ready to go back to eating out? Your favorite restaurant won't look the same

by Lukas Southard
May 20, 2020
Many restaurateurs realize that their industry, built on socializing in packed rooms, needs to reduce tables, shrink menus, and increase technology to survive.
A masked waiter serves a customer at a reopened restaurant in Florida on May 11.
Joe Raedle/Getty Images
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COVID-19

Auction industry readies for COVID-19 business closures

by Kimberly Adams
May 13, 2020
The last order of business for many bankrupt companies — restaurants in particular — is to put their assets under the gavel.
A closed restaurant in Washington, D.C., in March. Auction companies are predicting a wave of closures and liquidations due to the COVID-19 pandemic.
Nicholas Kamm/AFP via Getty Images
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COVID-19

COVID-19 is making it hard for London businesses to "keep calm and carry on"

by Victoria Craig
Mar 18, 2020
One industry group says Britain's hospitality businesses have taken in 60% less money than usual and customer visits have plunged 40%.
Jesse Dunford Wood, chef and owner of Parlour restaurant pub in London, at work in his kitchen.
Lauren McLean
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Starbucks is winning afternoon customers with cold brew

by Meghan McCarty Carino
Jan 29, 2020
It's typically a sleepy time of day for restaurants but snacking is on the rise.
Offering something customers typically don't want in the morning hours, like iced coffee, is one way to draw in customers.
Courtesy of Starbucks
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Chinese restaurant owners in California fight for gas stoves

by Josie Huang
Oct 24, 2019
As California officials look to phase out gas, some restaurant owners in San Gabriel Valley are speaking out in favor of gas cooking.
Chef Chun Lei cooks shrimp on a gas stove in the kitchen of Shanghailander Palace in Arcadia.
Josie Huang
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restaurant industry

What unlimited breadsticks tell us about the economy

by Kimberly Adams
Sep 19, 2019
The group's diverse set of restaurants tells a story about a wide and equally diverse customer base.
Breadsticks anyone? Above, freshly baked breadsticks seen at Arizmendi Bakery in San Francisco, California.
Justin Sullivan/Getty Images
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L.A. diners pay up for glow-in-the-dark noodles

by Sasa Woodruff
Aug 8, 2019
Temporary restaurants offer novel experiences to attract new clientele.
Photo courtesy of Dashboard
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