coronavirus news

  • Manufacturing Activity Appears to be on the Rise

    Sales at restaurants and drinking places saw double-digit growth in June. U.S. manufacturing activity appears to be on the rise. The IRC’s appeal for $120 billion in federal funds to support independent restaurants appears to be gaining support in Congress. Here's what you need to know.

  • Restaurant Industry Traveling a Long Road Back

    The restaurant industry’s decline due to COVID-19 may have traveled a swift and direct path, but the road to recovery remains a long and winding one that will undoubtedly be riddled with potholes and other unwanted surprises.

  • Visualizing the Store of the Future

    All restaurants should regularly visualize what their store of the future (SOF) will look like. An exercise of this nature is important in the best of times. In light of the impact the coronavirus continues to have on this industry, it’s never been more important than it is today, especially with an ever-changing future.

  • Where Do We Begin?

    How to rebuild trust with customers in a global pandemic.

  • Convenience Stores Weather COVID-19: Kwik Trip's Foodservice Director Provides Perspective

    Convenience stores, particularly those with a strong food focus, faced many of the same challenges as restaurants when on-premises foodservice shut down to slow the spread of the coronavirus. Self-service options, such as coffee and roller grill items, were halted, and larger chains had to manage through varying local rules.

  • Purchasing Managers Report Strong Growth in June

    Purchasing managers report strong June growth. Craftworks holdings finds new ownership. Buffets and salad bars are gone thanks to COVID-19 and when they will be back is anyone’s guess. Dunkin’ will close 450 small stores. These stories and a whole lot more This Week in Foodservice.

  • As Positive COVID-19 Cases Grow, Restaurant Operations Face Mounting Challenges

    With COVID-19 cases surging across many parts of the country, could one restaurant segment have an operating advantage over another for a while? Possibly.

  • Post COVID Technological Evolution Insights & Thoughts

    The ability to innovate and push technology in the restaurant industry has always been an option. Many times, though, restaurant operators delay implementing certain technologies out of fear of going too far ahead of what the customers will accept. COVID-19 has forced the industry to be open to and accepting of many ideas that may have not even had a chance just a few months back or may have taken much longer to evolve and become mainstream during normal times.

  • Restaurant Recovery Drags

    Surging numbers of positive cases continues to stall the restaurant industry’s recovery from the closures aimed at slowing the spread of COVID-19.

  • Tabletops Get Makeovers Courtesy of COVID-19

    Often dubbed the most important three feet of the house, in normal times, the tabletop communicates the restaurant’s brand promise and it starts establishing guest expectations even before customers take their seats. While much has changed in restaurants and foodservice operations thanks to steps aimed at slowing the spread of COVID-19, the role of the tabletop has not. It just looks a lot different for the time being.

  • Opportunity Knocks for Community Colleges

    A sometimes overlooked subset of college and university dining, two-year community colleges and technical schools are experiencing the same uncertainty right now as their four-year counterparts. But with COVID-19 fears and safety protocols dashing students’ hopes for a traditional residential campus experience, and with community colleges offering affordability, the ability to transfer credits, and the option of living at home until the dust settles, the segment could be a bright spot.

  • Surges in COVID-19 Cases Slow Restaurant Industry Gains

    Bump in the road or a sign of things to come, only time will tell which is true but as the number of COVID-19 cases increased over the past week, transactions at restaurants and bars dipped slightly.

  • COVID-19 Closures Take Their Toll on Foodservice Equipment and Supplies Sales

    If the mandated stay at home orders that permeated the country starting in mid-March ravaged restaurants sales, it was safe to assume the same would apply to sales of foodservice equipment and supplies.

  • Safety and Sanitation Play Key Roles in Crushed Red’s Reopening

    Like just about every other restaurant operator out there, Crushed Red has had to adapt its approach and remain flexible to overcome the countless challenges brought forth by COVID-19.

  • Partial On-Premises Openings Positively Impact Performance

    Restaurant industry performance continues to show steady, incremental progress from one week to the next.

  • Restaurant Industry Performance Remained at a Historic low in April

  • As Restaurants Reopen Sales Slowly but Steadily Keep Improving

    While it did not take long for most states and municipalities to mandate restaurant restrictions to slow the spread of the coronavirus, reopening is another story, for various reasons.

  • Real Estate Shakeout Will Create Great Opportunities for Some Restaurant Operators

  • Ohio Operator Takes a Step-by-Step Approach to Reopening

    On May 15 restaurants and bars in Ohio received the green light to welcome patrons back for outdoor dining and then, just six days later, they were able to reopen their dining rooms to customers who wished to dine on-premises. Despite this all clear, at least one operator continues to take a more deliberate approach to bringing his business back up to full speed.

  • Digital Becomes a Cornerstone for Restaurant Recovery

    As restaurants chart their path to recovery, many experts have predicted that digital platforms would play a critical role in the industry’s comeback efforts. And according to data from the NPD Group, these predictions are starting to prove true.

  • Plan Ahead for a Smooth Reopening

    While some restaurants and foodservice operators shifted to an exclusively off-premises model due to state and local closures to stop the spread of COVID-19, others chose to temporarily shutter their businesses entirely.

  • Taking Pandemic Relief to new Heights

    While much has been made about the way mandated closures to thwart the spread of COVID-19 have decimated restaurants and other foodservice operators, the fallout from this pandemic continues to impact individual members of the supply chain in different ways. Take, for example, Brad Pierce, president of Restaurant Equipment World, an Orlando, Fla.-based foodservice equipment and supplies dealer. Pierce’s multifaceted business and role as an AEROBridge Disaster Response volunteer give him a unique perspective on the pandemic’s impact on foodservice and beyond.

  • Lemons to Lemonade

    In March, when states and local governments began handing down stay-at-home edicts to curb the spread of the coronavirus and subsequently closed restaurant dining rooms, a very common line of thought was things would get back to normal sooner than later. Unfortunately, that’s not the case. According to the National Restaurant Association, more than 5.5 million restaurant workers had lost their jobs through mid-May. And as I write this, many dining rooms across the country remain dark as some states cautiously start to develop plans to reopen their economies.

  • Emerging Chains

    Even a pandemic such as COVID-19 can’t completely take away emerging chains’ appetite for growth. Moving forward, though, these multiunit operators will continue to adjust their designs and equipment packages to deliver brand-defining experiences  for customers, whether they choose to dine on- or off-premises.

  • As Consumer Confidence Rises So Does Restaurant Sales

    With states and municipalities continuing to slowly lift restrictions on restaurants, foodservice operators and, for that matter, other businesses, consumer confidence continues to creep back. As a result, sales at restaurants show small but positive improvements.

  • Pizza Inn Takes a New Look at the Buffet

    One presumed outcome of the COVID-19 pandemic is the demise of self-service options like buffets and salad bars. Through thoughtful hard work and collaboration, though, one restaurant chain is doing what it can to ensure its self-serve options continue to thrive once guests return for on-premises dining.

  • Post-COVID Implications for Restaurant Design

    Let’s face it: we really do not know how this crisis will play out, and therefore the implications to restaurant design remain just as uncertain. As such, the impact on restaurant design will remain a moving target for the foreseeable future.

  • Steady as They Go: Restaurant Sales Continue to Climb

    Not surprisingly, transactions at U.S. chain restaurants continued to show improvement for the week ending May 10.

  • Meal Kit Sales Show Promise and Restaurant Chains Slowly Reopen Closed Units

    The concept of meal kits is not a new one. Yet this segment is enjoying something of a rebirth thanks to coronavirus.

  • The NAFEM Show Moves to August 2021

    The list of industry events rescheduled or outright cancelled due to COVID-19 got a little longer when the North American Association of Food Equipment Manufacturers pushed its biennial trade show to August 26-28 from the original date of February 4-6. In addition to shifting to an August timeframe, the show will move to Orlando from New Orleans.