Protecting delivery employees, customers during COVID-19

by Christine Schindler — CEO, Co-founder, PathSpot

As the customer relationship moves online and at their doorstep, safety measures must be put into place for both delivery teams and consumers.

US Senate approves $484 B to shore up COVID-19 aid to businesses, hospitals

April 22, 2020

The U.S. Senate passed a $484 billion Tuesday to provide additional aid for small businesses and hospitals to address the current health and economic crises…

Chipotle paying $25M to settle federal food-safety case

April 22, 2020

Editor's note: Updated with comments from Chipotle at 9:42 EST.

Ike's offering sandwiches inspired by binge-worthy shows

April 22, 2020

Ike's Love & Sandwiches is trying to make social distancing a little more fun with weekly TV-themed sandwiches available every Friday for $5 when customers…

1000 degrees' cauliflower crust sales trounce former gluten-free version

April 22, 2020

1000 Degrees Pizza's Caulipower cauliflower crust introduced last November is a hit. The 30-unit pizza brand said that in just the first four months, the…

Chipotle beats COVID-19 odds as Q1 digital sales soar

April 21, 2020

Chipotle Mexican Grill Inc. beat the odds during the first quarter, as the burrito chain withstood the COVID-19 outbreak by closing dining areas and surging…

Benefits of Kitchen Displays Systems

The kitchen represents the heart of a restaurant. Of course, the front counter and dining areas play pivotal roles in the operation as well, feeding into the…

ATX Hospital Meals teams with nonprofit to expand programs, funding for COVID-19 response

April 21, 2020

Austin-based ATX Hospital Meals, which feeds health-care workers via donations that directly support local restaurants, is partnering with Austin-based…

Restaurants issue 'blueprint to recovery'

COVID-19 is still taking its toll on the restaurant industry.

Peet's coffee now delivering via DoorDash

April 21, 2020

Peet's Coffee, based in Berkeley, California, has tapped DoorDash to allow it to deliver from 142 locations, according to a company press release. The…

NRA study: COVID-19 impact worse than initial projections

April 21, 2020

A National Restaurant Association study revealed that the impact from the coronavirus pandemic will be worse than initially projected with restaurants having…

Restaurant leader offers 3 solutions to CARES Act problems

Boloco CEO John Pepper describes several problems with the CARES act and proposes ways to fix them.

Restaurant chain transactions drop 43% 2nd week of April

April 20, 2020

Total restaurant transaction fell 43% during the second week in April, led by a continued drop in QSR transactions that reversed a move towards stability…

Tools for Restaurant Success in a Post-COVID World

Set your restaurant up for success when restrictions begin to lift. In this infographic, you will learn why you should double down on off-premise capabilities…

Presented by SynergySuite

EMV Chip Cards Are Slow To Reach Gas Pumps

Credit and debit cards with EMV chips have been around for five years now, except at gas stations. That's because it is a lot harder to change card readers in…

Shake Shack returns PPP funds

April 20, 2020

Although Shake Shack received a $10 million loan from the Paycheck Protection Program, the burger chain is giving it back.

Tacos 4 Life co-founder on the permanent effects of COVID-19

by Cherryh Cansler — Editor, FastCasual.com

Austin Samuelson reveals how the pandemic has forever changed his operations strategy.

Hormel Foods closes plant over coronavirus outbreak

April 20, 2020

Hormel Foods has closed its food plant in Rochelle, Illinois on account of a coronavirus outbreak, according to a WTVO-TV report. County health department…

Shake Shack cuts jobs as Q1 same-store sales drop

April 17, 2020

Shake Shack Inc. released preliminary first-quarter results showing a 12.8% drop in same-store sales in the quarter, from the year-ago period, as the COVID-1…

Little Greek COO gives 12 tips on navigating COVID-19

Bryan St.George, COO, Little Greek Fresh Grill discusses how to establish proactive health conditions.