From smaller footprints to cheaper real estate opportunities the president of 14-unit Mesa, Ariz.-based Angry Crab Shack reflects on pandemic-era restaurant design

Some states shut down indoor dining again; others expand dine-in capacity limits; and the CDC says dining outdoors unmasked is safe for the vaccinated

Starbucks’ Deep Brew is being used in multiple ways throughout the company

Rob McColgan, CEO of Modern Restaurant Concepts, discusses how the recent joining of the two brands helped them stay open and prepare for franchising and possible acquisitions over the next few years

Here are some of the innovative solutions the industry is hoping will bring workers back to foodservice

As dining-room capacity increases, casual-dining company sees off-premise channels continuing to drive sales

New credits added to American Rescue Plan also cover vaccine recovery and sick/family leave

Cleanliness remains the name of the game as industry sees two-year same-store sales growth

Hospitality employers must rehire workers let go in COVID-19, but employment lawyer sees challenges