Restaurants Ready

Human resources leaders share their pandemic ‘human-capital strategies’ at Restaurants Rise session

Making global flavors approachable is a key to success

Krazy Hog BBQ in Chicago, closed since March, reboots under DoorDash’s Reopen for Delivery initiative; the delivery operator is matching shuttered restaurants with ghost kitchen operators

Sam Wong, director of franchising for Pollo Campero USA, explains how the business has had to deal with a crisis of “spirit and innovation”

Cheryl Bachelder, Rick Federico, Alice Elliot, Phil Hickey and Jon Luther speak about leading in a crisis during Restaurants Rise powered by MUFSO

Changing the way R&D is done, maintaining the creative spark, developing menu items that travel well and adapting to new ways of networking in the food industry are points explored by Sharon Lykins of Denny’s and Joel Reynders of Tijuana Flats Tex...

The association’s executive vice president for public affairs on how mayors and cities can help the industry survive the pandemic

Johnson explains how restaurants and the industry should be positioning themselves to meet customers’ needs by embracing youth, using storytelling and making your team represent your demographics

The new information is based on a study at a Vermont prison conducted by the CDC and will impact those who work in close proximity, such as restaurant workers