As the coronavirus pandemic forced the closure of dining rooms in early March, many restaurants responded by immediately volunteering to serve as community kitchens to feed frontline workers in ...

The shift to off-premises has fueled rapid growth of virtual restaurant brands under a growing number of models. The attraction of offering menus for delivery only is clear: There’s a low cost of ...

The Small Business Administration’s website for Restaurant Revitalization Fund applications went live over the weekend, but the funding round has not yet begun. The website also includes a sample ...

Virtual brands continue to flood the market amid the restaurant labor crisis and slow pandemic recovery. Lower start-up costs mean lower risk and more room for experimentation. Citizens Food Hall, the ...

Wild Eggs, a breakfast, brunch, and lunch destination with locations in Kentucky, Indiana, and Ohio, has acquired St. Louis-based Crazy Bowls & Wraps. As part of the deal, a Wild Eggs location in its ...

José Andrés’ ThinkFoodGroup is scheduled to make its Chicago debut this summer in a big way with four new concepts, beginning with Jaleo in July. Originally announced in January as part of the ...

During this very challenging year, as consumers endure heightened anxiety levels on a number of fronts, they have embraced the most comforting and familiar foods — and that means sandwiches.

New York restaurateur Ken Friedman became the latest prominent figure in the restaurant industry to face accusations of sexual harassment by former employees, according to a report Tuesday in The New ...

The James Beard Foundation has revamped the process for selecting finalists for its prestigious Restaurant and Chef Awards, adding requirements to help ensure that potential winners are not just great ...

Coworking spaces are popping up everywhere. Is your restaurant next? While some restaurants shun laptop use, others are embracing freelancers and remote workers. With help from startups like Spacious ...

Hai Hospitality’s Asian smokehouse concept, Loro, debuted in Austin in 2018, combining the culinary prowess of two of the city’s biggest names: Tyson Cole of Japanese restaurant Uchi and Aaron ...

A female-owned, ghost kitchen space opened in New York City last month with the goal of uplifting small businesses and, ultimately, creating a club of ghost and commissary kitchens for restaurants ...