COVID-19 News Articles

Industry experts look at sustainability and sourcing more than a year since COVID-19’s onset.

With necessity the mother of invention, eateries find creative ways to celebrate May 9.

Public Affairs conference focuses on how bipartisanship in the House and Senate could help business.

COVID-19 impacts two Chicago pizzerias’ approaches to menu and operation generating changes good enough to keep.

Despite the broad-based gains, restaurant employment remains below pre-pandemic levels in every state.

Warmer weather and additional stimulus payments bolstered consumer spending in restaurants.

Execs from Tropical Smoothie Cafe, Taco Bell, and KFC discuss supply challenges, and the return of sustainability practices.

Homestyle cooking and comfort food thrives off-premises, while updated technology makes ordering seamless.

In some instances, alcohol-to-go means beer and wine delivery only, but could also include liquor delivery, and may or may not include cocktails.

Check out these new products in the areas of sustainability, technology, and safety and health.

Shari’s boosted sales through outdoor dining, emphasis on comfort, plus a virtual burger brand and pie-of-the-month program.

Despite the recent gains, eating and drinking places are still 1.8 million jobs below their pre-pandemic employment level.

The National Restaurant Association asked the SBA to streamline the process to prevent administrative complexity.

This year’s theme focuses on uniting our industry’s voices, especially in the throes of the pandemic.

Women, increasingly taking on ownership and leadership of restaurant businesses, are finding the “suite” spots where their skills shine.

Operators found clever ways to survive last year, and their actions confirm 2021 State of the Restaurant Industry trend data.

While 43 states and DC saw gains in February, restaurant employment remains below pre-pandemic levels across the nation.

Even though the economy is projected to grow at a rate not seen in nearly four decades, it is not yet time to sound the all-clear.

As customers dine in restaurants again, tech solutions will influence their sense of safety, enhance convenience.

More people are using restaurants for off-premises foodservice options, but on-premises patronage is still well below pre-pandemic levels.

Franchisees for Domino’s, Chick-fil-A, and McDonald’s share their stories and advice for other female business owners.

Check out what restaurants around the country are planning to attract Easter diners choosing to dine on- and off-premises this year.

The vast majority of consumers favor allowing restaurants to expand outdoor seating on a permanent basis.

The shortfall in restaurant and foodservice sales totaled $270 billion during the first 12 months of the pandemic.

Restaurant employment remains below pre-pandemic levels in all 50 states and the District of Columbia.

$1.9 trillion pandemic aid package contains $28.6 billion in direct aid to restaurants.

Two Gen Y women entrepreneurs are defining the next wave of ghost kitchen operations.

Operation’s biggest changes: more delivery, ordering in bulk, and kicking up communication.

Following one tough year, the industry honors Women’s History Month and assesses what the post-COVID-19 future holds.

The company rewarded its 80,000 employees, and injected $8 million into the global small business and restaurant industry.

Operators at our IT half-day event talk about embracing technology to survive the pandemic, and the unforeseen silver linings encountered in the process.

The shortfall in restaurant employment from pre-pandemic levels is nearly three times larger than the next closest industry.

Help us find the best products and services in technology, safety and health solutions, and sustainability.

Best practices frame relationship between restaurants and third-party delivery companies.

During the Texas deep freeze, CFO Tim Williams helped those in need, and participated in an MFHA Black History Month webinar.

Association policy team sees opportunities related to immigration reform and infrastructure improvements.

Stan Harris, LRA president and CEO, weighs in on the tax law changes that could provide restaurants with big credits.

Six in 10 operators think it will be at least 7 months before business conditions return to normal for their restaurant.

While many restaurants saw off-premises sales rise during the pandemic, it wasn’t enough to make up for their lost on-premises business.

More adults are watching TV and gaming than before the pandemic. Restaurants are tapping the trend in clever ways.

January’s gain was a step in the right direction, but monthly sales remain nearly $11 billion below their pre-coronavirus levels.

Open since 1978, The BBQ Pit has withstood its share of challenges, but COVID-19 was in a different league.

BWW’s Karim Webb and IHOP’s Adenah Bayoh share lessons learned to help other minority-owned businesses

There are some things you should know before you insist that all your employees get vaccinated.

This increases the likelihood that the restaurant industry’s employment recovery will be measured in years and not months.

Move over COVID-19, Cupid-2021 is around the corner. Restaurants are offering creative options to draw customers this holiday.

Founder Gerry Fernandez looks back on the organization’s beginnings, sets course for its next chapter

Did you know a new law signed in December might mean your operation is eligible for an employee retention tax credit?

Vermont, Michigan and Minnesota have the largest deficits from their pre-coronavirus employment levels.

New research looks at how restaurants and consumers were changed by the events of 2020 and the year of transition ahead.

The pandemic is forcing students to face big challenges, including how to pay for hospitality-related educations.

Winning menu and off-premises focus sets up transformed concept for success now and in the future.

The coronavirus altered business for everyone. Use every tool at your disposal to succeed in the new environment.

Restaurant sales declined for the third consecutive month in December, with total industry sales losses reaching $240 billion in 2020.

Payroll Protection Program loans are back; application process is streamlined for smaller loans and expenses covered are tax deductible.

Educational Foundation fundraiser collected more than $850K to help restaurant workers hurt by the pandemic restart their careers.

After the devastation of 2020, we assess the state of our industry and offer a sampling of trends shaping businesses this year.

Eating and drinking places finished 2020 nearly 2.5 million jobs (or 20%) below their pre-coronavirus employment level.

Bloomin’ Brands newest concept has a menu that’s set to-go from the get-go.

The percent of restaurant sales coming from travelers and visitors is less than half of what it was before COVID-19.

Restaurant employment in 47 states and the District of Columbia remained below February’s pre-coronavirus level.

Consumers say they plan to give gift cards as holiday presents. That’s good news for restaurants still struggling during the pandemic.

Restaurant sales plunged 4% in November, and a majority of operators expect business conditions to worsen during the winter months.

Finding good solutions to bad problems requires a strong team equipped with the right tech tools.

Nothing proves the industry’s innovation better than the rise of myriad off-premises-only dining models.

Document’s December update incorporates the latest recommendations from leading health and safety authorities.

Seeks Congressional leadership’s help to pass COVID-19 restaurant relief legislation as industry faces record closures during pandemic.

Chef-owners open during COVID-19, adapting menu, space and service to succeed in a pandemic environment.

As business conditions continue to deteriorate, the likelihood of additional restaurant staffing reductions is rising.

Association’s Sean Kennedy shares his views on what the first year of the new administration could look like for the restaurant industry.

Despite being in need themselves, restaurants continue to find ways to give.

QSR chain shares how it rolled out enhanced safety for team members on the front line and increased its customer connection.

Hawaii, Vermont and the District of Columbia have the largest deficits from their pre-coronavirus employment levels.

The first step in helping your team handle stress this holiday? Actively listening so they know they’re heard.

Restaurant sales declined for the first time since the spring lockdowns, with total pandemic losses reaching $215 billion through October.

The Federal Reserve Bank lowered the minimum loan amount in its Main Street Lending Program to $100,000.

How can you get employees to sign up during COVID-19? Promote the plans and services they need the most now.

Restaurants added jobs for the sixth consecutive month in October, but industry employment remained 2.1 million below pre-coronavirus levels.

Specialized meal kits and full restaurant-prepared dinners can spruce up sales during the holiday.

Consumers increased their usage of takeout and delivery during the pandemic, and this trend will likely continue during the winter months.

Winter is coming – but it may not lead to a decline in on-premises dining, according to new Association research.

Seven industry executives, all of whom have experienced racism, discuss the challenges they’ve faced, and the successes they’ve experienced.

Club members get an invite and a meal kit to virtually join the chefs’ table for dinner

Mayors from cities around the country joined Association policy chief Sean Kennedy to talk about impact and advocacy efforts to help the restaurant industry.

Chain uses food, technology to fulfill precise delivery needs and tempt appetites.

This brand-new edition includes updates on mask and glove use, protocols for coronavirus-positive employees, and ventilation best practices.

Restaurant employment in 47 states and the District of Columbia remained below February’s pre-coronavirus level.

The Restaurant Law Center looked into a crystal ball to see how election results might impact the restaurant industry.

The total shortfall in restaurant and foodservice sales topped $200 billion during the first seven months of the pandemic.

Tom Bené outlines the plans and programs on tap to assist restaurants devastated by COVID-19.

Tech adopters, active safety managers, and creative thinkers prove there are ways to push through the pandemic.

Closed for six months, the nonprofit restaurant and training facility prepares its student staffers for what comes next.

Protect your operation so you’re less susceptible to data breaches and other cybercriminal activity. Preventive measures make a difference.

We’ve heard these words a lot these past few months. But what’s the difference, and why is it important your staff knows the distinction between them?

After an initial hiring surge in the aftermath of the coronavirus lockdowns, restaurant job growth slowed significantly in recent months.

The vice president of culinary for Wendy’s U.S. explains what menu innovation means to Wendy’s during COVID-19.

Guests want to know restaurants are being extra careful when preparing food and keeping the kitchen clean and sanitized during the pandemic.

COVID-19 is affecting physical and mental health, especially for those working in the hard-hit restaurant industry. Fortunately, we have resources to help.

Expand your payment options to make it easier and safer for customers to purchase from your restaurant without handling cards or cash.

Five states – South Dakota, Maine, Indiana, Idaho and Mississippi – surpassed their pre-coronavirus restaurant employment peaks.

Outdoor dining helped offset sales losses in the spring and summer, but what will dining out look like as the weather turns colder?

Seven in 10 operators say off-premises sales represent a higher proportion of their total business compared to pre-coronavirus levels.

As total restaurant sales losses topped $185 billion, a majority of operators do not expect their business to fully recover within 6 months.

Pathogens can move around easily, spreading from food or unwashed hands to prep areas, equipment, utensils, and other food. But you can prevent it.

Multi-concept Chicago operator adapts menu, unit design and service models in recently opened restaurant.

The Marketing Executive Group is launching a new series, MEG Talks, to help restaurateurs ramp up marketing efforts that keep customers dining on and off premises.

ServSafe delivers six tips and teaching activities to reinforce ways to correctly clean and sanitize your restaurants.

The restaurant industry added just 133,600 jobs in August, and staffing levels remain nearly 2.5 million jobs below the pre-coronavirus peak.

Campaign promotes rules for safe food handling, which is even more important during the coronavirus threat.

ServSafe program takes center stage as restaurants operate on and off premises; delivers tips and tools through September.

Coronavirus is causing a lot of shutdowns, but it hasn’t shut down creativity.

The Association’s state-by-state COVID-19 resources are comprehensive, growing in number, and updated regularly.

Four states – Texas, Arizona, Florida and Oklahoma – lost eating and drinking place jobs in July.

Operators increasingly report unpleasant confrontations with customers who declare their right to refuse face coverings. What recourse to you have handling this situation?

Our Restaurant Law Center offers this guidance on what you can do to protect your restaurant and employees from coronavirus.

A majority of U.S. adults say they know of a restaurant in their community that has permanently closed during the coronavirus outbreak.

The Association's Educational Foundation campaign provided direct support in the form of $500 checks to those in need.

The total shortfall in restaurant and foodservice sales surpassed $165 billion during the first five months of the pandemic.

While your restaurants operate according to state and local COVID-19 guidelines, everyone plays a role in maintaining public safety, including you, your employees and your guests.

The industry’s premier food safety training and certification program is accessible online, especially key during COVID-19.

Multiunit operators tell MFHA Town Hall participants about their experiences with staff during coronavirus pandemic.

Restaurant job growth is expected to be choppy in the months ahead, following the initial bounce of 3 million jobs in May and June.

Pandemic has pushed health and nutrition to center stage of restaurants’ social responsibility platforms.

There’s a lot restaurateurs can do to make the order-handoff to drivers go smoothly and safely.

Trained to prevent the spread of foodborne illnesses, inspectors look to ensure restaurants comply with guidelines to help prevent the spread of coronavirus, as well.

Worried about someone getting infected and suing your restaurant when you’ve taken reasonable steps to comply with ever-changing guidelines? Keep up with the legislation.

Social distancing, hand washing, and wearing a mask prevent contracting and spreading the disease, but healthy foods can also support and improve overall health.

Tweaking menus during COVID-19? Customers with allergies are counting on ingredient list transparency and accuracy.

Expanded regulations allowing the sale could help juice up revenues lost during the pandemic.

While people are eager to visit restaurants again, many are concerned about COVID-19 exposure; building their trust will rebuild your business.

The total shortfall in restaurant and foodservice sales reached an estimated $145 billion during the first four months of the pandemic.

Even as they struggle with the pandemic, operators are donating food, hosting conversations, and supporting just causes during this critical time.

The Association’s Restaurant Law Center offers guidance on what to do next.

The supply chain faced challenges at the outset of the coronavirus outbreak, but experts say production is now nearly back to normal.

If you’re welcoming customers back to dine in, you’ll want to add supply receiving and other back-of-house protocols to your coronavirus safety arsenal.

Learn to avoid the practices that can get you fined.

Plant-based meat selections appeal to meat eaters in a way traditional vegetarian substitutions haven’t.

Formed over time and assembled from multiple resources, detailed checklist covers a full gamut of reopening to-do tasks.

Restaurants follow safe food handling protocols as a matter of course, but new practices are called for to reduce the spread of coronavirus. Now you can show how you’re actively reducing risk.

The impressive two-month employment bounce only marks the beginning of a long climb back to pre-coronavirus staffing levels.

Operators who emphasize personal safety and ramp up technology are the ones who will attract consumers who want to dine at restaurants again.

In this first of a five-part nutrition series, we look at the impact of plant-forward additions to restaurant menus

Operators will have to help customers navigate a new set of ground rules as they return to restaurants.

The National Restaurant Association is compiling regularly updated lists of reopening regulations, food-safety training reopening regs, mask requirements, and state off-premises alcohol permissions.

Conversation covered everything from PPP to real estate, supply chain and opening grocery stores in restaurants. What’s working, and what’s next?

The Reopening Marketplace is a new addition to the National Restaurant Association’s Marketplace member affinity program.

Equipment, training, schedule flexibility are keys to ensuring they feel comfortable serving guests on site again.

While the May job growth is a positive sign, it only marks the beginning of a painfully long road to recovery for the restaurant industry.

Reassuring your staff that you’re taking safety precautions will encourage them to return to work and demonstrate confidence to customers.

The total shortfall in restaurant and foodservice sales likely surpassed $120 billion during the first three months of the pandemic.

In communities across the country, restaurants unite against the challenges of coronavirus, focusing their efforts on helping each other in new and creative ways.

As restaurants reopen, our upcoming series will help you consider strategies and design hacks to minimize risk to employees, guests and food.

New survey indicates operators don’t expect to profit in foreseeable future; many who permanently closed businesses say they’ll likely exit industry for good.

The legislation signed last week is good news for the restaurant industry, fixing some of the problems with the Paycheck Protection Program.

In addition to ensuring the well-being of guests and staff, you’ve got to let customers know you’re open and that it’s safe to dine with you.

As businesses reopen during the coronavirus pandemic, restaurants are quickly adapting menus to serve diners and protect public health.

Although restaurants added 1.4 million jobs in May, their staffing levels remain down more than any other industry.

Security experts advise vigilance and extra authentication to prevent cybercriminals from causing data breaches.

Technology that reduces contact and speeds transactions will be a key part of a restaurant’s recovery toolkit.

Sales, employment and capital spending levels are expected to remain dampened through the end of the year.