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Multi-concept Chicago operator adapts menu, unit design and service models in recently opened restaurant.
Coronavirus is causing a lot of shutdowns, but it hasn’t shut down creativity.
Pandemic has pushed health and nutrition to center stage of restaurants’ social responsibility platforms.
Tweaking menus during COVID-19? Customers with allergies are counting on ingredient list transparency and accuracy.
Plant-based meat selections appeal to meat eaters in a way traditional vegetarian substitutions haven’t.
In this first of a five-part nutrition series, we look at the impact of plant-forward additions to restaurant menus
As businesses reopen during the coronavirus pandemic, restaurants are quickly adapting menus to serve diners and protect public health.
The restaurant community must practice self-care during the pandemic, experts say.
The agency is offering flexibility in light of the challenges operators currently face.
Do you want to know the future? Look at your up-and-coming customers, not just college kids on the cusp of employment or full-fledged consumer status. Go down the line a bit, to elementary- and middle-schoolers.
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