restaurant business

Rising costs for labor, ingredients and space is making it harder for one-off businesses to survive.

Many businesses who support the shutdown are considering their options: Stay open because they can't afford to lose the income, close and absorb the costs, or stay open and devote some proceeds to immigration causes.

Thomas and Mariah Pisha-Duffly own Gado Gado and Oma’s Hideaway in Portland, Oregon. But they still make time to cook and eat as a family.

As the circulation of the penny falls, businesses are rounding bills or asking customers without exact change to use credit cards.

Dynamic pricing is the practice of having prices that vary by demand or even customer type. We’re used to it when it comes to airlines and ridesharing. But what about restaurants?

Supermarkets and restaurants business relies on selling food. So why are prices rising more in the latter?

Santa Clara County is helping regulators deal with businesses that cheat workers out of wages but fail to settle that debt.

While takeout, delivery and drive-thru sales are above pre-pandemic levels, on-site dining remains down.

We hear from Erin Detroit Vesey, owner and chef at Detroit Vesey’s, ” a space to just kind of feel safe and accepted.”

Turnover is normal, but this hiring season is definitely different.