Eighty percent of restaurants in New York City didn't pay full rent in June. The businesses historically have little if any reserves, one expert says.
Smaller menus save restaurants money and let them focus on what customers really want.
Many restaurateurs realize that their industry, built on socializing in packed rooms, needs to reduce tables, shrink menus, and increase technology to survive.
The last order of business for many bankrupt companies — restaurants in particular — is to put their assets under the gavel.
One industry group says Britain's hospitality businesses have taken in 60% less money than usual and customer visits have plunged 40%.
It's typically a sleepy time of day for restaurants but snacking is on the rise.
As California officials look to phase out gas, some restaurant owners in San Gabriel Valley are speaking out in favor of gas cooking.
The group's diverse set of restaurants tells a story about a wide and equally diverse customer base.
Temporary restaurants offer novel experiences to attract new clientele.