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While the restaurant chain is known for its holiday meals, some of its customers treat it as a casual lunch spot.
Spending is still down, prices are up and owners are worried about how the variant will affect business.
Megan Bucholz, founder of Local Table Tours, watched her business grow for a decade. Then the pandemic closed everything down.
This summer’s patio season gave a boost to many restaurants. Colder weather means new arrangements for outdoor diners.
Unions for food and drink workers go back to 1891. But they lost their seat at the table with the growth of restaurant chains and fast food.
New York will start enforcing its mandate Sep. 13. It requires visitors to theaters, museums and other establishments to show proof of at least partial vaccination — same for people want to eat and drink inside a restaurant or bar.
Steep third-party food delivery fees are driving some restaurant owners to seek alternatives.
Kiki Aranita closed her restaurant after the city shut down. A year later, she’s still making Hawaiian food and building the brand.
From QR codes to delivery apps, a menu specialist weighs in on the rise of digital menus.
Eateries returning to dine-in service may face staffing problems, higher costs and the need to transform their business models — again.
