Allison Arevalo owns Pasta Louise, a Brooklyn restaurant. She kept a weeklong diary for us, as she, like many restaurant owners, faces yet another seismic change in the industry.

“There’s just a lot of people applying for not a lot of jobs,” says Neil Cairns of Portland, Oregon.

It doesn’t look good, considering the pandemic is still raging and there’s no additional federal relief yet.

In a pandemic, the less contact with customers the better, and the chains that can pull that off are doing all right.

We check in with three workers we’ve been following since March.

They’ve been around for over 25 years, so why now?

The labels could change consumer behavior, but they could also run into a number of problems.

Outdoor dining has been a lifeline for many restaurants during the pandemic. But now? Some may need to rethink how to keep patrons and food warm.

Social places by nature, bars have faced tighter restrictions than many other businesses, and are suffering the consequences.

Roughly 1 in 6 U.S. restaurants are currently closed, and 100,000 may not survive the year.