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The supply chain faced challenges at the outset of the coronavirus outbreak, but experts say production is now nearly back to normal.
If you’re welcoming customers back to dine in, you’ll want to add supply receiving and other back-of-house protocols to your coronavirus safety arsenal.
Learn to avoid the practices that can get you fined.
Operators will have to help customers navigate a new set of ground rules as they return to restaurants.
Conversation covered everything from PPP to real estate, supply chain and opening grocery stores in restaurants. What’s working, and what’s next?
The Reopening Marketplace is a new addition to the National Restaurant Association’s Marketplace member affinity program.
Equipment, training, schedule flexibility are keys to ensuring they feel comfortable serving guests on site again.
Reassuring your staff that you’re taking safety precautions will encourage them to return to work and demonstrate confidence to customers.
New survey indicates operators don’t expect to profit in foreseeable future; many who permanently closed businesses say they’ll likely exit industry for good.
The legislation signed last week is good news for the restaurant industry, fixing some of the problems with the Paycheck Protection Program.
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