Reopening & Recovery

Chain uses food, technology to fulfill precise delivery needs and tempt appetites.

This brand-new edition includes updates on mask and glove use, protocols for coronavirus-positive employees, and ventilation best practices.

Restaurant employment in 47 states and the District of Columbia remained below February’s pre-coronavirus level.

The Restaurant Law Center looked into a crystal ball to see how election results might impact the restaurant industry.

The total shortfall in restaurant and foodservice sales topped $200 billion during the first seven months of the pandemic.

Tom Bené outlines the plans and programs on tap to assist restaurants devastated by COVID-19.

Tech adopters, active safety managers, and creative thinkers prove there are ways to push through the pandemic.

Closed for six months, the nonprofit restaurant and training facility prepares its student staffers for what comes next.

Protect your operation so you’re less susceptible to data breaches and other cybercriminal activity. Preventive measures make a difference.

We’ve heard these words a lot these past few months. But what’s the difference, and why is it important your staff knows the distinction between them?

After an initial hiring surge in the aftermath of the coronavirus lockdowns, restaurant job growth slowed significantly in recent months.

The vice president of culinary for Wendy’s U.S. explains what menu innovation means to Wendy’s during COVID-19.

Guests want to know restaurants are being extra careful when preparing food and keeping the kitchen clean and sanitized during the pandemic.

COVID-19 is affecting physical and mental health, especially for those working in the hard-hit restaurant industry. Fortunately, we have resources to help.

Expand your payment options to make it easier and safer for customers to purchase from your restaurant without handling cards or cash.

Five states – South Dakota, Maine, Indiana, Idaho and Mississippi – surpassed their pre-coronavirus restaurant employment peaks.

Outdoor dining helped offset sales losses in the spring and summer, but what will dining out look like as the weather turns colder?

Seven in 10 operators say off-premises sales represent a higher proportion of their total business compared to pre-coronavirus levels.

As total restaurant sales losses topped $185 billion, a majority of operators do not expect their business to fully recover within 6 months.

Pathogens can move around easily, spreading from food or unwashed hands to prep areas, equipment, utensils, and other food. But you can prevent it.

Multi-concept Chicago operator adapts menu, unit design and service models in recently opened restaurant.

The Marketing Executive Group is launching a new series, MEG Talks, to help restaurateurs ramp up marketing efforts that keep customers dining on and off premises.

ServSafe delivers six tips and teaching activities to reinforce ways to correctly clean and sanitize your restaurants.

The restaurant industry added just 133,600 jobs in August, and staffing levels remain nearly 2.5 million jobs below the pre-coronavirus peak.

Campaign promotes rules for safe food handling, which is even more important during the coronavirus threat.

ServSafe program takes center stage as restaurants operate on and off premises; delivers tips and tools through September.

Coronavirus is causing a lot of shutdowns, but it hasn’t shut down creativity.

The Association’s state-by-state COVID-19 resources are comprehensive, growing in number, and updated regularly.

Four states – Texas, Arizona, Florida and Oklahoma – lost eating and drinking place jobs in July.

Operators increasingly report unpleasant confrontations with customers who declare their right to refuse face coverings. What recourse to you have handling this situation?

Our Restaurant Law Center offers this guidance on what you can do to protect your restaurant and employees from coronavirus.

A majority of U.S. adults say they know of a restaurant in their community that has permanently closed during the coronavirus outbreak.

The Association's Educational Foundation campaign provided direct support in the form of $500 checks to those in need.

The total shortfall in restaurant and foodservice sales surpassed $165 billion during the first five months of the pandemic.

While your restaurants operate according to state and local COVID-19 guidelines, everyone plays a role in maintaining public safety, including you, your employees and your guests.

The industry’s premier food safety training and certification program is accessible online, especially key during COVID-19.

Multiunit operators tell MFHA Town Hall participants about their experiences with staff during coronavirus pandemic.

Restaurant job growth is expected to be choppy in the months ahead, following the initial bounce of 3 million jobs in May and June.

Pandemic has pushed health and nutrition to center stage of restaurants’ social responsibility platforms.

There’s a lot restaurateurs can do to make the order-handoff to drivers go smoothly and safely.

Trained to prevent the spread of foodborne illnesses, inspectors look to ensure restaurants comply with guidelines to help prevent the spread of coronavirus, as well.

Worried about someone getting infected and suing your restaurant when you’ve taken reasonable steps to comply with ever-changing guidelines? Keep up with the legislation.

Tweaking menus during COVID-19? Customers with allergies are counting on ingredient list transparency and accuracy.

Expanded regulations allowing the sale could help juice up revenues lost during the pandemic.

While people are eager to visit restaurants again, many are concerned about COVID-19 exposure; building their trust will rebuild your business.

The total shortfall in restaurant and foodservice sales reached an estimated $145 billion during the first four months of the pandemic.

The Association’s Restaurant Law Center offers guidance on what to do next.

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.

Formed over time and assembled from multiple resources, detailed checklist covers a full gamut of reopening to-do tasks.

Restaurants follow safe food handling protocols as a matter of course, but new practices are called for to reduce the spread of coronavirus. Now you can show how you’re actively reducing risk.

The impressive two-month employment bounce only marks the beginning of a long climb back to pre-coronavirus staffing levels.

Operators who emphasize personal safety and ramp up technology are the ones who will attract consumers who want to dine at restaurants again.

In this first of a five-part nutrition series, we look at the impact of plant-forward additions to restaurant menus

Operators will have to help customers navigate a new set of ground rules as they return to restaurants.

The National Restaurant Association is compiling regularly updated lists of reopening regulations, food-safety training reopening regs, mask requirements, and state off-premises alcohol permissions.

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.

While the May job growth is a positive sign, it only marks the beginning of a painfully long road to recovery for the restaurant industry.

Reassuring your staff that you’re taking safety precautions will encourage them to return to work and demonstrate confidence to customers.

The total shortfall in restaurant and foodservice sales likely surpassed $120 billion during the first three months of the pandemic.

As restaurants reopen, our upcoming series will help you consider strategies and design hacks to minimize risk to employees, guests and food.

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.

In addition to ensuring the well-being of guests and staff, you’ve got to let customers know you’re open and that it’s safe to dine with you.

As businesses reopen during the coronavirus pandemic, restaurants are quickly adapting menus to serve diners and protect public health.

Although restaurants added 1.4 million jobs in May, their staffing levels remain down more than any other industry.

Sales, employment and capital spending levels are expected to remain dampened through the end of the year.