Rebuild & Recover

Recover & Rebuild

The threat of COVID-19 grew as the infection spread—a problem that soon became very real for thousands of restaurant operators and millions of employees. As the nation begins lifting restrictions, how will restaurants safely and effectively open their doors again?

Up-to-the-minute news and resources

Find out the latest developments in the restaurant industry from our talented team of editors.

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The Latest Research

Understand the impacts on every segment and facet of the foodservice industry with data-backed insights.

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Engage with fellow operators

What innovative ideas are your restaurant peers employing to stay afloat during the crisis.

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Tech Talk

Discover best practices and technology resources to help you run your business..

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Events

Innovation in Foodservice Forum

Explore how restaurants are pivoting in the face of crisis.

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Restaurant Recovery Summit

In the wake of the COVID-19 pandemic, a one-time event designed to address the unique circumstances the industry faces now.

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Building Community

Join the “Coronavirus in the Food & Beverage Industry” Facebook group

Check out our liveblog for up-to-the-minute breaking news

Learn more about what’s happening in Washington, D.C., at the National Restaurant Association

Hear from operator peers on our series of webinars.

Organizations that can help

National resources

National Restaurant Association: Status of Restaurant Operations by State
IRS.gov: Coronavirus Tax Relief
James Beard Foundation: How the Restaurant Industry is Responding to COVID-19
SBA.gov -- Paycheck Protection Program

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Innovation for Operators

How to apply for federal relief loans

Here's the process as it applies to restaurants. What are the steps operators need to take, what strategies work, and which don't?

Timeline: The impact of coronavirus on restaurants

As the outbreak continues to spread, restaurants have been forced to change operations, cancel gatherings and even close. Here's how things have unfolded.

How the coronavirus will change restaurants

Restaurants will be forever changed. How will the industry evolve? How will it adapt?

The ten days that changed the restaurant industry

On March 11, coronavirus became very real for thousands of restaurant operators and millions of employees, beginning a 10-day period unlike anything the industry has ever seen.

NRAEF Restaurant Employee Relief Fund checks are mailing

The fund launched in late March provides $500 grants to restaurant workers across America who are facing financial hardship.

How the shutdown will overhaul the retail and dining environment

With tens of thousands of retail and restaurant closures, the pandemic will accelerate consumer trends, says RB’s The Bottom Line.

Emerging chains flip from growth mode to survival

Restaurant Business has been profiling Buzzworthy Brands for the past year. Many of these brands have had to shift their focus as the coronavirus pandemic halted their growth.

Restaurants prepare for a complicated reopening

As states allow dining rooms to reopen, operators face haphazard regulations, an economic recession, health concerns and major risks.

How the coronavirus will change stadium foodservice

Upon reopening, sports and entertainment venues must hit the reset button and adapt to the new normal.

Ideas for a successful grab-and-go meal program

K-12 operators share best practices for adjusting to new service models during the coronavirus outbreak.

Helping workers feel appreciated during unprecedented times

Keeping staff engaged, especially when they’re furloughed, can be a particular challenge.

How Sodexo is ensuring food safety amid the COVID-19 crisis

Here's a glimpse into what the foodservice company is doing to shore up diner and staff safety, and what might lie ahead.

Webinars to inspire

ALL WEBINARS
Restaurant Business

5 Ways to Drive Sales and Generate Engagement through Digital Signage

Join Atmosphere’s Lucas Burns, Enterprise Account Executive, to learn how bars and restaurants can leverage digital signage to drive sales and develop deeper relationships with customers. He’ll discuss why now is the time for businesses to leave expensive and wasteful print materials behind, share t...

Restaurant Business

How to balance digital and in-restaurant customers

Operators are struggling to prioritize the new digital customers they gained during the pandemic with the in-restaurant customers coming back. This discussion will help restaurants determine how to balance competing demands between new and old.

Restaurant Business

Fishing for Growth: Drive Sales and Satisfaction with Sustainable Seafood

Join us for a discussion with chefs from the extended Norwegian Seafood Council team as they share case studies and innovative ideas on how to integrate sustainable seafood into today’s retail and foodservice operations.

We are here for you

Latest from RB

Restaurant Business

Wyman Roberts led Brinker over the bridge and onto a new path

Editor's note: All week, Restaurant Business will run profiles of the five nominees for Restaurant Leader of the Year. Monday: White Castle CEO Lisa Ingram Tuesday: Cheesecake Factory CEO David Overton Today: Brinker International CEO Wyman Roberts Nothing in Wyman Roberts’ 30 years in ...

Restaurant Business

Warning of dire fallout from omicron, National Restaurant Association presses for federal restaurant aid

Nearly half the restaurants that didn’t get an infusion of working capital from the Restaurant Revitalization Fund (RRF) are doubtful they will survive the pandemic without direct financial assistance from the federal government, according to the National Restaurant Association. The association ...

Restaurant Business

What'll it be for a COVID-wisened industry, experience or convenience?

Peter says: Nancy, if I had a bitcoin for every time I’ve heard the industry gush about the pandemic’s boost to off-premise business, I’d be close to your income bracket by now. I might even have enough digital dough to fund research into restaurants’ underappreciation of the other gale-forc...