Food and Beverage

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

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.

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

Adjusting for inflation, consumer spending at eating and drinking places plunged to its lowest level since October 1984.

In an ideal world, the restaurant industry would reopen after the Covid-19 pandemic to hordes of diners hungry to make up for lost time. The reality, however, is that a large percentage of former customers simply won’t have money to spend dining out.

New survey indicates that pent-up demand for restaurants is elevated, even as many consumers maintain their off-premises frequency.

While it doesn’t come close to making up for sales losses, a majority of consumers are maintaining their off-premises usage of restaurants.

O'side Kitchen Collaborative (OKC) is a grassroots non-profit that is rescuing surplus food from restaurants and using it to feed thousands of vulnerable people in isolation.

Quarantine measures are forcing landlords and retailers to think outside the box

California, New York, Pennsylvania, Texas Lead Dramatic Declines