Your Guide to the Restaurant Guest During COVID-19

700+ restaurant guests share how their expectations have changed during the COVID-19 health crisis.

Recent Articles

How to Come Back from A Restaurant Closure

If you were subject to a forced restaurant closure, here are the steps you can take to weather the storm and eventually reopen.

Operations

How to Run an Off-Premise Restaurant

With on-premise dining restricted, restaurants have pivoted to run entirely online. This guide walks you through everything you need to know about going off-prem.

Training

How to Clean a Restaurant

Here are some tips from the front lines to make sure your cleaning routine creates an atmosphere that keeps your customers, and the health department, happy.

Accounting

How to Balance a Restaurant Budget

After you set your restaurant budget, balancing month-to-month cash flow can be complex. We spoke with restaurateurs about how they keep their costs in check.

COVID-19 Special Issue

How to Apply for a Disaster Loan

Here’s what you need to know about Economic Injury Disaster Loans and how they impact restaurants.

Operations

How to Pivot to Takeout and Delivery During COVID-19

Restrictions around COVID-19 are changing quickly every day. Here's how to adapt your service model to the situation as it stands.

Advocacy

How to Take Care of Your Staff During a Health Crisis

Restaurant workers need security now more than ever. Here's how restaurants are adapting their policies to take care of their teams.

READ THE SPECIAL ISSUE

Industry Stories

Operations

Thamee Is Closed, but They're Saving up and Giving Back

The trio behind D.C.'s Thamee applied for every loan and grant they could find. Now, they're giving back to their community until it's safe to open their doors again.

Operations

Nina Compton Is Not Giving Up

We spoke to the Top Chef about how she's running her business during a global pandemic. “We need each other during these times."

Operations

There’s Always Room at Briana Riddock’s Table

Riddock didn't start in traditional kitchens, but her passion and grit shine through in the intimate dining events she hosts in her hometown of Atlanta.

Operations

With Reopening on Hold, Herb & Beet Gets Creative to Bring in Revenue

When the shutdowns started, the Herb & Beet team didn’t falter on their mission. Instead, they found creative ways to keep their community fed, employees working, and revenue coming in.

SEE ALL STORIES

How-to Guides

Get step-by-step advice, instructions, tools, and templates on topics like hiring restaurant staff, creating better compensation, and everything in-between.

SEE ALL GUIDES

Operations

How to Run an Off-Premise Restaurant

With on-premise dining restricted, restaurants have pivoted to run entirely online. This guide walks you through everything you need to know about going off-prem.

Operations

How to Choose the Right Restaurant Service Model

Hiring

How to Recruit your Next Star Employee

Training

How to Become a Bartender

Training

How to Train Your FOH Team on Great Service

Training

Why Does a Restaurant Need SOPs?

Hiring

How to Run a Great Interview

Training

How to Create an Employee Incentive Program

Retention

How to Retain Restaurant Employees

All Articles

Latest

Industry News

“We’ve Had to Adapt From Day One. What's Different About Now?"

The defiant victories of three black-owned restaurants through opening and through COVID-19.

Accounting

Food Cost Formula: How to Calculate Your Food Cost Percentage

52% of restaurant professionals named high operating and food costs as a top challenge

Retention

What is Tip Pooling?

With recent changes to tip pooling laws, it’s important to cover how your employees and staff feel about pooling tips.

Operations

How to Make Your Restaurant a Hit During Rooftop Season

Make sure you're getting the most out of your restaurant's rooftop real estate

Industry News