New technologies and the resilient spirit at the heart of the foodservice industry will help restaurants bounce back, The National Restaurant Association’s Tom Bené said during a virtual conference session.

Diners in many cities where eateries are reopening indoor and outdoor dining areas have flouted rules about social distancing and face coverings, despite restaurants’ efforts to enforce them.

Using familiar ingredients, rather than processed meat alternatives, can help restaurants appeal to vegans, meat-eaters and everyone in between, researchers and chefs said during The Culinary Institute of America’s Global Plant-Forward Culinary Summit.

News about how companies are coping during the pandemic and how their post-pandemic plans are coming together were among this week’s most-read stories.

Restaurants' reopening plans, a change to the terms of the Paycheck Protection Program and the James Beard Award finalists were among this week's top stories.

With dining rooms temporarily shut down by the coronavirus pandemic, many restaurants are putting more thought into the food they offer for off-premises dining.

As the coronavirus epidemic continues to spread, restaurants are taking extra precautions to protect their staff and customers.

Rising demand for convenient meals is feeding the popularity of sous vide among restaurant operators and home cooks.

The Food Group created the initiative to level the playing field for women in foodservice.

Product launches and revamps from M&M, Jelly Belly and Pepperidge Farm were among this week's top stories.