Single-unit restaurants are a vital component of the foodservice landscape.
As the coronavirus epidemic continues to spread, restaurants are taking extra precautions to protect their staff and customers.
As more consumers look to brands and businesses to make sustainable and environmentally friendly choices, restaurants are taking several steps to move with the changing tide.
The Food Group created the initiative to level the playing field for women in foodservice.
A growing number of vegans are seeking wines made without animal products.
Ghost kitchens are changing the way restaurant operators and chefs do business. Is the trend here to stay?
Foodservice companies such as Sodexo and Aramark are making more menu items out of plants.
Fast-growing demand spurs plant-based meat makers to grow production capacity.
Taking ownership of delivery orders through direct digital sales is essential for restaurants to stand the test of time, Olo founder and CEO Noah Glass writes.
Workplace dining has only become more high profile thanks to companies like Google and Facebook who are known for their wide variety of food-centric perks.