Kiki Aranita closed her restaurant after the city shut down. A year later, she’s still making Hawaiian food and building the brand.

From QR codes to delivery apps, a menu specialist weighs in on the rise of digital menus.

Eateries returning to dine-in service may face staffing problems, higher costs and the need to transform their business models — again.

To promote equity and retain workers as the economy reopens, some restaurants are opting to forgo traditional gratuity models.

Brian Keyser, owner and general manager of Casellula in NYC, is holding out hope that Congress will add money to the Restaurant Revitalization Fund.

Forgetting to cancel your reservation could end up costing you.

Restaurants had to make hard choices over the last year to stay alive –– choices that, it turns out, made them more efficient.

Delivery-only restaurants are on the rise. Here’s what a virtual food hall looks like.

Will the QR code stick around in the long run? Perhaps, if users find the information the codes deliver useful.

More than half weren’t able to pay rent this month.