Deep Dive: Page 2

Washington, DC, 1 year later: Restaurants hammered by protests, insurrection and inauguration restrictions

While other major restaurant cities struggled to survive pandemic restrictions, District operators also had to contend with government-mandated curfews amid widespread protests and the fallout of the Capitol riot. 

Emma Liem Beckett • March 24, 2021

Chicago 1 year later: Winter froze restaurant sales amid strict restrictions

Brutally cold weather is a staple of life in Illinois' restaurant capital, but the coronavirus forced many operators into hibernation, risking the future of one of the most impactful industries in the region.

Julie Littman • March 22, 2021

Los Angeles 1 year later: Restaurants feel abandoned amid 'random' restrictions

California's aggressive response to the COVID-19 outbreak — including two rounds of months-long outdoor dining bans — put pressure on LA restaurants' bottom lines despite state and county aid.

Emma Liem Beckett • March 19, 2021

For restaurant chains, marketing virtual brands poses equal challenge and opportunity

Third-party apps, where most virtual brands live, offer marketers access to consumer data they don't otherwise have — an increasing priority as the data privacy landscape tightens.

Chris Kelly • March 19, 2021

New York City 1 year later: Restaurants faced a 'one-two punch'

Restaurants in the Big Apple dealt with constantly shifting dining room regulations and a tough winter climate on top of declining sales related to the pandemic.

Julie Littman • March 17, 2021

Seattle 1 year later: Many restaurants are 'just holding water'

During the pandemic, downtown eateries are struggling to stay in business with no office workers to serve, while neighborhood spots find ways to appeal to the work-from-home crowd.

Julie Littman and Thai Phi Le • March 15, 2021

1 year later: How the pandemic impacted 6 major restaurant cities

In this series, Restaurant Dive explores how Seattle, New York, Los Angeles, Chicago, Miami and Washington, D.C., were impacted by local dining room restrictions, COVID-19 cases, weather and restaurant support programs.

Restaurant Dive staff • March 15, 2021

Brands get back together with experiential marketing in time for Valentine's Day

Dunkin' and White Castle are among the brands offering in-person experiences designed to be memorable and safe. But are consumers ready?

Aaron Baar • Feb. 11, 2021

How restaurants are bringing tech to the table in 2021

Much of the industry's in-store tech investments have gone toward contactless payment solutions or tableside, but operators are also experimenting with cutting-edge air filtration to make diners comfortable.

Emma Liem Beckett • Jan. 28, 2021

After pandemic slump, M&A will accelerate in 2021

From distressed deals to buyouts, transaction activity will be diverse as more buyers anticipate high returns on investment when the industry recovers after the pandemic.

Julie Littman • Jan. 21, 2021

6 restaurant trends that will shape 2021

Managing virtual brands and stabilizing labor forces could be challenging in the new year, but curbside, drive-thru and ghost kitchens hold strong growth potential, analysts say.

Emma Liem Beckett and Julie Littman • Jan. 4, 2021

5 questions to ask before adopting a coronavirus vaccine policy

While the EEOC all but confirmed employers may require proof that employees have received the COVID-19 vaccine, incentives and education may be preferable to mandates.

Ryan Golden • Dec. 22, 2020

Pandemic revs up drive-thru design innovations

With drive-thru traffic increasing in the double-digits over the last two quarters, QSRs like Arby's, McDonald's, Burger King, KFC and Taco Bell have developed prototypes that better streamline the channel.

Julie Littman • Nov. 19, 2020

Designing with distance: How restaurants are evolving to meet pandemic needs

Forced air blasted between bar seats. Chef's kitchens encased in glass cubes. Garage-style, floor-to-ceiling windows. Experts predict what could become dominant design assets across the industry.

Emma Liem Beckett • Nov. 18, 2020

How Biden's policies on immigration, unions could impact restaurant operations

The incoming administration is calling for doubling OSHA investigators and a restart package that could help business owners cover costs, such as plexiglass and PPE, to operate safely during the pandemic.

Aman Kidwai • Nov. 12, 2020

Will ghost kitchens define the restaurant industry's future?

While investor interest booms and sales have the potential to outpace traditional models, questions linger about how much this emerging market could disrupt business in the long term. 

Emma Liem Beckett • Nov. 9, 2020

Independent restaurants go dark to keep the lights on

The Independent Restaurant Coalition estimates that as many as 85% of mom-and-pop restaurants could close by the end of 2020. But some of them are finding new life in virtual brands and ghost kitchens. 

Alicia Kelso • Oct. 26, 2020

How ghost kitchens are helping major restaurants recoup lost revenue

Chains like Famous Dave's and Brinker International were already moving toward delivery-only concepts pre-pandemic, allowing them to more quickly deploy and expand these concepts compared to other restaurants.

Julie Littman • Oct. 19, 2020

How to make ghost kitchens and virtual brands profitable

Jumping into a ghost kitchen may seem like a way to recoup lost dining room sales during the pandemic, but operators need to consider food costs, labor, marketing and brand equity to help ensure a payoff.

Julie Littman • Oct. 12, 2020

Mapping the rise of ghost kitchens

Are ghost kitchens really on their way to becoming a mainstream restaurant channel? And what risks come with the opportunity they promise? Restaurant Dive aims to answer these questions and more in a six-part article series. 

Oct. 5, 2020

How the pandemic accelerated the US ghost kitchen market '5 years in 3 months'

The COVID-19 crisis has restaurants "running to catch up" to delivery demand, but experts now see potential for permanent changes to business models as dark kitchens gain steam. 

Alicia Kelso • Oct. 5, 2020

How chains are automating the curbside experience

Customers calling in for their food upon arrival have created logistical headaches for many chains new to curbside, and they are turning to geofencing and integrated alert systems to create a better experience.

Julie Littman • Sept. 23, 2020

Sex, lies and the C-suite: How McDonald's clawback battle highlights need for strong misconduct policies

Corporate ethics experts feel the chain isn’t doing enough to establish a zero-tolerance policy following news of ex-CEO Steve Easterbrook's inappropriate relationships with female employees.

Emma Liem Beckett • Aug. 26, 2020

Food distributors, restaurants reinvent business models in a scramble to survive

From wine bar to mini grocery store, from restaurant distribution to direct to consumer — food sector firms are pivoting operations to keep business flowing.

Gary Wollenhaupt • Aug. 10, 2020

9 campaigns that show how mobile marketers pivoted in the pandemic during H1

The year's best campaigns so far, including marketing by Chipotle and KFC, came in the wake of the pandemic's changes to the landscape as marketers rushed to meet consumers in digital channels.

Chris Kelly, Chantal Tode and Peter Adams • July 16, 2020