Grocery stores are stepping in for restaurants. C+R research recently examined the ways Americans have changed their grocery shopping habits during COVID-19 by surveying 2,000 consumers. Here’s what they found:
As states start allowing dining rooms to reopen, how do restaurant owners keep employees and customers safe? Here are best practices and tips from industry experts on getting back to business.
A former police officer turned operations officer for a global security outfit offers some tips on what restaurateurs can do to keep their buildings safe while they're open limited hours or not at all.
The ultimate competition ProStart students from Sauk Raids-Rice High School had been prepping for most of their senior year isn’t happening. After winning the state competition back in March, both the culinary and management teams were slated to head to Washington, D.C., for the finals. And then COVID-19 closed down the country.
Our question: What kind of liability do restaurateurs have if someone comes down with the coronavirus after dining at their restaurant? Or an employee is infected by another employee? Would this be covered by their current insurance policy? If not, should they alter their policies to reflect this kind of coverage? Here's how Kim Brown of KLB Insurance answered it.