When the COVID-19 pandemic hit, the conventional wisdom in the restaurant business was to save cash, cut overhead, and “If you’re fine dining: hibernate.” Mark Canlis did the exact opposite and performed the ultimate pivot—transforming Canlis from a world-famous, upscale restaurant with a months-long waiting list to serving bagels, burgers, and takeout.   Most restaurants enjoying… Read more

When 2020 began, more than 15 million people worked in the U.S. restaurant industry, and more than half of consumer food dollars were spent on restaurants. What a difference six months makes. Like every industry right now, restaurants and hospitality businesses are working hard to adapt in the face of a global pandemic and major… Read more

As businesses start to reopen after the nearly nationwide shutdown, restaurant owners, workers, and customers are facing a brave new world of COVID dine-in experiences.  In a recent episode of the Full Comp podcast, James Beard Award-winning chef Nina Compton of Compère Lapin and Bywater American Bistro compares the current COVID environment with previous disasters… Read more

Entrepreneurs in hospitality are known to be creative and hardworking—thriving in this industry requires grit, grueling hours, and constant innovation. And while the current business environment has made it even more difficult, one of the bright spots has been seeing how restaurants and bars are innovatively adapting to the restrictive environments they’re forced to operate… Read more