Getting back to the soil, harvesting glorious tomatoes and cucumbers from your own backyard and simply being present in the moment are the answer to the restaurant industry’s continuing troubled times—and something meant to share—for Adam Weiss of...

A traditional feast with turkey and all the trimmings was a nice way to express thanks to a strong team for going above and beyond with ‘great spirits and a can-do attitude’ during the pandemic, serving 12,000 meals per day.

No buffets or banquets due to coronavirus cancellations and closures, but the boxed meals that had been a side offering have now become Restaurant Associates’ catering arm’s core strength and main area of innovation for the time being.

Striving for a ‘new food experience’ rather than a ‘new normal,’ and backed by an advisory board of public health experts, Anthony Capozzoli is vetting information, training staff on overt sanitation and communicating ways to make dining safe in...

The dining team at the World Bank is looking to tailor its menu and cut down on dining rooms as a step to reopening after coronavirus shutdowns.