The restaurant operator's guide to reopening after closures due to coronavirus, from social-distancing strategies to food and beverage changes to workforce alterations.
NRN is covering the hottest topics driving food and restaurant innovation at the NRA Show. Get behind the scenes insights, in-depth education, and exclusive videos straight from the show floor.
From smaller footprints to cheaper real estate opportunities the president of 14-unit Mesa, Ariz.-based Angry Crab Shack reflects on pandemic-era restaurant design
Rob McColgan, CEO of Modern Restaurant Concepts, discusses how the recent joining of the two brands helped them stay open and prepare for franchising and possible acquisitions over the next few years