Over the past several years, customers have gotten more comfortable with off-premising ordering options. Still, COVID-19 has caused an...

When Todd Evjenth started My Green Lunch in 2012, he aimed to feed delicious, organic food to local schoolchildren in Silicon Valley....

Since Adam Eskin first opened Dig (formerly known as Dig Inn) in 2011, it’s grown into a multifaceted business endeavor that now spans...

Many consumers have increased how much they spend on food delivery ever since COVID-19 led to government-issued shelter-in-place mandates...

Many outreach organizations have been appropriately recognized for their contributions to people and communities in need during this...

Delivery has risen in popularity as the COVID-19 pandemic continues. With shelter-in-place measures forcing everyone indoors, making...

Since the COVID-19 pandemic began, restaurants have adapted their management strategies to accommodate new precautions in line with...

With restaurants shutting down most of their operations due to the COVID-19 pandemic, some have found creative ways to keep business...

Cloud kitchens—also known as ghost kitchens—have existed for awhile, but with COVID-19 forcing a surge of quarantines and social...