Starbucks has acted aggressively since COVID-19 landed full force in the U.S.

As coronavirus concerns heighten, a natural step for quick-service chains appears to be limiting contact.

Much of the early coronavirus coverage has centered on back-end preparation and what restaurants should do to ready for serious guest count disruption.

In terms of how the coronavirus is ultimately going to affect U.S. restaurants, we simply don’t have enough information yet.

Typically, pizza boxes house hot pies on their journey from store to customer, then are tossed in the recycling bin or trash can.

For Starbucks, the largest coffee chain in the world, feeling an impact from the coronavirus was not a question of if, but when.

Building off what it started five years ago, Taco Bell plans to revamp its urban Cantina concept with new “fast-social” restaurants in New York and California.

Across nearly every industry, customer expectations and standards have changed.