Colorado-based quickserve chain Good Times Burgers & Frozen Custard reported an 18.1% jump in June same-store sales and an 11.9% increase in the quarter ending June 31, reflecting the relative speed with which quickserve chains are rebounding during the pandemic. In contrast, sibling chain Bad Daddy's Burger Bar, a full-service concept, reported a steep drop in same-store sales amid dining room closures.

Dunkin' will continue the plan it announced earlier this year to close about 450 units located in Speedway gas station stores, and the company expects all Speedway locations to close by the end of this year. "By exiting these sites, we are confident we will be better positioned to serve these trade areas with Dunkin's newest Next Generation restaurant design that offers a broader menu and modern experience," Dunkin' Brands spokeswoman Michelle King said.

Demonstrations and curfews cost Shake Shack approximately $3.2 million in lost sales last month as some locations closed and others cut their hours, the company said. Shake Shack had been growing before the pandemic hit, and the burger chain has shifted back into growth mode with the opening of four new US units in the second quarter.

Quickserve breakfast sales were on the rise before the pandemic hit, but by mid-April sales had fallen by more than half as commuters largely stayed home, according to NPD Group. Breakfast is an easy meal to make at home when people aren't commuting to offices, which means reviving the category will likely depend on how quickly consumers return to the workplace, Datassential analyst Mark Brandau said.

Self-service food options, from the buffets at Pizza Hut to the prepared food bars at Wegmans and Whole Foods Market, are likely to remain closed for the foreseeable future during the pandemic. Buffets were popular in Europe before they started catching on in the US in the 1940s, first at Las Vegas casinos and then expanding to steakhouse and Chinese food concepts.

Chef Mateo Mackbee moved to St. Joseph, Minn., in 2018 with his girlfriend and business partner, Erin Lucas, in hopes of addressing racial injustices in the rural community. Now, the pair run a restaurant, bakery and nonprofit, and are working on building a farm that will supply their eateries and provide opportunities to teach local children about food.

Restaurants face challenges as they reopen their dining rooms with new safety practices in place to reassure customers and new rules on wearing masks and social distancing that can be difficult to force diners to follow. "I think the challenge they have now is ... getting the public to think the same way, to get comfortable with keeping six feet apar t... and to wear the face coverings," said Larry Lynch, The National Restaurant Association's senior vice president of certification and operations.

Restaurants are refreshing menus with new items after trimming their offerings during the first months of the pandemic, including Curry Up Now, which jumped into the chicken sandwich fray with its Tandoori Fried Chicken Sandwich. Del Taco, Chopt and Protein Bar & Kitchen are among chains which have also launched new and limited-time menu items this summer.

The wood of the mesquite tree is well known for adding its sweet, spicy smoke to barbecue, but the flour milled from the tree's beans also carries the signature flavor. The gluten-free flour can be mixed with wheat flour in baked goods, or used in dry rubs for grilled meats.

Formed over time and assembled from multiple resources, the detailed checklist covers a full gamut of reopening to-do tasks. Full story.

Restaurants follow safe food handling protocols as a matter of course, but new practices are called for to reduce the spread of coronavirus. Now you can show how you're actively reducing risk. Learn more.