Reeling from a slowdown in sales due to the coronavirus crisis, the New York City-based burger chain says it has paused all design and construction of new eateries. The Fishers location was set to open late this year.
The locally owned eatery and craft brewery opened in late 2014 in the former location of Blue Crew Sports Grill.
The owner of the upscale eatery in the Keystone at the Crossing area made no mention of the coronavirus crisis in its announcement Friday, but in April it notified state officials that it had drastically cut the hours of 46 employees due to restrictions on dining.
Rating agencies, which already ranked Steak n Shake on the lowest rungs of their creditworthiness ladders, further sounded the alarm bells in recent weeks after Steak n Shake paid off some of its debt at a discount—something a lender never would agree to if it thought it was going to be paid in full.
Waiters wearing plastic gloves and masks. Disposable menus. Family-only tables. Booth dividers. Eateries in several states are reopening under heavy restrictions.
Co-owner Ted Miller said on Facebook that the restaurant at 1011 E. Westfield Blvd. would close as of Friday—“this location at least. We plan to open a new Brugge somewhere, sometime.”
Apocalypse Burger—a name that came to Patachou founder Martha Hoover during a recent Sunday night Zoom call with family—would be based in the former location of the chain’s Crispy Bird eatery.
There’s precious little consensus about the necessary precautions, although most decision-makers agree that we won’t get back to “normal” until there’s a vaccine.
Restaurateurs say protective measures and uncertainty about the lingering pandemic might chill the influx in revenue the industry is hoping for once restaurants are allowed to resume dine-in service.
The suit, filed earlier this month, alleges that Wisconsin-based Society Insurance rushed to deny the restaurants’ claims for COVID-19-related business losses without properly investigating the claims.
The company admitted that poor safety practices, such as not keeping food at proper temperatures to prevent pathogen growth, sickened more than 1,100 customers nationally from 2015 to 2018.
About 91% of Indiana restaurant operators said they have had to either furlough or lay off workers since the COVID-19 outbreak began, with at least 15% anticipating they’ll have to take additional action in the next 30 days.
Most business owners say they’ll be ready to open as soon as—or shortly after—coronavirus-related restrictions are lifted.
Beloved in the Chicagoland area, the deep-dish chain confirmed to IBJ in March that it planned to enter the central Indiana market with several locations.
Stay-at-home and social distancing orders have put restaurant dining on hold, forcing many to close and leaving others barely surviving. Some are looking for new ways to generate revenue.
Some local restaurants trying to stay afloat without dine-in service report sales have plunged by two-thirds or more, raising questions about how much longer they’ll be able to survive.
In a column, Biro said her final day at the Star was Friday, and she left her job so she could move “back closer” to “her East Coast family.”
We check in with firms of all stripes to learn how they’re seeking to persevere—and how some are plotting to gain a competitive advantage when normalcy returns.
Cantu has created the distillery’s cocktail-to-go concept, which has been a significant boost to revenue amid the COVID-19 outbreak.
On the day Rachel Priddy finally got word from her contractor that she could apply for a certificate of occupancy to open her coffee shop in Carmel, Gov. Eric Holcomb ordered all restaurants to shut down in-person dining.
