Eligible businesses - restaurants, food stands, food trucks, food carts, caterers and bars, among others - can receive capital equal to their pandemic-related revenue loss with up to $10 million per enterprise and no more than $5 million allotted per physical location.

The Westville-based sub sandwich franchise will open stores in Florida, North Carolina, Pennsylvania, South Carolina and Washington, D.C.

The 234,000-square-foot facility will be its largest distribution center, and is equipped to assemble and ship 1.6 million meals per week at peak capacity.

Combined, $113.7 million was won for the month, a 75.4% increase from last year.

Business and municipal leaders along the shore expect a strong season this year, even as pandemic uncertainty persists.

The Newark-based arts center hopes the move will help start its rebound. The venue plans to enforce mask requirements, as well as offer touchless services for check-in and ramped up sanitization efforts.

The family-owned and operated creamery is now open at Kingsbridge Center, which provides a central location, accessibility and proximity to local schools and sports fields making it an ideal place to serve the surrounding community.

Terry Glebocki is the first female president of the association. She has three decades of financial management experience, including serving as chief financial officer of Ocean Casino Resort and Tropicana Entertainment Inc.

The hot meal program was made possible by the New Jersey Economic Development Authority's $1 million grant to HealthBarn USA, which helped create the Feed the Frontlines program.

Under new restrictions, certain guests will be barred from one-night reservations across the country during the summer holiday. Certain local and last-minute bookings will also be prohibited, and reservations will be blocked.

Gross profits for the state’s nine casinos were nearly $594 million in 2019, before dropping to $117 million in 2020, according to data released by the New Jersey Division of Gaming Enforcement.

New Jersey Food Council President and CEO Linda Doherty on what a year of change and investment for an essential industry looks like.