Restaurant operators say the year of pandemic-related shutdowns has changed habits and preferences. And those changing consumer trends are reshaping the industry, from the way restaurants operate, to ...

When you think of restaurants investing in sustainable practices, checking off green-friendly boxes like compostable packaging and energy-efficient equipment, or even zero-waste promises might come to ...

Carrie Baird describes herself as a morning person, and now, after a more than a decade of working in nighttime restaurants, she will be doing something more suited to her own schedule by opening a ...

Bret Thorn is senior food & beverage editor for Nation’s Restaurant News and Restaurant Hospitality for Informa’s Restaurants and Food Group, with responsibility for spotting and reporting on food and ...

A Florida bankruptcy judge on Monday approved the hiring of advisors for the families that have owned the iconic steakhouse chain for 93 years to put it up for sale following a rancorous dispute over ...

Chef Eric LeVine was born and raised in Brooklyn, N.Y., but he has spent much of his career operating restaurants in suburban Long Island. That changed last month when he debuted two restaurants at ...

Chef Thomas Keller has joined the ranks of a small but growing number of restaurateurs who are suing their insurance companies over claims related to the Covid-19 pandemic, his restaurant group said ...

How much a restaurant marks up wine may change if a proposed 25% tariff on European wines goes through. This, experts in the industry said, could cripple the independent scene and make the most ...

Since 2010, COJE Management Group has been running successful, high-energy restaurants in downtown Boston and the neighboring Seaport District, with cuisines ranging from French to Cuban to ...

Danny Meyer, whose Union Square Hospitality Group runs such legendary restaurants as Union Square Café and Gramercy Tavern, is raising $250 million to buy a company with a similar culture as his own ...

Restaurateurs know how difficult it is to open one restaurant concept with one menu. But Aqua New York has doubled down, operating two distinct kitchens serving two distinct cuisines, all under one ...

There’s a fine art to upselling. Whether it’s suggesting the perfect red wine to accompany a juicy steak, an amazing appetizer to get a group’s appetite geared up for more or the ultimate dessert that ...