Nothing Beats Eating on the Farm

There’s only one thing better than eating in a farm-to-table restaurant—that would be eating on the farm itself.

How to Lower the Cost of Expanding Your Franchise
How to Lower the Cost of Expanding Your Franchise

A method for reducing the cost of franchise expansion

Cameron Mitchell's Plan to Bridge the Millennial Gap

In today's industry, millennial employees are often disregarded by senior leadership. At Cameron Mitchell Restaurants, it's just the opposite.

Craft Beer Enjoys Another Stellar Year in Sales, Growth

Reflecting on the significant impact of small and independent craft breweries in 2016, the Brewers Association—the not-for-profit trade association dedicated to small and independent American

8 Questions with Legendary Chef Jérôme Bocuse

The president of Bocuse d’Or talks about how guiding young chefs is crucial to the future of this industry.

Simply roasted corn slide
The 2017 Buyer’s Guide—Going Green

Field to fork, opportunities for operators to embrace sustainability run the gamut from plating vegetarian options to reducing demands on labor, landfills, and water consumption.

Cubic Display System by Vollrath
The 2017 Buyer’s Guide—Outside the Box

Restaurants aren’t Vegas! What happens in the box doesn’t need to stay there. Full-service brands can deliver even better on the outside—be it al fresco patios, to-go service, or catered events.

How to Boost Sales During the Holiday Slump

Use these tips to cater your way to success

Vegan Comes in Vogue

It doesn’t have to be a lifestyle commitment to be a popular dining-out option.

Gourmet Peanuts
The 2017 Buyer’s Guide—Farm Spread

With knife in hand over a pristine stainless prep surface or fork poised above a candlelit white tablecloth, chef and diner alike need never forget food often begins with hands that reached into the dirt.

Buyer's Guide
The 2017 Buyer’s Guide

In the fourth installment of the annual Buyer’s Guide, we’ve curated a list of products designed to improve operations, elevate menus, and enhance flavors across all dining segments.

Anchor Chip-n-Dippers by McCain
The 2017 Buyer’s Guide—Fast Fixes

Even in the more polished full-service restaurants, sometimes there’s a need for speed. The key, of course, is to accelerate service without compromising product.

How to Find—and Sell—America's Best Beers

For restaurants, locating the winners from The Great American Beer Festival isn't always easy, which makes marketing and showcasing those brews even more imperative than usual.

Chefmate Stuffed Mushrooms
The 2017 Buyer’s Guide—Finishing Touches

From décor staples to sweet endings, the dining experience is judged by all the little details.

Chef Pierre Fruit HiPie apple pie
The 2017 Buyer’s Guide—Healthy and Hearty

Why not both? Flavorful comfort foods are becoming ever so politically correct, with variations that are low in preservatives and high in natural attributes.

Barbarian Bar Tools
The 2017 Buyer’s Guide—Bar & Beverage

From tea time to toasting the midnight hour, all these little details contribute to decisions that can impact and improve beverage service.

How to Make the Most Out of a Small Kitchen
How to Make the Most Out of a Small Kitchen

Use these hacks to save space and your budget.

Wine Inventory Heads into the Digital Age

Guillaume Bienaime, owner of Zola in Palo Alto, California, has always been leery of technology in restaurants, but when he was approached about InVine, he decided to give it a test run.

How to Make the Most Out of a Small Kitchen
How to Make the Most Out of a Small Kitchen

Use these hacks to save space and your budget

Are We Witnessing the Death of Casual Dining?

Mid-scale brands are struggling, with some major players shuttering handfuls of restaurants and experiencing alarming revenue loss. Is this a passing trend or is it a warning sign of things to come?

Rotisserie Chicken Rules the Roost at Boston's Branch Line

Often an afterthought on fine-dining menus, classic rotisserie-cooked chicken is bringing in the crowds at Branch Line. 

Chef and the Farmer Remains Connected to its Community

Hurricane Matthew has taken a tragic toll in North Carolina, the state we call home, and as I write this column our friends at Chef and the Farmer are watching the Neuse River rise just blocks from

Organic Trailblazer Nora Pouillon Reflects on Her Legacy

The nation's first certified organic restaurant will soon have a new owner, but the impact of its founder will carry on.

Maybe It Takes a Restaurant, Not a Village

When Monetta White and her husband, Chef David Lawrence, opened their modern Southern restaurant 1300 on Fillmore in San Francisco in 2007, their initial plan quickly expanded to something greater.

A Comprehensive Strategy to Manage Your Restaurant's Reputation
A Comprehensive Strategy to Manage Your Restaurant's Reputation

These tactics help you keep the customers coming

How Perseverance Helped Scott Wise Build a Restaurant Empire

When opening a second restaurant led to ruin as a young operator, Scott Wise rebounded with a chain of successes.

Restaurants Can Bank on Thanksgiving Sales

According to the National Restaurant Association, 10 percent of consumers plan to dine out for a Thanksgiving meal. As many operators are finding out, it pays to be ready.

Snapchat Brings Guests Into the Restaurant

As restaurants ramp up their social media programs, operators typically consider the most popular platforms—Facebook, YouTube, Twitter, and Pinterest—to connect with consumers.

Wine and Brunch are the Perfect Pairing

Wines with brunch are perhaps the most delicate and delicious pairings with that daypart’s lighter fare.

The Cheesecake Factory Ready for Annual Thanksgiving Day Feast

In the spirit of sharing and giving this holiday season, on Thanksgiving Day more than 3,000 The Cheesecake Factory staff members will join together in 13 cities around the United States to prepare

Culinary Institute of America Hires New VP of Advancement

The Culinary Institute of America appointed Kevin Allan as the college's vice president of advancement.

5 Ways to Prep Your Restaurant for the Thanksgiving Rush
5 Ways to Prep Your Restaurant for the Thanksgiving Rush

Use these tips to make sure the holidays aren't a headache.

Sticking With Shoney's

Through the ups and downs and everything in between, Rory Smith has stayed loyal to Shoney's for nearly 50 years.

Craft Coffee Hits its Stride

From exclusive blends to elevated service, restaurants are transitioning coffee from a commodity beverage to a craft sensation.

4 Ways to Differentiate Your Brand
4 Ways to Differentiate Your Brand

Use these easy tips to make your brand stand out

Contemporary Vietnamese Restaurant Chao Chao Opens in East Village

Chao Chao, a new Vietnamese restaurant located in the heart of Manhattan’s East Village neighborhood, officially opened to the public on Wednesday.

Which Cities Dine Out On Thanksgiving?

Waze, the Google-owned traffic app, released research on consumer eating habits around Thanksgiving.

Ruby Tuesday Revamps Menu With 14 New Items

Ruby Tuesday today unveiled fresh new entrées, appetizers, drinks, and desserts all showcased in redesigned lunch, dinner, drink, and dessert menus.

Buffalo Wild Wings Names Santiago Abraham Chief Information Officer

Buffalo Wild Wings, Inc. announced that Santiago Abraham will assume the role of chief information officer, effective December 5.

Cheddar’s Unseats Cracker Barrel as America's Favorite Chain

Cheddar’s Scratch Kitchen is America’s favorite general menu casual dining chain, according to a new study by Market Force Information.

4 Easy Ways to Keep Employees Happy
4 Easy Ways to Be a Better Manager

How operators can improve morale and turnover

A Chef's Tips to Surviving Thanksgiving at Your Restaurant

Food Network "Chopped" champion Eric LeVine serves upward of 600 people on Thanksgiving Day at his restaurants. Here's how he gets it done.

How Competitions Benefit Restaurants

The NoMad Hotel in New York City has numerous dining venues and private-dining spaces.

Chef Joy Crump's Foode Opens in Fredericksburg

Foode, Chef Joy Crump, Beth Black, and Jeremy Harrison's Fredericksburg, Virginia, eatery, is now open in the historic National Bank of Fredericksburg located at 900 Princess Anne Street.

Poke Leads the Hawaiian Food Craze

Lesser-known Hawaiian fish go mainstream.

The Sweet Side of Sour Beers

Patrick Rue, who gave up a career in litigation to pursue his brewing dreams, is changing the way Americans look at sour beers.

Foraging for Cocktail Ingredients

Richard Woods hasn’t nixed many ingredients for use in his cocktails at the Duck & Waffle restaurant in London, England, but he drew the line at ants. At least initially: “I said.

Restaurants Improve Loyalty Through Gamification

Restaurants that gamify their promotions find guests develop a stronger affinity for their brand.