The NC Chef Showdown is preparing for a knockout, as bar manager Alex Flynn of The Haymaker, in Raleigh, North Carolina, prepares to step into the ring of the event’s mixology challenge.
Emeril's New Orleans Fish House announced Jean Paul Labadie as the new chef de cuisine.
Chefs John Shields and Karen Urie Shields announced that their Chicago West Loop restaurant, Smyth, will open Friday.
When you run the ultimate sports bar, and Drew Brees is one of your owners, putting together the “Ultimate Louisiana Football Weekend” seems like a natural fit.
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Temporis, the fine-dining concept intriguing Chicago diners all summer long, officially announced its opening this fall at 933 N. Ashland.
The December 2016 issue of FSR will feature the fourth annual Buyer’s Guide, an overview of the best new products for f
The Melting Pot Restaurants, Inc. announced that the brand seeks to return to Gainesville, Florida.
Entertainment and fine-dining reach perfect harmony at the rapidly growing Denver-based chain.
Lawry’s The Prime Rib welcomed Executive Chef Leonard Delgado to the steakhouse in Chicago’s Magnificent Mile.
Wild Wing Cafe announced the reopening of its Jacksonville, Florida, restaurant. The Jacksonville store will be the first corporate-owned location to open in the last 10 years.
Available now through November 6, Red Robin Gourmet Burgers and Brews is bringing the comforts of the season to guests with innovative new limited-time menu items including The Bee's Knees Chic
Conrad New York announced the appointment of Gerron Douglas as executive chef. In his new role, Douglas will oversee all dining operations at Conrad New York, including the hotel’s sign
One of most pressing challenges facing the restaurant industry—finding and keeping high-performing employees—is being turned on its head by adding measurement, insight, and impact to th
Award-winning, Denver-based restaurant group Punch Bowl Social, founded by entrepreneur Robert Thompson, announced that it has appointed southern culinary sensation and celebrity chef Hugh Acheson
John Paul Valverde and Miguel Vicens are taking Dallas' growing food scene by storm.
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There’s little more frustrating for a restaurant guest ready to leave than waiting for the server to bring the check, biding time for the credit card payment to be picked up, and then lingeri
Looking to boost revenue and expand its brand, STK established a thriving catering arm perfect for upscale parties, from small gatherings to celebrity bashes.
It might be time to address our nation’s bug problem.
Beer and bikes bring plenty of symbiotic vibes to restaurant settings.
Patrons may try to escape technology at restaurants, but operators need it to stay competitive
Sam's Town Hotel and Gambling Hall announced the opening of The Angry Butcher Steakhouse—a contemporary take on the classic American steakhouse, featuring an eclectic menu of rustic steak
Eleven Hospitality Group announced they will be opening a second location of Ani Ramen House in the heart of downtown Jersey City’s “restaurant row” at 218 Newark Avenue in late S
Oktoberfest at all three of the Wirtshaus team’s restaurants and beer gardens—Wirtshaus, Brat & Bräu, and Rasselbock—will kick off on September 17, with the celebration runnin
On the road to becoming two of Chicago's most revered restaurateurs, Tony Priolo and Ciro Longobardo have experienced a little bit of everything.
Across the foodservice lexicon, witnessing a brand “clean up” its menu is becoming commonplace. McDonald’s developed chicken nuggets parents can be proud of.
With nine years of consecutive growth, and a record-breaking year in sales on tap for 2016, Buffalo Wings & Rings has cemented itself as a major player in the sports restaurant, casual dining a
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The cost of installing solar panels at Coasterra, which opened in San Diego last August, was through the (solar) roof, and it’s going to take eight to 10 years to see a return on the investme
A closer look at Chef Stephanie Izard’s latest foray into Chinese-inspired duck at Duck Duck Goat in Chicago.
In an industry where the answer is always supposed to be yes, independent operators are finding it’s more productive and more profitable to say “No Reservations.”
With low unemployment, a steady decline in sales, and high turnover rates, restaurants face immense difficulty attracting and retaining workers.
How the history of restaurant graphic design is influencing menu, logo, and web design choices today
You don't have to travel to Italy to master the nuances of authentic Italian cooking.
If chefs want to be authentic to Italian cuisine, then local sourcing will have to play a role on the menu.
This summer, join Omni Hotels & Resorts in celebrating its annual “Art of Water” poolside menu, which will showcase the uniquely North American tradition of maple harvesting this ye
The fresh ingredients and generous spirit of Down Under cuisine is a perfect fit for the Big Apple.
“It’s really hard to get bears to do what you want them to do in the Chicago area,” Janet Barker-Evans says with a laugh.
It didn’t take long for Matt McMillin to understand what he was getting himself into.
Autumn invites explorations into new combinations of spirits and wine, along with a bounty of seasonal harvests.
Brooklyn diners embrace Chef Erik Ramirez and his Peruvian cuisine.
It’s not all about price. Instead, rethink value, affordability, and how to balance rising food costs and shrinking margins.
Use out-of-home advertising to market your restaurant.
Acadia announced a coveted new way to dine, allowing a select number of guests each week to traverse through Chef Ryan McCaskey’s culinary journey with the Table 21 Grand Tasting Menu experie
Blending, mixing, infusing—whatever you want to call it, foodservice has embraced fusion cuisine with open arms.
Not understanding federal and state tip pool guidelines can lead to legal troubles
Two Chicago sommeliers share their thoughts on pairing Italian wines with dishes.
Wood-fired ovens impart flavor, character on Italian menus.
Ormsby’s, the West Midtown tavern known for its fresh pub fare, craft beer and selection of bar games, welcomed new executive chef Nick Anderson to the team.