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Consumers are bifurcating, trading down for clear value or up for clear quality, and brands that are neither get squeezed, according to Consumer Edge’s Restaurant 2026 Mid-Year Out...
The clothing company has carved out a unique niche in casual dining with its combination of retail stores and restaurants.
This excerpt was originally published in Pre Shift, our newsletter for the hospitality industry. Subscribe for more first-person accounts, advice, and interviews. Now Open is a yea...
Consistency coupled with a dependable casual dining experience are driving today’s steakhouse scene.
Spending is outpacing the broader industry as in-office work and business travel bounce back, according to a report from Dinova.
Business travelers are actively shifting dining preferences toward local, authentic experiences, according to Dinova’s Spring 2026 State of Business Dining Report. Data revealed th...
Fast casual is dominating when it comes not only to specific brands — 7 Brews, Dave's Hot Chicken, Cava and Chipotle — but also to the culture it has helped cultivate: Drive-thru b...
How operators should look for differentiation in their dining rooms.
As diners grow more selective about time, money and energy, chefs are rethinking the tasting menu as something more personal than performative.
Sam Stanovich of Craveworthy Brands, Blake Johnson, CMO of CEC Entertainment (parent company of Chuck E. Cheese), and Mark Brezinski, widely known as the godfather of the Dallas fa...
The article examines how hotels can transform dining from basic amenity to brand differentiator through approachable menus, local partnerships, and integrated guest experiences.
Travelers are increasingly choosing hotels based on the dining options, but the restaurants are becoming destinations for locals, too.
NEW YORK – Consumer Edge, a leading provider of global consumer and health care data-driven insights, released its Restaurant 2026 Mid-Year Outlook, revealing that U.S. restaurant...
Unlimited dining experiences, once a thrifty move, are evolving for those hungry for status.
How corporate dining is being reinvented in 2026 — and what it means for the restaurant industry. The corporate cafeteria is facing an existential reckoning. As employees return to...
For fine-dining restaurants in Los Angeles, the opening process often looks like this: an up-and-coming chef branches out from the restaurant where they cut their teeth to offer th...
— The restaurant industry has always been about more than food. It is about the moment a guest steps through the door and immediately feels something — a shift in mood, a sense of...
Comfort Dining is Puchong’s new place for pasta and rice bowls. The smoked mackerel don with herbaceous kerabu-style freshness makes a lively lunch.
Vine Hospitality operated seven restaurants in Bay Area.
Dinner here includes a 20-course tasting menu, graffiti art, and a journey across multiple rooms.
RALEIGH, North Carolina—Concord Hospitality detailed the growth of its dining pipeline with a slate of new and forthcoming restaurant and bar concepts. These offerings range from r...
Drinks, two entrees and an appetizer or dessert don’t have to break the bank.
Scotts Grill is a new modern grill concept by the Les Amis Group. It is said to offer ” a mid-market dining experience that emphasises simplicity, quality, and a welcoming atmosphe...
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