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By using precise descriptions that communicate the intention behind menu items, operators can resolve ingredient confusion and help diners feel more confident in their choices. “Me...
Many restaurants are profitable in theory, but cash-constrained in reality because, while they are generating revenue, that money is immediately reinvested in day-to-day operations...
D.C.’s always-adapting hospitality vet Ashok Bajaj banked on a downtown comeback this spring with the arrival of Rosselli. The corner space near Metro Center was long home to Moden...
PICTON, Ont. — Delphine has opened at the restored Claramount Club in Picton, Ont. Anchored by an open kitchen chef’s counter and lively central bar, the restaurant brings together...
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...
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...
Two chefs lift the lid on the expensive business of creating menus they loveYou pay: £21 Restaurant profit: £1.65 Continue reading...
The Government’s withdrawal of an updated tipping code of practice less than three months before implementation has left hospitality in limbo, UKHospitality said. The post Urgent T...
A once-sleepy downtown hotel is hot again 40 years later. The Grand Hyatt Washington, which debuted back when Ronald Reagan was president, capped off its multi-million-dollar facel...
Ask the Expert- Restaurant, sponsored by Dearman's Diner - Baton Rouge Business Report
Georgetown’s already sizzling dining scene gets hotter with the arrivals of a high-end American grill (the Oak Room) and plush upstairs supper club (Bernadette’s), starting on Frid...
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...
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...
Spending is outpacing the broader industry as in-office work and business travel bounce back, according to a report from Dinova.
Going out to eat is expensive. As a chef, Ryan Shelton knows this. His fine dining restaurant, Merchant Roots, is among the city’s more expensive tasting menus (priced at $238 per...
And it's already a scene St Clement is Soho House founder Nick Jones’s first project since stepping down from the global members’ club he built. Located just by Temple station on t...
The latest Lumina Intelligence Menu Tracker data reveals a hospitality sector operating with increased caution, as operators across restaurants, pubs and coffee shops adapt menu......
Kam’s Roast Express will leave Food Opera at ION Orchard at the end of June following a public dispute over the renewal of its lease. The report outlines conflicting accounts from...
The restaurant formerly known as Counter 71 has been flipped The restaurant flip is the trend reshaping London's dining scene right now. Spots that opened with one identity are she...
'This man tried to gaslight me at my own restaurant.'
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...
Foodie establishments in Covent Garden, Notting Hill and Mayfair made the cut last month, including new Italian restaurant Burro
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