Appalachia Review | “The Name’s a Mouthful But So Is the Menu”
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...
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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...
With costs biting and consumer behaviour changing, these three restaurants are undergoing evolutions to adapt to shifting external factors. The post Why these restaurants are choo...
After a false start, the restaurant is back open with a new chef and menu. Ronnie's was Kith's first restaurant, which opened last December but didn't last long. Feedback was avera...
The UK hospitality industry is in a chokehold.
Vine Hospitality operated seven restaurants in Bay Area.
The chef Igor Almeida Cabral breathes new life into this bistro, a very large venue for Korean barbecue opens in Williamsburg, Brooklyn, and more restaurant news.
Cipriani Dolci reopens after a renovation, Maison Madison leans on Parisian glamour and more restaurant news.
Some restaurant locations seem damned to eternal turnover. The stretch of Echo Park Avenue just north of Sunset Boulevard has proven to be one of these haunted destinations — new i...
This month’s list moves from Ninetta’s nostalgic Italian trattoria in Central to Smoke & Barrel’s new branch in Sai Ying Pun and a harbour-view hotel lounge featuring rare red...
Change is inevitable, but a spate of high-profile shutterings is raising alarms.
May brings a fresh wave of new restaurants and bars across Hong Kong. From Big JJ Seafood Hotpot’s new Central home to Vincenzo Capuano’s award-winning Neapolitan pizzas and Mantei...
New York wasn’t always the restaurant town it is today. In the decade between 2009 and 2019, jobs in the restaurant sector grew at twice the rate of the city’s total employment. Re...
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...
Something is shifting beneath the surface of the restaurant industry, and the numbers are starting to show it. Nearly half (45 percent) of U.S. diners switched their favorite resta...
I recently popped into a small Vietnamese restaurant in Brooklyn for an afternoon coffee. The ambiance was inviting, and the space was decorated with the kinds of personal tchotchk...
The "complete tear up and start again" leaves only the restaurant's name and all-Australian philosophy remaining. The post “Entirely new restaurant”: Arthur to reopen in July follo...
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...
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...
The most memorable dining experiences cannot be defined by a single element. While quality food and service remain paramount, growing competition in the food and beverage industry...
It’s a new chapter for Serafina Restaurant Group and the brand.
As a restaurant owner, I know success hinges on creating a full, memorable experience that goes beyond the menu In a city like Charlotte, which is seeing its food and beverage scen...
AO by Daniel Rogan, the established restaurant in Southampton, has entered a new chapter following an extensive refurbishment and relaunch.The restaurant has been redesigned to cre...
Plus innovation at Blue Bottle Coffee, Cava, Chili's, Dutch Bros, Jollibee, Portillo's, Potbelly, and more.
An acclaimed Japanese prix-fixe restaurant that most of us were not lucky enough to dine at, Noodle In a Haystack, has closed, and its owners are going the fast-casual route in the...
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