The push to enhance on-premise dining experiences is reshaping restaurant design across categories, from fast casual to quick ...

Black food entrepreneurs have always done more with less: flipping recipes, reclaiming space, and serving culture one plate at a time. Whether you’re pulling up curbside with a food truck or locking ...

Dine Brands' latest strategy goes beyond menu revamps, restaurant redesigns and social media campaigns, according to its CEO John Peyton. Instead, the company is focused on strategically combining its ...

A toasted ravioli spot at City Foundry will close its food hall location as owners shift focus to their brick-and-mortar ...

The restaurant business has always been a tough nut to crack. Inflation makes it even harder. The National Restaurant Association estimates that menu prices have risen over 26% across the board in the ...

When chef Keith Corbin walks into LocoL, the Los Angeles restaurant where he’s a partner, he passes different chapters of his own history. Located on 103rd Street in the Watts neighborhood, an ...

Eating out will likely be an evolving experience for customers as restaurants in Seattle and elsewhere look for new ways to deal with soaring labor costs and other economic pressures. Anthony Anton, ...

The combination restaurant model of the early to mid aughts is on the rise again, with IHOP and Applebee’s at the helm of the ...

Third-party restaurant delivery is a major consumer innovation that links ordering through marketplaces to fulfillment by gig drivers managed by marketplace algorithms. It began in fits and starts — ...

Hattie's-Albany reopens this week as a restaurant and training center called Hattie's Culinary Lab Powered by SEAT Center, serving dinner Thursdays and Fridays with students as staff.