06-15-2015 Controlling Costs
At a time when the country is seeing established, successful concepts close or relocate because of rapidly escalating rents, operators are focusing on other ways to make a lease still work for them.
06-11-2015 Menu Development
Delays that pile up over a service period not only diminish the guest experience, they can result in lost profits. Savvy operators are taking steps to pick up the pace.
06-08-2015 Improving Operations
A Top Chef-testant sets his concept apart in a hall full of food stalls with lighting and layout.
06-08-2015 Menu Development
Restaurant operators in California are learning how to cope with the water shortage. Here’s what you can learn from them.
06-04-2015 Business Trends
Hazem Ouf doesn’t profess to have all the answers for reviving restaurant organizations, even after snatching the likes of Village Inn, Max & Erma’s and O’Charley’s from the ICU.
06-03-2015 Menu Development
To offset beef prices, chefs are turning poultry into a center-of-the-plate signature.
06-01-2015 Boosting Sales
A confluence of tech advances, changing lifestyles and demographic shifts has brought a renaissance in takeout, and everyone is racing to capitalize on it.
05-18-2015 Business Trends
Getting millennial recruits up to snuff means re-evaluating longstanding procedures, such as handbooks and classroom learning, in order to jive with the tendencies and preferences of this always-questioning, tech-dependent demographic.
05-18-2015 Boosting Sales
Here’s how five chains—Univision’s 2015 Trailblazer Awards recipients—are meeting the needs of Hispanics and, in turn, growing business.
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