Fine Dining

Inside The Luminary

By Sara Rush Wirth on Jun. 08, 2015

A Top Chef-testant sets his concept apart in a hall full of food stalls with lighting and layout.

Batch drink production speeds service

By Thomas Henry Strenk on Dec. 17, 2015

Many operators are cutting cocktail wait times by batching cocktails and either bottling, barrel-aging or kegging them to serve on tap for speedy service.

James Beard award finalists announced

By Peter Romeo on Mar. 15, 2016

The year’s best chefs and restaurants, a designation that usually translates into found business, will be chosen from this list of standouts. The roster includes a number of places outside the usual fine-dining destinations.

Seattle restaurant workers join fight against scheduling restrictions

By Alaina Lancaster on Aug. 04, 2016

The group cites a lack of control over schedules as a motive to fight the bill.

Financing

Issues and insights on seasonal fruit

By Restaurant Business Staff on Apr. 11, 2007

Talk to many chefs these days, especially in fine dining, and they’ll tell you that “local” and “seasonal” are top priorities when purchasing fresh fruit

Food

4 chains revamping pesto

By Lizzy Freier on Nov. 21, 2016

Traditional pestos are getting reworked with various herbs, nuts, chili peppers and veggies.

Consumer Trends

Rich folks taking a bigger bite out of fast food

Oct. 08, 2010

Even as the economy continues its slow recovery, wealthy Americans are gravitating toward fast-food restaurants. According to a new American Express study, the “ultra-affluent”—those defined as consumers who charge $7000 or more a month on their credit cards—are slowly increasing their spending on luxury items while trying to remain frugal in other areas, such as eating out.