Cover story: High times

Ultra upscale dining can hit customers with a severe case of sticker shock. But that isn't keeping big spenders away.


How to buy into world flavors

Asian, Latin and Mediterranean have been the big three global influencers on American menus, but now chefs and operators are digging deeper.

American diners are more familiar with the wines of South Africa than the region’s cuisine.

"The seasonal menu and new Just Enough items were inspired by America's love for grilling, incorporating flavors from various parts of our country, from...

Standout food and service are great, but not necessarily enough to ensure survival, let alone growth, in this environment. Last rites have been read the past couple of years to plenty of restaurants that did a good job of providing both.

CHICAGO (February 29, 2012 - PRNewswire)—Ethnic food preparation and consumption has been on the rise over the past several years and according to Mintel's...

Obamacare is here to stay, so it’s time to get serious about planning. For many restaurants, there’s no escaping the rising costs that come with shouldering a greater share of employees’ health-care coverage. But there are ways to manage the burden and minimize its impact, including one strategy common in other industries: employee wellness programs.

Local sourcing will be the dominant influence on restaurant menus next year, according to an NRA survey of chefs. See what other trends ranked highest.

As protein prices continue to climb, operators are taking a closer look at pasta to help balance food costs.

What makes you different, better and special? Your Unique Experience Proposition defines your brand and keeps your customers coming back.

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