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Good for you, good for business

Healthy fast casuals—especially chef-led concepts (akin to Chipotle founder Steve Ells’ culinary training)—are rolling out with backing from some high-profile players in the restaurant biz.

Emerging Brands

8 new concepts we’re eyeing

This latest openings roundup includes a new prototype from Panda Express, a counter-service steakhouse and the newest concept from Jean-Georges Vongerichten.

Restaurants are reformatting their layouts and processes to accommodate the shift in their business toward takeout, delivery and catering.

Here are three menu design techniques using a simple square: Boxing, Shading and Showcasing.

Mergers and acquisitions in the foodservice equipment and supplies industry have been strong in the past few years and the trend is expected to continue,...

The menu at Wave, in the W Chicago Hotel, has been a work in progress. Arriving early to the “sharing plates” party, Wave’s basic concept hasn’t changed, but the way it’s presented to customers via the menu has undergone a series of subtle shifts.

C.S. Woods, located in Manchester, NH, services more than 250 restaurants and bakeries.The combined company will be headquartered in here, where Favorite...

When Zagat surveyors were asked what irritates them most when dining out, noise came in second only to bad service.

The proactive approach. Enforcing proper food safety procedures is crucial to the well-being of your customers; however, keeping employees safe in the workplace is equally essential.

Heating up, cooling downMaintaining proper temperature—getting food hot for service or cold enough for storage—is one of the most important concerns in...

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