fine dining


Chefs turn to prix fixe and tasting menus to combat cost, labor and supply challenges

Both high-end restaurants and more casual concepts are finding some relief in more limited menus with set prices.


Don't look now but restaurants are reinventing their labor model

Signs abound that the business is awakening to the need for dramatic action.

In New York, one restaurant promotes ‘bargain’ pricing with a $99 porterhouse for two. Will we see more value positioning in high-end restaurants?

Hinson is a longtime marketing consulting for the upscale Hawaiian concept and other brands.

Duck farmers are asking a state court to halt the ban before it starts, arguing that the city shouldn't dictate what's farmed hundreds of miles away.

The chain’s loyal Wine Club members couldn’t wait to get back to its restaurants last year, helping it to become one of the fastest-growing brands in the country.

The minority stake from The Howard Hughes Corporation will allow the operator of 40 high-end restaurants further its global expansion, according to an announcement.

A partner in the group that owns Maple & Ash, Etta and others said his business associate is trying to force him out of the company and is putting its future at risk.

The steakhouse chain is ramping up development with plans to open five to seven new locations a year.

As workers return to their offices and the holiday season gets underway, restaurants in every segment are ramping up catering programs to feed increased demand.

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