Danny Meyer wants to bring enlightened hospitality to more than just restaurants

Noted restaurant operator Union Square Hospitality Group's consulting arm Hospitality Quotient has launched a new e-learning platform for a broader audience.


Everybody talks about rising restaurant crime. Maybe it's time to do something about it

Reality Check: Well-intentioned efforts like bail reform may not be delivering what proponents envisioned. It's not reactionary to fix the fix.

Panera cafes are open, but digital ordering systems are down, including kiosks in stores. Workers say they have been given no explanation.

These three chains are big in Asia and elsewhere, but they opened units in the U.S. for the first time last week. Two are full-service concepts, from China and Mongolia, and a third is an innovative pastry shop from Taiwan.

Maintaining consistent food quality is not just important, but essential for multi-unit restaurants.

Get the tips, tools and tech restaurants need.

The landmark restaurant in NYC’s Central Park, closed for two years, has been refreshed with a modern continental menu and an elegant interior to match.

Growing the Sambazon Açai Bowls concept will mean competing with its own CPG products and foodservice clients, but the CEO says it's about communicating the brand's mission.

Event and catering professionals gathered in Austin, Texas, last week for Catersource + The Special Event to discuss industry challenges, trends and more.

Discover how mastering food cost variance can significantly enhance your restaurant's profitability and operational efficiency, ensuring you stay ahead in the competitive culinary industry.

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