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New restaurant equipment and back-of-the-house technology

Miss Kim restaurant 'bets on the goodness of people' with pay-as-you-can program

Sliding scale on core to-go items is designed to make Ji Hye Kim’s Korean menu more accessible to those in need.


Is your restaurant protected against natural disasters?

The National Restaurant Association has compiled a handbook for operators who want to prepare against floods, blizzards, wildfires and the like. Take our quiz to see if you should order a free copy.

Nicolas Boudet has joined Dairy Queen as chief operating officer, international. In this role, Boudet will lead business in more than 20 countries outside of the U.S. and Canada. His role will include...

The 205,000-square-foot facility in Marrero, Louisiana, triples the size of the previous center and boosts the broadline distributor's reach across the South.

The pizza chain changed everything from its store design to its new logo. The first unit will open in North Carolina this year.

Experts say the risk of infection isn't great, but it's there. The greater danger could be the fears of guests and staff.

Advice Guy weighs in on whether a restaurant should omit prices on printed menus given the current volatility of food costs.

The sandwich chain’s owners face the ultimate challenge: Revitalizing a brand after a decade-long freefall. They are trying almost everything to bring it back to life.

Their trade group says the lifesavers are necessary to combat a spike in opioid overdoses.

Customers can now pack heat while dining so long as the restaurant posts permission to do so and doesn't serve alcohol.

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