Restaurants offering home delivery used to be a relative rarity limited (in many places) to pizzerias and Chinese takeout spots. But in the post-COVID era, the demand for delivery grows every day, and ...

For years, “healthy eating” occupied its own corner of the menu for some restaurants. There were the salads, the grilled chicken entrées, perhaps a vegetarian option or two, and maybe a low-calorie ...

Hotel restaurants are playing a growing role in how consumers choose destinations, hotels and dining experiences, according to new research released by OpenTable alongside its 2026 Top 100 Hotel ...

After 19 years of operation, Crobar Chicago, a nightlife institution and the flagship location of the Crobar brand, closed on April 17 — but not after a blowout party, The Last Dance, on its final ...

Téa Ivanovic, co-founder and chief operating officer of Immigrant Food, based in Washington, D.C., believes that the word “critical” is not strong enough to describe the importance of immigrants in ...

Bar & Restaurant News is excited to honor the rising stars under 30 who are setting new standards across the bar and restaurant industry in our special feature, Top Shelf: The Next Generation of ...

Howard Cannon, a well-regarded restaurant expert witness, author, and one of America’s top restaurant/bar and foodservice consultants, truly loves this industry. He’s worked in the bar and restaurant ...

Kim Jensen-Pitts, chief marketing officer at Cowboy Chicken—a Dallas-based, casual restaurant chain that specializes in real wood-fired rotisserie chicken—said limited-time offerings (LTOs) or limited ...

In the world of bars and restaurants, is wine entering a new era—one built less on prestige and more on connection? Across the hospitality industry, owners and operators are discovering that today’s ...

Rob Chadwick believes that safety and related policies are essential fundamentals for any bar, restaurant, or hospitality business. Chadwick is the founder of Holdfast Security Group, which ...

For much of the past decade, ready-to-drink beverages occupied a relatively narrow lane within the alcohol industry. RTDs were largely associated with convenience stores, outdoor events, beach coolers ...

Mark Latter, a veteran New Orleans restaurateur and founder and CEO of Latter Hospitality, knows the “secret sauce” to his group’s restaurants and success. “Hospitality is the secret sauce to success ...