Evan Algorri and Andrew Lawson came up in New York City restaurant kitchens, then reconnected in Los Angeles and discovered ...

It’s Saturday night. The kitchen is backed up, guests are getting impatient, and one of your strongest servers is starting to ...

Restaurateur and hospitality leader Danny Meyer, the founder of Union Square Hospitality Group and Shake Shack, will keynote ...

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 ...

In 2026, we’ll see a continued shift toward bold, globally inspired flavors that feel approachable but elevated. Diners are becoming more adventurous exploring Mediterranean, Asian, and Latin ...

Between the effects of the economy and changing consumer tastes, developing menus is no longer a “meat-and-potatoes” proposition, thanks in part to what proteins attract today’s restaurant-goers.

Dallas-based bartender Sanwar Mal Khokhar, discovered this when he wanted to make his specialization in classic cocktails switched up with Indian ingredients for local bars and restaurant discoverable ...

Today, the most effective bar, restaurant and hospitality loyalty programs pair useful technology and relevant rewards with the recognition, consistency and personal attention that turn customers into ...

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 ...

At Dips Kitchen in Atlanta’s Krog Street Market, the dip is not an afterthought, an add-on or something to occupy guests until the entrée arrives. It is the meal. The unique eatery builds its menu ...

Breakfast is no longer a quiet, early-morning daypart – it’s one of the most dynamic growth engines in the restaurant and hospitality industry. Once defined by eggs, bacon, and a tight service window, ...