Do diners want to eat with others when they go out? Sometimes, is the answer.
A restaurant that makes even its charcuterie from scratch compares notes with a restaurant that buys most things prepared.
Does giving employees incentives boost sales?
Is it best if servers share their tips or take their own? Two restaurants make their case.
Which works best for restaurants, having someone man the phone for orders or a computer at the ready?
Does it work better to take reservations or not? Two restaurants explain their policies.
Brunch pays off for one restaurant, but not for another.
Which approach is better for you?
Using the popular discount service serves one restaurant well while another prefers not to be involved.
The debate rages on over these two types of beef. Two restaurants square off on their advantages.