An expanding and tasteful demographic is garnering attention from full-service restaurants. Should you target them, too?
America’s one million restaurants will continue to be a leading job creator in 2015, according to the National Restaurant Association’s 2015 Restaurant Industry Forecast.
Crews, a retailer and food and beverage operator at top airports, announced plans to open a second Rock & Brews at the Los Angeles International Airport.
Atlas, a chef-driven restaurant developed by Atlanta chef and restaurateur Gerry Klaskala and the Tavistock Group, is now open at The St. Regis Atlanta.
On Sunday, Feb. 8, in anticipation of Valentine’s Day, Pastry Chef Evan Sheridan will host the second Artisan Confections Series at the Umstead Hotel and Spa in Cary, North Carolina.
Chef Brandon Sharp, the six-time Michelin-starred talent behind Solbar at Solage Calistoga, today announced the early February opening of Calistoga's newest restaurant, Evangeline.
After four years fostering a loyal following at his Milwaukee Avenue butcher shop, Rob Levitt of Chicago’s The Butcher & Larder partners with Local Foods to further impact the sustainable food movement.
Attorney turned bar owner Marc Smith believes Chicago is full of creative talent and wants to share it.His new bar, Tradition Gastro Pub + Kitchen, offers more than food and an extensive craft beer list.
Chef Charles Schwerd, the talent behind the Arrowhead Grill, is bringing his culinary perspective to north Scottsdale, Arizona with Preston’s, an upscale yet affordable steakhouse.
The grand opening of Twist by Roger Mooking marked a major milestone in ongoing upgrades to the dining program at Toronto Pearson International Airport.
Chefs Christophe and Michelle Poteaux introduced Bistrot Royal, their new everyday French bistrot, in the former home of its sister restaurant Bastille.