Bryan Reesman

When Monetta White and her husband, Chef David Lawrence, opened their modern Southern restaurant 1300 on Fillmore in San Francisco in 2007, their initial plan quickly expanded to something greater. ...

After ascending to general manager of Chef Thomas Keller’s acclaimed New York City restaurant Per Se in 2009, former maître d’ Anthony Rudolf was learning on the job.

It’s one thing for a restaurant to work with local vendors, it’s another to bring them under one roof and create a symbiotic relationship.

Celebrating its 30th anniversary this year, New Hampshire–based Tio Juan’s Margaritas Mexican Restaurants prides itself on serving quality food and drinks and also on serving incentives to promote ...

Atlanta-based Painted Hospitality is taking its combined entertainment and dining concept—bowling and gaming paired with upscale casual cuisine—to the next level.

The word artisan gets bandied about a lot these days, but the Tuscan Kitchen & Market brand takes it very seriously.

Margins are tight and unforgiving in the restaurant business, but an obvious opportunity for savings comes in the form of energy efficiency, and numerous state-funded programs offer cost-cutting in ...

Philadelphia native and chef Kevin Sbraga, who runs the successful restaurants Sbraga and The Fat Ham in his hometown, was amazed when two Southern developers journeyed to the City of Brotherly Lov ...

Last year, on the first day of October, several Los Angeles restaurants started adding a 3 percent surcharge to their guests’ bills in order to fund employees’ healthcare coverage.

Ironically, one of the constants on most restaurant menus are limited-time offers (LTOs), which present loyal customers with fresh dishes and beverages and give restaurants an opportunity to test n ...