Erin McPherson

Before entering the restaurant industry five years ago, Ricky Scott was a general contractor. One day, he drove by a vacant storefront and decided—“a spontaneous decision”—to open a cafe. ...

Consumer expectations for convenience and off-premises dining are demanding your attention.

Restaurant owners know start-up costs are just the first of many expenses they will face.

Creating—and maintaining—a profitable menu is perhaps one of the biggest challenges for a full-service restaurant operator.

Delivery is now a fact of life no longer relegated to pizza joints and Chinese food, but covering the breadth of industry segments from fast casual to fine dining and everything between. ...

Off-premises dining—especially delivery, take-out, and catering—makes up a rapidly-growing portion of all restaurant purchases.

Driven by the combined momentum of the global cuisine, comfort foods, and convenience trends, consumer demand for handheld foods is at an all-time high.

With food trends changing constantly, it can be difficult for chefs and operators to know which ones have staying power.

Mediterranean diets have long been lauded for their apparent connection to longevity and reduced risk of diseases—including diabetes, cognitive decline, and osteoporosis.

As millennials age up and settle more firmly into their careers—this consumer group will make up more than 50 percent of the workforce by 2020, according to Pew Research Center—they are f ...