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Cinnamon in a white ceramic container.

4 Tips for Serving a Gluten-Free Holiday Menu

A pizza with basil and tomatoes.

How to Deliver a Safe Gluten-Free Dining Experience

Why Handling Gluten Is a Bigger Deal Than You Think

Lindsey Yeakle

Consumer Trends

A woman dines alone with a glass of wine at a restaurant.

Why Solo Diners Matter for Restaurants

Welcome to a New Era of Casino Dining

Warm Weather Gives Restaurant Sales a Boost

Restaurant Design

People sitting in front of table talking and eating.

How a Mezzanine Floor Can Benefit Restaurants and Bars

Famous Dave's Lays the Groundwork for a Barbecue Empire

Newly Redesigned Pitfire Pizza Reopens in North Hollywood

Beverage

Roka Akor has embraced the shochu trend, even going so far as to make its own infusions.

Is Shochu the Next Big Japanese Spirit to Hit U.S. Menus?

Mission Taco Joint Unveils Private Label Una Vida Tequila

Pedal Haus Brewery to Bring New Location to Downtown Chandler

Marketing & Promotions

At the Melting Pot, Valentine’s specials go beyond fondue-dipped Strawberries.

Why Restaurants Should Extend Valentine’s Day Deals

Metro Diner Introduces Fish Fry Friday's for $9.99 in Time for Lent

Buffalo Wild Wings and 'Boneless' Thugs-N-Harmony Team Up

Food Safety

continuous-use equipment that comes into contact with food should be cleaned every 24 hours.

Expert Tips to Simplify Your Restaurant's Safety Plan

What Restaurants Can Lose Without Foodborne Illness Outbreak Insurance

PathSpot Closes Total of $4M Seed Funding and Brings on Industry Vet

Casual Dining

Texas Roadhouse's Other Brand Has Arrived

The Cheesecake Factory is Now Taking Reservations

Cheesecake Factory Appoints Janice Meyer to Board of Directors

Chain Restaurants

Bloomin’ Still Considering Sale of Company, Other Options

Melting Pot Introduces 'Thursdate' for Date-Night Dining

Sushi Maki Honors 20 Years with Year-Long Celebration

Franchising

Shuckin Shack's Jonathan Weathington.

Why Full-Service Franchising is Staging a Comeback

Huddle House Launches Multi-Unit Incentive Program to Fuel Growth

Eggs Up Grill's CFO Shifts to Multi-Unit Franchisee

Delivery

The exterior of a Texas Roadhouse restaurant.

The Battle for Brand Value: Why Restaurants are Rejecting Third-Party Delivery

Sit-Down Pizzerias Join the Off-Premises Boom

California Pizza Kitchen's Passion Starts from Within

Finance

Beer and a pretzel at Granite City.

Famous Dave's to Acquire Granite City Food and Brewery

Denny’s CEO: Consumers Drawn to Innovation

Massachusetts Landmark The Castle Restaurant Goes Up for Sale

Chef Profiles

The Almaco Ceviche features longfin yellowtail, pickled mangos, avocados, and peanuts.

Opposites Attract at Chef Todd Duplechan's Vixen’s Wedding

Inn at the Mission San Juan Capistrano Hires Executive Chef Aaron Obregon

Turtle Bay Resort Names David Intonato Chef de Cuisine

Kitchen Equipment

Chefs at work in a restaurant kitchen.

How to Budget for Restaurant Maintenance

LSI Industries Launches New Area Lighting Solutions

Introducing Semperfresh Coatings for Reduced Plastic Packaging and Food Waste

Labor and Employee Management

Two restaurant employees prepare food in the back of the house.

The Importance of Training and Development for Restaurants

Il Palio at the Siena Hotel Picks Annabel Butler as Restaurant Manager

NRAEF to Award Nearly $1 Million in Scholarships

Menu Innovations

Vegan or dairy? It’s hard to tell at Paulie Gee’s, a chain of independently owned pizzerias that serve a variety of both.

3 Restaurants Bringing Cheese to New Heights

Burke Corp. Launches Plant-Based Products

The Cheesecake Factory Introduces Ice Cream Line in Grocery Stores

Technology

Cear glass mason jar, burger and fries on brown wooden board.

These are the Top Barriers Facing Restaurants Today

Shula’s Restaurant Group Launches First Rewards Program

QikServe Joins Forces with FreedomPay