Brand extensions don’t have to morph into costly, time-consuming forays into retail or food and beverage manufacturing with ambitious ROI goals.
Even as the trend teeters on saturation in big cities, there’s plenty to suggest that the mighty food hall has staying power.
New York City restaurant Saxon + Parole has tried more than once in its eight years to crack weekday lunch.
Like much of the world, family-style eating in Italy is a way of life: Loved ones gathered around a hulking roast, heaping plate of pasta or whole grilled fish flanked by simple sides.
After years of hemorrhaging customers to counter-service competitors, casual-dining eateries are finding ways to adapt to changing diner expectations—investing in menu upgrades, digital ordering, a
Just as some people have an epiphany with a special bottle of wine or that first luscious bite of heritage-breed pork, Rich Landau’s aha ingredient moment came a dozen years ago, in the somewhat le
Ask almost any local in Raleigh, North Carolina, for a holiday dinner recommendation, and there’s a good chance they’ll send you to 58-year-old steakhouse Angus Barn—and not just for the impressive
Food writers often joke that we’d never open a restaurant, mainly because we know too much: the ceaseless hours, the slim margins, and even slimmer chance of success.