Nicole Duncan

Strength in numbers, so the old adage goes. It may be trite, but it’s also true. A group banding together has far greater odds of success than a single person does in going it alone.

In the restaurant world, the idea of innovation is often tied to food and beverage trends, new cooking techniques, and emerging ingredients.

In every restaurant, there exists a tug-and-pull relationship between back-of-house innovation and front-of-house appeal.

Even if you regularly write about—and cook, eat, drink—Italian fare, it’s easy to take for granted just how beloved the cuisine is.

As Dunkin’ continues its identity transformation, an Italian treat could help the brand establish itself as a specialty coffee destination.

Not a year goes by without the Italian category snagging several nods in the James Beard Foundation’s semifinalist list. And this round, the 29th year and counting, is no different.

Location, location, location. Whether a restaurant is opening store No. 1 or 51, finding the right spot is one of the first steps toward success.

Pasta? Prolific. Chicken Parm? Popular. Gelato? Perfetto.

But still, it’s not pizza.