Rachel Pittman

Gray stainless steel cup with tissue on brown table.

Coronavirus Has Arrived. What Should Your Restaurant Do?

It’s no longer a question of if or when the novel coronavirus, or COVID-19, will affect foodservice in the U.S.

Fogo de Chão server cuts meat in front of customers.

Fogo de Chão Hits its Stride by Mixing Trend with Tradition

Fogo de Chão offers all the elements of a traditional churrascaria—endless portions, premium cuts of barbecued meats, a range of South American wines, and moody, posh interiors.

Roku mixes a hollywood aesthetic with traditional japanese materials like oil-rubbed teak and walnut.

The Allure of Japanese Interior Design in American Restaurants

Japanese interior design is steeped in centuries of tradition, but it’s also uniquely diverse.

Customers drink wine at a table while dining at Barcelona Wine Bar.

Barcelona Wine Bar is Ready to Be Itself

Looking ahead at 2020, the Barcelona Wine Bar team is more excited about the changes they aren’t making than about a laundry list of upcoming updates.

Paying attention to location-specific forecasts can lead to marketing campaigns that capture sales even in bad weather.

How Restaurants Can Boost Rainy-Day Business

It’s no surprise that heavy rain and intense cold deter customers from dining out.

Osso Bucco: Tender braised beef is served with Italian brown onion gravy, roasted butternut squash mashed potatoes and is finished with crispy sage.

Romano’s Macaroni Grill Could Buy Another Brand

Dividend Restaurant Group—the owner of Macaroni Grill and Sullivan’s Steakhouse—could add another brand to its ranks before the end of 2020’s first quarter.

Chef Lisabet Summa begins each day with a workout to ensure that her mind and body are in the right place before heading to work.

For Chefs, Taking Time Away from Work is Critical

It’s the start of a new year and, as such, the time to establish new habits, revamped resolutions, and—for the foodservice industry in particular—fresh dedication to health and wellness. ...

TGI Fridays three tasty styles: Traditional BBQ, Jack Daniel’s, and their new Bourbon Bacon, all are sure to please even the most discerning meat connoisseur’s taste buds.

Lessons Learned at ICR: Fridays Gets Bar-Centric, and Darden Preps for a Recession

When strategic communications and advisory company ICR hosts its annual conference, it's a chance for full-service industry giants to gather and talk about the past year—and set goals for the one a ...