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The Lost Cajun

The Lost Cajun Opens in Huntersville, North Carolina

The Lost Cajun is expanding its North Carolina footprint even further.

Chef Profiles

Newly opened rosewater strikes a balance between mediterranean-style al fresco dining and local north carolina flavors.

Restaurateur Giorgios Bakatsia is a Force of Nature

Chef Imran Ali Mookhi to Open Khan Saab in February

The Summit Names Michael Inferrera Executive Chef

Kitchen Equipment

Interior of a restaurant with empty tables.

8 Ways Your Restaurant Can Save Energy

Homer Laughlin China Company Introduces New Butterscotch Color

Visstun: All Paper Products Now Built with 35 Percent Recycled Paper

Restaurant Design

Ribs, turkey and sides at Famous Dave's.

Famous Dave's Lays the Groundwork for a Barbecue Empire

Newly Redesigned Pitfire Pizza Reopens in North Hollywood

FOH Names Matt Merkle New Vice President of Sales

Beverage

A restaurant employee pours a glass of white wine at a table with glasses of red wine.

Wine Tariffs: Restaurants Brace for Uncertain Impact

Americans to Spend $1.2B on Beer Leading Up to Super Bowl

Uncorking the Biggest Wine Trends of 2020

Franchising

Eggs Up Grill

Eggs Up Grill Heats Up Expansion

Twin Peaks Surges Into 2020

A Bennigan's Franchisee Lives the American Dream

Finance

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

Village Inn Owner Declares Bankruptcy

Restaurant Sales Plummet Down the Stretch in 2019

Consumer Trends

First Watch Rises to the Top of Casual Dining

Breakfast is Still Going Strong in the Restaurant Industry, Study Says

These are the Top Barriers Facing Restaurants Today

Casual Dining

A guest eating at Bar Louie restaurant.

Bar Louie Shutters 38 Restaurants as it Files for Bankruptcy

Firebirds Wood Fired Grill Offering Menu for Two in February

Cheesecake Factory Giving Away Slices with Online Pickup Orders

Delivery

While many Russo’s units—like the Pearland, Texas, one above—are still close to 5,000 square feet, newer builds are smaller.

Sit-Down Pizzerias Join the Off-Premises Boom

California Pizza Kitchen's Passion Starts from Within

Ghost Kitchens: Their Rise and Why They’re Here to Stay

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

Technology

Steak at Morton's The Steakhouse on a white plate.

Landry's Notifies Customers of Data Breach

Yumpingo Raises $10M in Funding

GRUBBRR Integrates with Payment Innovator FreedomPay

Menu Innovations

Guests’ obsession with the Girl & The Goat’s green beans led chef Stephanie Izard to start a sauce line.

Restaurants Turn to In-House Specialties to Beat the Competition

Famous Dave's Rolling Out New Chicken Sandwich

Tyson Foodservice Expanding Nashville Hot Chicken Line

Labor and Employee Management

Young diners sit around a restaurant table.

How Restaurants Attract Millenials in 2020: Stand for something

NRAEF to Award Nearly $1 Million in Scholarships

Dinex Group Group Picks Sebastien Silvestri as First CEO

Marketing & Promotions

Person taking picture of vegetables with their mobile phone.

Instagram for Effective Restaurant Marketing

Heart-Shaped Pizzas Return to California Pizza Kitchen for Valentine's Day

Red Lobster Creates 'Snack Tackle Claw' Accessory for Big Game

Chain Restaurants

Cocktails on a bar at City Works restaurant.

City Works Finds the Right Growth Formula

Former Applebee's President Named CEO at Bravo, Brio Parent Company

Hooters Opens Doors in Nassau, Bahamas