Top Feature News

Why Your 3rd Spot is Betting the Future of Hospitality on Employee Ownership

This Valentine’s Day, Restaurants Shouldn’t Overlook This Important Group of Diners

Denny’s Could Close up to 90 Stores in 2025

Small Touches, Big Impacts: How Branding Details Win Guests Over 

How These Restaurants are Shaking Up Classic Cocktails

Welcoming the New Wave of Seafood in Restaurants

Maggiano’s Eyes its Own Comeback after Success of Sister Brand Chili’s

How Chili’s Went From Nostalgic Brand to Viral Sensation

Preparing Your Restaurant for Winter Weather and Added Risks

African Spices Come to Life in Santa Fe at Jambo Cafe

California Pizza Kitchen is 40, but its Growth Story Isn’t Over

Why Some Casual Chains Are Expanding While Others Collapse

Why Restaurants Are Ditching Plastic for Wooden Kitchen Tools

Applebee’s President Tony Moralejo to Step Aside

7 Tips for Building a Profitable Mocktail Beverage Program

Restaurateur Adenah Bayoh’s Journey of Resilience, Hope, and Defying the Odds 

Waffle House Adds 50-Cent Egg Surcharge Amid Rising Prices

The HERO Evolution: Technology’s Role in Tomorrow’s Hospitality

Via 313 Receives $32.5 Million to Accelerate Expansion

TGI Fridays Sells 19 More Units, Continues to Close Stores

Why Restaurant Owners Struggle to Delegate—And 5 Steps to Fix It

How 5 Restaurant Groups Are Scaling with Soul

The Authentic and Guest-Centric Journey of Hai Hospitality

Lotus Concepts Leans Into Innovation to Stay Ahead

Casa Nela and the Mission to ‘Create Restaurants that Feel Like Home’

The Balance of Passion, Purpose, and Performance at José Andrés Group

Big Red F Restaurant Group Puts Community Front and Center in Growth

FSR’s 5 Restaurant Groups Scaling with Soul: Report