FSR Features

One of our long-time restaurant clients, John Sheehan of Doolittles Woodfire Grill and Porter Creek Hardwood Grill, suggested that I address the topic of space. John asked several questions. ...

It is customary to buy tickets in advance for the opera, theater and sporting events. Now one Chicago restaurant is following suit by requiring its customers to prepay.

Tourist season is a double-edged sword.On the one hand, it’s a great time for business—entire communities live and die on tourist dollars.

Everyone loves pasta, but for chefs and managers, it’s easy to fall into a rut. After all, why shake things up when your pasta dishes are already popular?

I have had the pleasure of participating in the Ask the Experts booth at the National Restaurant Association Restaurant, Hotel-Motel Sho

At a point in history when black entrepreneurs are bullishly opening mainstream restaurants that have little to no traditions in soul food or Southern fare, black professionals remain bit players i ...

Long referred to as the world’s most famous wine grape, Cabernet Sauvignon also possesses immense depth.

I love fortified wines—Port, Madeira, and Sherry—and it was a delight to recently discover a new one: Marsala.

As soon as Dawn Sweeney joined the National Restaurant Association as president and CEO in October 2007, she was thrown into the fire and had to figure a way out.

In April nearly 500 restaurateurs from 44 states gathered in Washington, D.C., for the National Restaurant Association’s (NRA) 25th Annual Public Affairs Conference.