Ask the technology skeptics whether they think technology has helped or hindered interpersonal communication, and invariably they’ll offer muted grumblings like “talk much, say little, connect less ...
Sometimes, I view my email inbox as the place where restaurant owners’ money goes to die.
Fellow foodies, I’d like to take a moment to dish about what’s on our dishes.
From food trucks to five-star dining, the Internet has the power to make or break a restaurant.
Credit the green movement, the obsession with healthy lifestyles, the desire to optimize social engagement—or all of the above; whatever the reason, restaurants are increasingly designing natural e ...
“Bar shrink,” an industry term for losing revenue on liquid assets due to bad practices—either inadvertent or deliberate—has been a perennial problem for restaurant operators.
Adam Christopher was working as a waiter more than a decade ago when the restaurant’s owners openly wished they could run their own computer-based reservation system.
Ideally, diners shouldn’t even notice it. The best wait staffs swoop in and out, quickly and efficiently clearing tables. But when busing goes badly, it can ruin the dining experience . ...
Long before any foodservice trend goes mainstream, visionary chefs, restaurateurs, and mixologists are crafting unique offerings to entice, energize, and entertain American diners.
Seating a restaurant has changed from being an art to being a science.