Nine out of 10 Americans order takeout at least once a month, and 51 percent do so once a week or more often, according to “The Takeout & Off-Premise Dining Consumer Trend Report” published in
What is it that has the world's most prominent sommeliers and restaurateurs willing to invest in these sophisticated wine dispensing and preservation systems?
A full-service restaurant isn’t the most obvious or easiest place for bar-driven event programming, since it must serve the needs of the dining area first and foremost.
The concept of a company sharing revenue with people who drive customers to that business is certainly not a new idea. Paying commissions has a long history.
In the world of global cuisines—and among American diners in particular—Latin cuisine is gaining huge influence. In the U.S.
A leader in the family-dining sector, Shoney’s aspires to become a player in the world of alcohol-serving casual-dining chains.
Greg Engert had the meeting of his life in the summer of 2006.
Marketing a restaurant is a challenge.
In a world where the terms gourmet, five-star, and luxury dining are often expected to equate to decadent and indulgent, spas and resorts around the country are working d
While deeply rooted in wine regions throughout Georgia, Italy, Slovenia, and Croatia, orange wines have recently made a splash at American restaurants.