March 2014

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.