A mash-up in restaurant furniture design is underway, fueled in large part by the Millennial generation’s penchant for sociality.
More locations usually mean more success for an Applebee’s franchise group.
William Smith, now general manager of Jackson 20 and The Grille at Morrison House in Alexandria, Virginia, recalls some disastrous incidents from his 17-year-career—but none as traumatic as when an
We are living in a golden age of dining: People are more food-obsessed than ever and restaurants keep getting better.
While Millennials, who are currently between the ages of 20 and 35, may lack the discretionary income of the fine-dining Boomer set, they are dining out more frequently, making their wants and need
Serving lower-calorie food and beverages is not only good for guests, it also makes for a healthier bottom line for restaurants, ac
Convention suggests one ought to uncork only crisp white wines between Memorial Day and Labor Day, in part to cope with humid outdoor temperatures.
AT FIRST, Adam Siegel, a James Beard Award-winning chef who shapes menus at fine-dining spots like Bacchus and Lake Park Bistro, couldn’t quite grasp why at Joey Gerard’s Supper Club—with two Milwa
Compelled by the economy, consumer insights, and a “less is more” philosophy, fine-dining operators are rebuffing the long-held notion that bigger is better in favor of more strategic, thoughtful,