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Meet the Kings and Queen of Kentucky Style BBQ

Residents of The Bluegrass State know that amazing barbecue, especially mutton, awaits for anyone traveling through.

Franchising

Pancake breakfast at Bob & Edith’s Diner.

51-Year Legacy Inspires Expansion at Bob & Edith’s Diner

Twin Peaks Expands Executive Team to Bolster Franchise Business

The Melting Pot Positions Itself for Franchise Growth

Food Safety

Famous Dave’s Continues to Master the Off-Premises Game

4 Overlooked Spots Restaurants Need to Clean

Something You Probably Didn't Consider with Ghost Kitchens

Casual Dining

Outback Steakhouse's Three Cheese Steak Dip.

The Food and Menu Trends of COVID-19, and Why They Might Rejuvenate Casual Dining

Red Robin Readies for a Post-Pandemic Boom

Cracker Barrel Featuring Homestyle Prime Rib in New Heat n’ Serve Meal

Finance

People bike by a restaurant outside.

House Passes $1.9 Trillion Relief Bill, Including Direct Restaurant Aid

Biden Changes Paycheck Protection Program to Aid Small Businesses

Cheesecake Factory Restaurants are Making $5M Per Year on Just Takeout and Delivery

Chef Profiles

Paola Velez

Chef Paola Velez, The Baker on a Mission

Clayton Members Club & Hotel Names Brandon Duley Executive Chef

Good Eats Group Appoints Amanda Barnes Chef de Cuisine

Beverage

Restaurants no longer need an espresso machine to make killer coffee cocktails.

Rise of Cold Brew Paves the Way for Better Coffee Cocktails

SAPPORO U.S.A. Launches New Superior Light Lager

Gordon Biersch Introduces New Loaded Leprechaun Stout

Labor and Employee Management

Empty restaurant table with people in the background.

Restaurants Warn Fast-Tracked Wage Increase Would Cost Jobs, Stall Recovery

How Buffalo Wild Wings Strengthened Company Culture During COVID-19

C3 Names Thomas Negrel COO of EllaMia

Marketing & Promotions

How to Navigate Localized Marketing Through COVID-19

Chili's Celebrates Birthday with Return of $3.13 Presidente Margaritas

Red Lobster Shares St. Patrick’s Day-Inspired At-Home Recipes

Delivery

During the pandemic, many restaurants turned to third-party platforms, but hefty fees have led some operators to rethink those partnerships.

The Third-Party Delivery Reckoning

Ember Group Creates Virtual Brand to Meet Demand Across Portfolio

Consolidated Restaurant Operations Brings Virtual Concepts to Dallas-Fort Worth Market

Chain Restaurants

Sam Fox.

Why Sam Fox Isn't Giving Up on Casual Dining

JINYA Ramen Bar Gets Ready for Growth Boom

Buffalo Wild Wings Introduces New Truffalo Sauce for Limited Time

Consumer Trends

covid restaurant

Navigating the Coronavirus Crisis

Texas Lifts Capacity Restrictions and Mask Mandate

Join the Discussion: Why Breakfast Isn't Dead

Restaurant Design

During the more temperate months, restaurants were able to move dining outdoors but blustery weather will require more creativity.

Al Fresco in the Snow? Restaurants Try to Keep Outdoor Dining Alive

Restaurant Design Will Be Forever Changed by COVID

The Restaurant of the Future 3.0: Eight Drivers of Change in a ‘New Normal’

Menu Innovations

Conserva tablescape.

How Barcelona Wine Bar Built a New Business During the Pandemic

Grimaldi’s Pizzeria Introduces 'Garden of Flavors' Menu for Spring

US Foods' Spring Scoop 2021 Focuses on Supporting the Planet

Technology

A person holds a phone and takes a picture of food.

Building a Winning Restaurant in Today’s Digital Reality

Bluedot Introduces Wave and Hello Screens Technology

HungerRush Launches AI-Driven Text-to-Order Solution

Kitchen Equipment

Chefs at work in a restaurant kitchen.

How to Budget for Restaurant Maintenance

Oneida Hospitality Group Partners with Pasabahce Glassware

Introducing the Max Stax Cutlery Dispenser