Restaurant Hospitality

Bob Krummert

For a fee, you can now offer customers tangible proof that your restaurant’s commitment to sustainability is real. Should you have to?

These two much-different concepts use stealthy healthy marketing and menu descriptions to peddle new superfood-laden menu items.

A move to lower the legal threshold for drunk driving from 0.08 to 0.05 could be a revenue killer for restaurants that serve alcohol.

From PBR to $150-a-bottle Samuel Adams Utopias, the price restaurants get for every kind of beer they serve is going up.

A new food truck venture helps a brick-and-mortar chain deal with ownership succession issues while creating an incremental revenue stream.

First-quarter 2013 stats show a triple-digit increase in job postings on a big restaurant industry job board.

Darden ends server section size experiment 4

A minor switch in Red Lobster’s dining room service setup, designed to trim labor costs, turns out to have major implications.

Although P.F. Chang’s seems to dominate the results of a new consumer survey, Maggiano’s Little Italy gets the overall win.

Now that wholesale prices are back within the normal range, chicken wings, especially boneless ones, hold renewed opportunity for restaurants.

Momofuku’s David Chang hits Top 100 trifecta, Chicago’s Grant Achatz nabs prestigious Chefs’ Choice award.

In Chicago, so-called “trash fish” is about to get a makeover.

The fast-growing Hispanic demographic drives growth in some parts of the economy. But in restaurants? Not so much.

A survey suggests that the wealthiest U.S. households will cut back visits to upscale restaurant over the rest of this year.

Ted’s Montana Grill pioneers a method by which restaurants that preach sustainability can back it up by purchasing water footprint offsets.

7 fruit trends for 2013

A leading market research firm explores the fruit category and finds several innovations full-service restaurant operators might adopt.