Restaurant Hospitality

Megan Rowe

Forget the views. Creative ideas from Trey Foshee keep George’s at the Cove on the public’s radar.

Drinks are a powerful way to distinguish your restaurant—and improve the bottom line. Is your beverage menu all it can be?

Consumer purchasing trends suggest that the time is right to tune up beverage menus.

Kitchen 67 Brann’s Café in Grand Rapids, MI, features iPads, wireless phone chargers and WiFi.

Take a look at the results of 15 million consumer restaurant reviews

Kent Campbell, founder of InternetReputationManagement.com, offers five tips for dealing with negative reviews and comments

In the second part of a two-part series, Restaurant Hospitality offers the second half of its 10 ways for restaurants to easily cut expenses

Classic cocktails like Manhattans, Sazeracs and gimlets are making a comeback on bar and restaurant menus, says Mintel

Most diners say chain restaurants aren’t providing enough ethnic variety.

As snacking gains popularity, restaurant guests want to eat or drink at their convenience, not yours.

Three square meals? That’s so last century.

See why simple fare from foreign lands is invading restaurant menus.

Far-flung yet focused

Brad Friedlander steers a budding empire split between two distinct markets.

Gordon Ramsay's latest employs iPad wine lists 2

At Gordon Ramsey Steak at the Paris Las Vegas resort, 20 iPads rotate around the room and educate guests on the restaurant's 300-plus wine list

Credit cards, tweeting all possible without internet connection.