Restaurant Hospitality

Megan Rowe

Chef Jonathon Sawyer's Cleveland, Ohio, restaurants include Greenhouse Tavern, Noodlecat and Sawyer’s Street Frites.

Food trucks have evolved from a hot trend to a tool that’s equally useful for industry newcomers and established brands.

Restaurant owners are bound to make some mistakes, but how they recover from those mistakes can have long-term ramifications.

Triple threat: Trey Foshee

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.