Restaurant Hospitality

Sure, you designed your menu layout to optimize margins and revenues. But a new study suggests it’s time to rethink a few of the old-school menu engineering concepts operators have relied on for decades....More

What’s fueling the growth spurt at this California-bred brand?...More

Explore the menu possibilities with fresh ideas for crab and shrimp....More

Start-up money for new restaurants remains hard to come by—unless you’re an established chef who has made one or more concepts work already and has a good idea what your next one should be....More