Technomic, which provides foodservice clients around the globe with research, insights, and strategic consulting support, recently released its Industry Insights report. | Technomic's recent Industry ...

Functional foods are popping up everywhere, from social media to supermarket shelves. | Proven to support mental and physical ...

Welcome to the fourth installment of our series, Bar & Restaurant Management 101, written by Doug Radkey, founder and ...

For help, she turned to Sean Sherman—chef-owner of Owamni Restaurant in Minneapolis, a James Beard Award winner and member of ...

The United States Bartenders’ Guild (USBG) announces plans to create an educational program and qualifying competition in ...

Peter Mohr, the owner of The Avenue Pub and The Bachelor Forum—the oldest gay-owned queer bars in western New York | How bars ...

Cocktails aren’t just a trend—they’re a business opportunity. And with the right approach, they can be your most profitable ...

A new report from Upside, "Winning the Uncommitted Customer," reveals a critical retention gap in the restaurant | ...

Operating restaurants and bars in airports presents unique challenges and opportunities that distinguish these eateries from ...

Bar & Restaurant News is kicking off its third annual Best Frozen Cocktail contest! This year's contest is sponsored by Kerry Foodservice's Island Oasis! See the winner of last year's contest. Does ...

Best Advice for Attracting and Retaining Bar and Restaurant Employees. Amir Durrani, senior vice president of human resources at Norms Restaurants, a popular casual chain in Southern California, ...

TAKODA by Dan Swartz “The guest experience is the utmost important factor when designing a space,” affirms Greer May, associate principal of Studio 11 Design in Dallas.“Our goal with every restaurant ...