Observed every September, National Preparedness Month is an annual campaign by FEMA. | Insurance, employee training and a ...

For years, restaurant operators viewed the point-of-sale system primarily as a transaction processor—a tool for ringing | ...

This is part two of a two-part series on AI marketing. Look for part one here. With AI technology, targeted strategies, and the right service provider, restaurant owners and managers can theoretically ...

Breakfast is no longer a quiet, early-morning daypart – it’s one of the most dynamic growth engines in the restaurant and hospitality industry. Once defined by eggs, bacon, and a tight service window, ...

In the world of bars and restaurants, is wine entering a new era—one built less on prestige and more on connection? Across the hospitality industry, owners and operators are discovering that today’s ...

Hotel restaurants are playing a growing role in how consumers choose destinations, hotels and dining experiences, according to new research released by OpenTable alongside its 2026 Top 100 Hotel ...

Today, the most effective bar, restaurant and hospitality loyalty programs pair useful technology and relevant rewards with the recognition, consistency and personal attention that turn customers into ...

For decades, the formula behind a successful cocktail program seemed relatively straightforward: Invest in quality spirits, hire talented bartenders and create an appealing menu. The ingredients that ...

At Dips Kitchen in Atlanta’s Krog Street Market, the dip is not an afterthought, an add-on or something to occupy guests until the entrée arrives. It is the meal. The unique eatery builds its menu ...

Walk into Corner Chophouse in Winter Park, Fla., and it's immediately clear that wine plays an important role in the guest experience. The popular steakhouse's extensive wine list features classic ...

Bar & Restaurant News is excited to honor the rising stars under 30 who are setting new standards across the bar and restaurant industry in our special feature, Top Shelf: The Next Generation of ...

This article is part one of a two-part series on ingredient sourcing. Stay tuned for part two later this week. Typically, when a customer at a restaurant is served a meal, an offering that they’ve ...