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 | ...

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 ...

The tech industry is always growing and evolving, and as we see more advancements in AI and more streamlining of tech platforms, dealing with these changes can feel overwhelming for a ...

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 ...

Part 1 of this series on ingredient sourcing reviewed options, examined challenges faced by operators and explored a notable success story of the farm-to-table establishment in Chicago. In this ...

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 ...

Questex’s Vibe Conference, the leading event for on-premise beverage executives, names its 2027 Advisory Board, bringing together influential leaders from across the restaurant, hotel, cruise, airline ...

For decades, ambitious chefs followed a familiar path: Build a reputation in major culinary capitals, chase accolades and compete in some of the country's most crowded restaurant markets. Today, a ...

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 ...

For years, “healthy eating” occupied its own corner of the menu for some restaurants. There were the salads, the grilled chicken entrées, perhaps a vegetarian option or two, and maybe a low-calorie ...