It is a little-known fact that when restaurant operators aim to improve profitability, the bitter pill they must swallow is ...

Pricing typically is the biggest profit driver for a restaurant, said Philip Daus, a partner at Simon-Kucher, who works with ...

A corked bottle of wine. The wrong entrée delivered to a particularly ornery guest. A group that's had one too many cocktails. Anyone who has worked in the service industry has faced at least one – if ...

Thin has always been “in” among celebrities and other influential figures. However, the “Ozempic Effect” (the outcome of those taking prescribed injections that mimic the GLP-1 hormone to suppress ...

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 ...

On any given day or night at Outpost Neighborhood Tavern in downtown Orlando, customers might gather for a drag performance, settle in for a major game on big-screen TVs or order burgers and cocktails ...

Rob Chadwick believes that safety and related policies are essential fundamentals for any bar, restaurant, or hospitality business. Chadwick is the founder of Holdfast Security Group, which ...

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, ...

For much of the past decade, ready-to-drink beverages occupied a relatively narrow lane within the alcohol industry. RTDs were largely associated with convenience stores, outdoor events, beach coolers ...

Jacob Hoop, area assistant director of food and beverage at 1856 – Culinary Residence, a unique teaching restaurant in Auburn, Ala., considers an “enviable culture” in the bar, restaurant, and ...

Given the vicissitudes of the hospitality industry in 2025, it is a wise idea to go into 2026 acting more proactively than usual when developing next year’s budget, operations strategies, labor ...

The question every bar and restaurant owner secretly wrestles with isn't about the menu or the cocktail list. It's simpler and harder than that: Why do some places become part of people's lives while ...