Restaurant guests want to eat or drink at their convenience, not yours.

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Looking to stay on top of your game? Read on. More restaurant trends: • Latest gastropubs lean toward the classics • Meet the new stars of street food

The Escoffier Online International Culinary Academy offers students culinary training on their computers

Manresa, one of the world's top restaurants, has staked its reputation on a farm. Chef/owner David Kinch explains his approach.

Chef and restaurateur Richard Sandoval made a name for himself cooking the Mexican food of his homeland. Now, he’s branching out with the new Peruvian restaurant Raymi in New York, which explores the many culinary influences of that South Amer...

The gastropub formula—showcasing uncommon beer and other adult beverages, supported by menus that blow typical bar food out of the water—seems to be a winning combination for operators and customers. What's not to like?

This is part of Restaurant Hospitality’s special coverage of the 2012 Food & Wine classic in Aspen, Colo., June 15-17. It wasn’t that long ago that the farm-to-table movement was a niche occupied by only young chefs who cared far less abou...

Gordon Ramsay’s new steakhouse in Las Vegas sells 70 orders of beef Wellington a night. His YouTube videos teach you how to prepare it.