Company’s new position aims to uphold hospitality standards

Joey Maggiore’s concept will be Savory Fund’s 10th brand investment, which also includes Maggiore’s Hash Kitchen

The French greenhouse restaurant in Midtown reopened in September two and a half years after COVID forced it closed

Seven-unit Calif.-based Massis Kabob has digital menu boards, an app and customer data insights, but they don’t do everything McDonald’s would do

From New York to Houston to San Francisco, restaurateurs are planting their multi-concept flags in specific communities

Five ways indies have become smarter and more efficient in the past three years.