Growth is hard to come by in the restaurant business these days — unless you're in the fast casual segment. But suppose you're not. Could your concept be reengineered so that it somehow fits under the fast casual umbrella? Two restaurants — one a...

Spending $1 million-plus to renovate and reflag a long-running restaurant is a big step for any restaurateur. And it really takes guts to spring for a second makeover a mere nine months into the new regime. But that's how Parasole Restaurant...

Charlotte's Frank Scibelli has succeeded by finding unfilled niches.

Tastes change. To survive, you need to change with them. Here's how.

One thing you don't know about me is that I always wanted to be an architect. Designing my own restaurants is a true passion and I get very excited when I get to work with my architect. If I could trade places with one chef it would be Jimmy...

This London chef has paid his dues many times over; now it's his turn to be in the limelight.

Your guests still want to be indulged. Here's how you can oblige them.