On the constantly-changing stage of the $558-billion restaurant industry, it is no secret that casual dining is evolving. Most notably — and to the alarm of many — the middle of this segment is struggling, as fast casual operations capture more...

Nothing on your menu should be taken for granted. Consider, for example, the philosophy of Chef Christopher Tunnell from The Dolce Group. At Ketchup in West Hollywood, he makes five flavors of homemade ketchup daily, as well as peanut butter and...

At first glance, you might think 2008 is The Year of the Skewer, with appetizer recipe ideas such as Chef Duane Keller's American Lambsickles, Chef David Burke's dumpling duo served on bamboo skewers, Chef Adam Navidi's Spanish Cocktail served on...

Everywhere we look, we see green. Every day, the green movement influences the way more Americans drive, eat, shop and live. Whether businesses and other organizations are responding to Americans' interest and demand for greener products and...

When Jonathon Sawyer talks about the lamb he gets from a small farm just miles from his Cleveland restaurant, you'll be reminded of Tom Hanks in Big. You're watching a kid trapped in a man's body who can't believe his good fortune. His glee, in...

Chef David Myers, armed with one of the first Michelin Guide stars in Los Angeles and a superbly trained team, recently opened Comme Ça, a glamorous, modern brasserie, and Boule Atelier, a showcase of jewel-like sweets and soul-satisfying breads...

They've perfected the art in the fast food segment. Sign a deal for exclusive promotional rights to a studio's next big-budget kid's movie. Next, build a huge ad campaign around it, throwing in plenty of kid-friendly marketing collateral, toys and...

One thing you don't know about me is that I'm terribly shy. My husband, who runs our dining room, often has to take me by the hand to visit tables. I'm most proud of Michy's. We opened it thinking of it as a little “for- the-moment restaurant,”...

Fast casual restaurants seldom have the opportunity to do good for others in their community while simultaneously reinforcing one of their principal marketing messages. But that's what Costa Mesa, CA-based El Pollo Loco pulled off when it...

By Dorothy Hamilton and Patrick Kuh. Harper Perennial; $16.95 ...