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We delve into what’s hot, what’s next and scope out new restaurant concepts and multi-concept operators.

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This week's top 10: Restaurants find it hard to bring back employees, lawmakers debate improvements to PPP loans

May 28, 2020

Guest sentiment toward off-premise recovers in late May, Black Box says

May 28, 2020

Nancy Kruse and Bret Thorn on the direction of post-pandemic menu development and how restaurants will focus on safety

May 28, 2020

Los Angeles and New York City cap third-party delivery fees

May 27, 2020

Here’s how restaurant reservations are changing in the wake of COVID-19

May 26, 2020

Featured

Nick Bognar of Indo restaurant in St. Louis shares his approach to fish and lamb

May 28, 2020

Marc Glosserman of Hill Country Barbecue Market looks to the restaurants’ future

May 21, 2020

CDC updates guidelines for reopening restaurant dining rooms and bars

May 21, 2020

COVID-19 dining room restrictions are eliminating hospitality practices that consumers have come to love

May 21, 2020

Highlights

This week's top 10: Restaurants find it hard to bring back employees, lawmakers debate improvements to PPP loans

May 28, 2020

Coronavirus forces a rethink of restaurant design, the Independent Restaurant Coalition gives a voice to smaller businesses and more...

Olive-Garden-family-style-take-and-bake-lasagna-bundle.jpg

Nancy Kruse and Bret Thorn on the direction of post-pandemic menu development and how restaurants will focus on safety

May 28, 2020

Value and craveability will still matter — and consumers will embrace things wrapped in plastic

Flavor of the Week: Shrubs bring sweet and sour elements to beverages

May 26, 2020

Shrubs may just become the quintessential sip of summer...

Coronavirus Updates

The latest updates on coronavirus and COVID-19 for restaurants, operators and the food service industry.

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Los Angeles’ Angie Kim on how plans for her first restaurant are evolving in the face of coronavirus

May 20, 2020

Angie Kim recounts how she came to the decision to delay the opening of Interstellar, the Santa Monica, Calif., restaurant she planned with her husband — and what’s next for the business

Flavor of the Week: Smoky meets tangy in chipotle aïoli

May 17, 2020

It's not exactly surprising to hear that chipotle and aïoli have seen consistent growth on menus. Traditionally, aïoli and mayonnaise are quite different. Mayonnaise is made with egg yolks, olive oil and a little citrus or vinegar, and aïoli is a...

This week's top 10: More states reopen, a post-coronavirus toolkit for restaurants, consumer habits

May 14, 2020

24 attorneys general urge Congress to fix broken PPP, restaurants that have permanently closed due to COVID-19 and more trending news from Restaurant Hospitality

Stratis Morfogen of Brooklyn Chop House restaurant delivers to hospitals while planning for the future

May 13, 2020

His cross-cultural dumplings will have a new home in an automat-style setting

Flavor of the Week: Elote, a Mexican street food mainstay

May 11, 2020

Elote is a Mexican street-food version of corn on the cob that has been experiencing time in the spotlight both on menus and in...

This week's top 10: States reopen and restaurants get used to new guidelines, Treasury Dept. comments on PPP loans

May 07, 2020

A new relief fund to aid New York area restaurants, new lawsuits against insurers, James Beard Foundation announces finalists...

Papi Jocho’s Street Dogs and Cantina opens with carryout/delivery-ready menu in Kentucky

May 05, 2020

Founder Yavonne Saber confident ‘now more than ever’ is the right time to open a new concept with a menu of Mexican-inspired...

Flavor of the Week: Oh my hybrid, clementine

May 04, 2020

Clementines are a hybrid citrus — a cross between mandarins and sweet, or conventional, oranges...

This week's top 10: How to prepare for reopening a restaurant, states begin to lift business restrictions

Apr 30, 2020

Five restaurants suing their insurance companies over coronavirus-related coverage, more restaurants that have closed in the because of COVID-19

How chef Sam Marvin is surviving after he had to make the transition from three restaurants to one butcher shop

Apr 27, 2020

Sam Marvin, owner of Echo & Rig and Pluck, has had to close all three of his restaurants during COVID-19

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