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Articles on what’s hot, what’s next and look for new restaurant concepts and multi-concept operators.

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Flavor of the Week: Kalamata Olives: The purple fruit from Greece

Mar 01, 2021

The $15 minimum wage hike cannot be included in the COVID-19 relief package, Senate Parliamentarian rules

Feb 26, 2021

Self-care isn’t selfish: How beverage professionals can foster a healthier work environment

Feb 25, 2021

Viewpoint: Mid-COVID pandemic traffic strategies for restaurants

Feb 23, 2021

Chef-driven subscription meal service expands nationwide and provides lifeline for independent restaurant operators

Feb 22, 2021

Featured

Fabio Viviani on investing in a virtual brand development company to bring his dishes to new markets

Mar 02, 2021

Indies urge White House officials to fight for restaurant industry relief

Mar 01, 2021

Black restaurateurs on ownership, racial justice

Feb 25, 2021

How HumanKind Hospitality handled a freak ice storm on top of the pandemic

Feb 24, 2021

Highlights

Bacon Cheeseburger Dumplings by Colin Clark.jpg

Fast-casual spinoffs that are here to stay

Mar 05, 2021

Full-service operators find their pandemic-spawned pivots are working as brands that will continue into recovery

10 new restaurants we’re dying to try this spring

Mar 03, 2021

Shiny new restaurant openings bursting onto the scene bring a bit of Madrid to Michigan; Milan to Las Vegas and...

Flavor of the Week: Kalamata Olives: The purple fruit from Greece

Mar 01, 2021

Kalamata olives are a classic in Greek cuisine characterized by their large size, deep purple color and meaty...

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Breakfast is coming back

Feb 24, 2021

Indies are tempting in home-bound diners with comfort foods and indulgences

Chef-driven subscription meal service expands nationwide and provides lifeline for independent restaurant operators

Feb 22, 2021

CookUnity offers restaurant-quality, heat-and-eat meals from New York, and soon, Los Angeles

Flavor of the Week: Beer cheese, a spread with near infinite possibilities

Feb 22, 2021

Beer cheese is a spread made, as the name implies, with beer and cheese, as well as other assorted flavors such as garlic and cayenne pepper. A popular version from Kentucky is made with sharp cheddar and lager and is usually served cold with...

Thirsty Lion-parent Concept Entertainment Group dives into the virtual trend with ‘online food hall’

Feb 22, 2021

The gastropub locations will serve as ghost kitchens for multiple delivery-only concepts

5 Things: Guy Fieri launches his first ghost kitchen with Robert Earl

Feb 18, 2021

The NRA argues against raising the minimum wage; Resy announces a second fine-dining drive-thru; and more news from the past week

MichaelMina_BrentBolthouse_at_The_Bungalow_Kitchen_Belmont_Shore_PhotoCredit_Jerritt_Clark_for_The_Bungalow_Kitchen.jpg

The Bungalow Kitchen seeks to offer house-dinner-party-style experience

Feb 17, 2021

Nightlife veteran Brent Bolthouse partners with multiconcept chef and restaurateur Michael Mina to expand social dining concept...

Flavor of the Week: Aquafaba – the food waste that’s a boon for vegan products

Feb 16, 2021

It turns out that the somewhat slimy liquid that results from soaking chickpeas has a variety of applications. This byproduct...

Meet the newest virtual restaurant brands available for delivery only

Feb 12, 2021

From a multiconcept food hall to a ghost cocktail bar and lots of classic comfort food outlets, these concepts are growing without the need for brick-and-mortar locations

Upscale casual restaurants are ready to get back to business in face of uncertainty

Feb 10, 2021

Concepts are serving a mix of nostalgia and hope with upscale TV dinners designed for binge watching, bourbon slushies, heated outdoor huts and missions rooted in inclusivity

Will delivery still be king in a post-COVID world?

Feb 10, 2021

When normalcy returns, don’t expect customers to shift completely back to in-house dining: delivery has become an essential growth driver

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