Famed sculptor Dale Chihuly’s art and collection of vintage Americana objects are the focus of a new Seattle restaurant, Collections Café.

The calling card of John Folse and Rick Tramonto's Restaurant R'evolution in New Orleans: polished renditions of classic South Louisiana cuisine.

Hotel restaurants function as both amenities and profit centers. Check out the changes one chain made to meet these dual mandates.

Two foodservice manufacturing giants have decided to get their feet wet in the restaurant business.

An in-depth study of macro forces that will drive change in the natural products industry tomorrow provides insights into how restaurant menus should be written today

Chef and restaurateur Richard Sandoval made a name for himself cooking the Mexican food of his homeland. Now, he’s branching out with the new Peruvian restaurant Raymi in New York, which explores the many culinary influences of that South Amer...

Restaurateurs Larry Mindel and Joanne Weir have made their name with Italian and Mediterranean ventures, but they're taking their first crack at Mexican with Copita Tequileria Y Comida.

Casual dining operators may not realize it yet, but they’re losing the customer satisfaction war to QSRs.

The gastropub formula—showcasing uncommon beer and other adult beverages, supported by menus that blow typical bar food out of the water—seems to be a winning combination for operators and customers. What's not to like?