Takeout from Those in the Know You're Only as Good as Your Packaging Everyone knows french fries aren't going to travel well, including consumers, but they'll make it to their destination in a lot better shape than expected with the right...
The food and the chef share top billing at Noè, a recent addition to the revitalized downtown Los Angeles dining scene. The restaurant's understated quarters in the Omni Los Angeles Hotel fulfill a less important but crucial role as a chic...
When it comes to industry trends, it was only a few months ago that Bob O'Brien, president of NPD Foodworld, told attendees at RESTAURANT HOSPITALITY'S Concepts of Tomorrow conference that breakfast is the bright spot in all dayparts. This month's...
Jimmy Bradley is a master at capturing the essence of a neighborhood and transforming that intangible-quality into a stylish, lively, beloved restaurant. In the past five years, his intuition has paid off three times, with The Red Cat, The...
What is it about soups and stews, those one-bowl wonders, that makes them such perennial favorites? They’re the ultimate "slow food," simmered until the compatible flavors are comfortably married and the ingredients have reached...
Once again, Restaurant Hospitality has teamed up with the equity research analysts at Morgan Keegan & Company to compile a list of the 50 fastest growing full-service and fast-casual chains. Take a look at what they’ve done and where they’re...
There isn’t a cutting edge in the entire place, and therein lies the strength of Cracker Barrel Old Country Store. Its folksy demeanor and down-home cooking is a refuge for those who seek comfort in a tumultuous world. Welcome, ladies and...