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The wild ride leading D.C. restaurant chain The Carolina Kitchen to 9 locations

Sep 20, 2023

Stephanie Fischer named president and chief executive officer of Georgia Restaurant Association

Sep 20, 2023

Chefs on the Move: New gigs for Ford Fry and José Garces

Sep 20, 2023

Tech Tracker: Is social video the future of restaurant reviews?

Sep 19, 2023

Shoney’s overhauls breakfast bar offerings

Sep 19, 2023

Featured

Whataburger debuts Digital Kitchen unit in Texas

Sep 07, 2023

The 10 biggest full-service Midscale restaurants in the U.S.

Aug 29, 2023

NRN editors discuss Chick-fil-A mobile lanes, Toast's new CEO and Taco Tuesday

Sep 08, 2023

How Smashburger is making fast-casual more experiential

Sep 06, 2023

Highlights

Chefs on the Move: New gigs for Ford Fry and José Garces

Sep 20, 2023

Plus new positions at hotels, restaurants, and other culinary venues across the country

Lifestyle hospitality company Makeready is ready to launch freestanding restaurants

Sep 19, 2023

After eight years, Makeready, a hospitality, restaurant and retail management company, is ready to open...

Why your restaurant needs a loyalty program — no matter its size

Sep 12, 2023

Loyalty programs and restaurant apps aren’t just for limited-service restaurants that are visited as...

Last Chance! Join us at CREATE in Palm Springs

Are you a restaurateur looking to grow your business? Join us in Palm Springs on October 1 – 3 at CREATE: The Experience and get ready to elevate your business to the next level!

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Atlas Restaurant Group added a loyalty program. Here’s why it was a good idea

Sep 08, 2023

Atlas CEO Alex Smith and director of marketing Joe Sweeney on their in-app loyalty program that launched in August, and adding a subscription service soon

How Chef Beverly Kim went from Whole Foods to a Michelin-starred chef

Aug 31, 2023

Chef Beverly Kim dreams big. The James Beard winner is co-chef/owner with her husband Johnny Clark of two Chicago restaurants, the Michelin-starred Parachute and Wherewithall. She describes her cuisine as modern, creative Korean American cuisine...

The U.S. wants to expand overtime eligibility to workers earning under $55k

Aug 31, 2023

The U.S. Department of Labor’s newly proposed overtime rules would extend overtime protections to 3.6 million more workers

New Orleans’ Palm & Pine is a case study about resilience

Aug 22, 2023

Palm & Pine opened in 2019 and has managed through a flood, the Hard Rock Hotel construction collapse, Covid and more.

How restaurants can get involved in the zeitgeist

Aug 21, 2023

Barbie hasn’t just been a hit at the box office, several restaurant concepts big and small have also gained momentum from...

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How fine-dining Riviera Dining Group is embracing the new customers flocking to Miami

Aug 18, 2023

Partner and chief brand officer Marine Giron-Galy explains how the group’s restaurant concepts have benefitted from the growing...

Renowned Los Angeles vegan chefs open first restaurant Hey Sunshine Kitchen

Aug 18, 2023

Sisters Heather Golden Ray and Jenny Engel share what it’s like to be a first-time restaurateur in 2023.

Food journalist Mark Bittman wants to start a chain of nonprofit restaurants. Here’s why that’s not a crazy idea

Aug 15, 2023

Former New York Times dining columnist Mark Bittman wants to reinvent the restaurant industry with his menu-less Community Kitchen concept

America’s Top 25 restaurant groups

Aug 14, 2023

With the creative flare of independents but the scale of chains, these 25 groups are some of the most influential restaurant companies in America.

Shenarri Freeman and Overthrow Hospitality open West African vegan restaurant Ubuntu in West Hollywood

Aug 07, 2023

Cocktails were developed by Colin Asare-Appiah

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