Today, the most effective bar, restaurant and hospitality loyalty programs pair useful technology and relevant rewards with ...

At Dips Kitchen in Atlanta’s Krog Street Market, the dip is not an afterthought, an add-on or something to occupy guests ...

The tech industry is always growing and evolving, and as we see more advancements in AI and more streamlining of tech ...

Bar & Restaurant News is excited to honor the rising stars under 30 who are setting new standards across the bar and restaurant industry in our special feature, Top Shelf: The Next Generation of ...

Breakfast is no longer a quiet, early-morning daypart – it’s one of the most dynamic growth engines in the restaurant and hospitality industry. Once defined by eggs, bacon, and a tight service window, ...

Téa Ivanovic, co-founder and chief operating officer of Immigrant Food, based in Washington, D.C., believes that the word “critical” is not strong enough to describe the importance of immigrants in ...

Rob Chadwick believes that safety and related policies are essential fundamentals for any bar, restaurant, or hospitality business. Chadwick is the founder of Holdfast Security Group, which ...

This is part two of a two-part series on AI marketing. Look for part one here. With AI technology, targeted strategies, and the right service provider, restaurant owners and managers can theoretically ...

For years, “healthy eating” occupied its own corner of the menu for some restaurants. There were the salads, the grilled chicken entrées, perhaps a vegetarian option or two, and maybe a low-calorie ...

For decades, the formula behind a successful cocktail program seemed relatively straightforward: Invest in quality spirits, hire talented bartenders and create an appealing menu. The ingredients that ...

Salt or no salt? Fruity or spicy? Blanco, reposado or añejo? Today's tequila drinker has more choices than ever and that's exactly what's fueling the category's remarkable staying power. Once largely ...

Between the effects of the economy and changing consumer tastes, developing menus is no longer a “meat-and-potatoes” proposition, thanks in part to what proteins attract today’s restaurant-goers.