Today’s restaurant guests are craving experiences that go beyond the plate. After years of convenience-driven dining, there ...

Registration is officially open for Questex’s Bar & Restaurant Expo 2026, returning to the Las Vegas Convention Center, March 23–25, 2026. The long-running industry event is known for being the ...

Day of the dead, known as "Día de Muertos" in Spanish, is a Mexican holiday celebrated on November 1 & 2, which involves ...

These days, new hospitality trends seem to rise up and spread faster than ever before. It’s hard to open TikTok or Instagram ...

Ready to build a restaurant operation that retains top talent and scales profitably? Multi-Unit Mastery gives you the ...

Insurance premiums are one of the most significant fixed costs for many restaurants and bars, yet many operators have little control over how those costs are calculated. A growing concern in the ...

Mariena Mercer Boarini, master mixologist for Wynn Resorts North America, thinks adult non-alcoholic beverages and mocktails are a non-negotiable for most bar and restaurant owners and operators.

Bar & Restaurant News is pleased to announce that long-time contributor Aaron Kiel has taken home a 2025 Eddie & Ozzie Award! Kiel took home the top prize in the Eddies Award category for Range of ...

“Think of feedback as your secret ingredient,” says Michael Pavone, CEO of restaurant branding and marketing agency, Vigor. “Customer feedback is a goldmine if you know how to dig. Don’t ignore the ...

Chef Melanie Wilkerson, a Durham, N.C. native, recently returned to the community where she was raised, to take on the role of executive chef of the Counting House restaurant at 21c Museum Hotel ...

Did you miss Part 1 of our mini cocktail series? Catch up here! The “less is more” adage perfectly sums up the multi-faceted appeal of today’s mini-cocktail trend. Some bartenders create them to be ...