Fueled by an increase in sales and strong pent-up demand to dine out, the restaurant industry is cautiously optimistic about ...

Cliff Cate, Vice President and General Manager of Restaurants at Yelp, will be speaking about consumer trends and the tools ...

In the middle of the last century, large appetizer share plates arrived on the scene, and many avid diners will recall gravitating toward them in Mexican, Asian, steakhouse, and higher-end chain ...

Catching up with Bar & Restaurant Expo speaker Phil Wills. Learn what the best meal he ever had was as well as the best piece ...

Adrianne Calvo—chef, author, restaurateur, TV Host, and owner of Chef Adrianne's Vineyard Restaurant & Bar in Miami, ...

Questex, the producer of the 2026 Bar & Restaurant Expo, today announced that Aisha Tyler will join the show’s influential speaker lineup as the Expo heads into its milestone 40th year. The event ...

It’s the side of running a restaurant that’s much less exciting than launching a new menu or the day you open your doors for the first time. But cash flow can make or break a business.  | Cash flow ...

I just got back from Mexico City, and what I experienced there is going to stay with me for a long time. | The difference between a taco stand and a Michelin-starred restaurant show the pains that can ...

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 ...

In 2026, we’ll see a continued shift toward bold, globally inspired flavors that feel approachable but elevated. Diners are becoming more adventurous exploring Mediterranean, Asian, and Latin ...

Our most valuable piece of equipment is the wok. It's essential because it cooks food quickly at high heat, allowing us to prepare dishes fast while locking in freshness and flavor. The wok's ...

Jacob Hoop, area assistant director of food and beverage at 1856 – Culinary Residence, a unique teaching restaurant in Auburn, Ala., considers an “enviable culture” in the bar, restaurant, and ...