Reviews of The Independent in Georgetown, S.C., were largely favorable when it opened in early 2024: Customers said the food was great, the ambiance appealing. | Acoustics should be considered from ...

On Western Avenue in LA’s Melrose Hill, a horseshoe zinc bar anchors a wine-forward French neo-bistro where classic cocktails ...

Affordable Housing Finance Front Page More News See more stories ...

The survey of 702 U.S.-based restaurant employees found that 67 percent are satisfied or extremely satisfied with their pay, up 12 percentage points from 2025. Benefits satisfaction also jumped, with ...

For most restaurant and bar operators, inventory is a moving target. | From the walk-in to the back bar, a few smarter inventory habits can help restaurants protect profits without slowing down ...

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 ...

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, ...

In the world of bars and restaurants, is wine entering a new era—one built less on prestige and more on connection? Across the hospitality industry, owners and operators are discovering that today’s ...

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 ...

Dallas-based bartender Sanwar Mal Khokhar, discovered this when he wanted to make his specialization in classic cocktails switched up with Indian ingredients for local bars and restaurant discoverable ...

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 ...

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.