Restaurateur and hospitality leader Danny Meyer, the founder of Union Square Hospitality Group and Shake Shack, will keynote ...

It’s Saturday night. The kitchen is backed up, guests are getting impatient, and one of your strongest servers is starting to ...

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 ...

The culinary team at the Ritz-Carlton, Sarasota, Fla., partners with The Southern Basket, a local preserve maker that sources from farmers’ markets like this one, to offer a fine selection of jams and ...

Whiskey's world is widening. Bourbon and Scotch remain foundational, but rye, American single malt, regional distillers, world whiskies, uncommon grains, creative blends and cask finishes are giving ...

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 ...

The “spiral theory” in the fashion and lifestyle realms argues that when trends resurface in the popular zeitgeist, they do so in a slightly different form. This holds true for the re-emergence of the ...

Operator applications are now open for the 2027 edition of Vibe Conference, the annual gathering of beverage decision-makers from national and multi-unit on-premise hospitality organizations. | ...

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 ...

Robots are making their way into restaurants and hospitality settings. (Pexels) The restaurant of the future may not be the fully autonomous, robotic operation some envision—and it may not look much ...

The results are in from our 2025 State of the Industry Survey! Over 325 industry members participated in the survey, with the majority being owners/presidents/CEOs (45%). Respondents were evenly split ...

Hospitality industry experts and restaurateurs in today’s economy have a lot to say about how to staff high-volume restaurants, train new hires, and keep long-term employees up to speed. However, ...