For some chefs, achieving the industry’s most prestigious award can come with a litany of drawbacks and harm a restaurant’s bottom line.

From a casual pizza joint to a Michelin-starred fine dining spot, saying “I do” is as popular as ever at Chicago restaurants.

Yorkshire hospitality businesses say even when they are busy, rising costs are causing difficulties. Hospitality leaders say there's opportunity for growth in 2025, but the government must be on ...

Search Engine Land » SEO » Google search trends every restaurant needs to know in 2025 Chat with SearchBot Please note that your conversations will be recorded. Google recently gathered ...

The Price to Earnings (P/E) ratio, a key valuation measure, is calculated by dividing the stock's most recent closing price by the sum of the diluted earnings per share from continuing operations ...

With barbecue, haute Southern cooking, innovative Chinese cuisine and even a revelatory fried fish shop, the food scene in Music City is as vibrant as it’s ever been. Credit...Andrew Thomas Lee ...

Ron Ruggless serves as a senior editor for Informa Connect’s Nation’s Restaurant News (NRN.com) and Restaurant Hospitality (Restaurant-Hospitality.com) online and print platforms. He joined NRN in ...

The following Chicago chefs, restaurants, hospitality/industry and beverage service specialists are 2025 James Beard Award semifinalist nominees: Oriole Chef Noah Sandoval (pictured at the 2022 ...

Courtney E. Smith is an editor for Eater's Texas region. She lives in Dallas, where she's written about James Beard-recognized and Michelin-recognized restaurants and she loves nachos. This is an ...

The inside of Red Hook Tavern, where Bun Cheam and Cait Callahan work. They’ve partnered with Billy Durney to open a new restaurant. Daniel Krieger/Red Hook Tavern Emma Orlow is an editor and ...

It’s time for our traditional celebration of Tuesday: with some WoW maintenance! We’re a little unsure as to how long maintenance will last today, because Blizzard has different times posted on its ...