Restaurant Hospitality

06/26/2019

Nate Appleman named Umami Burger operations chief

Chef Nate Appleman has been named chief operating officer of Umami Burger.

Award-winning chef to head up SBE subsidiary

06/25/2019

Menus that serve as your brand’s first touch point

See what we spotted this month in menu innovation. http://ow.ly/MdnP50uMF6D

See what we spotted this month in menu innovation

06/25/2019

Video: Mirazur in France named World’s Best Restaurant

View the top 50 contenders in the ranking.

6 U.S. dining spots make the top 50 list

06/25/2019

Blasting the ‘gastro ceiling’ with financial literacy

How women can close the gaps to raise money and scale. http://ow.ly/TKLY50uMF0A

How women can close the gaps to raise money and scale

06/25/2019

Take a game-day tour of local eats at Cleveland’s Progressive Field

Delaware North Chef Josh Ingraham on his return to the roster after a stint as chef at the Cleveland Clinic and why the Progressive Field's call was irresistible. (The food is also irresistible.) http://ow.ly/BDzU50uMEoB

Plus, Delaware North Chef Josh Ingraham on his return to the roster after a stint as chef at the Cleveland Clinic and why the ballpark’s call was irresistible. (The food is also irresistible.)

06/25/2019

Mango Pickle explores the vast, diverse cuisine of India

Sometimes guests at Mango Pickle say the food isn’t authentic Indian cuisine. Marisa Paolillo, chef and owner of the Chicago restaurant, isn’t exactly sure how anyone would know that.

Chicago chef Marisa Paolillo draws inspiration from home cooks and ashrams

06/24/2019

Modern hostels go upscale with destination restaurants

For a growing number of chefs, the growth in pared-down hostels is providing an opportunity to create sophisticated foodservice.

Travelers save money on lodging so they can dine out

06/24/2019

7-Eleven mimics Domino’s in hot spot push

The hottest trend in delivery might just be hot spots.
7-Eleven Inc. on Monday announced delivery to 2,000 hot spot locations, which it calls “7NOW Pins,” through the company’s delivery app, 7NOW. http://ow.ly/9vpd50uLNEH

Delivery heads to the beach—and to parks and office lobbies

06/24/2019

Video: Chef Chad Houser on hiring at-risk teens for restaurant

Out of over 650 kids who have worked for Cafe Momentum , only 15.2% have gone back to jail, according to the chef and founder.

Café Momentum in Dallas provides jobs and life skills training for young people released from juvenile detention facilities

06/24/2019

Staying power: White Horse Tavern

The White Horse Tavern in Newport, R.I. is reportedly the oldest tavern in America. Read more about it as we celebrate RH's 100th year. http://ow.ly/QoUw50uLDoE

The White Horse Tavern in Newport, R.I. is reportedly the oldest tavern in America

06/24/2019

Healthful meal-in-a-jar vending concept debuts in New York

The automat returned with a modern twist on Monday with the official launch of Fresh.Bowl, a vending machine chain in New York serving up freshly made salads in reusable glass jars. http://ow.ly/5SLB50uLBYC

Fresh.Bowl to offer convenience without disposable plastic

06/24/2019

Flavor of the Week: Tempeh rides plant-based wave

Tempeh is becoming a mainstay in the rapidly growing plant-based movement, according to Datassential.

Soy-based product is a popular meat-free option

06/21/2019

Fried mush, Lobster Thermidor with blue cheese and jellied gazpacho

Looking back at 100 years of restaurant menus from the Restaurant Hospitality archives. http://ow.ly/FM4750uKbw8

Looking back at 100 years of restaurant menus

06/21/2019

Working Lunch: Operators embrace Labor Department apprenticeship program

Apprenticeships and workforce development are getting big headlines these days not just from policymakers but from private industry as well — and none more so than the restaurant and hospitality sector.

Plus, a look at what President Trump’s reelection campaign means for the restaurant industry

06/21/2019

New on the Menu: Punch Bowl Social’s Sriracha Peanut Fries, Negroni Week cocktails

Dishes and drinks that have us doing a double-take this week include Negroni Week cocktails themed after hit songs from 1998 and a new shareable plate at Denver-based casual-dining chain Punch Bowl Social.

Restaurant Hospitality looks at new and innovative food and beverage items trending across the independent restaurant landscape

06/21/2019

Chefs focus on the tenderness and char of octopus

With American appetites for octopus swelling year after year, more chefs are seizing the opportunity to express their love of — and flex their creativity for — the tentacled cephalopod. http://ow.ly/N6Zk50uK1Fl

Contrasting flavors and textures add to seafood’s appeal

06/21/2019

Video: Bartolotta Restaurants execs on sustaining a successful family business

Chef and co-owner Paul Bartolotta shared details on what it took to start The Bartolotta Restaurants with his brother, Joe Bartolotta, who recently passed away in April.

Co-owner Paul Bartolotta and COO Keith Trafton speak on growing the closely-held company

06/20/2019

In March 1968, fine dining was in full swing in what had become a $20 billion restaurant industry. Large companies like Dobbs Houses Inc. (Dobbs House, Toddle House) and Marriott-Hot Shoppes Inc. were reporting millions in sales. Marketing was more a thing, and the magazine suggested operators consider it, launching a new series about the role of advertising. “Advertising finds the customers you can’t reach personally.” Restaurant Hospitality continues to celebrate its 100th anniversary by looking back at its magazine covers over the years.

06/19/2019

Look who’s franchising now: summer edition

Here are 8 early-stage restaurant concepts that have launched or expanded franchising this summer. http://ow.ly/QTyR50uInG9

8 early-stage restaurant concepts that have launched or expanded franchising

06/19/2019

The Twin Cities blossom

Minneapolis and St. Paul are hotbeds for restaurant innovation. Read about some new restaurants popping up. http://ow.ly/ShTp50uInZT

Minneapolis and St. Paul are hotbeds for restaurant innovation

06/19/2019

Making private events profitable

For private events in a restaurant, it’s no longer enough to provide a space and a set menu. Diners want more, and operators are rising to the occasion. In the process, restaurants are streamlining and elevating their events business and profiting. http://ow.ly/deDO50uInDW

Restaurants see gold in tech-enabled, fully customized private parties

06/19/2019

How Uber drones deliver Big Macs

Here’s how Uber plans to disrupt the delivery space with drone delivery.

Testing of airspace management system is underway in Southern California

06/19/2019

This week's top 10: Crate & Barrel’s new restaurant, 5 more food halls

Read our Q&A with Cornerstone Restaurant Group president Josh Zadikoff, our roundup of five more food halls open, coming or multiplying, and other news.

The most-read stories on Restaurant Hospitality

06/19/2019

6 new restaurants we’re dying to try: Summer solstice edition

These new openings are making us want to dive into the magical menus of long summer days and sultry summer nights.

These new openings are making us want to dive into the magical menus of long summer days and sultry summer nights.

06/18/2019

Want to complain about delivery charges? NYC is listening

For better or worse, using third-party apps for food delivery is a reality for most restaurant operators. And grumbling about the cuts those services take is just as commonplace. http://ow.ly/SbWX50uHniz

City officials to investigate the impact of third-party apps on restaurants

06/18/2019

5 more companies press plant-based meat alternatives

The plant-based protein wars. http://ow.ly/gMES50uHmwg

Is there room for competition in a market dominated by Beyond Meat and Impossible Foods?

06/18/2019

We visited Felix Roasting Co. in New York City and got a demonstration of the Hickory-Smoked S’mores Latte, a customer favorite. See the demo: http://ow.ly/c1od50uHlu2

06/18/2019

Experts share tips for the perfect wine dinner

Many beverage directors have honed their approach to wine dinners to hit strategic goals, build relationships with guests and partners, and give their staff a creative outlet to let their talents shine. http://ow.ly/GSLV50uGvG8

Clear vision, great partners are key

06/18/2019

Ending childhood hunger in the U.S.

The restaurant community has long taken a leadership role when it comes to social issues, and one of its most favored causes has been Dine Out for No Kid Hungry.

Restaurateurs team up with No Kid Hungry to provide meals for children in need across the country.

06/17/2019

The diner makes a comeback

Fine-dining chefs are revitalizing the classic diner for a new era. http://ow.ly/3qWt50uEntB

Fine-dining chefs are revitalizing the classic greasy spoon for a new era

06/17/2019

Organic chicken brand The Organic Coup goes to college

When the eight-chain The Organic Coup wanted to expand, it looks to going back to school—the University of San Francisco to be exact. http://ow.ly/C1I850uGkEI

The fast-casual brand opened its first location at the University of San Francisco

06/17/2019

Video: Café Gratitude co-owner on 'plant-rich' dining

Ryland Engelhart speaks on how the Los Angeles-based chain encourages vegan eating.

Ryland Engelhart speaks on how the Los Angeles-based chain encourages vegan eating

06/17/2019

Flavor of the Week: Hibiscus infuses menus with tartness

Hibiscus has grown in menu mentions in the United States by 69% over the past four years, according to Datassential.

The flower is a trending ingredient at independent and fast-casual restaurants

06/17/2019

New on the Menu: Vietnamese cuisine takes on Cajun, brunch flavors

Dishes and drinks that have us doing a double-take this week include summer desserts and Vietnamese fare reinterpreted into Cajun and brunch food.

Restaurant Hospitality looks at new and innovative food and beverage items trending in independent restaurants

06/17/2019

Exceed Customer Expectations with Reliable Service

t’s critical to not only understand what the customers want and expect, but to further ensure that the needed practices are put into place on a daily basis.

Reliability and customer experience go hand-in-hand, and it’s critical to not only understand what the customers want and expect.

06/14/2019

Working Lunch: Politicians work overtime to hammer industry on … overtime

The overtime issue is back in the news at both the federal and state level.

Align Public Strategies discusses what employers should expect

06/14/2019

A cup (or plate, bowl or pitcher) of whimsy

Be it Instagram driven or a matter of paying close attention to details, restaurant operators are making a statement with the vessels in which they serve food and drink. Here’s a look at some truly inspired service ware at restaurants across the country. http://ow.ly/p0EP50uDAGZ

A look at the most unusual of service ware

06/13/2019

Five more food halls open, coming or multiplying

They’re not a novelty anymore, but the food halls just keep coming.

From New York to Indianapolis, the trend shows no sign of letting up

06/13/2019

Major Food Group’s ice cooler punch, boozy bubble tea and 9 other summer sips

Peaches, Asian ingredients and tropical flavors are trending on beverage menus this month.

Peaches, Asian ingredients and tropical flavors are trending on beverage menus this month

06/13/2019

Robotic pizza purveyor takes on the plastic problem

Zume Pizza, the company known for automated-pizza-delivery trucks, wants to solve your restaurant’s disposable plastic problem. http://ow.ly/FkQw50uDs1y

Zume Inc. repositions as tech-fueled provider of sustainable solutions

06/13/2019

DC’s historic Hamilton Hotel refreshes dining with Via Sophia

The multimillion-dollar renovation of the Hamilton Hotel in downtown Washington D.C. has brought two new concepts, scheduled to open Wednesday. http://ow.ly/nL6r50uCH2J

Osteria is joined by hidden Skull-and-Bones-inspired speakeasy

06/13/2019

Restaurant Hospitality continues to celebrate its 100th anniversary by looking back at its magazine covers over the years. Some things never change: This cover from January 1951 puts the spotlight on the need for good service, to keep customers happy and to keep them coming back for more. #restauranthospitality100 @rh_restaurant

06/13/2019

Making kitchens fair one small step at a time

What makes a kitchen a fair place to work? A group of chefs and advocates — with the backing of one of the world’s largest foodservice suppliers — are grappling with this question to bring change to the industry. http://ow.ly/Az9g50uBLVj

An initiative to promote a kinder back-of-the-house culture takes off

06/13/2019

CBD’s status on restaurant menus remains unclear

Restaurateurs seeking to make sense of the complex regulations around the use of cannabis- and hemp-derived products such as cannabidiol (CBD) might want to take a double dose of the stuff to reduce their own anxiety. http://ow.ly/CRDa50uBM0c

Amid public comment period, FDA appears to take cautious approach

06/13/2019

12 papa-pleasing promos for Father’s Day

Restaurant chains and independents are vying to be part of the celebration this weekend, dad jokes and all.

Dad-friendly brunches, steak and freebies are on the menu this weekend