Chipotle has named Fernando Machado as Chief Brand Officer, signaling a bold push toward stronger storytelling, digital innovation, and global growth.

Chain restaurants hit $450B in sales, but growth is slowing. Inflation, closures, and shifting consumer habits are reshaping the industry.

OpenTable’s new policy requiring restaurants to use it as their primary system is sparking backlash over control, data ownership, and industry competition.

The FTC is cracking down on hidden delivery fees, challenging deceptive pricing practices by apps like Grubhub, DoorDash, and Uber Eats.

Restaurant merch is becoming a powerful branding tool, turning tote bags, hoodies, and collectibles into loyalty drivers, cultural statements, and new revenue streams

Tipflation is reshaping how we pay—and feel—about service. What began as generosity has become pressure, leaving consumers frustrated and workers stuck in an unstable system.

Victoria Mamza turned a kitchen idea into WangarauFoods, a fast-growing food company now expanding beyond Nigeria and inspiring entrepreneurs in emerging markets.

Sysco’s $29 billion bid to acquire Restaurant Depot could reshape the restaurant supply industry, raising questions about competition, debt, and what it means for independent operators.

The 2026 Bar & Restaurant Expo in Las Vegas gathered over 10,000 hospitality leaders to explore bold ideas, data-driven strategies, and innovations shaping the future of restaurants and bars.

As concerns about ultra-processed foods grow, restaurants are shifting menus toward fresher, minimally processed ingredients to meet rising demand from health-conscious diners.

Gen Z is reshaping restaurant marketing: 72% trust customer reviews more than influencers. For restaurants, authenticity and real diner experiences now drive credibility.

The 2026 James Beard Award nominees are out, and the list makes one thing clear: the future of American dining is being built far beyond the traditional culinary capitals.

In 2026, the marketing landscape for restaurants is more dynamic and innovative than ever.

Are medium and small restaurants ready to seize opportunity or will they be outpaced by industry giants?

A zero-waste restaurant may sound like a utopian vision, but is it feasible on a large scale?

As the wine industry faces its most seismic shifts yet, Washington's response is nothing short of remarkable.

Women are not just participating, but revolutionizing the Quick Service Restaurant (QSR) industry

Ever wondered how the largest full-service dining company in North America plans to expand even further?

As the quest for culinary experiences collides with the gritty realities of staffing shortages, the restaurant industry stands at a pivotal intersection.