It is a little-known fact that when restaurant operators aim to improve profitability, the bitter pill they must swallow is ...

Pricing typically is the biggest profit driver for a restaurant, said Philip Daus, a partner at Simon-Kucher, who works with ...

A corked bottle of wine. The wrong entrée delivered to a particularly ornery guest. A group that's had one too many cocktails. Anyone who has worked in the service industry has faced at least one – if ...

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 ...

Given the vicissitudes of the hospitality industry in 2025, it is a wise idea to go into 2026 acting more proactively than usual when developing next year’s budget, operations strategies, labor ...

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 ...

On any given day or night at Outpost Neighborhood Tavern in downtown Orlando, customers might gather for a drag performance, settle in for a major game on big-screen TVs or order burgers and cocktails ...

Vibe Conference, the premiere on-premise beverage conference for beverage executives, announces the winners of the 2025 Jim Flaherty Industry Legend Award and the Innovator Award. Larry McGinn, ...

A new year brings fresh shifts in hospitality. So, in 2026, which trends will rewrite menus, reshape operations, and reimagine marketing? Bar & Restaurant News asked industry insiders what they expect ...

For much of the past decade, ready-to-drink beverages occupied a relatively narrow lane within the alcohol industry. RTDs were largely associated with convenience stores, outdoor events, beach coolers ...

For decades, the formula behind a successful cocktail program seemed relatively straightforward: Invest in quality spirits, hire talented bartenders and create an appealing menu. The ingredients that ...