Ever walk out of a restaurant, muttering about the wait staff and swearing you'll never go back again? If you're a restaurant owner, unsatisfied customers and bad word-of-mouth are business killers.

The rush of a dinner shift — the clatter of utensils, the sizzle from the kitchen, the constant, demanding dance between the front and back of the house — is an environment unlike any other. For a new ...

LongHorn Steakhouse is turning heads as its competitors continue to struggle. One component to its success may lie in how it ...

The mission of a restaurateur is to provide their guests with a superior experience. They know that by doing this, the guest will not only come back, but they will also tell everyone they come in ...

Quick-service restaurants are facing two major, intertwined challenges: training and labor costs. U.S. unemployment is at a 49-year low, and competition over a diminishing pool of workers has forced ...

Restaurateur Danny Meyer writes in his venerable book, Setting the Table, “Understanding who needs to know what, when people need to know it, and why, and then presenting that information in an ...

Restaurants were not made for fighting. In recent months, there have been several incidents involving restaurant workers and customers who are angry over certain regulations that have been added since ...

LEE ANNE: AFTER 83 YEARS IN DOWNTOWN SACRAMENTO KEVIN FAT IS KEEPING FRANK FAT’S A CAPITOL STAPLE. SINCE JOINING THE FAMILY RESTAURANT IN 2004, FAT SAYS HE HAS FELT THE NEED TO TAKE EXTRA MEASURES TO ...

In the past decade, the “future of jobs” in the United States has undergone immense pressure - with fears around the rise of automation, artificial intelligence, and other technologies displacing jobs ...