Crucially, access is no longer a barrier. Around 88 percent of Americans now live near a globally influenced restaurant, and ...

Not long ago, gin occupied a narrow lane behind the bar—reliable, traditional, and often overlooked. It was the spirit of default orders and inherited habits for some, a category that many guests ...

Coffee is one beverage that’s managed to consistently maintain the same level of ubiquity and emotional connection with guests, as well as profitability for businesses. And for bar, restaurant, café, ...

Hospitality’s future is being built today — one plate, one pour, one powerful idea at a time. We're looking for the rising talent that is redefining the bar and restaurant industry. Bar & Restaurant ...

This is part one of a two-part series on AI marketing. Look for part two coming next week.  | Learn how to use the hottest AI ...

At a time when restaurant operators continue to balance labor costs with guest experience and growth goals, new research from ...

For as long as I can remember, food has been my entry point to everything. Long before I had a farm or truly understood the science of sauces or the politics of sourcing, I knew that something magical ...

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 ...

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 ...

Jacob Hoop, area assistant director of food and beverage at 1856 – Culinary Residence, a unique teaching restaurant in Auburn, Ala., considers an “enviable culture” in the bar, restaurant, and ...