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 ...

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 ...

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 ...

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

Many operators rush in early each morning to prep for the day ahead, already thinking about the pressure to come. Orders will ...

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 ...

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 ...

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 ...

Téa Ivanovic, co-founder and chief operating officer of Immigrant Food, based in Washington, D.C., believes that the word “critical” is not strong enough to describe the importance of immigrants in ...