Hotel restaurants are playing a growing role in how consumers choose destinations, hotels and dining experiences, according to new research released by OpenTable alongside its 2026 Top 100 Hotel ...

As restaurants across the U.S. prepare for the influx of fans expected during the 2026 FIFA World Cup, operators are weighing ...

Between the effects of the economy and changing consumer tastes, developing menus is no longer a “meat-and-potatoes” proposition, thanks in part to what proteins attract today’s restaurant-goers.

Maddie Anderson, assistant general manager, Tria Restaurant, North Oaks, Minn. At Tria, we try not to overcomplicate F&B pairings. We consider the flavors in a dish and think about complementary ...

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 ...

Bruce Bronster moves seamlessly between two high-performance worlds: as a Manhattan-based hospitality, corporate and real estate attorney—whose practice spans everything from restaurant formation and ...

NielsenIQ, in collaboration with the American Hotel & Lodging Association, reveals increased interest in domestic tourism is creating significant growth potential for United States beverage suppliers ...

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 ...

In recent years, consumer demand for a healthier way to party and socialize has led to spirits in various categories taking a hit on-premise. Statistics on business trend websites, such as ...

As economic pressures prompt consumers to reassess the value of each restaurant visit, business dining continues to outperform, highlighting a widening gap between consumer fatigue and the segment’s ...

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, ...

The American bar and restaurant industry is no stranger to disruption—craft beer, premium spirits, and the rise of low- and no-alcohol adult beverages have all reshaped how operators think about menus ...