The National Restaurant Association celebrated the restaurant industry’s role as one of the nation’s most powerful leadership ...

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 ...

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 ...

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 ...

Mariena Mercer Boarini, master mixologist for Wynn Resorts North America, thinks adult non-alcoholic beverages and mocktails are a non-negotiable for most bar and restaurant owners and operators.

Rob Chadwick believes that safety and related policies are essential fundamentals for any bar, restaurant, or hospitality business. Chadwick is the founder of Holdfast Security Group, which ...

Running a successful bar or restaurant isn’t just about great food and drinks; it’s also about timing. Day parting, or the strategic segmentation of your customer experience into specific parts of the ...