The biggest nutrition transparency effort in America is finally happening.

I was a foodie with a boring day job who figured he could run a restaurant. Then I encountered rats, endless red tape, crippling costs and debt-induced meltdowns, started popping sleeping pills, lost my house, and nearly sabotaged my marriage. By Robert Maxwell.

If you want to grow sales in your restaurant, you have to make sure your menu, operations, and costs are all structured for success. Here's how to do that.

A look at a questionable tradition, from Marco Pierre White to Sébastien Bras

One of France’s most celebrated chefs, whose restaurant has been honoured with three stars in the Michelin guide for almost 20 years, has pleaded to be stripped of the prestigious ranking because of the huge pressure of being judged on every dish he serves. Sébastien Bras, 46, who runs the acclaimed Le Suquet restaurant in Laguiole where diners look over sweeping views of the Aubrac plateau in the Aveyron while tasting local produce, announced on Wednesday that he wanted to be dropped from the rankings of France’s gastronomic bible.

Rooam is modernizing the experience for the nightlife and hospitality industry by streamlining how you pay for your bar tab or restaurant bill. Its award-winning mobile app is a secure and hassle-free payment solution, allowing guests to open, view and pay their tabs from their phones. For bars and restaurants, Rooam is a PCI-compliant payment platform that easily and securely integrates with major POS systems without adding any additional hardware. The platform also provides an in-app marketing tool, enabling businesses to increase foot traffic, generate additional revenue and enhance customer engagement. Launched in the Washington, D.C are

Four tablets from various delivery companies crowd the front counter of Proposition Chicken in San Francisco, each calling out with its own ring when an order arrives. When there is a ping, a cashier finds the right tablet and then retypes the order into the restaurant’s own system, which tells the kitchen to start cooking.

Your local Applebee’s may be closing soon, as the struggling casual restaurant chain tries to turn its business around. In an August 10 news release, Applebee’s reported that comparable same-restaurant sales declined 6.2% for the second quarter of 2017, and they’re expected to range between negative 6% and negative 8% for fiscal 2017.

Dollar for dollar, a comprehensive look at the agony of building a business

A brief history of the beloved 24-hour Southern diner icon

As if we need another reason to hate Mondays, now comes a report from Eater that shows that if you’re a restaurant server, Mondays are when all the cheap bastards are dining out. Using data from restaurant management technology company CAKE, the story shows how customers are likely to tip the least

Why has Britain turned its back on its favourite food – and shut out the people needed to cook it? By Bee Wilson.

Margot is an Italian restaurant on Great Queen Street in the still interesting part of Covent Garden.

RIP independent sit-down restaurants. By Kevin Alexander.

Meat and threes are foundational to Southern cuisine.

And it reveals everything you need to know about our next president.

How a tyre-maker's marketing gimmick wrote the book on restaurant ratings.

Marie Billiel, who has worked in the restaurant industry for 10 years, talks about having to have a ”mask on” for eight hours at a time. By Adrienne Green.

Since we opened our doors, we’ve had one passion – to make people feel special. At Chili’s, it’s more than just about the food; it’s more than just about a meal. Every day we strive to create a great experience for you, your families and your friends. There are more than 100,000 of us working together to take care of our Guests, like no place else. However, on Nov. 11, one of our restaurants failed to live up to our expectations and in doing so, we let down a valued Guest.

Lots of people know food waste is a major problem. Far fewer actually want to consume sour milk or days-old bread. Thankfully, a new app could give guilt-racked citizens sort of the Goldilocks method: not too fresh, not too old, food waste that’s just right. It’s called Food for All, Boston entrepreneur David Rodriguez’s graduation project while completing his MBA.