Twenty-seven years after making its debut, III Forks is reinventing itself. The steakhouse opened in Dallas in 1998, occupying a massive space measuring more than 20,000 square feet until 2020, when ...

Bite-sized and built for snacking, popcorn chicken is making a comeback on restaurant menus with new global spins and bold coatings. Popcorn chicken’s crispy texture and grab-and-go format make it a ...

Lots of LTOs and permanent menu items launched recently, as innovation accelerates. Bret Thorn, senior food & beverage editor of Nation’s Restaurant News and Restaurant Hospitality, started with the ...

Overthrow Hospitality, which operates 10 vegan bars and restaurants in New York City’s East Village and one in Los Angeles, has moved and reenvisioned its natural wine bar concept Soda Club. Now in a ...

North America’s 50 Best Bars are in. The new ranking was announced at an awards ceremony on April 29 at the JW Marriott Parq Vancouver, naming the top bars across the U.S., Canada, Mexico, and the ...

A division of FB Society plans a 35,000-square-foot food offering, called Shaver Hall, in New York City’s former Lord & Taylor building, the company said. FB Society said Shaver Hall, which is ...

In April of this year, Restaurant Hospitality launched a brand-new podcast, Menu Talk, in collaboration with sister publication Restaurant Business. Every week, RH senior food and beverage editor Bret ...

Jay Kumar, chef-owner of Lore in Brooklyn, N.Y.

In Restaurant Hospitality’s signature podcast, In the Kitchen with Bret Thorn, senior food and beverage editor Bret Thorn interviews chefs, beverage directors, restaurant owners, and multi-concept ...

Sandwiches — convenient, versatile and usually affordable — remain a staple of the American diet, and Restaurant Hospitality’s Best Sandwiches competition remains a popular attraction, drawing some of ...

Operators are doing fresh takes on menus, ingredients, and trends this year, however some things remain the same. For example, prices for ingredients and services keep going up, adding an extra burden ...

Tory McPhail, who spent 19 years as executive chef of New Orleans culinary landmark Commander’s Palace, has returned to the South, this time to the Florida panhandle, where he serves as culinary ...