Lesley Balla

After years of spotlighting the kitchen, front of house is rightfully getting its moment in the spotlight.

After a rough 2018, the restaurant industry has made some progress toward better employee treatment across the board.

Chefs moving into hotel restaurants aren’t tying themselves to one huge company but instead wielding influence in a number of different places. Here’s how L.A.’s Casey Lane handles several projects simultaneously while keeping his own brand intact.

The last year has offered a lot of teaching moments and introspection for restaurateurs. Umbrellas like Daniel Patterson’s Alta Group are tackling big issues like closing the pay gap and supporting racial and gender equity, one restaurant at a time.

Pioneering a neighborhood with no other restaurants and little foot traffic takes a lot strategy, perseverance and a lot of luck. Steve and Dina Samson share their tips on making a new development in an uncharted area work for them in Los Angeles.

When a one-year build-out turns into two or even three, chefs and restaurateurs have plenty to do to stay busy, but they also need to keep the momentum and buzz going before its debut. Here’s how chef Jessica Largey stayed focused on getting Simone opened in L.A.