Food and Drink

Whatever you call it, this fine casual, fine fast, counter service model of business is working — in SF and beyond.

How restaurants compensate their employees in New York City and other markets is going to change radically in the coming years. The real question is how much chaos will exist during this period and how much harm will come to workers and the restaurants that employ them.

As mounting issues surround seafood traceability and overfishing, sourcing sustainably caught fish and responsibly farmed shellfish is more important (and challenging) than ever for restaurateurs.

Opening culinary operations on farm grounds can be a risk, but -- when done well -- minimizes costs, lessens waste, and furthers consumers' dedication to local, ethically sourced cuisine.

For operators, it's a way to avoid menu price hikes and equalize pay between the cooks and servers. For consumers, it's just a confusing price increase.

Cautious isn't necessarily a bad approach, but delivery is a growing business for many competitors and it may be costing Olive Garden to be so slow to adopt.

Online reviews are more important to restaurants now than ever. The trick for operators is figuring out how to handle those reviews with the same hospitality as a person-to-person interaction.

The first Skift Restaurants forum will feature leaders and creative minds from across the industry, as well as you (we hope). Register now to save on tickets.

Regardless of whether you support the legislation or not, this decision will deeply affect the state of D.C.'s restaurant industry.

Some shifts and surprising snubs are deflecting attention from the same handful of restaurants that shuffled positions amongst the top slots.