After a nationwide search that drew submissions from more than 25 states, the Mystic Cocktail Classic has crowned its 2025 ...

Vibe Conference announces a new judging panel for the 2026 Vibe Vista Awards. | Vibe Conference announces a new judging panel ...

Today’s restaurant guests are craving experiences that go beyond the plate. After years of convenience-driven dining, there ...

Las Vegas—Nightclub & Bar Media Group has selected the winners for North America’s premier industry awards program, the 2019 Nightclub & Bar Awards, which recognizes an elite class of industry ...

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 ...

Brian Galati, co-owner of Machine Hospitality Group, which includes Dearly Beloved and Headquarters Beercade in Chicago, believes that to capture the essence of the current trends and shifts in the ...

Kim Jensen-Pitts, chief marketing officer at Cowboy Chicken—a Dallas-based, casual restaurant chain that specializes in real wood-fired rotisserie chicken—said limited-time offerings (LTOs) or limited ...

The “spiral theory” in the fashion and lifestyle realms argues that when trends resurface in the popular zeitgeist, they do so in a slightly different form. This holds true for the re-emergence of the ...

Every employee working in the hospitality industry needs to understand the simple mechanics of screening a guest's identification, and the disastrous consequences of mistakes. In 2010 I asked 48 state ...

The design of a bar or restaurant sets the entire tone of the guest experience, according to Alexis Pierson, a designer at Legeard Studio, a New York- and Miami-based design firm that focuses on the ...

The food hall revolution has captured the attention of both restaurant consumers and developers. Consumers are drawn to food halls due to the abundance of menu choices they offer, while developers see ...

What’s the best advice for bar and restaurant operators when it comes to attracting and retaining employees? What are the biggest mistakes in terms of retaining staff? What about perks and benefits?