Food, drink, and hospitality — the makers, places, and trends worth knowing.

This episode of Large Format takes you inside the kitchens of Miami’s Hard Rock Stadium, as the stadium prepares to feed the attendees of the 2026 Miami Open. First, we step into the commissary kitchen where prep begins for dishes that will be served by vendors across the stadium

The 2026 edition of the North America’s 50 Best Restaurants list was announced live tonight at an awards ceremony in New Orleans, where the best chefs from across the U.S., Canada, and the Caribbean gathered to compete and celebrate. This year, Smyth in Chicago was named the No.

When I have friends visiting Los Angeles and I ask where they’d like to eat, of all the incredible restaurants that the city has to offer — old Hollywood steakhouses, elite sushi counters, taco trucks, bustling Korean barbecue spots — there’s one place that always comes up these

On June 15, the culinary world will descend on Chicago for the James Beard Awards. For the uninitiated, this esteemed ceremony, hosted by the James Beard Foundation, recognizes the country’s best chefs, restaurateurs, authors, and journalists — the people dedicated to cooking, sh

This excerpt was originally published in Pre Shift, our newsletter for the hospitality industry. Subscribe for more first-person accounts, advice, and interviews. Everyone needs a convenient, accessible place to socialize. But maintaining a cafe, bar, restaurant, or hybrid space

A decade after opening beloved Soho bistro King, chef and owner Jess Shadbolt and co-owner Annie Shi just opened a classic British pub right next door. Dean’s serves standout British dishes like stargazy pie, a pot pie with a whole fish head gazing up from crust, as well as class

The story of the London food scene is one that includes dim sum, Sunday roasts, curries, pizza, sinasir, rarebits, banh mi, udon, pepper pot, sweetbread suya, and natural wine. Across cuisines, neighborhoods, and price points, all these dishes and drinks place London among the ve

This excerpt was originally published in Pre Shift, our newsletter for the hospitality industry. Subscribe for more first-person accounts, advice, and interviews. Everyone needs a convenient, accessible place to socialize. But maintaining a cafe, bar, restaurant, or hybrid space

Restaurant operators can turn to creator collaborations to gain local awareness and increase foot traffic, according to Brand To Table’s Henry Kaminsky Jr. In this podcast, he shares practical marketing strategies to build relationships with the local creator community.

Digital detox, phone-free dining and disconnected venues are a few terms restaurant operators need to pay attention to as Nielsen IQ on premise research found 21 percent of consumers have visited a site with some restrictions and 46 percent of all consumers said they would have b

Restaurant operators can reduce staff turnover and enhance workplace culture by encouraging recognition champions who promote employee appreciation, according to The State of Employee Recognition 2026 from O.C. Tanner. When recognition becomes part of the day-to-day and strengthe

This edition of Modern Restaurant Management (MRM) magazine's Research Roundup features how summer drinking is being redefined, burger pricing, American’s love affair with cheese, and fast-food location changes. Rethinking Dining Rising energy costs and forcing Americans to rethi

AI can help restaurants operate more efficiently, especially for scheduling content, organizing campaigns, or handling repetitive tasks, but it cannot replace the personal touch, explained Gillian Christie, Founder and CEO of Christie & Co, a global branding, marketing, and publi

Restaurant operators need to treat reviews as decision-support assets in order to reduce friction and build guest trust, according to ReputationRiser’s Restaurant Website Review Visibility Analysis. A review of 51 restaurant websites found that more than 80 percent fail to displa

The restaurant operators I worry about most are the ones who built their businesses the hard way, whether they run a single neighborhood spot or a dozen locations grown one at a time. They know every vendor, every shift lead, and most of their regulars by name. They worry about…

Food quality is the strongest loyalty driver at 48 percent, far ahead of discounts or promotions at just six percent,  according to the Summer 2026 Consumer Trends Report from Provoke Insights in collaboration with Modern Restaurant Management (MRM) magazine. Good value (28 perce

Restaurant operators must turn their aligned data into action in order to generate revenue and manage rising costs, according to PAR Technology’s 2026 QSR Operational Index. “The operators pulling away from the field have connected their front-of-house ordering, their loyalty pla

Andrew Rea, also known as “Babish,” will be joining the Vox Media Podcast Network with In the Booth with Babish, a new podcast series in collaboration with Eater. Premiering on Tuesday, May 26, with new episodes dropping every other week across platforms, In the Booth with Babish

This year is the 30th anniversary of the National Safety Council’s Safety Month, which specifically focuses on preventable injuries. This year’s weekly themes include “Promoting Holistic Worker Health” (June 14-20) and Preventing Slips, Trips and Falls (June 21-30). This is parti