The waiters will come to tables bearing whatever condiments, sugar, or maybe even napkins and utensils, they can stuff into their apron pockets. While it’s just in a test phase in America, McDonald’s ...

"Sell the sizzle, not the steak" is a bedrock principle of the restaurant business. It's understood by successful operators across the industry -- burgers with a pedigree, pizza from a wood oven, ...

In a full-service restaurant, the number of tables and how many times they are occupied, or turned over, is used to figure average revenue. Both new and established restaurants use average revenue ...

Like coal pressed into diamonds, when we’re put under pressure – like say, the sudden onset of a global pandemic- great and surprising concepts can be created. Enter Table 22, a new subscription ...