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From spicy ketchup to all-natural meat toppings, here are 18 new bottom-line boosting products for restaurants.

Soaring temperatures brings out the best in cocktail experimentation.

Among the hordes of fans watching Spike TV’s”Bar Rescue,” it would be difficult (impossible) to find one who disagreed with this statement: Jon Taffer is a man who speaks his mind.

Ahead of summer, breweries start rolling out their most quaffable styles.

No longer just an on-site amenity, hotel restaurants have become destinations in their own right, attracting locals, tourists, and dining dollars into the hotel setting.

Here is a roundup of what life is like these days for some of those culinary luminaries.

Some establishments look beyond the traditional, capitalizing on the lesser-known and often higher margin cuts that may otherwise go to waste, be repurposed for a different use, or ignored entirely.

Summer’s warm temperatures pair well with fresh, youthful and crisp wines.

Long gone are the days when the brewpub was a fine-dining farce.

Here are some new products that could help your restaurant gain a competitive edge.

Whether it’s dawn, midnight, or somewhere in between on game day, hordes of loyal students can turn a successful operation into a landmark as visible as the university itself.

In 2016, a number of promising full-service concepts joined the restaurant landscape—here are a handful of FSR favorites.

Culinary educations are evolving to connect foodservice to a bigger worldview that encompasses eating for health and wellness, sustainable practices, and an understanding of entrepreneurial business.

There are a few interlopers among us this month, as the usual variety of beer styles welcome their apple-based cousin, cider.

The 2017 National Restaurant Association Show at McCormick Place in Chicago brought together more than 67,000 attendees from all corners of the world and the restaurant industry.

Light and breezy drinks of the rum and gin variety are about to dominate the season, and here are four bottles that invite cocktail experimentation.

With the prospect of summer on the horizon, swapping out heavy reds and oaky whites for fresher, more youthful wines is a way to attract diners.

Restaurant sales in April provided a ray of hope for the industry.

Craft beer has become so big that it’s inspired some truly strange concoctions, and not all of them good. Here are five IPAs that never fail.