Independents

Independents

Can’t Get a 3-Star Table? Try the Bar

3 months ago

Some of New York’s top rated restaurants are embracing elevated bar and lounge menus in order to attract a wider array of customers who shy from a 3.5 hours, $300+ menu commitment.

Independents

Hakkasan Owners in Talks to Sell the Restaurant and Nightclub Group

3 months ago

We don't get the appeal of Hakkasan's take on dinner as nightclub scene, but its revenues are quiet large so obviously it takes all kinds to fill rooms like these.

Operations

The Deaf Restaurant Revolution Is Upon Us

3 months ago

Deaf-owned restaurants are on the rise, transforming careers for an underemployed population.

People

Interview: Chef Joe West of Kansas City’s Reborn Savoy

3 months ago

Stepping into the new Savoy at 21c in Kansas City doesn't feel like going back in time at first, but its menu and storied history quickly evoke a classic age of American dining.

Operations

When’s the Right Time to Call in a Restaurant Consultant?

3 months ago

Admitting you need outside help is never easy for a chef or restaurateur, especially within the first year of business. But with the right advice and guidance from a trusted source, the payoffs were huge for one small Los Angeles restaurant.

Independents

Building a Big Business With a Small Bar

3 months ago

Bars are starting to look a whole lot like each other, but in an economic climate where the small guy often takes the fall, tiny bars armed with focus and imagination have an unusual opportunity to attract attention and thrive.

Independents

Puerto Rico’s Farm-to-Table Dining Is Gaining Steam

3 months ago

In the year after Maria, restaurateurs are building new relationships with local farmers and seeing more interest from customers in supporting local agriculture and celebrating food that is grown entirely on the island.

Food

Restaurants Navigate the Rough Waters Between Sourcing and the Seafood Industry

4 months ago

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.

Independents

Wall Street’s Newest Hot Commodity: The $185 Wagyu Steak Sando

4 months ago

Would you pay $185 for a "sando"? The fast-casualization of American dining is something else.

Food

Restaurants Flip the Script With Table-to-Farm Dining

4 months ago

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.

Independents

One Week Left for Skift Restaurants Forum Early Bird Pricing

4 months ago

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.

Independents

Jose Andrés Reveals More About Massive New York City Food Hall

4 months ago

We thrilled about this project for many reasons, especially that Related is prioritizing food here in the way they would have prized a big-box retailer in the past. But also (selfishly) because the market is on our walk home every night.