Independents

Food

How One Woman Built a Vegetarian Empire in Barcelona

11 months ago

Sleek dining for plant-based meals has become relatively the norm in U.S. cities, but the trend is still gaining momentum in Europe where vegetarian food once relegated to hippie establishments is playing a larger role in mainstream dining.

Independents

Screen-Free Cafes Aren’t Anti-Tech, They’re Pro-Atmosphere

11 months ago

Wi-Fi and screen-time policing at cafés has less to do with money and missed earnings: the main culprit is our attitude. Admittedly, it feels like strict policy, but we can all learn a lesson from this.

Operations

Tableside Service Has a Place, But Not in Every Restaurant

11 months ago

Tableside service stakes are high — would you dare attempt an omelet from under a guest's stare? The flashy style has its place, but not in every restaurant.

Independents

Katz’s Deli Now Has a Subscription Pastrami Service

11 months ago

The price point is interesting here. Clearly, Katz isn't positioning its product on the high end rather than competing on price. Smart.

People

How Italy’s Pietro Leemann Elevated Vegetarian Cuisine — Thirty Years and Counting

11 months ago

Imagine pioneering elevated vegetarian cuisine thirty years ago in a fine dining restaurant in Italy. It took a few years to take off, but chef Pietro Leeman hasn't looked back since — nary a noodle or tomato in sight.

Tech

Here’s a Tabletop Tablet That May Finally Matter

11 months ago

It's not necessarily the technology that matters, but the restaurant where it's located. In this case, the big player in the tabletop technology market, Ziosk, is headed to small chains and independent restaurants, which could change the way everyday diners pay for dinner anywhere.

Independents

The Best Restaurant in the U.S. Is in Birmingham, Alabama

12 months ago

This year's awards called out a broader range of talent and accomplishments than ever before and signaled that the industry is willing to work harder to identify achievements beyond its traditional comfort zones.

Operations

Interview: How a NYC Cocktail Bar Translated Its Operations to a New Denver Hotel

12 months ago

The future of high-end cocktail bars may be in reimagining of their brands in new cities.

Independents

Amass Chef Explains How to Hit the Money Spot With a Zero-Waste Restaurant

12 months ago

Zero-waste is the food world’s latest favorite catchphrase, but only a few restaurateurs are turning the trend into sustainable profits.

Strategy

Fast Casual Ideas Are Still Driving Growth Across the Restaurant Industry

1 year ago

The most interesting thing about the projected industry growth over the next five years is the way that fast casual restaurants continue to influence the future of all businesses.

Independents

These Are the 50 Best Restaurants in Asia, According to 50 Best

1 year ago

Like Michelin, 50 Best has glaring blind spots that ironically shine a spotlight on the limitations of lists like this.

Independents

At NYC’s Cote, Owner Simon Kim Blurs Fine Dining Lines

1 year ago

Cote marries a Korean barbecue joint with an American steakhouse. Owner Simon Kim says it's not fine dining, but we find it squarely in the growing category of blurred boundaries of the once-traditional fine dining experience.