Darron Cardosa is a food service professional with over 30 years of restaurant experience. He has written more than 1,500 articles and blog posts about the hospitality industry, including for Food & ...

PORT CHESTER, N.Y. - The dining-out experience has been ever-changing since restaurants reopened during COVID, but three years later, it’s just about as normal as it was pre-2020. Part of Lizzie ...

A dining innovation that once looked like the future has worn out its welcome with many restaurateurs, customers and servers who say it takes the joy out of dining. By Amelia Nierenberg Heavenly ...

The thinking behind this change was simple—menus are often reused, which could theoretically increase the risk of viral spread. Having each person use their own phone to look at a menu allegedly ...

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To San Francisco chef and restaurateur Thomas McNaughton, QR codes are an efficient way to serve a crowd. Sure, the codes—and restaurants that use them—have endured much loathing. And, yes, people ...

Carlos Fionda, 59, manager of Amazem Sao Thiago bar, shows of the physical menu at the Lapa neighborhood in Rio de Janeiro, Brazil, in May 2023. - Copyright MAURO ...

Thinking of my earliest trips to restaurants, in the 1980s, I faintly remember waiters taking my grandfather’s credit card and using a manual flatbed imprinter to make an impression of its raised ...

A new twist on an old scheme to steal your personal and financial information. It's called "quishing." 2 News Oklahoma's ...

Like many ambitious restaurants around town, the newly opened Pastore leaves no detail unturned: Customers are handed cold towels that chill in a fridge set precisely at 40 degrees, white tablecloths ...