How Restaurants Work

For a good time

Your 3rd Spot in Atlanta goes big — like really big — on experiences

Sep 20, 2024 •

About that service charge...

Why one brand-new restaurant (Passerine) chose to boldly implement a 20% service charge in a market (Lancaster, Pennsylvania) where few exist

Apr 28, 2023 •

A D.C. restaurant group's million-dollar bet

Knead Hospitality + Design is testing a modified four-day workweek and offering benefits that pay employees to have fun.

Mar 23, 2023 •

Two menus, tons of advocacy

Restaurateur Téa Ivanovic on D.C.’s "cause-casual" Immigrant Food

Mar 10, 2023 •

New Orleans chicken in LA

The ghost kitchen use case I've been waiting for

Sep 20, 2022 •

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