Having trouble turning a profit on a menu that you are proud of at the same prices at the competition? Jennifer shares some tips.

The 2016 James Beard Awards are around the corner making it the perfect time to identify the most appetizing trends making their way from Chefs' kitchens to our plates.

Industry players should be taking a hard look at their budgets right now, keeping in mind potential emerging costs related to such things as food safety and rising wages on top of the costs of technology additions.

What's in store for 2016 and beyond? Three top U.S. chefs share their outlook on 2016...

It's The Year of Multiple Personalities in food, beverage and hospitality.

The NRA's annual Wt's Hot culinary forecast predicts food and menu trends for the coming year.

Robert traveled around the country interviewing some of the best minds in the hospitality industry to understand what they have done to be successful in one of the most challenging and competitive industries in America.

Roger discusses how to cost your menu in order to maximize profits.

Menu design is an art and science. Here's a quick tip for you.

In-depth interview with Art Meyer, co-author of How to Open & Operate a Restaurant.