From soggy fries to shrinking sandwiches, here’s how fast-food favorites lost their flavor for hungry Georgians.

She believes professional success is about curiosity, resilience, bravery and a willingness to take risks.

Customers are happier with human-led ordering at the counter or the drive-thru than they are with using kiosks, according to ...

The Wendy’s Company announced the appointment of Pete Suerken as President, U.S., effective today. He will report to interim ...

Chef Michael Cimarusti reflects on the fine dining restaurant’s early days to now, with three Michelin stars under his belt.

Restaurants are now required to implement a digital reservation system and maintain a channel for customer complaints ...

While you might think McDonald's restaurants are not fancy, this chain in a popular holiday spot begs to differ - it is inside a beautiful building where DJs play until 4am and there are light shows ...

One of the most profound lessons Laura Garrett learned from her grandfather, George W. Church, is opportunity is everywhere ...

Peter Gaudreau is a seasoned restaurant industry executive with more than 30 years of experience leading mid-sized brands ...

Twenty years ago, I cofounded a conveyor belt sushi concept that grew over 10 years across 12 units and six states. And if I’ve learned one thing from over two decades of operating restaurants, it’s ...

Mr Karthik Bakthavathsalem, course manager of Nanyang Polytechnic's diploma in F&B business, said that while the vast ...

Michelin-starred restaurateur Branden McRill to open Lola's Taco Bar, a casual eatery in Grosse Pointe Woods, with a focus on ...