Laura D’Alessandro | Food Newsfeed
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Laura D’Alessandro

Business Trends to Make 2019 Your Best Year Yet

This is the only primer you’ll need to keep the motor humming in 2019—we surveyed the industry to find the biggest business trends and the tiny but very significant details to make this year your restaurant’s best year yet.

2019 Menu Trends: Hot or Not

A coalition of chefs and operators from the American Culinary Federation weigh in on what should pepper your menus in 2019.

Hotel Hospitality With the Pros

Hotel hospitality is unique in its challenges and opportunities. Planning menus for breakfast, lunch, dinner, late-night, and all-day room service is a tall order—no pun intended. These experts have got your back.

Restaurants Find Reward in Short-Term Pop-Ups

For James Beard Award-winning chef and restaurateur Abe Conlon, a three-month pop-up restaurant in another city is a way to test a new market as well as the effects of his absence from his Chicago flagship.

What Full-Service Restaurants Can Learn from Food Halls

Just as much as those market-driving millennials like fast casual, slick branding, sexy Instagrams, and mobile ordering, they also flock to food halls, so much that food halls are popping up in smaller cities after already exploding in Los Angeles, Chicago, and Washington, D.

Butcher & Banker: A 'Steak-easy' with Architectural Currency

When restaurateur Alex Sgourdos approached consultant Michael Whiteman for advice on whether he should transform an underground bank vault into a restaurant, Whiteman’s answer was an absolute yes.What’s now known as Butcher & Banker was formerly a 1930s bank.