Erika Adams

At 1919, executive chef Juan Jose Cuevas explains how last year's hurricane has unexpectedly boosted Puerto Rico's farm-to-table movement.

Multiple states are debating whether to eliminate the tipped minimum wage this year. The issue is confusing and contentious, and there are good arguments being made on both sides. Here, we look at how much money the tip credit is worth in New York, and why restaurateurs are so afraid to lose it.

It's a big blow for the majority of Chipotle's corporate employees who have called Denver home for decades. CEO Brian Niccol has a lot to prove as he uproots the company and takes a select number of people with him to Newport Beach.

The recent departures offer an opportunity for Shake Shack to rethink its approach in various departments.

As traffic slows down, fast casual chains have to step it up in other areas — menu innovation, easy ordering options — in order to keep bringing diners back.

The team has clearly identified what needs to be fixed at Chipotle. Now, it's a matter of rolling out those changes and making sure that customers approve.

How restaurants compensate their employees in New York City and other markets is going to change radically in the coming years. The real question is how much chaos will exist during this period and how much harm will come to workers and the restaurants that employ them.

For operators, it's a way to avoid menu price hikes and equalize pay between the cooks and servers. For consumers, it's just a confusing price increase.

Cautious isn't necessarily a bad approach, but delivery is a growing business for many competitors and it may be costing Olive Garden to be so slow to adopt.

Online reviews are more important to restaurants now than ever. The trick for operators is figuring out how to handle those reviews with the same hospitality as a person-to-person interaction.