Kristen Hawley

How do you compete with legacy software systems? If you're Square, you create a well-designed, cloud-based, intuitive, self-serve product and send it into dining rooms across the country.

The future of high-end cocktail bars may be in reimagining of their brands in new cities.

Subtle changes — like changing the default reservation time — have big impact in OpenTable's latest mobile app redesign.

Chipotle promised more consumer options last week, and it's already delivering with a DoorDash partnership at 1,500 of its restaurants. Point of sale integration continues to be the most interesting part of these partnerships.

In the pivot-to-video media landscape, it looks like words are no longer enough for new restaurant opening announcements.

Chipotle's efforts at a turnaround are powered by the brains behind the chain that brought us the fourth meal and the naked egg taco. Who knows what happens next.

Zero-waste is the food world’s latest favorite catchphrase, but only a few restaurateurs are turning the trend into sustainable profits.

Instagram's booking functionality produced a whole lot of hype when the launch was announced last year, but who's actually using it?

Just under half of delivery and takeout orders in the U.S. overall are placed on the phone, so voice recognition technology aims to catch a significant slice of the market. But... do those who take the time to call in an order want to talk to a robot?

Recognizing dining out as a sensory experience, restaurants are increasingly presenting their menu items on custom-made dishware. For those in favor of appealing to tastes both gustatory and visual, the eyes have it.