Kristen Hawley

Cava is an excellent case study to show how powerful a restaurant, or brand, can be in the marketplace when it's built on top of large volumes of useful, actionable data.

Virtual restaurants will take off thanks to data and logistics help from delivery services. But this popularity will usher in a new battleground: exclusivity on any given channel in exchange for help.

Corporate competition and diner retention strategies are important for big business, but don't forget the volume of restaurants in the U.S. directly affects the people that run and work in restaurants.

Why settle for a restaurant’s coffee table book when you can have its coffee table?

Grubhub is taking a measured approach to integrating Eat24 into its system. Given the scale and scope of both companies, slow and steady is probably the best approach.

Amazon's restaurant business is just getting started, but by aligning its technology with existing companies in the space, it is poised to go (very) big.

How does one of the best chefs in the world keep from falling into the routine of his own success? By challenging the notion of a restaurant, tirelessly iterating on new ideas, and working hard to push himself well out of his comfort zone.

Comfort food needs to go beyond a warm dish of mac and cheese. Diners and travelers are demanding more from their fine dining and their fast food, and smart restaurants are responding.

This is a perfect, tech-savvy move by Souvla to introduce New Yorkers to its much-loved menu offerings. I'll always have that hometown San Francisco pride, but I'm pulling for a proper NYC location of my favorite fast-casual spot.

With increasing agreement, restaurants and technologists understand that technology continues to fundamentally change the dining experience from start to finish. What's less clear is the exact path to success.