Kristen Hawley

This isn't about ghost restaurants: The real opportunity here is for existing brands to leverage their existing products and loyal diners to better deliver experiences that wouldn't otherwise happen.

Good news for anyone who lives far away from their favorite regional restaurant dish — food marketplace GoldBelly has more cash on hand to connect you to your fix.

Both independents and chains are looking for better ways to engage an audience with design. Fortunately, consumers are looking for something new from restaurants, too, and are receptive to fresh ideas.

Affordable subscription plans create happy and loyal customers. Happy and loyal customers place larger orders with restaurants. Wins all around? Maybe.

The road from taco stand to truck to brick-and-mortar location is paved with lessons about hard work, creative thinking, and really good timing.

The announced changes are well-informed and seem like a big step forward for an organization steeped in its own tradition. Here's hoping they continue.

The jokes write themselves as executives shuffle between chains that are nearly indistinguishable from one another. But we'll state the obvious anyway: Fridays are better than Tuesdays.

It takes much more than a beloved star to make good television.

Culture around harassment and fair treatment in the restaurant industry and beyond is changing — but it takes effort and action to continue to move toward a post-harassment ideal.

With his newest restaurant, NYC-based Roni Mazumdar envisions a space that welcomes the local community through its menu and design alike.