Kristen Hawley

We have tons of questions for our onstage speakers, who represent every facet of the restaurant industry. But here's a taste of the big-picture questions that will guide our conversations.

Lawsuits behind him, Alon Shaya has started building his Israeli food empire, betting what worked in New Orleans will work in Denver and elsewhere.

Plenty of restaurants, technology companies, designers, and other industry professionals are working to solve the smaller problems industry wide. By enacting new forward-thinking policies, procedures, and ideas, the future is visible, and it's positive.

The deal, which just closed, provides some insight into both Grubhub and LevelUp’s businesses, but it says even more about the future of restaurant technology.

Tourism and handshake relationships with local restaurant buyers are more important than ever for Cape Cod oyster farmers, who run high risk businesses.

For the past couple years, most talk about OpenTable has centered on its threat from competitors. But perhaps a healthy dose of competition is helping to drive change at the company that's still the leading provider of restaurant reservations in the country.

To raise a new generation of restaurant-loving customers, entertainingly educational initiatives might be more effective than the banishment of younger patrons.

One restaurant group switching from one tech provider to another doesn't exactly headline news make, but it does help us all understand a restaurant's priorities and what it wants from said tech vendors.

The tech-fueled delivery business is so much more than just delivery. Stakes are high as companies vie for contracts, exclusive agreements, and market share while at the same time racing to build out infrastructure and coverage across the country and around the world.

Working with the right architect gave Maydan owner Rose Previte, license to create her ideal dining room centered around a central hearth with an open flame.