Kristen Hawley

There's a great "unicorn Toast" joke in here somewhere, but mostly this investment in a relatively young restaurant technology company underscores the value that both investors and restaurants are placing on connected, modern, and agile software to run competitive and profitable businesses.

Restaurants: I promise I will order lots of food and drinks if you just let me sit down at my table even if the rest of my party isn't here. Also, I will come back and eat again.

Brunch is good now. So can we stop talking about it and just eat?

All you need to appreciate Eater’s new series on PBS is a willingness to listen. A decent appetite won’t hurt, though—not only for delicious food, but for knowledge and understanding of other, often marginalized, cultures, possibly in your own city.

Private events and group bookings carry huge potential value for restaurants, but managing the process can be costly, in time and dollars. Leaning on smart technology is a good move for restaurants and other businesses that place a lot of value on these events.

Whatever you call it, this fine casual, fine fast, counter service model of business is working — in SF and beyond.

As mounting issues surround seafood traceability and overfishing, sourcing sustainably caught fish and responsibly farmed shellfish is more important (and challenging) than ever for restaurateurs.

This small new feature speaks volumes about the way we choose which restaurants to dine at and which dishes to order.

Running successful restaurants in Los Angeles for decades is a feat on its own, but running food and beverage at an 18,000-person venue takes something special.

While it’ll likely take a few years to catch on, shipping container aeroponic farming could be coming to a restaurant near you.