Food and Drink

What restaurant group would love to have its own real-world lab for testing out new ideas. The key for the Lab will be to find the perfect balance between flexible space and providing a product that people in the neighborhood can depend upon.

Balancing all the data a restaurant can collect about its customers with the need for the human touch is the perennial challenge for restaurateurs. Knowledgable is good. Creepy is bad.

Balancing all the data a restaurant can collect about its customers with the need for the human touch is the perennial challenge for restaurateurs. Knowledgable is good. Creepy is bad.

The term "fast-casual" seems loosely defined as fast food steps up its game and full service restaurants become more casual to adapt to changing times. Now, some of the elements that define fine dining are showing up in more casual formats. Lines = blurred.

The term "fast-casual" seems loosely defined as fast food steps up its game and full service restaurants become more casual to adapt to changing times. Now, some of the elements that define fine dining are showing up in more casual formats. Lines = blurred.

Any restaurant opening from Union Square Hospitality Group is one to watch. Operations at Martina, which its chef calls "fine-casual," are a look at current industry trends set to go big.

Any restaurant opening from Union Square Hospitality Group is one to watch. Operations at Martina, which its chef calls "fine-casual," are a look at current industry trends set to go big.

Hungry people will be loyal to the delivery app that gets them their food fastest, period. UberEats touts algorithms, analytics, and a little bit of the human touch in its work with restaurants.

Hungry people will be loyal to the delivery app that gets them their food fastest, period. UberEats touts algorithms, analytics, and a little bit of the human touch in its work with restaurants.

It'll take more than just a new logo to compete in the crowded healthy-food-fast market. The Tender Greens refresh looks great, but its new restaurant practices, menu items, and technology will make or break the growing business.