Opening a bar is more than pouring a few drinks and putting out pretzels, but with this guide, it's a lot easier than you may think.
You’ve heard the expression “family-style dining” before, but what does it look like? Read on to learn all you need to know about it.
Contrast casual vs. fine dining—and “fine-casual” dining too. Explore service, pricing, and decor differences for a closer look at dining.
Restaurants need to make customers feel valued. Here are 10 tips for showing customer appreciation on a budget.
Explore the hidden world of speakeasies—Prohibition-era bars, secret cocktails, and the iconic jazz age that still influences today.
Cara Pelletier is a Certified Sommelier- an expert in all things wine. We discuss her background and what's happening in the wine industry.
A pastry chef, or patissier, bakes a wide variety of desserts in a kitchen within a restaurant, hotel, or bakery.
A chef de partie, also called a line cook or station chef, is responsible for a particular area of food production in a restaurant.
A sous chef collaborates with an executive or head chef to direct food preparation for restaurants and hotels.
Executive chefs bring life to the kitchen. Learn all about the executive chef job description, skills, and key duties in this blog post!
A chef prepares food and interacts with kitchen and restaurant staff. Why are there so many different types of chefs? Read on to learn more.
Moscow Mules are some of the most popular cocktails in America, but how are they made and what do you need?
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