Sponsorships and registrations are filling up for this limited capacity event in the Sunshine State!

Four new food options have opened their doors in Hell's Kitchen — and they're all under the same roof.

Tropical Smoothie Cafe doesn't intend to open any ghost kitchens soon, CEO Charles Watson said.

The design changes restaurants are going through highlight the industry’s resilience and adaptability.

Now, a year later, while many restaurants have resumed their regular service, some eateries are still offering an “at-home” version of their dine-in menus.

Amid rising Delta variant cases of Covid-19 and continued worker shortages, some fast-food restaurants are closing their dining rooms.

Last year, the list of things in our lives that changed seemed never-ending. On that list was a shift from dining out to ordering for pick-up or delivery.

When it comes to restaurant marketing, great branding is a main ingredient.

Under the new DoorDash Kitchens Full Service program, restaurants can hand over the keys to their brands to the delivery platform’s new army of chefs.

Nextbite, a company specializing in virtual restaurant solutions, has announced three new breakfast concepts.

Canada: Going a step beyond the traditional ghost or commissary kitchen, the 15-meter traveling kitchen will allow the Jollibee brand to expand its presence in both existing and new markets without the traditional overhead costs of opening a brick-and-mortar store.

Ireland: Average order volume in all areas across the country increased by 48.3% when outdoor service resumed in June.

South Africa: The demand for restaurant-delivered meals is one of the numerous reasons behind the mushrooming of dark kitchens.

Middle East: The deal includes the United Arab Emirates, Saudi Arabia, Bahrain, Qatar and Kuwait, and the locations will open over the next five years.

Doha: Whether you’re always on the hunt for the newest spot in the city, or prefer to stick to tried-and-tested restaurants, food trends are creeping onto menus all over Doha.

India: The restaurateur wouldn't have imagined that he would mark 20 years in F&B by devising a playbook from scratch.

India: Even the five-star hotels and fine-diners have turned to food delivery, not to mention the proliferation of cloud kitchens across the country.