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      Maggie Hennessy

      A Wow Bao customer holds up their phone to order food.
      Should Restaurants Embrace the Middle Man with Delivery?
      Brands look for ways to maximize a rapidly growing source of revenue.
      Meet the Restaurant Industry's Social Media Stars
      In the pell-mell world of social media, it pays to think like a human.
      The outside of Kitchen United, a virtual kitchen.
      Are Ghost Kitchens the Future?
      The boom in off-premises has some restaurants considering the model.
      Spaces That Resonate: How to Craft Your Brand's Identity

      Ashley Ortiz, co-owner and creative director of Chicago-based taco mini-chain Antique Taco, has always had an affinity for antiquities.

      Kids Meals Go Upscale in Quick Service

      Younger customers have more adventurous palates than past generations, and limited-service brands are accommodating with more premium kids menus.

      Balancing Brand Authenticity with Capital Funding

      Promising young concepts attract investors, but how do they stay true to the original mission?

      The Last Straw? Inside the Start of Movement

      Restaurants are rallying to ban plastic straws, and it could be the first step in a much larger movement.

      Where the Restaurant Industry Stands with Health

      Health may not be the buzzword it once was in quick service, but gone are the days when it wasn't a part of the conversation.

      Virtual Reality: Your Restaurant's Next Favorite Tool

      While still a cottage industry, the world of augmented and virtual reality is projecting into restaurants.
      Last November, Olga Marroquin road-tested her kombuchas through the incubator program at Forum 55.

      Inside Chicago's Forum 55: A Food Hall for All

      Forum 55 rethinks the food hall model by incubating start-ups with a focus on woman- and minority-owned concepts.
      Curry Up Now

      Spice-Forward Menus Heat Up in Quick Service

      The intersection of global flavors and nutrition-minded consumers has created the perfect storm for herbs and spices.

      How to Take a Health-Minded Approach to Brunch

      Health-minded operators and chefs take aim at the most indulgent daypart.

      20 of the Most Influential Restaurant Leaders

      These luminaries are some of the industry’s top change-makers of the last two decades.

      Tips for Bootstrapping Your First Restaurant

      How start-up entrepreneurs are taking a creative approach to get their businesses off the ground.
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    Food

    • Beverage
    • Breakfast
    • Burgers
    • Desserts
    • Health & Wellness
    • Marc Halperin: Resident F&B Expert
    • Menu Innovations
    • Pizza
    • Sandwiches

    Operations

    • Back of House
    • Business Advice
    • Charitable Giving
    • Customer Experience
    • Design
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    • Employee Management
    • Legal
    • Ordering
    • Outside Insights
    • Restaurant Operations
    • Start to Finish: What Inspires Execs
    • Sustainability
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