Consumers spent 1.5% less than they did in January. Is this a worrying sign for the economy?

Jacqueline Margulis, now 88, opened her soufflé-centric cafe in San Francisco 45 years ago. When will she put down her whisk?

Burger chain Shake Shack just announced plans to expand to 1,500 stores. The fast casual sector is growing much quicker than other parts of the restaurant industry.

Many family-owned eateries are built on tradition. This time of year, they host tradition-seeking regulars coming in for holiday get-togethers.

Supper clubs are popping up in cities from Philadelphia to Boise.

In its latest report on restaurants, Toast finds a shift toward restaurant spending in the mornings, away from lunch and dinner.

Ivy Leaguers and industry insiders are grabbing appointments for trendy places and selling them on the online secondary market.

Americans see steak — in the right setting — as an affordable indulgence. But fewer diners are enjoying it with an alcoholic drink.

Alina Dizik wrote in The Wall Street Journal about why some restaurants don’t want parties of six or more people.

Dynamic pricing is the practice of having prices that vary by demand or even customer type. We’re used to it when it comes to airlines and ridesharing. But what about restaurants?