The Trasks recently opened JT’s Steakhouse, a farm-to-table restaurant in Ely, Nevada.

Endless shrimp, endless breadsticks, endless salad bar — they’ve nearly killed a lot of restaurants. So why do they keep coming back?

The sector hasn’t really recovered from the pandemic closures of their dining rooms, when “they lost their core business model.”

“Now, it is leaner crews,” says one restaurant server, but a more stable income. Other states are watching how it plays out in the capital.

The number of people employed at restaurants and bars went up 0.3% in February from the month before.

Jilan Hall-Johnson, owner of the Sassy Biscuit Co., is “excited for the next step” in her business journey despite a recent setback.

Diners are often romanticized as democratic restaurants, but are they really for everyone?

“The Dish” by Andrew Friedman shows just how many steps the phrase “farm to table” skips.

Instead of $50 main courses, they’re opting for sandwiches and other lower-priced items, say restaurants around the country.

People are eating earlier everywhere, according to data from Yelp. Lifestyle changes are part of the reason.