There are many reasons to rebrand a restaurant, but a poorly executed rebrand can hurt business. Learn from these restaurant reinventions.

We talked with pastry chef Erin Skipper about why she loves stand mixers, a popular tool in commercial and residential kitchens for decades.

Another KaTom tip for buying a restaurant: If the pros aren't inspecting the equipment, you could be setting yourself up for failure.

KaTom takes you on a tour of North Carolina's livermush festivals (yes, plural) and other unique food festivals across America.

Restaurants can build positive relationships with customers by responding appropriately to social media criticism and comments.

After 30 years, the United States won at the Bocuse d'Or – twice. KaTom explores why most Americans haven't warmed up to the competition.

Social media platforms can be a useful way for foodservice brands to interact with customers. KaTom explains Facebook, TikTok, and more.

Food photography expert Joanie Simon talks with us about why (good) food photography is an important part of a restaurant's identity.

Restaurant reservations made online and via ticket systems are easier for customers and give businesses more ways to prevent costly no-shows.

Need tips on how to start a food truck? Duncan Trout, the owner of Captain Muchacho's, shares what he's learned about owning a food truck.

In the culinary world, receiving a Michelin star will elevate the reputation of a restaurant and its chef. But why do they still matter?

Each year in New York, representatives from more than a dozen restaurants make hundreds of potato pancakes for the annual Latke Festival.

Here are six tips to make the most of your commercial kitchen space, from using an undercounter ice maker to ingredient storage.

Tip pools can be a controversial topic for foodservice staff. KaTom covers the legal challenges that may determine how the tip pool evolves.

KaTom explains how mini dessert options can increase profits and enhance the guest experience at restaurants, buffets, and catered events.

Influenced by his years of experience in corporate kitchens, Timothy Joseph opened Wok Chow to be a different kind of small restaurant.

Alcohol laws vary from state to state and between counties. Will local drinking laws keep your restaurant from serving alcohol on Sundays?

Tracy Morin, senior copy editor for PMQ Pizza Magazine, has spent years profiling famous pizzerias and the families who started them.

Chef Yo Pratioto, owner of Los Angeles-based Jogasaki food truck, has taken Asian-Latin fusion and the sushi burrito on the road.

After autoimmune diseases diagnoses, a mother-daughter team started NewBrook Kitchen to give others the chance to dine at a paleo cafe.

Joanie Simon dishes up some food photography tips for restaurateurs and home chefs hoping to take better pictures of their food.

Dry-aged beef is showing up more often on fine dining restaurant menus. What is dry-aged beef, and should you consider it for your restaurant?

Dockside restaurants allow guests to arrive by boat, This accessibility presents some unique challenges – like docking million-dollar yachts.

Children in bars often create tension between parents and non-parents. Is there anything operators can do to pacify both crowds?