Has the New Year left you wondering how to eat healthy at a restaurant? Here are a few tips for making healthier choices all year long.

Duck Donuts, a popular East Coast build-your-own doughnut shop, has found the perfect recipe for cake doughnuts and franchising success.

Learn how health officials in Seattle and King County, Wash., are revolutionizing food safety ratings by ditching numbers and letters.

From steakhouses to Arby's, wild game is now in season, but The Gun Barrel in Jackson, Wyo., has offered elk, bison, and venison since 1993.

John Marzilli, the owner of Salty's Pub and Bistro, and a team of volunteers serve hundreds of free Thanksgiving meals in Clifton, N.Y.

Establishing restaurant fundraiser programs for local organizations can boost business and improve your relationship with the community.

Low wages and no paid sick days lead to foodservice employees working when they're ill. Is your sick policy impacting your food safety?

The movement to end tipping is controversial, but not new. KaTom looks at how and why some operators want to eliminate restaurant tips.

Choose the best condiment dispensers for restaurants, buffets, and other foodservice operations with KaTom's guide.

Want to drink butterbeer and enjoy a Darth Maul burger? At geek bars like Storm Crow, fandom is always on the menu.

Craft Beer Cellar's public beer relationist shares how the company brewed up dozens of franchised locations across the United States.

BentoBox CEO Krystle Mobayeni shares how the service builds better restaurant websites that help turn online visitors into customers.

As a pay-what-you-can nonprofit restaurant, A Place at the Table invites everyone to enjoy a healthy meal with others in the community.

At Heritage in Chicago, caviar is dressed down and served all day. Executive Chef Guy Meikle tells us more about the restaurant's caviar bar.

Libbey's Constellation collection offers dinnerware with Microban antimicrobial protection for your restaurant and customers.

Members of America's culinary community help feed millions of children by riding 300 miles for Chefs Cycle to benefit No Kid Hungry.

Check out these food truck tips for success from the owner and operator of American Poutine Co.'s mobile poutinerie.

The Passport Program gives food and beverage enthusiasts across the U.S. a chance to explore communities with 2-for-1 deals and events.

Casey's Snowballs, a family-owned and -operated snowball stand, has been serving shaved ice desserts in Austin, Texas, for more than 20 years.

Durham GreenToGo, a program offering reusable to-go containers, wants to be the go-to solution to disposable foodservice packaging.

Culinary duo Daniel Batdorf and Erin Skipper talk about their journey from Atlanta to Portland – and why Portland has America's best pizza.

Food halls are a must-have culinary trend in America. Explore some of our favorite food halls across the country, from Alabama to Wisconsin.

Gingerbread houses help restaurants, hotels, and retailers build holiday spirit in communities with festive displays and competitions.

Since 2001, sisters Norma and Irma Paz, owners of Las Paletas, have served small-batch ice pops to Nashville locals and Music City visitors.