Around the Industry
The 100,000 Opportunities Initiative matched opportunity youth with sustainable employment. KaTom covers how the foodservice industry drove the project.
KaTom discusses the fast-casual sector and why chefs – and customers – are leaving full-service establishments for affordable alternatives.
Ticket sales have fallen sharply in recent years. KaTom covers how some theaters are boosting attendance with full service food and drinks.
Delivery has become a cornerstone of restaurant foodservice. Join KaTom as we discuss the drawbacks and benefits of different models.
Thanksgiving weekend shopping trends may fluctuate, but local businesses are happy to provide consumers with their Black Friday coffee fix.
Visa is offering a monetary reward to operators willing to run a no-cash restaurant, but cashless eateries are trending for other reasons.
There are many reasons to rebrand a restaurant, but a poorly executed rebrand can hurt business. Learn from these restaurant reinventions.
In the culinary world, receiving a Michelin star will elevate the reputation of a restaurant and its chef. But why do they still matter?
As prepared foods flourish in grocery stores, chefs are taking advantage of the opportunity to cook in a more low-pressure environment.
We spoke with some Instagram influencers to see how this emerging form of marketing can benefit restaurants.
Camera phones and viral social media posts are creating complications for restaurant critics, who have always depended on anonymity.
Former inmates often have a hard time finding employment, but with a little training, the foodservice industry becomes an option for many.
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.
The movement to end tipping is controversial, but not new. KaTom looks at how and why some operators want to eliminate restaurant tips.
Though it can mean servers are more fairly compensated, some guests reject tips being included in meal totals as mandatory gratuity.
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.
For such a small piece of plastic, single-use plastic straws can cause a lot of trouble. Some restaurants are finding reusable alternatives.
When foodservice employees in Georgia experience a crisis that hinders their work, The Giving Kitchen steps in to help make ends meet.
Established in 2015, the San Francisco Legacy Business Program aims to support historic local businesses and protect them from displacement.
Joshua Miller, the general manager of fine-dining restaurant Spiaggia in Chicago, discusses the realities of implementing a dress code.
The Vollrath Feed hosted by Chef Rich Rupp spotlights foodservice stories. Learn more about Vollrath's new podcast with KaTom!
We compiled recommendations on how to reopen a restaurant after a coronavirus shutdown to help you get your operation running again.
Photographer Lindsay Kreighbaum documented California essential foodservice workers and the food & beverage industry during COVID-19.
Not sure how contactless delivery works? Check out KaTom's guide for more on how your restaurant can offer this new method of food delivery.