Food & Beverage

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Restaurants, bars...

New Restaurants Are Spicing Up Newark Nightlife

Newark has long catered to the business-lunch crowd. Now, it is aiming to get commuters to hang around for dinner. New York City restaurateurs are devouring New Jersey's largest city with plans to transform the nine-to-five culture into a late-night hub as Newark's once struggling downtown continues to undergo a renaissance.
 For newcomers such as Barcade, a craft beer, videogame lounge and gastropub with locations in Manhattan and Brooklyn, that means staying open until 2 a.m. on weekdays and 4

San Francisco Tops New York City in Michelin Guide

When it comes to fine dining, New York City is taking a back seat to San Francisco—at least by one measure.

For the first time, the Big Apple has fewer restaurants with the coveted three star Michelin Guide rating than the California coastal city. Michelin announced its 2018 New York star selections on Monday, almost a week after revealing the same for San Francisco.

When Restaurant Mobile Apps Don’t Work as Planned

RESTAURANT-CHAIN APPS are reshaping a business built on human interaction. But these new systems don’t always work as planned. Soon after McAlister’s Deli, a chain of sandwich shops, introduced mobile ordering a few months ago, it found it had a problem: The counter where customers place their orders in the shops was often clogged with patrons who had ordered meals ahead of time through the McAlister app.

Restaurants Like This Debt Flavor

Restaurant chains are turning to complex debt deals that lower their borrowing costs, but at the price of control over their most valuable assets.
 This summer, Domino’s Pizza Inc. sold $1.9 billion of bonds backed by essentially all of its revenue streams, including payments from franchisees, intellectual property and license and

A Recipe for Success

Two years ago, he and his wife opened a restaurant, Crust, in Miami, serving pizzas and pasta along with other fare. It was a huge risk. Even for the savviest chef or businessperson, a new restaurant is a great way to lose a lot of money—fast. The industry sees thousands of new entrants each year, and about 27% of them close their doors within 12 months, and 60% in the first three years, according to H.G. Parsa, a University of Denver professor who has studied restaurant failure rates for more than 10 years.