Jessica Kim, as the owner of Harumi Sushi in Phoenix, Ariz., and a first-generation Japanese-American, knows a lot about overcoming adversity to succeed in restaurant operations. 39 years ago, Kim’s ...

Throughout the past 25 years, chef and humanitarian José Andrés and his partners have been growing the José Andrés Group, which now includes nearly 40 concepts in Chicago, Las Vegas, Los Angeles, ...

In a city teeming with restaurants and live entertainment, the dinner-and-a-show combo is nothing new in Las Vegas. But the typical formula sees patrons going from one venue to the other, not ...

Hall’s journey from accountant to chef, author and TV host will inspire attendees to lead with love, joy, and a commitment to ...

The TV show “Yellowstone” on the Paramount Network has already inspired multiple spinoffs, including prequels that trace the Dutton family’s origin stories. But now there’s a spinoff for fans and ...

Houston chef Ope Amosu wants to increase the visibility of West African cuisine, making it a part of everyday life. He’s off to a good start. The Nigerian-American chef founded his concept ChòpnBlọk ...

Big Dill Hospitality is the growing restaurant group behind three unique concepts in the Dallas area. Led by chef Omar Flores and the Marshi family, Big Dill started with Whistle Britches, a ...

Cunningham Restaurant Group operates a total of 44 restaurants under 18 different brands in Ohio, Kentucky, and its home state of Indiana. It all started in 1997, when Mike Cunningham opened Boulder ...

It’s never “business as usual” at McMenamins Pubs & Breweries, the Portland-Ore.-based restaurant group that has built an eclectic collection of hospitality venues over the past four decades. What ...

The cuisine in South Dakota has slowly been creeping beyond American comfort food, allowing international and local flavors to shine through. Already we've seen places like chef Justin Warner's Bokujo ...

As the leaves begin to fall, emerging restaurant concepts are starting to make that leap into franchising for the first time. This season, both healthy and specialty limited-service concepts were ...