BY Amy S. ChoiThe outspoken owner of BaoHaus restaurant in New York talks about Taiwanese buns, hustling and challenging stereotypes.
BY Jason DaleyJeremy Umland came up with a quick-serve sushi concept: Customers design their own rolls at the counter, then a kitchen full of automated machines helps cooks prepare them for takeout in just minutes.
BY Carol TiceOn 'Restaurant Impossible,' top chef Robert Irvine swoops into town with a $10,000 materials budget and remakes failing restaurants. Here's why sometimes, even this splash of TV publicity and a quick fix-up isn't enough.
BY Kara OhngrenFrom 'Top Chef Masters' to food trucks, this restaurateur continues to reinvent herself.
BY Jason DaleyAt Lime Fresh Mexican Grill, customers are encouraged to linger. And the concept caught the eye of Ruby Tuesday, now a licensee.
BY Jason AnkenyThis new app enables restaurant and bar patrons to cash out their bill via smartphone, simplifying the process for customers and servers alike.
BY Carol TiceIf you've been checked out and letting your business's problems multiply, restaurant expert Jon Taffer from the series 'Bar Rescue' has some tips on how to turn things around.
BY Carol TiceSometimes the only way to save a business is to start over, even down to changing its name. Here's how bar owners learned that lesson on Spike TV's 'Bar Rescue.'