Dining

In its latest report on restaurants, Toast finds a shift toward restaurant spending in the mornings, away from lunch and dinner.

Ivy Leaguers and industry insiders are grabbing appointments for trendy places and selling them on the online secondary market.

Americans see steak — in the right setting — as an affordable indulgence. But fewer diners are enjoying it with an alcoholic drink.

Alina Dizik wrote in The Wall Street Journal about why some restaurants don't want parties of six or more people.

Dynamic pricing is the practice of having prices that vary by demand or even customer type. We're used to it when it comes to airlines and ridesharing. But what about restaurants?

If bargain hunters skimp on the add-ons, the business may have to eat a loss. For Red Lobster, it was $11 million last quarter.

People are eating earlier everywhere, according to data from Yelp. Lifestyle changes are part of the reason.

Food delivery operations were activated as eateries and grocery stores emptied. But with restrictions lifted, those changes are fading.

It's the latest step in rebuilding the city's decimated restaurant business. Will it be too little too late?

"We have to adapt every single thing we do," one eatery owner says.