Paséa Hotel & Spa resets with new restaurants that embody ‘laid-back luxury’. Heightened tableside attention meets mom’s kitchen counter at Lōrea ow.ly/H0F0105uLfa

Ro Patel discusses his Ten Rooms concept in Tampa’s Ybor City. The multi-concept venue offers bars, restaurants and retail while supporting local artists ow.ly/QgYm105uKEC

Cardamom, caviar, and other trends from the National Restaurant Show. Plus, a conversation with Nathan Myhrvold ow.ly/NjJg105uJ00

Lassi, the yogurt drink from India. ow.ly/IzF4105uHp5

New on the menu: Two ceviches and wagyu nigiri. Plus a deep purple bao and an over-the-top Bloody Mary ow.ly/PGhr105ukHT

Minnesota has joined California in banning restaurant ‘junk fees’. This is the latest move in the government’s fight for price transparency in a range of industries ow.ly/K4EX105ukg5

The restaurant industry is projected to add 525K summer jobs. If the National Restaurant Association’s jobs forecast is accurate, it would be the first time on record that the industry added at least 525K in consecutive summers. ow.ly/2Q5X105ujnu

How Gen Z restaurant owner Giulia Carniato started emerging pizza chain P.Pole. Building on the idea of bringing a healthier option to quick-service dining, Carniato is making pizzas for a younger generation ow.ly/SxvA105uchT

Breakfast quesadillas for a morning meal on the go. ow.ly/uELy105u9yT

Communication is the key to a strong restaurant franchisor/franchisee relationship. Franchisee advisory councils are the best way to ensure productive dialogue so franchisors can understand pain points and ensure franchisee growth, according to a... ow.ly/2MWO105u4pQ

Communication is the key to a strong franchisor/franchisee relationship. Franchisee advisory councils are the best way to ensure productive dialogue so franchisors can understand pain points and ensure franchisee growth, according to a panel. ow.ly/KtYa105u1Nv

An insiders' look at the 2024 MenuMasters Awards. Menu Talk: Pat and Bret deconstruct the ceremony and gala and share their take on the National Restaurant Show. ow.ly/wYXI105tW0j

Nine trendy beverages at the National Restaurant Show. From sprouted coffee to THC, many refreshing new items were on display ow.ly/g3Se105tSvF

José Andrés reminds operators of their crucial community role at Restaurant Show keynote. Andres discussed making opportunities from mistakes, getting back to basics, and leaning into the global responsibility ow.ly/7Oyn105tQxq

Educational panelists offer ways to cut restaurant costs. Reductions can be made without impacting quality or customer experience, they say. ow.ly/l21u105tQhF

4 takeaways from the 2024 National Restaurant Association Show. There were less robots this year, but more sustainable packaging companies, more AI and automation solutions, and more boba. ow.ly/wrW4105tQhn

A sweet and savory condiment, onion jam. ow.ly/K9Rq105tKXr

Why the restaurant industry needs a mindset shift on labor. Nate Hybl, founder/CEO of gusto, called employee investments ‘sneaky capitalistic’ because happier employees lead to happier customers and more revenue. ow.ly/RsV4105tICZ

Sustainability technology is trending at the Restaurant Show. From packaging carbon footprint tracing to eco-friendly fryers, technology is starting to play a bigger role in the sustainability movement. ow.ly/VbHX105tICY

Nancy Silverton, Meherwan Irani, and Sam ‘the cooking guy’ Zien honored at MenuMasters Awards gala. Winners from Del Taco, McDonald’s, Fogo de Chão, Cava, and Tender Greens were also celebrated ow.ly/lP4j105tFuw