The Food Channel editorial staff has compiled a look back at the last decade in food, giving a perspective on the top flavors, biggest foods, food influences and top food stories.More>>

KOLD-DRAFT's ice machine models meet the California Energy Commission’s 2008 Building Energy Efficiency Standards, making them more energy- and water-efficient than standard ice machines.More>>

What trends will pick up in 2010, and what’s just a passing phase? Nightclub & Bar asked experts from the on-premise industry to go out on a limb and predict the future.More>>

Information on bar openings and their cocktail menus: D.C.'s Againn, Vegas' Silk Road, LA's Tar Pit, Manhattan's Vintry Wine and Whiskey and Portland's Accanto.More>>

One of the strategies smart chain operations employ is to have a person who is in charge of the beverage business full time, but the job gets cut when budgets get tight. This is a mistake.More>>

Updates on the chain beverage industry: Randy Steinbrenner VP of sales & marketing at Boston's Pizza; Diageo appoints Peter McDonough; Harrah's places bid for Planet Hollywood; and more.More>>

For those of us in hospitality, the unemployment rate is an important indicator. The more people working, the more people with disposable income and the confidence to spend.More>>

Menu innovation, from comfort foods to new Asian cuisines, plays an essential role for success in 2010 by enticing recession-weary diners with compelling reasons to eat out.More>>

Bars outperform other on-premise segments at the close of the third quarter, according to research from GuestMetrics provided exclusively to Nightclub & Bar.More>>

The third annual Hospitality Law Conference will include a dedicated food & beverage track to educate and equip operators to deal with liability and regulatory issues effectively.More>>