Food & Beverage

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Restaurants, bars...

A Recipe for Success

Two years ago, he and his wife opened a restaurant, Crust, in Miami, serving pizzas and pasta along with other fare. It was a huge risk. Even for the savviest chef or businessperson, a new restaurant is a great way to lose a lot of money—fast. The industry sees thousands of new entrants each year, and about 27% of them close their doors within 12 months, and 60% in the first three years, according to H.G. Parsa, a University of Denver professor who has studied restaurant failure rates for more than 10 years.

Too much Ed Sheeran bad for restaurant business, says study

That's the takeaway from a study by the consulting firm Soundtrack Your Brand concerning background music in dining establishments. It found that certain types of playlists — namely, those comprised of random pop hits — aren’t as good for business as a curated playlist mixed with lesser-known, yet on-trend songs.

Brooklyn's Hottest Restaurant: Cool Name, Great Chef

I’ve eaten thousands of restaurant meals around the world, and written about all sorts of eateries, from roadside stands to Michelin 3-star culinary temples. But until recently, I had never eaten at anyplace that shared my name. Olmsted was a novelty for that reason, but it turned out to be much more than quirky – it is one of my favorites in New York City.

The city’s most influential restaurant critic, Pete Wells of the New York Times, gave Olmsted a glowing review, an impressive 2-stars, and named it a NYT Critics Pick, all of which means it will be even harder to get into the small and already

The Magnificent 10: Restaurants That Changed How We Eat

Paul Freedman was having lunch at Delmonico’s — not the original, which opened in the early 19th century, but a relic of it in the financial district. Lobster Newburg was still on the menu, the meat napped with a brandy-spiked butter.

“But the sauce used to have much, much more brandy in it,” Mr. Freedman said. “The style now is less severe.”

How the New York Times critic writes the reviews that make and break restaurants

Chefs now often sit atop empires. A single bad review from the Times can threaten a dozen restaurants and a thousand employees.

Pete Wells, the restaurant critic of the Times, who writes a review every week—and who occasionally writes one that creates a national hubbub about class, money, and soup—was waiting for a table not long ago at Momofuku Nishi, a modish new restaurant in Chelsea. Wells is fifty-three and soft-spoken. His balance of Apollonian and Dionysian traits is suggested by a taste for drawing delicate sketches of tiki cocktails. Since starting the job,

5 top luxury hotels that have taken up beekeeping

What do London's Buckingham Palace, New York's Whitney Museum of American Art and the Notre-Dame Cathedral in Paris all have in common?

They're all keepers of honeybees, part of a growing collection of bee-friendly landmarks around the world.

In recent years, global hotels have joined the urban bee-keeping trend too, bringing their own honey direct to their tables.