FW Pro

F&W Pro

Join Us: Sign up for the Food & Wine Pro newsletter and stay on top of the latest news, trends, and insights from the F&W team, and the best minds in the hospitality industry.

A server ready to take someone's order
Want to Know What the Server Really Thinks of You? They're Talking About It on TikTok
A person pays the bill at a restaurant
Read This Before You Pick Up the Tab for Your Whole Table
Rajiv Surendra
For His Next Act, Kevin G From Mean Girls Is Teaching You How to Cook
The 8 Essential Items That Keep Restaurant Customers Coming Back
The 8 Essential Items That Keep Restaurant Customers Coming Back
Saltwater taffy
How Do You Tell Your Family That You Don't Like Their Food?
Your Server Knows When You're Lying
Your Server Knows When You’re Lying
Hawksmoor restaurant New York City
Being a B Corp Restaurant Isn’t Easy, But to Hawksmoor, It’s Entirely Worth It
Chef Austin Johnson at Rigor Hill Market
How Getting Fired Fueled This Chef’s Career
Protect Queer Spaces at All Costs
We Must Protect Queer Spaces at All Costs
A tip of a few dollars and cents
This Is When It's OK to Leave a Bad Tip
Ralph Fiennes in The Menu
How Much Would You Be Willing to Pay for the Meal of a Lifetime?
Graza Olive Oil
If You Want Your New Food or Drink Brand to Break Through the Noise, Vibes and Alliances Mean Everything
Ari Miller of Musi
My Restaurant Did Everything Right and We Still Had to Close
The Unbearable Weight of Being Late
What to Do When You're Running Late for a Restaurant Reservation
Empty restaurant prepared for evening meal
Here's What Restaurants Need from You Right Now, According to Chefs
french fries
Your Favorite Chef Is Probably Using These Frozen French Fries
A waiter serving a customer their dish
Please Stop Telling These Jokes at Restaurants
A cash and coins tip on a restaurant table
The Only Tipping Guide You Will Ever Need
Salt and pepper shaker bottles at a burger restaurant
Please Stop Stealing Stuff from Restaurants
Derek Brown
Bartending While Sober Is Pretty Hardcore
Gnocchi
The Best Gnocchi Is Super Basic
How Long Is OK to Stay at the Table After You Paid?
How Long Is OK to Stay at the Table After You Paid?
Southern Smoke founder Chris Shepherd and the Southern Smoke smoker, made by Pitmaker, which was raffled off to raise money.
How to Get Free Mental Health Care If You Work in the Hospitality Industry
Chef Gerald Sombright
I Was the First Black Man in America to Earn a Michelin Star and I Want to Make Sure I'm Not the Last
Could it be that this pervasiveness of gratuities is dulling the senses for tip weary consumers and possibly making them leave less to the people who really depend on it?
Wait, Are We Really Supposed to Tip 25% Everywhere Now?
The view from the bar at a crowded restaurant
The Bar Is (Almost) Always the Best Seat in the House
A restaurant server with their hands in their pockets
Are You Being Rude to Your Server Without Realizing It?
A group of people enjoy rose at a restaurant
How to BYOB and Not Be a Jerk About It
A child holds a gourmet burger at a restaurant
Raise Your Kid to Be a Great Restaurant Diner
A group of people sharing food
How to Share Food with Other People in the Least Gross Way Possible, According to an Expert
A server speaks to a patron and prepares to take an order
If It's Not on the Menu, It's Not an Option and Other Advice from a Longtime Waiter
InstaCart employees fulfill orders for delivery
5 Rules for Being a Better Instacart Customer
A chef puts a basil leaf on a small, bite-size pasta dish
The Fine Art of Leaving a Tasting Menu Early, According to a Chef
A public restroom
Why Is It So Hard to Find a Public Bathroom?
Fries, hot dog, and burgers
How to Send Food Back Without Being a Jerk
A wine bottle opener, a wine glass and a wine cork
How to Behave at a Winery, According to the Professionals
A check presenter with two credit cards on a restaurant table
The Fine Art of Splitting the Check
Two people on a date at a restaurant
The Fine Art of a First Date at a Bar or Restaurant
Illustration of a hotel guest handing a ticket to a bellhop
The Fine Art of Being a Good Hotel Guest
Amir Salar Mohyeddin, chef and owner of Banu, brother of Samira; Samira Mohyeddin, cook and owner of Banu; Salome Mohyeddin, manager and owner of Banu, sister of Samira
The Mohyeddin Family's Radical Restaurant Mission
A chef places the finishing touches on a tray of canapes
The Fine Art of Asking a Chef to Donate to Your Event or Fundraiser
A person types on a laptop
The Fine Art of Writing a Yelp Review
A customer holds up a glass of water at a restaurant
If You Need to Speak to the Manager, Here's How to Ask Without Being a Jerk
Consider the QR code
Consider the QR Code: How Scannable Codes Can Make Restaurants Better
commercial kitchen
The Real Reason There's a Restaurant Worker Shortage
Restaurant check and a $100 bill
Should You Tip in Cash or on a Credit Card?
Delivery Services Need To Change Policies
Delivery Platforms Need to Give Restaurants a Break
A restaurant server pours a glass of white wine for a patron
The Fine Art of Becoming Your Server's Favorite Customer
illustration of dining scene
The New Rules of Dining Out
Masked server waiting on an outdoor table
The Customer Is Not Always Right
Waitress with a mask disinfects the table
It Is Time to Rethink Danny Meyer's 'Setting the Table'
Restaurant worker checks diner's vaccination status
Good Restaurant Reservation Etiquette Is More Important Than Ever
masked server with dining customer
10 New Rules for Eating at Restaurants, According to the People Who Work There
Portrait of Nicole Ponseca and beauty shot of noodles
Nicole Ponseca Won't Stop Until Everyone Cares About Filipino Food
Chef Aleem Syed
How Aleem Syed Returned to the Kitchen After a Life-Changing Tragedy
Server working at a restaurant
Will a $15 Minimum Wage Work for Restaurants?
Sean Brock New Restaurant
What Sean Brock Learned About His Brain When It Broke
Kwame Onwuachi
Best Practices: How Kwame Onwuachi Is Redefining the Role of Chef and Food Personality
FW Pro | How Restaurants Are Preparing For Coronavirus
The F&W Pro Guide to Coronavirus: What Restaurants Should Know
Poutine at an amusement park
What Makes an Perfect Amusement Park Food, According to an Expert
Closeup shot of a woman paying using NFC technology in a cafe
What We Wish Restaurant Guests Knew About Tipping
solidarity chef preparing food for those most in need due to the economic crisis
Thousands of Restaurants Lose COVID-19 Relief They Were Promised as Revitalization Fund Allowed to Dry Up
Carlton McCoy
Best Practices: How Carlton McCoy Is Shaping a New Wine Movement in Napa Valley