An acoustics professor, a food critic and an audio producer are staring at their devices in a Peruvian restaurant in downtown Washington. “What are you getting?” “Let’s see … it’s fluctuating.” “I ...

Germs are all over common restaurant surfaces, but this one item tops them all. Here's how to protect yourself from getting sick. Picture it: You’ve just been seated at your favorite restaurant.

One of the greatest personality tests is seeing how someone responds to that particular sound. Darron Cardosa is a food service professional with over 30 years of restaurant experience. He has written ...

In his last essay as a restaurant critic, Pete Wells reflects on a dining world of touch screens and reservation apps, where it’s getting hard to find the human touch. Credit...John Holcroft Supported ...

Darron Cardosa is a food service professional with over 30 years of restaurant experience. He has written more than 1,500 articles and blog posts about the hospitality industry, including for Food & ...

Food prices and labor costs likely will remain the largest expenses of running a restaurant. For most restaurants, credit card swipe fees have become the third-largest operating expense, just behind ...

This is read by an automated voice. Please report any issues or inconsistencies here. See more from the L.A. Times in Google Search. Set us as preferred L.A.’s Kato just earned its second Michelin ...