Priya Krishna

The city’s booming economy is attracting a flock of luxury restaurants from other cities. Is that a good thing for local cuisine?

These added-on fees confuse diners and even employees, but more owners are relying on them to help make a tough business work.

The fastest-growing dessert chain in the United States has sweets lovers divided. But the debate is great for business.

Americans are increasingly turning to “buy now, pay later” services for food and other everyday essentials. And there are signs that the practice is putting…

A sleek newcomer, the Pina Pro, is appearing on droves of outdoor tables in New York — and sometimes disappearing, as diners fall for its…

Joy Baking Group has cornered much of the market with one guiding principle: When it comes to cones, people want what they know.

A number of restaurants are betting that Americans want to get gussied up again, but not everyone is thrilled about the fashion screening.

As culinary programs dwindle and restaurants hunt for help, these local campuses are adding state-of-the-art cooking schools at a friendly price.

Roni Mazumdar and Chintan Pandya, of the restaurants Adda and Dhamaka in New York City, have big plans for fast-casual Indian food.