Tables and Takings

Openings & closingsNew openings Closures Relocations and expansions Chef moves Concept changes Pop-ups and residenciesCitiesNew York Los Angeles Chicago San Francisco Bay Area Houston Miami Austin Seattle Portland Philadelphia Boston Washington DC Toronto Montreal Vancouver Mexico City Nashville New Orleans Atlanta Denver San Diego Las Vegas Minneapolis Detroit Charleston Phoenix Honolulu Calgary Ottawa Guadalajara MonterreyDining outhow the systems work hard-to-get tables Tasting menus and prix fixe Walk-ins and bar seats Tipping and service charges Dietary requirements and allergies Dining with kids Solo dining Menu pricing decoded How Resy, OpenTable and Tock actually release tables Deposits, cancellation fees and no-show charges Corkage policies and what to ask Private dining and large groups Step-free access, seating and accessibility Noise levels and where to sit for a conversation Halal, kosher and vegan options Gluten free and cross contamination questions to ask Reservation resale and botsThe businessMargins and why restaurants fail Labour costs and staffing Menu engineering and pricing Food cost and supplier inflation Rent and lease terms Delivery platform economics and commission Tipped minimum wage and service charge models Restaurant groups and expansion Private equity in hospitality Ghost kitchens and virtual brands Toast Square Resy OS Credit card surcharges and service fees on the bill Liquor licence costs and transfers Health inspection scores and what they mean Tariffs and imported ingredient costs Minimum wage changes by city Restaurant Weeks and demand engineering Landlord disputes and lease guaranteesRecognitionMichelin Guide North America James Beard Awards World's 50 Best Local critics and city lists How guides actually choose Star losses and gains Michelin Bib Gourmand Michelin Green Star Texas Atlanta Colorado American South Quebec James Beard Foundation semifinalists and finalists James Beard America's Classics Eater 38 lists by city The New York Times top restaurants list Canada's 100 Best Restaurants Latin America's 50 Best RestaurantsNewsCuisinesMexican and Tex-Mex Sichuan Cantonese Hunan Shanghainese sushi izakaya ramen yakitori Korean and Korean barbecue Thai, Vietnamese and Filipino Indian regional and Indian-American Italian and Italian-American French bistro and brasserie Middle Eastern and Levantine Ethiopian, West African and Caribbean Peruvian and Nikkei Southern, soul food and Lowcountry Texas Kansas City Carolina Memphis Alabama New York Neapolitan Detroit Chicago deep dish New Haven Steakhouses, seafood and raw bars Delis, bagels and dinersDrinkWine lists, markups and corkage Sommeliers and how a list is built Cocktail bars and beverage programmes Natural wine Zero proof and non-alcoholic menus Beer lists and taprooms serving food Liquor licensing and BYOB rules by state Last call and late night service

Concept changes

Concept changes - reporting from Tables and Takings.

No articles filed here yet. New reporting appears as it is published.

Tables and Takings covers Restaurants & Dining.

About · Editorial policy · Privacy · Contact · RSS

© 2026 tablesandtakings.com. Independent publication. All articles are written from reported sources, which are linked on every page.