Kids may have little appetites, but they can be big business for restaurant operators. The trick is figuring out what the current generation of pint-sized diners — and the grownups who order for them ...

Picture this. It’s the Roaring ’20s, Prohibition is in full swing, and restaurants are scrambling. They lost booze revenue, and suddenly a bright idea emerges: “Kids menus.” Cue the crayons, ...

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 & ...