Yes, pandemic recovery continues to eat up hospitality operating costs. But many new, affordable, and accessible health insurance options exist. To help you navigate the overwhelming health insurance process, we spoke to owners and organizers about options they’ve seen work best. What benefits will staff utilize? What budget considerations should you take into account? Here are points to consider.

Ready to make your kitchen a happy place? These new cookbooks nourish body, mind, and soul.

Does the all-day cafe model help or hurt chefs given how the pandemic has transformed hospitality? Operators around the country weigh in.

What modifications to the menu, space, safety and service would increase the pool of customers to sit, stay and be merry? Take in some trends and tips from these leaders of the pack.

As chefs blur the lines that separate one country’s food from another, Singaporean cuisine is poised to gain ground. It’s the ultimate amalgam of Asian cooking.

A 2016 National Restaurant Association report shows that immigrant-owned restaurants make up 29 percent of the restaurant and hotel sector. I feature four family-run immigrant restaurants in this article for Plate magazine.

What is umami and how do chefs use exciting ingredients with it to flavor-bomb their dishes? Find out — plus tap some of their favorite umami-loaded recipes!

Chefs embrace the theatre that live-fire cooking imparts. Here’s how to bring the flavor into your restaurant.

What Indian ingredients can Indian chefs not live without? Stock up your pantry, get the Indian bread lingo, and cook Indian chef recipes in this all-around primer on Indian ingredients!

“As a high-risk disabled food writer, I have mourned as the disabled community suffered blows and as chefs I admire permanently closed their doors. But I’ve also eagerly scrolled the menus available to us at home during the pandemic, knowing we have to get it while we can.”

What staple Vietnamese ingredients do Vietnamese chefs love in sweet and savory dishes? Find out — plus tap some of their favorite Vietnamese recipes!

How did becoming disabled teach chef Eli Kulp about resiliency? And what can able-bodied chefs struggling through the Covid pandemic learn from him?

How are the chefs of New York’s Asian Food Mafia faring under Covid-19 virus quarantine? Some worse than others.

What alternative flours for baking and cooking do chefs reach for? And what alternative flour recipes do they urge you to try at home? Read this fascinating primer on alternative flours for the full scoop!

How can family-style meals cushion the blow of dine-in shutdowns for chefs during Covid? Read for hospitality insight and actionable steps.

My friend, the great chef Floyd Cardoz, died of the Covid-19 virus in March of 2020. This tribute in Plate magazine celebrates the heart behind his food.

Bloodroot, a vegan, feminist, activist restaurant, owned by lesbians Selma Miriam and Noel Furie in Bridgeport, Connecticut, has thrived for 42 years. Now Miriam and Furie fear for the current state of both politics and political food, and worry whether the torch they've carried will be blown out.

How does a successful chef know when it’s time to close? Robert Stehling shares his adventure to hospitality wellness in this digital feature for Plate magazine.

The Minneapolis chef reflects on his mentors, Daniel Boulud and Thomas Keller, and how they helped guide him through the rocky, early days of his acclaimed restaurant.

Many of the era's dishes are characterized by a lack of seasoning, abundance of root vegetables and overcooked meats. Oh, and there's a delicacy called "Cold Ham Cake.”