Chef Andy Beynon takes us on a tour inside the kitchen of his Michelin-star restaurant, Behind, in London.

There is a lot of thought that goes into every aspect of running a restaurant, including how to subtly influence diners to ...

Whether you’re paging through a leatherbound tome in a white-tablecloth restaurant or squinting at a chalkboard in a buzzy wine bar, it’s helpful to know what to look for — and the red flags to avoid.