If all goes well, Albert Hall expects to one day pay off a $585,000 debt on his restaurant and knock out a little extra for retirement down the road. But in a business this volatile, nothing’s a certainty. Which is why planning for retirement—a dicey venture for anybody these days—is so important for Hall and many others like him. We talked to Hall and two other restaurant owners who need a little help ensuring a comfortable financial future. Then we brought in a group of personal finance experts...

A universe apart from the ethnic mom-and-pop eateries stateside, a first encounter with Asia can stagger even sophisticated food professionals. “Tsukiji fish market in Tokyo is a life-changing moment for any chef,” declares Anthony Bourdain, author of the irreverent “Kitchen Confidential,” whose wanderlust has spawned TV series such as “A Cook's Tour” for the Food Network and “Anthony Bourdain: No Reservations” for the Travel Channel. "Nothing ever rocked my world like that. I didn’t know there was so much fish in the sea."

Sensuous mouth, slender neck, graceful shoulders, sleek body, a lovely punt. The wine bottle. It’s an elegant package indeed. United States glass manufacturers alone will ship over 2 billion wine bottles this year, according to the Glass Packaging Institute. And that’s nothing; Italy and France each produce about double the amount of wine that American wineries do. It all amounts to a lot of glass. Especially considering that it wasn’t until the 20th century that wine packaged in bottles even appeared on retailers’ shelves...

If John Merlino were a gymnast, his event would be the balance beam. At 42, the corporate executive chef and R&D director for Claim Jumper walks a fine line between tradition and trend. On one side, there is the long-running success of a much-loved 30-year-old brand; on the other, fast-moving food trends and changing consumer expectations. One wobble, and the contest could be lost.