Stress, poor pay and job insecurity are driving professional chefs away from the hospitality industry in Australia and New Zealand. Tourism is also feeling the impact of the looming skill shortage.
Canada is seen as leading the way in banning single-use plastics. But how comprehensive are these actions, and how realistic is the dream of a zero-waste future?
Immigrant chefs and cuisines are often constrained by Eurocentric definitions of what constitutes good food. As immigrant groups become more assimilated into US culture, so does their food.
Barbara Lynch’s alleged bullying of her employees is only the latest in a string of high-profile chef scandals. Two scholars explore how this behavior became normalized in kitchens across the US.
As the ocean temperature rises, many marine species are moving toward the north and south poles in search of cooler waters, thus rewriting the menus of seafood restaurants on the West Coast of Canada.
Delivery services and cafes commonly prompt customers to leave a specific tip – for example, 15%, 20%, 25% – at the point of sale rather than after completing the service.
The constantly changing COVID-19 rules can be frustrating. But this pandemic is like no other public health crisis in history. It is better to think of the virus and US responses the way we think about hurricanes.
Should the chronic hiring struggles of Canadian restaurants be referred to as a labour shortage, or can it be more accurately portrayed as a retention issue fuelled by a lack of decent work?
Dining out can be risky and stressful for people with allergies, in part because many restaurant employees lack the training, skills and confidence to manage food allergies safely and effectively.
The first restaurants in Paris were based on the medicinal powers of soup, but these establishments soon transformed into the temples to gastronomy we know today.