Finding a place to eat in a new city can be daunting. Economics and big data have a few tips to find the right place.
Facebook claims its new cryptocurrency will bring financial inclusion and opportunity to billions, pushing cash further to the fringes. Is that a good thing?
Chain restaurants are as authentic to the British food world as the inns and taverns of the 18th century.
Studies show a weak relationship between tip amounts and quality of service. But the color gold seems to have a way of making diners feel wealthier – and more generous.
Almost one in five Canadians are going meatless or eating far less meat. But most establishments aren't actually targeting vegetarians or vegans; they're chasing "flexitarians." Here’s why.
With the rising influence of celebrity chefs around the world, do restaurants have responsibilities to promote more ethical forms of eating?
Research shows that when Americans are aware of the scale of food waste, and how much energy and water are used to produce food, they support measures to reduce the problem.
Heterosexual male diners can be particularly swayed by the attractiveness of their servers. Good food will taste better and lousy food will taste worse in the presence of attractive female servers.
Things and experiences that once seemed so enjoyable usually grow dull over time, something known as hedonic adaptation. Chopsticks offer one way to get some of that pleasure back.
Restaurants are playing an increasingly influential role in how we live. We not only patronize them more often, they also influence our choices at the grocery store.
Time to put calories on the menu.
Minimum wages increases in jurisdictions across North America could have a big impact on the restaurant industry. Here's how restaurants are trying to adapt.
Canadians are increasingly invested in their food -- where it comes from, how it's produced, and whether it's healthy. Here are some predicted food trends for 2018.
Some observers say we should eliminate tipping in restaurants because of the negative impact on workers. But how do customers feel about that?
According to a new study, there's a big gap between how much we think we spend on eating out and how much we're actually spending.
Restaurant tipping came to North America in the early 20th century and has become well-established here even as the practice is less common in the U.K. and Europe. Is it time to rethink it?
We need to delve into the mucky complexities of fats, oils and greases in and beyond the home.
Five food experts peer under the bread to plumb the histories of the country's unique sandwiches, from favorites like tuna fish to lesser-known fare like the woodcock.
Family farms, restaurants, other food businesses and the rural economy will suffer under federal tax proposals for small businesses,
Research suggests that taking a photo of your food makes it taste better.