It’s hard to eat while wearing a face mask, and social distancing isn’t easy in restaurants’ normally tight quarters. An infectious disease expert offers some tips on what to look for to stay safe.
Academic rigour, journalistic flair
Articles on Restaurants
Displaying 41 - 60 of 77 articles
What if lingering in a shop or restaurant is the last thing on your mind? COVID-19 is rewriting the rules of retail.
We sorely miss our regular haunts during the coronavirus lockdown not only because we like them but also because a healthy society needs places where people can gather, mix and mingle.
Restaurants have always been about more than feeding city residents. During the 1918 flu pandemic, they were kept open as sites of social solidarity.
The restaurant industry as a whole hasn’t been a huge supporter of the fight to increase minimum wage – but it should be.
British people are increasingly eating out. Menu labelleling is a way to ensure they make healthy choices.
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?
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Top contributors
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Professor, Food Economics, University of Guelph
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Associate Professor in Hospitality, Food and Tourism Management, University of Guelph
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Director, Agri-Food Analytics Lab, Professor in Food Distribution and Policy, Dalhousie University
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Chester D. Tripp Professor of History, Yale University
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Senior Lecturer in Environmental Health, CQUniversity Australia
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Senior Lecturer in Marketing, University of Kent
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Lecturer/assistant professor in Marketing, Macquarie University
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Professor of Food and Beverage Management, Cornell University
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Assistant Professor of Sociology, University of Hawaii at Hilo
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Sc.D. candidate in the Department of Nutrition, Harvard University
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Professor, Dept of Food, Agricultural and Resource Economics, University of Guelph
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Professor and Chief, Infectious Disease, Jacobs School of Medicine and Biomedical Sciences, University at Buffalo
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Associate Professor of Psychology, University of Tennessee
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Assistant Professor of Social and Behavioral Sciences and Nutrition, University of Pennsylvania
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Senior Lecturer in Science Communication, The University of Western Australia
