Climate change has a clear link to rising foodborne illnesses. Blackouts during heat waves and wildfires are a growing part of the problem.
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Articles on Restaurants
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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.
The future of tipping should be defined by Canadians, not businesses seeking to shift responsibility for worker compensation onto consumers.
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.
In three different experiments, plant-based meal sales rose when there were more menu options.
The claim that workers are simply moving to white-collar sectors obscures structural barriers to labour mobility, including racism and discrimination.
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.
‘Local, organic, sustainable’ are common buzzwords on US restaurant menus now, but it wasn’t always that way. Alice Waters and her restaurant, Chez Panisse, helped put them there.
Tipping has often-overlooked consequences for food service workers. The industry should turn its attention to underlying issues if it wants to ensure a sustainable future.
The COVID-19 pandemic accelerated their spread.
What restaurants, bars and pubs can do to help people happily hand over their data.
Food delivery apps are here to stay. That means governments must support restaurant association efforts to create a no-commission-fee delivery app option — during the pandemic and beyond.
Many people prefer the status quo as they struggle to imagine the alternatives. The pandemic has been the catalyst for urban experiments that have opened our eyes to new possibilities.
Discriminatory zoning and housing policies have concentrated poverty in America along racial lines. As a result, healthy food options are limited in many low-income and Black neighborhoods.
New research suggests there’s often a mismatch between how you respond and what the other person wants to hear.
Experts weigh in on whether they will sit and eat at a restaurant.
Food delivery apps charge significant fees for orders, meaning restaurants already challenged by the pandemic can be squeezed into negative margins to access customers. Will cutting fees help?
Top contributors
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Associate Professor, Food Economics, University of Guelph
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Chester D. Tripp Professor of History, Yale University
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Director, Agri-Food Analytics Lab, Professor in Food Distribution and Policy, Dalhousie University
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Associate Professor in Hospitality, Food and Tourism Management, University of Guelph
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Professor of Food and Beverage Management, Cornell University
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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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Senior Lecturer in Environmental Health, CQUniversity Australia
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Professor and Chief, Infectious Disease, Jacobs School of Medicine and Biomedical Sciences, University at Buffalo
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Lecturer/assistant professor in Marketing, Macquarie University
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Assistant Professor in Marketing, University of Bradford
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Professor of History and Philosophy, and Deputy Dean Research (Faculty of Arts), University of Adelaide
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Professor of Experimental Psychology and Lecturer, University of Oxford
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Lecturer in Science Communication, The University of Western Australia
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Assistant Professor, National Yang Ming Chiao Tung University, Taiwan, Griffith University
