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?
Training restaurants housed inside prison walls and staffed by inmates are reducing recidivism rates and winning praise from diners overseas. Should we try them in New Zealand?
Why UK government would have been wiser to either stick to pure business subsidies or offer its August restaurant scheme seven days a week.
Contact tracing may be around for years, but it’s not going to work if privacy concerns are not addressed.
Eating at a restaurant and want to stay COVID safe? Check to see if staff are sanitising surfaces, wearing masks, using contactless payment, and spacing out customers.
Hip food offerings can signal that a neighborhood is gentrifying – especially when they repackage traditional foods for wealthy white eaters.
More than 200 scientists wrote to the World Health Organization, warning about aerosol transmission of the coronavirus.
Restaurants are reopening – but dining out is likely to be very different.