McDonald’s Spent $50 Million on TV Advertising in April

Papa John’s Claims It’s Still on Track Despite More Losses

Google Wants to Tell You What to Eat

News

People

Chef Marcus Samuelsson Talks His New Series, ‘No Passport Required’

6 years ago

All you need to appreciate Eater’s new series on PBS is a willingness to listen. A decent appetite won’t hurt, though—not only for delicious food, but for knowledge and understanding of other, often marginalized, cultures, possibly in your own city.

Strategy

P.F. Chang’s Owner Is Looking to Sell the Struggling Restaurant Brand

6 years ago

Under owner Centerbridge, P.F. Chang's has plummeted from a pretty solid casual concept with quality food to, well, the opposite. In a just world the PE firm will be punished financially for its poor choices.

People

Training Chefs to Be Policy Advocates (and Activists, Too)

6 years ago

We like to think chefs, restaurateurs, and political minds all want what's best for workers in the industry. In some cases, all it takes is a bit of education to get everyone on the same page.

Tech

Event Management Software Company Gather Acquires EventUp Listings Marketplace

6 years ago

Private events and group bookings carry huge potential value for restaurants, but managing the process can be costly, in time and dollars. Leaning on smart technology is a good move for restaurants and other businesses that place a lot of value on these events.

Operations

Ex-Deliveroo Exec Tests Branded Ghost Kitchens in Paris

6 years ago

We're not going to say that if it doesn't work in New York, it won't work elsewhere. So we'll just suggest that this Paris operation work hard not to underestimate labor or logistics and think seriously about pricing as well.

Chains

Chipotle’s Revised Strategy: Closing Stores and Launching Loyalty

6 years ago

The team has clearly identified what needs to be fixed at Chipotle. Now, it's a matter of rolling out those changes and making sure that customers approve.

Operations

San Francisco Restaurants Can’t Afford Waitstaff

6 years ago

Whatever you call it, this fine casual, fine fast, counter service model of business is working — in SF and beyond.

Operations

New York’s Tipped Minimum Wage Debate Reaches a Critical Mass

6 years ago

How restaurants compensate their employees in New York City and other markets is going to change radically in the coming years. The real question is how much chaos will exist during this period and how much harm will come to workers and the restaurants that employ them.

Chains

Can the Best Part of the Muffin Save McDonald’s Breakfast?

6 years ago

The chain's all-day breakfast announcement was great press, but McDonald's hasn't done much beyond pushing its tried-and-true favorites to an all-day crowd.

Food

Restaurants Navigate the Rough Waters Between Sourcing and the Seafood Industry

6 years ago

As mounting issues surround seafood traceability and overfishing, sourcing sustainably caught fish and responsibly farmed shellfish is more important (and challenging) than ever for restaurateurs.

Independents

Wall Street’s Newest Hot Commodity: The $185 Wagyu Steak Sando

6 years ago

Would you pay $185 for a "sando"? The fast-casualization of American dining is something else.

Food

Restaurants Flip the Script With Table-to-Farm Dining

6 years ago

Opening culinary operations on farm grounds can be a risk, but -- when done well -- minimizes costs, lessens waste, and furthers consumers' dedication to local, ethically sourced cuisine.

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