People

Once Novel Offal Is at Home on Menus Everywhere

7 years ago

Offal, or organ meat, is trendy. It's also delicious and a responsible way for a restaurant to use the whole animal — both of which we're happy to get behind.

What Danny Meyer’s Martina Means for Restaurants Everywhere

7 years ago

Any restaurant opening from Union Square Hospitality Group is one to watch. Operations at Martina, which its chef calls "fine-casual," are a look at current industry trends set to go big.

April Bloomfield and Ken Friedman Aim for a Late-Night Crowd at New L.A. Restaurant

7 years ago

New York's Spotted Pig and San Francisco's Tosca Cafe do well at attracting a late-night, industry crowd. Will be interesting to watch how this translates to a town known for its exclusivity and in-crowd.

How Uber Eats Works with Restaurants

7 years ago

Hungry people will be loyal to the delivery app that gets them their food fastest, period. UberEats touts algorithms, analytics, and a little bit of the human touch in its work with restaurants.

Restaurant Jobs Are Increasing, Why Is That Bad?

7 years ago

“Bizarre Foods” Goes Beyond Bizarre Foods, According to Host Andrew Zimmern

8 years ago

Anthony Bourdain has forever changed the scope and style of food television. His influence is at play here, too, but if Zimmern wants to shed his show's bug-eating image, perhaps consider a name change?

Social Media Commentary Is Now an Expected Part of the Story

8 years ago

The story doesn't end when a piece is published. Instead, it's become the beginning of the story as chefs, restaurateurs, and others offer immediate opinions on food features.

Pizza Hut Bets More Drivers and Better Algorithms Will Help Business

8 years ago

This strategy is in direct opposition to the one we've seen from other fast-food chains who work alongside existing delivery services. Delivery is Pizza Hut's bread-and-butter, though, so make sense for them to work to control the entire process.