People

People

Chefs Look Beyond Cookware, Building Lifestyle Businesses

1 year ago

Chefs and the restaurants they create are firmly ensconced in pop culture — so much so that they've made the leap into fashion. We sure did pay $45 for a t-shirt from this collection.

People

This Year’s Eater Awards Have an Activist Edge

1 year ago

There's a progressive theme in many of Eater's national awards this year, helping to prove that food, people, and politics are inseparable.

People

The French Pastry Chef Innovating Despite Tradition

1 year ago

There's not a great deal of room to experiment at the top of French cooking. Perhaps it will be a pastry chef that shows them it's possible to think beyond the limits of tradition.

People

Why Chipotle’s New CEO Shouldn’t Be Like Chipotle’s Old CEO

1 year ago

Chipotle has proved its mission-focused brand can pull in diners. It just hasn't demonstrated the leadership necessary to grow the brand beyond its current size.

Chains

Chipotle Founder Will Leave CEO Role After Failing to Reverse Slump

1 year ago

A smart move by Ells who can walk away from his company knowing he started the fast casual wave that has reshaped the restaurant industry.

Sponsored

What It’s Like to Run a Kitchen in the Middle of Nowhere

1 year ago

McMurdo Station is a U.S. research center in Antarctica that houses the largest community on the continent—the population swells to over 1,000 in the summer—and a lot of logistics go into feeding employees literally in the middle of nowhere.

Independents

Fellow Chefs Name Michel Troisgros the World’s Best Chef

1 year ago

Good for Troisgros, but we'd also be interested in a list like this where holding two or more Michelin stars is not the qualification necessary to participate.

Sponsored

Insights on Today’s Tipping Economy from an Employee Perspective

1 year ago

Tipping is seen by some as an outdated concept in America, and a few vanguard restaurateurs have been trying to change how employees are compensated. But old habits die hard for both servers and customers.

Operations

To Better Understand Inflation in the U.S., Look at Prices on Menus

1 year ago

The wrench in this theory, of course, is that there may just be too many restaurants right now.

People

Is the Restaurant Hiring Boom Stalling?

1 year ago

Restaurant jobs are good, but unless they’re increasing at a steady pace along with other types of work we’re talking about a bubble, not labor shift.

People

The Chef Behind Sushi Landmark Masa Turns His Attention to Steak and Fried Chicken

1 year ago

Takayama’s approach to creating multiple dining experiences under one roof is appealing and it will be very interesting to see how it pans out.

People

Video: Danny Meyer Talks Change, Technology and Hugging Millennials

1 year ago

The good news is everyone loves food. The bad news is that competition is fierce and the business of dining out is delicate.