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

People

People

The French Pastry Chef Innovating Despite Tradition

6 years 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

6 years 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

6 years 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

6 years 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

6 years 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

6 years 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Tipping is seen by some as an outdated concept in America, and a few vanguard restaurateurs have been trying to change how employees are compensated.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

6 years 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?

6 years 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

6 years 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

7 years ago

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

Independents

John Besh to Leave Besh Restaurant Group After Sexual Harassment Allegations

7 years ago

There's a sense throughout the restaurant industry that this is the first of many allegations, as well as an opportunity to reset the lopsided dynamics within the industry that allow cultures like this to thrive.

People

Video: Noma’s René Redzepi Hates Routine

7 years ago

How does one of the best chefs in the world keep from falling into the routine of his own success? By challenging the notion of a restaurant, tirelessly iterating on new ideas, and working hard to push himself well out of his comfort zone.

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