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

Skift Table Originals

Food

Interview: Chef JJ Johnson and the Making of a Modern Chef

6 years ago

A chef-led quick service restaurant means that Johnson's take on bowls is one of the few in the genre we are actually excited to dig into.

Strategy

Chef Thomas Keller on Creating Destination Restaurants

6 years ago

It's a whole different ballgame between Yountville, CA and New York City's Hudson Yards.

Design

The L.A. Restaurant and Bar Group Building Its Future on the Past

6 years ago

It takes time, money and a lot of patience to renovate and restore a historic bar or restaurant. The Los Angeles-based 1933 Group has learned how to jump hurdles and forge new roads in keeping “old Hollywood” alive.

People

The Restaurateur Encouraging a Healthy Workplace

6 years ago

Culture around harassment and fair treatment in the restaurant industry and beyond is changing — but it takes effort and action to continue to move toward a post-harassment ideal.

Tech

OpenTable Wants to Own Data-Based Dining

6 years ago

OpenTable has lost ground to rivals over the last few years, but the company is looking to leverage its scale and experience in the space to become a data-fueled recommendation engine for diners and a source of quality intelligence for restaurant operators.

Tech

Square Sees Traction for Its Full-Service Restaurant Payment Service

6 years ago

Square seems pretty pleased with the uptake for its new full-service product. Legacy software companies have some serious competition.

Operations

The Best Ways to Create a Family Environment Among Restaurant Staff

6 years ago

Mentorship and support are vital for restaurants looking to develop their own talent from within. Authenticity and passion, though, can be hard to find in markets with competitive wages.

Independents

Inside Girl & The Goat’s Successful Chef-Restaurateur Partnership

6 years ago

Restaurateur Kevin Boehm and chef Stephanie Izard clearly get on very well, and seem to have a great understanding about how to get the best out of one another.

Food

What to Expect From ThinkFoodGroup’s Upcoming Hudson Yards Food Hall

6 years ago

ThinkFoodGroup's Hudson Yards project is pretty ambitious but if it manages to tell an authentic Spanish food story then it will likely be a success.

Independents

Tips From a 104-Year-Old Food Business on Staying Relevant

6 years ago

When taking on a business with such a storied history, there's always a balancing act between looking backwards and looking forwards. Russ & Daughters is a New York institution and one to which its customers feel a deep attachment.

Tech

Resy CEO Ben Leventhal on Restaurant Tech’s Connected Future

6 years ago

Resy wants to solve the technical problems that frustrate the people running restaurants. Personalization is one thing, but the real value will be created by software platforms that talk to each other.

Tech

Why Grubhub Is Looking Beyond Delivery

6 years ago

Grubhub wants to move beyond delivery through its LevelUp partnership and other partnerships with fast-food chains. Making life easier for restaurateurs through point-of-sale integrations that are easy to use, though, will help it differentiate from its competitors among its restaurant partners.

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