Are Taprooms Killing The Corner Bar?

Are Taprooms Killing The Corner Bar?

Brigid Sweeney | Crain's Chicago Business | February 9, 2018 Jason Klein and Brad Shaffer, buddies since their 9-year-old hockey-playing days in the northwest suburbs, started talking about opening a bar in 2009. But after assessing the competitive landscape and the...

read more
High-End London Restaurant Launches Uber-Style Pricing Model

High-End London Restaurant Launches Uber-Style Pricing Model

Samantha Raphelson | NPR | February 6, 2018 If you've ever tried to catch an Uber on a rainy day during rush hour or after the ball drops on New Year's Eve, you're familiar with dynamic pricing. That's when the price of a ride costs more or less depending on the...

read more
Restaurateurs Cultivate More Than Food By Operating Farms

Restaurateurs Cultivate More Than Food By Operating Farms

Mark Hamstra | Restaurant Hospitality | January 19, 2018 Restaurateurs who operate farms are growing more than just fruits and vegetables. They’re also cultivating the ability to tell stories around the dishes that incorporate their harvests. Operators have long...

read more
Should Restaurants Charge You If You Book And Don’t Turn Up?

Should Restaurants Charge You If You Book And Don’t Turn Up?

Vivienne Clarke | The Irish Times | January 8, 2018 Restaurant owners have been urged to take non-refundable deposits from customers, in order to halt the growing problem of “no-shows”. The Restaurants Association of Ireland is calling on its members to take the...

read more
How America Dined In 2017

How America Dined In 2017

Hillary Dixler Canavan | Eater | December 28, 2017 As the unhinged, oft-lamented year 2017 careens toward its merciful end, Eater takes a look back at what actually happened in North America’s dining capitals. Despite what commenters on Facebook would prefer, politics...

read more
Meet the Investors Funding the Fast-Casual Boom

Meet the Investors Funding the Fast-Casual Boom

Andrea Strong | Eater | December 13, 2017 In early October, Danny Meyer made a big announcement. It wasn’t about tipping, or another iteration of the Shake Shack hot chicken sandwich. This one was different. He would be entering the world of private finance, starting...

read more
The Inflated Promise of the American Food Hall

The Inflated Promise of the American Food Hall

Elizabeth Dunn | The New Yorker | November 29th, 2017 In 2010, the chef Todd English opened an indoor market in the basement of the Plaza Hotel, in Manhattan. Back then, the term “food hall” was still largely alien to many Americans. It belonged to Britain, to...

read more
Interest In Buying Restaurants Persists, Despite Weak Sales

Interest In Buying Restaurants Persists, Despite Weak Sales

Jonathan Maze | Nation's Restaurant News | November 15th, 2017 Declining same-store sales and traffic, and growing fears of an upcoming recession, have not scared off investors in restaurant concepts and franchisees, bidding up the prices for companies well past...

read more
Big Data Dining: Where Everybody Knows Your Name

Big Data Dining: Where Everybody Knows Your Name

Mark Caro | Chicago Magazine | November 13th, 2017 They find your photo online and study it so they’ll recognize you when you walk in the door. They Google you and check you out on LinkedIn, Facebook, and Instagram to see what you do for a living and to take note of...

read more
Restaurants Put The Brakes On Growth

Restaurants Put The Brakes On Growth

Jonathan Maze | Nation's Restaurant News | November 10th, 2017 Chains are slowing growth and cutting units in 2017 amid weak sales and traffic. After years of seemingly unstoppable growth, the restaurant industry has stepped on the brakes in 2017. Several chains in...

read more