While economic forces have streamlined many global dishes into uniform, predictable formats, pizza continues to thrive in all its messy and delicious variety.
Articles on Dining out
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From Spartan feasts to Sunday brunches, the way we eat has transformed since our hunter-gatherer ancestors first shared meals around the hearth.
When diners were asked why they don’t order plant-based meat dishes, it turns out they have many different reasons.
Tipping seems to be more coercive and less tied to service quality these days.
‘Local, organic, sustainable’ are common buzzwords on US restaurant menus now, but it wasn’t always that way. Alice Waters and her restaurant, Chez Panisse, helped put them there.
Roadsides have long been reserved for parking cars, but the pandemic led to many experiments with other ways of using scarce and valuable public space. We can put it to better and more flexible uses.
The pandemic changed people’s dining-out experience, with takeout becoming more common. But since dining out became fashionable in the 18th century, how and where people go to eat has been evolving.
Many people prefer the status quo as they struggle to imagine the alternatives. The pandemic has been the catalyst for urban experiments that have opened our eyes to new possibilities.
New research suggests there’s often a mismatch between how you respond and what the other person wants to hear.
Distancing rules will make life very difficult for smaller bars, cafes and restaurants. Our streets can be modified quickly to help save an important part of the life of cities and their economies.
Heterosexual male diners can be particularly swayed by the attractiveness of their servers. Good food will taste better and lousy food will taste worse in the presence of attractive female servers.
Restaurants are playing an increasingly influential role in how we live. We not only patronize them more often, they also influence our choices at the grocery store.
Minimum wages increases in jurisdictions across North America could have a big impact on the restaurant industry. Here’s how restaurants are trying to adapt.
Restaurant tipping came to North America in the early 20th century and has become well-established here even as the practice is less common in the U.K. and Europe. Is it time to rethink it?
Top contributors
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Professor, Food Economics, University of Guelph
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Associate Professor in Hospitality, Food and Tourism Management, University of Guelph
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Assistant Professor of Marketing, Simon Fraser University
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Chester D. Tripp Professor of History, Yale University
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Research Professor in Tourism, School of Business, The University of Queensland
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Assistant Professor, Department of Global Studies; Director of Food Studies, University of Oregon
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Research Fellow, Social Marketing, Griffith University
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Ben L. Fryrear Chair in Marketing and Associate Professor of Business Administration, University of Pittsburgh
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Vice-Chancellor's Research Fellow, Centre for Urban Research, RMIT University
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Associate Professor, Institute for Statistics and Mathematics, Vienna University of Economics and Business
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Associate Professor of Marketing, BI Norwegian Business School
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Program Impact Manager, Transport at Climateworks Centre & PhD Candidate, Centre for Urban Research, Climateworks Centre
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Associate Professor of Marketing, University of Richmond
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Professor of Architecture and Urban Design, The University of Melbourne
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Associate Professor, School of Architecture and Urban Design, RMIT University