While economic forces have streamlined many global dishes into uniform, predictable formats, pizza continues to thrive in all its messy and delicious variety.
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Ownership structure matters.
New research on food-ordering kiosks introduces the social dynamics at play and offers alternatives for designing a more effective and customer-friendly self-service process.
Tipping isn’t going to disappear anytime soon, but provinces can do more to protect servers.
Should the chronic hiring struggles of Canadian restaurants be referred to as a labour shortage, or can it be more accurately portrayed as a retention issue fuelled by a lack of decent work?
Dining out can be risky and stressful for people with allergies, in part because many restaurant employees lack the training, skills and confidence to manage food allergies safely and effectively.
Food delivery apps are here to stay. That means governments must support restaurant association efforts to create a no-commission-fee delivery app option — during the pandemic and beyond.
Cities have long resisted the public demand for street food vendors, but the pandemic may reverse those restrictions for good.
Food delivery apps charge significant fees for orders, meaning restaurants already challenged by the pandemic can be squeezed into negative margins to access customers. Will cutting fees help?
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.
The restaurant industry as a whole hasn’t been a huge supporter of the fight to increase minimum wage – but it should be.
Who has the right to cook ‘ethnic’ food? And why do Western chefs tend to win all the top awards? The answer: it’s complicated.
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.
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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Researcher and project officer, University of Sydney
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Professor, Dept of Food, Agricultural and Resource Economics, University of Guelph
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PhD Candidate, Industrial and Organizational Psychology, University of Calgary
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Associate Professor, Department of Psychology, University of Calgary
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Clinical Professor of Law, University of Chicago
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Vice-Chancellor's Research Fellow, Centre for Urban Research, RMIT University
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PhD Student, Organizational Leadership, University of Guelph
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Associate Professor of Human Ecology, University of California, Davis
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Assistant Professor, Organizational Behavior & Human Resource Management, Wilfrid Laurier University
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Professeur adjoint, Institut national de la recherche scientifique (INRS)
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Culinary Projects Lead, University of Guelph
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Professor of Human Resources and Organizational Behaviour, University of Saskatchewan
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Assistant Professor of Hospitality and Tourism Management, Hong Kong Polytechnic University