Hiring managers in the food service industry often emphasize the importance of finding the right “fit” when hiring new employees. But does everyone have the same chance to fit in?
Articles on Restaurants
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A Miami nightclub owner and restaurateur has been adding star power to his class on entrepreneurship and hospitality.
When diners were asked why they don’t order plant-based meat dishes, it turns out they have many different reasons.
Celebrity chef Gordon Ramsay recently pilloried these institutions for saddling students with debt prior to sending them off into a low-wage industry. But many graduates have no regrets.
Stress, poor pay and job insecurity are driving professional chefs away from the hospitality industry in Australia and New Zealand. Tourism is also feeling the impact of the looming skill shortage.
Tipping seems to be more coercive and less tied to service quality these days.
Canada is seen as leading the way in banning single-use plastics. But how comprehensive are these actions, and how realistic is the dream of a zero-waste future?
Immigrant chefs and cuisines are often constrained by Eurocentric definitions of what constitutes good food. As immigrant groups become more assimilated into US culture, so does their food.
Barbara Lynch’s alleged bullying of her employees is only the latest in a string of high-profile chef scandals. Two scholars explore how this behavior became normalized in kitchens across the US.
Truffles are one of the world’s most expensive foods and climate crisis is changing the way they grow.
The Menu’s real horror comes from the ways food, eating, and cooking lose their carnal pleasures under capitalism.
Tipping isn’t going to disappear anytime soon, but provinces can do more to protect servers.
As the cost of living continues to rise, the amount Canadians are being asked to tip is also increasing due to a phenomenon known as tip inflation.
A despotic chef reveals the theatre, terror and class divides of haute cuisine.
Climate change has a clear link to rising foodborne illnesses. Blackouts during heat waves and wildfires are a growing part of the problem.
As the ocean temperature rises, many marine species are moving toward the north and south poles in search of cooler waters, thus rewriting the menus of seafood restaurants on the West Coast of Canada.
The future of tipping should be defined by Canadians, not businesses seeking to shift responsibility for worker compensation onto consumers.
Delivery services and cafes commonly prompt customers to leave a specific tip – for example, 15%, 20%, 25% – at the point of sale rather than after completing the service.
The constantly changing COVID-19 rules can be frustrating. But this pandemic is like no other public health crisis in history. It is better to think of the virus and US responses the way we think about hurricanes.
In three different experiments, plant-based meal sales rose when there were more menu options.
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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Chester D. Tripp Professor of History, Yale University
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Director, Agri-Food Analytics Lab, Professor in Food Distribution and Policy, Dalhousie University
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Assistant Professor of Sociology, University of Hawaii at Hilo
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Senior Lecturer in Marketing, University of Kent
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Enseignante-chercheuse, GEM
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Sc.D. candidate in the Department of Nutrition, Harvard University
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Professor, Dept of Food, Agricultural and Resource Economics, University of Guelph
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Professor of Food and Beverage Management, Cornell University
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Professor of Food and Hospitality Management, Drexel University
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Senior Lecturer in Environmental Health, CQUniversity Australia
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Senior Lecturer in Marketing, Macquarie University
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Professor and Chief, Infectious Disease, Jacobs School of Medicine and Biomedical Sciences, University at Buffalo
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Cultural Digital Collections Manager, University of Florida