The claim that workers are simply moving to white-collar sectors obscures structural barriers to labour mobility, including racism and discrimination.
Articles on Restaurants
Displaying 41 - 60 of 100 articles
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.
The first restaurants in Paris were based on the medicinal powers of soup, but these establishments soon transformed into the temples to gastronomy we know today.
‘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.
Tipping has often-overlooked consequences for food service workers. The industry should turn its attention to underlying issues if it wants to ensure a sustainable future.
The COVID-19 pandemic accelerated their spread.
What restaurants, bars and pubs can do to help people happily hand over their data.
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.
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.
Discriminatory zoning and housing policies have concentrated poverty in America along racial lines. As a result, healthy food options are limited in many low-income and Black neighborhoods.
New research suggests there’s often a mismatch between how you respond and what the other person wants to hear.
Experts weigh in on whether they will sit and eat at a restaurant.
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?
Training restaurants housed inside prison walls and staffed by inmates are reducing recidivism rates and winning praise from diners overseas. Should we try them in New Zealand?
Why UK government would have been wiser to either stick to pure business subsidies or offer its August restaurant scheme seven days a week.
Contact tracing may be around for years, but it’s not going to work if privacy concerns are not addressed.
Eating at a restaurant and want to stay COVID safe? Check to see if staff are sanitising surfaces, wearing masks, using contactless payment, and spacing out customers.
Hip food offerings can signal that a neighborhood is gentrifying – especially when they repackage traditional foods for wealthy white eaters.
More than 200 scientists wrote to the World Health Organization, warning about aerosol transmission of the coronavirus.
Top contributors
-
Professor, Food Economics, University of Guelph
-
Associate Professor in Hospitality, Food and Tourism Management, University of Guelph
-
Chester D. Tripp Professor of History, Yale University
-
Director, Agri-Food Analytics Lab, Professor in Food Distribution and Policy, Dalhousie University
-
Assistant Professor of Sociology, University of Hawaii at Hilo
-
Senior Lecturer in Marketing, University of Kent
-
Enseignante-chercheuse, GEM
-
Sc.D. candidate in the Department of Nutrition, Harvard University
-
Professor, Dept of Food, Agricultural and Resource Economics, University of Guelph
-
Professor of Food and Beverage Management, Cornell University
-
Professor of Food and Hospitality Management, Drexel University
-
Senior Lecturer in Environmental Health, CQUniversity Australia
-
Senior Lecturer in Marketing, Macquarie University
-
Professor and Chief, Infectious Disease, Jacobs School of Medicine and Biomedical Sciences, University at Buffalo
-
Cultural Digital Collections Manager, University of Florida