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.
Articles on Restaurants
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Canadians are increasingly invested in their food – where it comes from, how it’s produced, and whether it’s healthy. Here are some predicted food trends for 2018.
Some observers say we should eliminate tipping in restaurants because of the negative impact on workers. But how do customers feel about that?
According to a new study, there’s a big gap between how much we think we spend on eating out and how much we’re actually spending.
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?
We need to delve into the mucky complexities of fats, oils and greases in and beyond the home.
Five food experts peer under the bread to plumb the histories of the country’s unique sandwiches, from favorites like tuna fish to lesser-known fare like the woodcock.
Family farms, restaurants, other food businesses and the rural economy will suffer under federal tax proposals for small businesses,
Research suggests that taking a photo of your food makes it taste better.
Yelp and Twitter can help us spot food poisoning outbreaks quickly. But a new study shows the data favor some communities over others.
Evidence suggests that most Americans wildly underestimate the amount of sodium in their food.
The restaurant chain may well be trying to head off union pressure and sidestep collective action … but a win is a win.
The color scheme, the music, even the weight of the servers – all can play a role in getting customers to spend money.
A new study shows that restaurateurs would be better off advocating for better public transport access to their precincts rather than for more parking.
Chain restaurants vowed to make children’s menus healthier. But our analysis of menus across the country shows that kids’ choices still aren’t very good for them.
It doesn’t happen often that a multinational will blink when taken on by an individual. But a passionate campaigner’s successful crusade has shown how it can be done.
In the story of Manhattan’s Le Pavillon and its irascible manager, a food historian sees the rise and fall of French cuisine in America.
Restaurants can open the ‘Doors of Perception’, too.
The money might be a little better, but the lewd comments and unwanted advances may have a negative impact on the mental health of waitresses.
Blacks and Hispanics do tip, on average, less than whites. But research shows waiters aren’t only motivated by economics when they offer inferior service.
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