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Supporting the Solo Diner

I saw some data recently that suggests solo guests, both for dine-in and carry out, are a large emerging market segment. Why? There’s a lot of speculation based on some societal trends—many people find themselves divorced or waiting longer to get married, most of us are on the run between places to be and need a quick bite, we don’t mind dining alone since our faces are buried in our phones anyway, and as the world becomes more convenient around us we find that dining alone is just easier.

Culinary Creatives

Have chefs always been the resident creatives in restaurants? Since social media happened, they’ve had to make room for another breed of culinary creatives—the digital kind. In this year’s list of Rising Stars, we’re calling them Art + Craft and in today’s business world, you really can’t live without them.

Change Is Hard

The past year has been a powerful one for women and minorities in the restaurant business, and it all started with two small words: Me, too. The phrase was coined by a black woman, Tarana Burke—a survivor of sexual assault—in 2006 as a way to help women and girls of color who also survived sexual violence.