"Would you like the rest of that to go?" Not infrequently, we’re not finishing our meals at restaurants, wasting money and food. A new organization, called Halfsies, limits the amount of food you’re served at restaurants, and uses ...READ»
"You can try to change the world based on philosophy, doctrine, and belief. But I think the thing that really drives the world is hedonism, the pleasure factor," says Danny Meyer. As CEO of Union Square Hospitality Group, Meyer has opened 28 restaurants, each of which dials up the pleasure factor to new heights, whether it's a four-star meal or a $7 burger (but, what a burger!). Here's how he does it. READ»
Low pay, no sick days, no opportunity for advancement: This is standard in America's restaurants. Are there any places you can support that are doing it better?READ»
With the help of a kitchen on wheels named Cookie, one of country music's biggest stars and his chef friend Rusty Hamlin are on the promotional tour of a lifetime. Dinner is served--jams come later. And the secret sauce is BBQ-flavored.READ»
If a restaurant donates to City Harvest--which collects wasted food at restaurants to give to the hungry--then it's featured on their app. It's a simple way to vote with your wallet when eating out.READ»
E La Carte makes 7-inch tablets that are designed specifically to help restaurants do better business. Easy, in the age of the iPad? Yes--but they beat it to existence by years, and just earned one of Lightbank's biggest investments to date.READ»
The new Liverpool Pub is meant to be a traditional English pub. So why does its logo, menu, and dishware belong in a hoity-toity social club, à la Bertie Wooster’s Drones?
For starters, the pub’s in Ukraine. “An English pub ...READ»
If you’ve visited L.A. recently, you know that food trucks are as insufferably pervasive as caterers with headshots. They’re so ubiquitous, in fact, that soon, you’ll be able to visit a mobile kitchen the moment you step off the ...READ»
Restaurants are notoriously difficult businesses, and less than half make it past their third birthday. The handful of chefs who not only stay afloat but rise to the very top rely as much on business savvy as knife skills. Traci Des Jardins, a finalist in this season's Top Chef Masters and host of the 2011 James Beard Awards, tells Fast Company how to make it work. READ»
When it opened last year, Bar Agricole garnered as much praise for its food -- sourced from local farms, of course -- as its décor, a modern but warm combination of industrial, recycled, and handcrafted elements. Now the restaurant ...READ»
Restaurant reviewers tend to be myopic creatures: They can’t see past the food. Sure, they may remark on the service or the plating. But when was the last time you read a write-up that mentioned the menu design? Fortunately, the ...READ»
The online reservations service is a classic network-effect business: Like eBay, PayPal, Facebook, or, of course, Apple's App Store, OpenTable gets better as more people use it. It now accounts for just under 10% of the 700 million dining sessions that occur in North American restaurants every year.READ»
In the fiercely competitive world of New York dining, restaurants are always trotting out a new shtick to separate themselves from the pack. What Happens When is trotting out nine shticks.
Each month for the next nine months, the ...READ»
A word to ladies who accessorize like Princess Di: If you’re dining at Beauty & Essex, you might want to leave the bling at home -- unless you want to compete with the walls.
The latest swoon-worthy restaurant on Manhattan’s ...READ»
Eating out is a way of life in New York City. But where do people spend their money, and how much do they shell out? In short: Expensive, old-timey places, and more money than you expected.
The financial site Bundle -- which is ...READ»
We're taking a look at the design behind a select few restaurants defying the economic gloom and doom. Next up, Culina, reinventing the hotel restaurant at the Four Seasons in Los Angeles.READ»
What does it take to design a great restaurant? Stephen Jones knows and brings us into his world. He’s the designer of Wolfgang Puck’s famous Spago Restaurant in Los Angeles. He shows how he gets ideas, the role of light, and ...READ»
