Food & Beverage

Chefs+Tech

New eBook: What Can You Do With a Hospitality Degree?

JWU Online + Skift

A new eBook from Johnson & Wales University’s College of Online Education lets data, successful students and alumni in the field, and a distinguished professor answer how a degree can make all the difference.

9 months ago

What It’s Like to Run a Kitchen in the Middle of Nowhere

JWU Online + Skift

McMurdo Station is a U.S. research center in Antarctica that houses the largest community on the continent—the population swells to over 1,000 in the summer—and a lot of logistics go into feeding employees literally in the middle of nowhere.

11 months ago

Hilton Opens Food Court to Public at Its Global Headquarters

Associated Press

The new food hall at Hilton headquarters could turn out to be a nice recruiting tool for employees as they can grab a seat on an attractive outdoor terrace during lunchtime or after work. Opening up the food hall to the public isn't a bad public relations tool, either.

11 months ago

Insights on Today’s Tipping Economy from an Employee Perspective

JWU Online + Skift

Tipping is seen by some as an outdated concept in America, and a few vanguard restaurateurs have been trying to change how employees are compensated. But old habits die hard for both servers and customers.

12 months ago

Transparency Alleviates Anxiety in Restaurants

Kristen Hawley, Skift

Comfort food needs to go beyond a warm dish of mac and cheese. Diners and travelers are demanding more from their fine dining and their fast food, and smart restaurants are responding.

1 year ago

Metropolitan Museum Rethinks Its Hidden Restaurant to Drive More Visits

James Tarmy and Kate Krader, Bloomberg

A Danny Meyer restaurant in a museum? Ya, that happens at the Whitney Museum, and it's all part of a resurgence in dining facilities at storied museums. Grab some exhibit time, and then an oxtail beignet.

1 year ago

Restaurateur Danny Meyer on Instagram, Postmates and Why Everyone Really Just Wants a Nice Meal

Brian Sumers, Skift

Restaurateur Danny Meyer's take on the past, present, and future of the restaurant industry begins with genuine, traditional, face-to-face hospitality.

1 year ago

Why René Redzepi Needed to Close the Original Noma

Patrick Whyte, Skift

It's clear that Redzepi's stints in Japan, Australia, and Mexico have been crucial in helping him develop new ideas. The new Noma will be very different from the old one, but that's a good thing.

1 year ago

Skift Table: The New Restaurant Reservations Landscape

Kristen Hawley, Skift Table

Chefs+Tech is now Skift Table. Kicking off our original coverage, here are three perspectives on the evolving business of reservations.

1 year ago

Chefs+Tech: Resy Partners With Airbnb to Offer Restaurant Reservations to Travelers

Kristen Hawley, Chefs+Tech

The Resy + Airbnb partnership signals the continued confluence of travel and restaurants. If executed well, it will be big business for restaurants on Resy's platform. Airbnb just announced a partnership with Resy.

1 year ago

Chefs+Tech: Does Corporate Investment Kill Indie Brands?

Kristen Hawley, Chefs+Tech

We're pulling for Blue Bottle to maintain its indie cred even though it now has serious corporate backing.

1 year ago

Wine Tourism Branches Out Beyond Tastings and Picnics

Elin McCoy, Bloomberg

Like a helluva lot of other travelers, wine tourists want experiences and not just run-of-the vinery tastings. Sculptors, plunge pools, and lounges are just some of the relatively new samplings.

1 year ago