Exploring the impact of minimum wage increases on restaurants and workers. San Francisco restaurateur Betty Marcon examines how $15/hour wages affect business operations, employee wellbeing, and the broader service industry landscape.
An exploration of whether restaurants should be spaces for political discourse, examining historical precedents from taverns to lunch counters.
A raw, personal account of closing a beloved San Francisco restaurant and the profound lessons learned turning heartbreak into helping others succeed.
After 30 years in the restaurant industry, a reflection on why systemic change is essential for survival.
The headline in the New York Times announced that Noma, the restaurant rated #1 in the world, is closing — and its celebrated chef Rene Redzepi declares fine dining at the highest level is unsustainable.
The James Beard Foundation’s ethics probe aims for change—but is flawed in execution. A call for deeper accountability in food culture.
A week ago, Hulu released a new series called “The Bear”, a story about — well, what is it about? Restaurants? Chicago? Family? All of that. There’s much to unpack here, honestly.
Yesterday, I was running errands in my 2005 Volvo station wagon. It was Saturday and the weather was mild. I had my window down, enjoying a mild breeze.
When I was 7, I had a best friend who lived around the block from me. Her name was Karen. Karen’s parents were divorced — in fact she was the first person I’d ever met with divorced parents. It was 1969. And I was 7.
Struggling to attract restaurant staff? The problem isn't the labor shortage—it's your job posting. Learn how to write compelling job ads that attract passionate restaurant workers by focusing on culture, connection, and what really matters to today's hospitality professionals.
