2023

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Disgraced Chef Mario Batali Teases a Comeback on Instagram

EATER

Scott Eisen/Getty Images He’s in his “virtual events” era, apparently After a nearly six-year social media hiatus, disgraced chef Mario Batali is officially back on Instagram. The chef made his comeback to the platform on October 21, complete with a slightly blurry photo of red-sauced pasta and a cryptic announcement: “Mario Batali virtual events coming soon.

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Beef prices are soaring. It won't get better anytime soon

Restaurant Business

With beef inflation expected to stick around for the next few years, steakhouses and meat-focused concepts are creating strategies to manage sourcing and the menu. It's all about being flexible.

Pricing 123
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What’s the future for espresso?

Perfect Daily Grind

It is impossible to deny just how popular espresso is around the world. According to some sources, espresso – after water – is the second most consumed beverage in Italy. Moreover, in the fall edition of its National Coffee Data Trends report, the National Coffee Association states the second most popular specialty coffee beverage in the US is espresso , behind the latte.

Beverage 201
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No One Has What It Takes to Lead Margaritaville

EATER

The exterior of the Margaritaville Resort Times Square. | Clay Williams/Eater Who among us can “work in a constant state of alertness”? Ah, Margaritaville Times Square , a land of contrasts. A beacon of beach chill in the middle of New York’s most upsettingly busy neighborhood. A place with terrible food and surprisingly good cocktails. A place that has filed for Chapter 11 bankruptcy twice in an attempt to refinance $309 million in debt , raising the question, “If Margaritaville is foreclosed,

Hiring 130
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Recruit and Retain New Blue-Collar Talent

Blue-collar jobs have a branding problem. One company, GEON, partnered with Paycor to find the solution. Learn how to attract, engage, and retain blue-collar employees, helping them build meaningful careers – and support your company’s goals.

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Restaurants are suddenly all about dessert

Restaurant Business

State of the Plate: RB menu trends columnist Nancy Kruse dishes on the rising popularity of the last course, which is no longer operators' problematic stepchild.

Menu 120
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How Butter Beans Went From Gross to Glamorous

EATER

Lille Allen | Eater The unlikely “it” bean of 2023 has had a meteoric rise, thanks largely to vegan and vegetarian influencers who are embracing it as a main character, not a forgettable side dish About six months ago, I started noticing food influencers on TikTok going gaga over butter beans. As an omnivore who loves meat and whose husband leans vegetarian, I often rely on TikTok for recipe inspiration, so the idea of substituting animal protein with beans wasn’t new or shocking.

2023 115

More Trending

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The Restaurant Industry Has a Child Labor Problem

EATER

A protest against child labor outside a Popeyes in Oakland, CA | Fight for $15 Over the past few years child labor violations have surged across the food industry. Why? If it seems like child labor has been in the news a lot lately, that’s because it has. In recent months, a number of companies, many of them in the food industry, have been accused of violating federal and state labor laws by allowing children to work long hours in sometimes hazardous conditions.

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MRM EXCLUSIVE: Consumer Data Analytics Reveal Dining Patterns to Attract Customers 

Modern Restaurant Management

The last few years have not been easy for several key industries in the U.S., including restaurants. According to CNN, there are fewer U.S. restaurants today than in 2019 and it is not clear when —if ever — they’re coming back. In 2022, there were about 631,000 restaurants in the United States. That’s roughly 72,000 fewer than in 2019.

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Pumpkin or sweet potato pie? There's a rich history behind both

The Salt

The two desserts have similarities — both are orange, sweet, and have a bit of spice — but they have distinct histories that have led to dedicated followings. (Image credit: Tristen Rouse/St.

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Clarissa Wei Knows All Too Well That Food Is Political

EATER

An Rong Xu /Eater In her debut cookbook, ‘Made in Taiwan,’ the journalist uses recipes to tell the story of the island’s people, and take a stand on its sovereignty “I’m not a food influencer or a professional chef,” Clarissa Wei says. “A lot of people are really good at coming up with gorgeous new recipes that no one has ever seen before. That’s not my strong suit at all.

Food 138
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Recruit and Retain New Blue-Collar Talent

Blue-collar jobs have a branding problem. One company, GEON, partnered with Paycor to find the solution. Learn how to attract, engage, and retain blue-collar employees, helping them build meaningful careers – and support your company’s goals.

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Starbucks Workers United’s Red Cup Rebellion, Explained

EATER

Red Cup Rebellion 2022 | Mark Rightmire/MediaNews Group/Orange County Register via Getty Images Starbucks workers are striking again on Red Cup Day, and this year more people are getting involved Red Cup Day, the day Starbucks releases its collectible holiday cups, is one of the company’s most profitable. But last year, Starbucks Workers United used the occasion to draw attention to its ongoing fight for unionization.

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What We Lost in the Lahaina Fire

EATER

Lille Allen/Eater The fire razed Maui’s densest dining town, destroying the fifth-generation-owned Nagasako Okazuya Deli, Maui’s oldest dive bar, the pickle mango stand on Front Street, and so much more Throughout its centuries-long history, Lahaina has been many things to many people: a royal residence, a missionary post, a hard-partying harbor town, a tourist trap.

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Clarkisha Kent Isn’t Afraid of a Changing Body

EATER

In her memoir “Fat Off, Fat On: A Big B h Manifesto,” the author navigates fatphobia, ableism, and the good intentions that can fuel social inequalities Listen to this article Very early in Fat Off, Fat On: A Big B h Manifesto , cultural critic Clarkisha Kent’s new memoir unpacking how fatphobia, disability, and other social issues intersect, Kent makes her most salient identities known: She is a dark-skinned, first-generation, Nigerian American, bisexual, disabled woman.

Book 132
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The Kikkoman Soy Sauce Bottle Is Priceless

EATER

The Kikkoman soy sauce bottle in its many iterations. | Photos by Nippon & Co, lottaocean , modemedia , and irokk. Photo illustration by Lille Allen Special releases of the iconic soy sauce bottle can fetch hundreds of dollars online, especially among Americans, who have formed a deep relationship with the Japanese brand It’s a shape so ubiquitous it’s become nearly invisible: an easy-to-grip, pear-shaped glass bodice planted on a sturdy base, a tapered neck swooping up to a red cap, and mos

Design 125
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Top 5 Ways to Optimize Your Loyalty Strategy

Speaker: Lauren Barash, Vice President, Brand Marketing

In an ever-evolving industry, building and retaining loyal customers is critical to the success of any restaurant business. Join Lauren Barash, VP of Brand Marketing at Full Course, as she delves into the world of restaurant loyalty programs, and reveals the top five essential strategies to optimize your approach! This webinar will explore: Loyalty trends and what you should be focusing on 📊 Actionable insights and ideas to help you develop the most powerful and effective loyalty program

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Confessions of a Tableside Flambéur

EATER

Lille Allen/Eater A former fine dining server dishes on how the flambé, a dying convention of French haute cuisine, became the ultimate tableside flex I can feel sweat soaking through the armpits of my $5,000 Tom Ford suit and a nagging itch along the starched collar of my custom-fitted tuxedo shirt. Even though I’m working at one of the most popular restaurants in New York City, I’m dressed better than most of the men in the dining room.

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The Bitter Taste of ‘Not Too Sweet’

EATER

Asian Americans have claimed the phrase “not too sweet” as a defiant shorthand and a cheeky rallying cry. But is that maxim really true? The finale of every childhood family function was the same. Aunties would unveil a tray of gulab jamun and start to circulate the house, or the servers at whatever restaurant was hosting would plop a bowl on the table in front of us.

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The Best Food Books to Read This Fall

EATER

For when you want to read about food, not just eat it. | Lille Allen/Eater With these 11 works of food-focused fiction and nonfiction you won’t mind being cooped up inside as the temperatures drop As the blistering heat of summer subsides, giving way to cooler temperatures and changing leaves, there’s no better time than the present to cozy up with a good book.

Book 143
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Jay Pandya, who owns Boston Market, files for personal bankruptcy

Restaurant Business

The operator of the struggling rotisserie chicken restaurant chain is also accusing US Foods of overcharging for food and keeping supplies low, leading to substitutions and closures.

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2024 Restaurant Spending Trends to Stay Ahead of the Curve

How do you stay on top of what your customers are expecting when they step through your doors? Do you know what’s on their mind? How are you going to account for what they’re planning on doing months from now? As we head into 2024, price-related issues are still top-of-mind for restaurant customers after the inflation boom earlier this year. In this new report, we give you the latest insights on consumer spending trends, attitudes on tipping, and how you can respond.

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Another big Burger King franchisee declares bankruptcy

Restaurant Business

Meridian Restaurants Unlimited, which operates 118 Burger King restaurants in nine states out west, filed for Chapter 11 bankruptcy protection, blaming a combination of low sales and soaring inflation.

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Why Do All Chefs Cross Their Arms in Photos?

EATER

Jean-Georges Vongerichten, a master of the crossed arms look, in 2007. | Emmanuel Dunand/AFP/Getty Images A completely serious investigation of the most popular pose on restaurant websites, TV cooking shows, and photo ops Jamie Oliver does it. David Chang and Christina Tosi do it. Giada De Laurentiis and Emeril Lagasse don’t know what to do with their hands, but they’ve done it.

Magazine 134
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The Many Lives of Banana Ketchup

EATER

UFC is one of the many brands of banana ketchup readily available in the U.S. The condiment is a Filipino food icon and a platform for chefs to reimagine the cuisine of the Philippines “Banana ketchup was always there,” says Paolo Campbell. The chef grew up eating it with chicken and as the basis of sweet Filipino spaghetti sauce, and today he serves the condiment at the Chicken Supply, his Filipino fried chicken counter in Seattle.

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A third major Burger King franchisee declares bankruptcy

Restaurant Business

Premier Kings, a 172-unit Alabama and Georgia operator whose owner died in 2022, declared Chapter 11 bankruptcy protection, citing substantial operating losses.

2022 140
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Win More in 2024: Your Guide to Restaurant Marketing Success

Your Guide to Restaurant Marketing Success Start maximizing ROI and doing more with less with Olo’s ultimate guide to restaurant marketing. In this guide: Strategies to level up in 4 key areas: data, audiences, content distribution, and loyalty Interactive checklists to help you track your progress throughout the year Tips for leveraging guest data across your entire business What you’ll learn: Level 1 | Beginner: Learn how to collect guest data, build a healthy subscriber list, launch personali

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A big Burger King franchisee declares bankruptcy

Restaurant Business

TOMS King Holdings, which operates 90 locations in Illinois, Ohio, Pennsylvania and Virginia, blamed the pandemic for hurting traffic and inflation for draining cash flow.

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Jury awards former Starbucks manager $25.6M in discrimination case

Restaurant Business

The former regional manager sued the coffee giant in 2019, saying she was wrongly fired following the arrests of two Black men in one of Starbucks' Philadelphia cafes.

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Training for the Olympics of Cheese

EATER

A cheese plate by Courtney Johnson | Courtney Johnson After months of rigorous practice and study, Courtney Johnson and Sam Rollins are set to represent the United States at the World’s Best Cheesemonger competition this month. Courtney Johnson and Sam Rollins are currently in training. They’re meeting with a team of coaches to finesse their routines.

Training 130
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Soul Food Does Not Need Saving

EATER

Tilda Rose I thought we should “upgrade” our family’s traditional southern holiday feast. I was wrong. “This year, we should do something different ,” I said to my mother on the ride from the airport. I had just flown home to Houston to celebrate the holidays with my family after my first two years away at the University of Pennsylvania. “What should be different ?

Food 124
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Unlock Restaurant Success: Mastering 7 Vital Employment Laws

As a restaurant leader, your plate is full with responsibilities, from staff management to serving up delicious dishes. But amidst the hustle, there's a crucial area you can't afford to overlook – employment laws. In this comprehensive eBook, we'll unveil the seven essential employment laws every restaurant leader must master. We'll break down the intricacies of each law, showing you how it directly impacts your business.

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McDonald's wants 50,000 restaurants by 2027

Restaurant Business

The burger giant plans to rapidly speed its unit growth in the coming years while it uses Google Cloud technology to connect restaurants and improve operations.

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A Burger King franchisee gets sold out of bankruptcy, and a big buyer is Burger King

Restaurant Business

Meridian Restaurants, the large operator that declared bankruptcy in March, is selling 67 of its 91 remaining restaurants to several different franchisees as well as the brand following an auction this month.

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California's new fast-food law will hit Habit Burger hard

Restaurant Business

Parent company Yum Brands said the chain’s operating loss will be $10 million in the fourth quarter, which it blamed on anticipated impacts of legislation that will raise wage rates next year.

Food 125
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Bonded by Masa

EATER

In my family, like many Mexican American families, the communal act of making tamales leaves us with a lot more than a Ziploc full of dinner I’m a Detroit resident now, but when I lived close to my family in California, we tried our best every year to make time for a tamalada, a holiday tamale-making gathering and culinary ritual that reconnected us to our ancestral ways of communing.

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How to Stay Competitive in the Evolving State of Martech

Marketing technology is essential for B2B marketers to stay competitive in a rapidly changing digital landscape — and with 53% of marketers experiencing legacy technology issues and limitations, they’re researching innovations to expand and refine their technology stacks. To help practitioners keep up with the rapidly evolving martech landscape, this special report will discuss: How practitioners are integrating technologies and systems to encourage information-sharing between departments and pr