Movie theaters upgrade their menus
To offset debt and low attendance, theater chains are launching creative food initiatives to generate more revenue. The days of mere popcorn and soda are gone
Content
The simple joy of McDonald’s
As diners seek low-cost options — and inexpensive treats — amid economic volatility, they’re rolling up to classic fast food chains to meet their needs.
The sober curious movement is just beginning
As non-alcoholic beverages — from energy drinks to juices and mocktails — become more ubiquitous, people are feeling less of a need for liquid courage in social settings.
Fine dining is at a crossroads
Noma — the Copenhagen eatery rated the world’s best restaurant — will close its doors for regular dining service at the end of 2024.
The top restaurant trends of 2023
As the dining industry recovers from the pandemic, restaurants are finding creative ways to manage rising costs and labor shortages amid high demand.
Can the work lunch make a comeback?
In these trying times, employers, employees, and small businesses all need one thing: a lunch break.
SCiFi Foods is a burger omnivore
SCiFi that are cooking burgers blended with both lab-made beef cells and plant products.
Restaurants are taking flight this Thanksgiving
While Thanksgiving is traditionally known as a home cooked-meal holiday, a record number of Americans are opting to dine out or order in this year.
Brunch: A brief history
Brunch is a corruption.
Shuggie’s Trash Pie makes garbage edible
A new restaurant called Shuggie’s Trash Pies is highlighting the amount of food that goes to waste by creating a rotating menu of dishes using ingredients no one else wants to use.