To fight inflation, restaurants get creative with menus, portions

Jan 31, 2022
The rising cost of food is hitting restaurants — and they can only raise prices so much before customers balk.
To avoid raising prices, some restaurants rearrange menus to hide dishes with the lowest profit margins. Sometimes the plate gets a little lighter.
Alex Edelman/AFP via Getty Images

Unions are gaining momentum at restaurants. They've been here before.

Sep 28, 2021
Unions for food and drink workers go back to 1891. But they lost their seat at the table with the growth of restaurant chains and fast food.
Restaurant unions have a long history, and the stresses the pandemic has imposed on food workers could stir a resurgence in membership, some experts say.
Frederic J. Brown/AFP via Getty Images

Distributor US Foods wants to put its own items on the menu, CEO says

Oct 25, 2019
The company is one of the largest food service suppliers in the country. But to stand out in a competitive field, it's coming up with recipes, too.
"Logistics is a very important part of what we do," US Foods CEO Pietro Satriano says. "We have 6,000 trucks on the road."
Courtesy of US Foods

Food innovators in Denmark look to the future of food

May 17, 2019
The country has prioritized culinary innovation in recent years.
Chef Rasmus Munk
John Laurenson/Marketplace

Finding the natural in natural flavors

Mar 2, 2015
Natural flavors come from a substance found in nature, but that's just the start.

Doritos-flavored Mountain Dew exists

Nov 10, 2014
Do the dew, but not this dew.

Forget ketchup. How about foie gras mousse?

Sep 2, 2014
Chicago restaurants elevate hot dogs to gourmet status.

For public good, not for profit.

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Coke gets an energy jolt from Monster, and vice versa

Aug 15, 2014
Coke is acquiring a 17 percent stake in Monster Beverage for over $2 billion.

As the cupcake crumbles: Lessons from Crumbs' demise

Jul 8, 2014
Crumbs expanded quickly and even went public.

How do restaurants set their buffet prices?

Jun 9, 2014
There's a careful science to pricing a buffet - and to getting your money's worth.