Diners have a responsibility to learn about the history of restaurants and the people behind them, says professor and author Pascale Joassart-Marcelli.

Free health care and a higher minimum wage in the U.K. means that there’s less reliance on tips to make up workers’ income.

Econ Extra Credit newsletter #166

El Pueblo Mexican Food, a family-owned restaurant chain in San Diego, California, is bucking price trends.

Econ Extra Credit newsletter #165

Econ Extra Credit newsletter #164

Critics worry that teens could be vulnerable to harassment or underage drinking, but supporters say it creates job opportunities.

A Deloitte survey finds consumer preferences for things like ordering online and self-checkout aren’t going anywhere.

The USDA has given approval to the sale of meat grown in laboratories but will consumers take to it?

Best Chef: Northeast winner Sherry Pocknett, a Mashpee Wampanoag tribal citizen, is part of a wave of Native chefs and restaurateurs proving there’s a market for Indigenous cuisines.