Casual Teppanyaki in Amsterdam, the chef is preparing mushrooms, scallops, lamb, lobster, wagyu beef and fried rice.
The coronavirus pandemic has been catastrophic for the hospitality industry and the delay to the June 21 unlocking has led to more uncertainty. The FT’s Daniel Garrahan and food critic Tim Hayward meet Harts Group, the business behind Soho institution Quo Vadis and tapas chain Barrafina, as it opens a new Soho branch of its El Pastor taquerias
The MICHELIN Guide takes you on a trip to Slovenia to discover the treasures of this country, its chefs, its products and its producers. Following the launch of the first MICHELIN Guide Slovenia in June 2020, we take a closer look at Hiša Franko, two MICHELIN Stars restaurant and its emblematic chef, Ana Roš. Located in Kobarid in north-western Slovenia, Ana Roš’s restaurant was awarded two MICHELIN Stars, in june 2020.
A self-taught chef with extraordinary creativity, she demonstrates the extent of her talent with precision, meticulousness and aesthetics in a friendly atmosphere. Her husband and sommelier Valter Kramar’s wine pairings extend the invitation to travel already suggested by her fine cuisine. A tribute to nature, her unique menu gives pride of place to regional products and offers an exceptional dining experience of wonderfully balanced flavours.
Moving towards the future – by taking from the past? This is the story of how one restauranteur is drawing upon nostalgia in order to break into a new era of innovation in the food industry.
Originally, the machines in U.S. automats took only nickels. In the original format, a cashier sat in a change booth in the center of the restaurant, behind a wide marble counter with five to eight rounded depressions. The diner would insert the required number of coins in a machine and then lift a window, hinged at the top, and remove the meal, usually wrapped in waxed paper. The machines were replenished from the kitchen behind. All or most New York automats had a cafeteria-style steam table where patrons could slide a tray along rails and choose foods, which were ladled from tureens.
The first automat in the U.S. was opened June 12, 1902, at 818 Chestnut St. in Philadelphia by Horn & Hardart; Horn & Hardart became the most prominent American automat chain. Inspired by Max Sielaff’s AUTOMAT Restaurants in Berlin, they became among the first 47 restaurants, and the first non-Europeans, to receive patented vending machines from Sielaff’s Berlin factory. The automat was brought to New York City in 1912 and gradually became part of popular culture in northern industrial cities.
The automats were popular with a wide variety of patrons, including Walter Winchell, Irving Berlin and other celebrities of the era. The New York automats were popular with unemployed songwriters and actors. Playwright Neil Simon called automats “the Maxim’s of the disenfranchised” in a 1987 article.
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While indoor dining has dropped way down during the pandemic, food delivery has grown considerably. DoorDash and Uber Eats, the two largest delivery apps by market share both saw their sales double from the end of 2019 to the end of 2020.
But while it might be an easy decision for customers to use these third-party delivery apps, the decision for restaurants is not so easy. There is a lot to consider, and it’s not a one-size-fits-all solution.
It’s hard to think of a bigger restaurant success story over the last decade than Shake Shack. The high-end burger chain began as a hot dog cart in 2001 in New York City’s Madison Square Park by famed restaurateur Danny Meyer. The menu was handwritten written by Meyer on a single sheet of paper in about 10 minutes and is about 85 percent the same today.
But there’s so much more to this story. Like for three years after 9/11 that hot dog cart paid the bills at the crown jewel of Meyer’s restaurant empire, Eleven Madison Park. Or how he wasted over a million developing a line of French fries only to throw them away out of pure pride. If Danny Meyer is the heart and soul of Shake Shack, its longtime CEO Randy Garutti is the engine that powers it. Here’s how they built Shake Shack.
Tipping is a quintessential American custom. In the U.S. consumers tip for services ranging from baggage handlers at the airport to housekeepers at hotels. But according to some analysts, tipping has created an environment where restaurant servers are subjected to sexual harassment and low pay.
About 70% of tipped workers in the restaurant industry are women and about 45% are people of color. In a recent study by One Fair Wage and UC Berkeley’s Food Labor Research Center over 78% of restaurant workers reported witnessing hostile behavior from customers who were asked to follow Covid-19 safety protocols, more than 40% noticed a change in the frequency of unwanted sexual comments from customers and 83% said their tips had declined during the pandemic.
With Covid-19 leaving millions to do essential work for low pay there have been renewed calls for a $15 minimum wage and the elimination of the tipped minimum wage — the base salary for many restaurant workers. Forty three states, including Georgia, North Carolina and Texas, have a tipped minimum wage for workers who in some cases are paid as little as $2.13 an hour by their employer.
But many in the full-service restaurant industry oppose the proposed changes, saying they would lead to higher menu prices and fewer hours for workers. According to the National Restaurant Association, the pandemic has already enacted a devastating toll on the industry, wiping out 2.5 million restaurant jobs and more than 110,000 eating and drinking establishments in 2020 alone. Watch the above video to find out what the $15 minimum wage and the elimination of the tipped minimum wage would mean for restaurants and their employees.
Demand for food delivery has soared amid the pandemic, but restaurants are struggling to survive. In a fiercely competitive industry, delivery services are fighting to gain market share while facing increased pressure to lower commission fees and provide more protection to their workers. Video/Photo: Jaden Urbi/WSJ
Horn Barbecue pitmaster Matt Horn fell in love with barbecue from a young age, when he learned to get a feel for how to make juicy, tender, and smoky brisket, ribs, and other meats from his grandfather’s smoker without even using a thermometer. Now, he cultivates his “West Coast-style” barbecue, inspired by a combination of Central Texas barbecue, traditions from the deep south, and Horn’s Bay Area roots, at his restaurant in Oakland.