Looking for prestige, New York’s masters of the fast, cheap lunch have opened a slice shop that prizes fresh mozzarella, homemade sausage and sourdough starter. Source: NYT > Business – JULIA MOSKIN
What Happens When a Restaurant Stops Accepting Cash?
From major chains to indie cafes, more restaurants are choosing to go cash free. That can offer upsides to the business, including, they say, lower insurance rates, safer employees, and easier accounting. But it can also cut off access to food for people who cannot or prefer not to use credit cards, including international travelers, […]
Like a Boss: Nina Compton’s Work Diary: ‘You Cannot Show Any Sign of Fear’
Named the best chef in the South, she runs two acclaimed New Orleans restaurants — 140 pounds of pasta at a time. Source: NYT > Business
Square Feet: Food Trucks ‘Are No Longer a Novelty,’ but They Are Adapting
Regulatory and market pressures are creating a tough operating environment for many vendors. Oversaturation and changing culinary tastes are also concerns. Source: NYT > Business